Grandma’s Texas Sheet Cake
When it comes to a classic cake you can’t go wrong with Grandma’s Texas Sheet Cake. A classic chocolate cake recipe with a poured frosting that has been loved for generations!
A CLASSIC SHEET CAKE RECIPE
Classic cakes just can’t be beat. They are classics for a reason. Cake recipes that are passed down from generation to generation have love written into them. You know that recipe has been tried and tested for decades. This recipe for Texas Sheet Cake is exactly that! This is so moist and full of chocolate and it has the most delicious poured chocolate frosting and chopped walnuts. If you are looking for that perfect cake to serve to your guests, you have to make Grandma’s Texas Sheet Cake recipe! Make Grandma proud!
TIPS AND TRICKS FOR MAKING GRANDMA’S TEXAS SHEET CAKE:
- I use margarine in this recipe because that is what Grandma used. Butter will work but I found after testing that margarine actually produces a moister cake here. I should’ve just trusted Grandma.
- This way this Texas Sheet Cake is made is a more traditional recipe. Some of the ingredients used were popular in baking during the 1950’s when this recipe became really popular. In a lot of early 20th century baking, you’ll see a reference to using “Oleo.” This is an abbreviation of the word “oleomargarine.” Today we just call it margarine. I know people turn their noses up at margarine but I promise you that Grandma does not stear us wrong here! The FDA requires that margarine have at least 80% fat and only FDA approved safe ingredients.
- This is made in a jelly roll pan which is 10″x 15″. It will also work in a larger 12″x17″ but the cooking time needs to be lessened so it won’t over-bake. I guess you could also make it in a 9″x 13″ baking dish but it really wouldn’t be a sheet cake then, would it? I have no clue what the baking time would be on that so you’d have to play it by ear.
- The nuts are optional – obviously. Sometimes I won’t add any nuts to the frosting itself then just add the nuts to the top of one side of the cake so folks have the option of with or without walnuts. Pecans also can be used.
- Make sure to butter and flour your pan so this cake can release nicely.
- A higher sided pan is recommended so the frosting doesn’t go over the sides. I have a 10″x 15″x 2″ pan that works perfect. If your frosting does overflow a bit, just gently push it back over the cake with a spatula.
GRANDMA’S ORIGINAL RECIPE:
This recipe came from my good friend Alli’s Grandma. Every time we make it we feel like Grandma Adele is watching down on us and is just happy that we are using her recipe that has been passed down. This recipe is close to my friends’ heart. Alli is an avid baker and says that this is by far the best Texas Sheet Cake she has ever had in her life. I am honored she is allowing me to share it with you today. Every time we make this recipe, we are thankful for generational cooks like Grandma Adele who keep these recipes alive. As you can see from the card itself, it was a well-used recipe and to have it passed down is truly a gift.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- margarine
- water
- cocoa powder
- all-purpose flour
- eggs
- baking soda
- granulated sugar
- sour cream
- milk
- walnuts
- powdered sugar
- vanilla extract
HOW TO MAKE GRANDMA’S TEXAS SHEET CAKE:
Preheat oven to 375F degrees. In a large saucepan add the margarine, water and cocoa powder.
Bring to a boil then remove from heat and cool slightly.
Add in flour, eggs, baking soda, sugar and sour cream.
Mix together well.
Pour into a buttered and floured 10″x 15″x 2″ baking pan and bake for 22 minutes.
Cake is done when a toothpick is inserted and comes out clean.
Meanwhile for the frosting: in a saucepan add the margarine, milk and cocoa powder.
Bring this mixture to a boil.
Remove from heat and add in chopped nuts (optional), powdered sugar and vanilla.
Beat well until combined.
Immediately pour over warm cake and top with extra walnuts if desired.
Let cool until frosting is set.
Cut and serve.
HOW TO STORE:
- Grandma’s Texas Sheet Cake Recipe will last for up to 5 days at room temperature if covered. You can also store in the refrigerator if you’d like but it’s not necessary.
- This recipe can also be frozen. To freeze: make recipe as directed, frosting and all. Keep in pan and cover tightly with plastic wrap and then foil. It will keep for up to 1 month in the freezer.
- To defrost: remove cake from freezer and place in refrigerator or on the countertop until defrosted. Then serve!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Grandma’s Texas Sheet Cake
Ingredients
Cake:
- 1 cup margarine
- 1 cup water
- 4 tbsp cocoa powder
- 2 cups all-purpose flour
- 2 large eggs slightly beaten
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1/2 cup sour cream
Frosting:
- 1/2 cup margarine
- 6 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 cup chopped walnuts
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375F degrees.
- In a large saucepan, bring to a boil margarine, water and cocoa powder.
- Remove from heat and cool slightly.
- Add in flour, eggs, baking soda, sugar and sour cream to the saucepan.
- Mix together well.
- Pour batter into a buttered and floured 10”x15”x2" baking pan and bake for 22 minutes.
- For the frosting: in a saucepan, bring to boil margarine, milk and cocoa powder.
- Remove from heat and add in chopped nuts, powdered sugar and vanilla.
- Beat well until combined and immediately pour over warm cake.
- Let cool until frosting is set.
Notes
- I use margarine in this recipe because that is what Grandma used. Butter will work but I found after testing that margarine actually produces a moister cake.
- This way this Texas Sheet Cake is made is a more traditional recipe. Some of the ingredients used were popular in baking during the 1950’s when this recipe became really popular. In a lot of early 20th century baking, you’ll see a reference to using “Oleo.” This was just a name brand for margarine.
- This is made in a jelly roll pan which is 10″x 15″. It will also work in a larger 12″x17″ but the cooking time needs to be lessened so it won’t over-bake.
- Make sure to butter and flour your pan so this cake can release nicely.
- A higher sided pan is recommended so the frosting doesn’t go over the sides. I have a 10″x 15″x 2″ pan that works perfect. If your frosting does overflow a bit, just gently push it back over the cake with a spatula.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This is the WORST Texas sheet cake recipe that I have ever followed. I am VERY disappointed considering all of the raving about your friend’s grandma and how delicious it is. I will never use this recipe again, but care enough to rate it. I followed the recipe, I’ll add that I’m a professional chef, and this recipe is the most bland, not moist, chocolate failure I’ve ever baked.
How do you store the cake? Can it be put in the fridge?
Yes, it can be put in the fridge 🙂
Five stars. I made it exactly to the recipe except for the walnuts. Will definitely make again.
We really enjoyed this recipe! My first time making a cake from scratch and I was so impressed with myself – ha! It was a huge hit at our daughter’s birthday party!
I used to make these all the time for catering events. For some reason around here the name got lost in the translation. The first time I heard, “OH! You mean Texas Pete Cake!” I laughed. Nope no texas pete in my cake! 😉
Bahaaa – can you imagine Texas Pete Cake? OMG! LOL
So good! I think many of us have gotten so used to boxed cake mixes that we forget what real homemade cakes taste like. Thank you for this recipe!!
BTW, it was North Georgia so you know we used pecans-lots and lots of pecans!
But of course – ha! I love it!
This is the exact same recipe I have used for over 50 years. I mean, exactly the same so I can testify that is SO GOOD! Besides the great taste, you can have it on the table, start to finish, in about 30 minutes! I remember one family reunion at a cabin at Lake Allatoona (North Georgia) in the 70’s when I made three of these in a row (using the same pan) – as soon as one came out of the oven and was iced, it disappeared and everyone was calling for MORE! Within a two-hour period I baked and watched everyone eat up THREE Texas Sheet Cakes! (It was a big family reunion!)