Texas Sheet Cake
When it comes to a classic cake you can’t go wrong with Grandma’s recipe for Texas Sheet Cake. A classic chocolate cake recipe with a poured frosting that has been loved for generations!
A CLASSIC CHOCOLATE SHEET CAKE RECIPE
This recipe for Texas Sheet Cake 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! You just can’t beat these generational recipes. They stand the test of time for good reason!
Five stars. I made it exactly to the recipe – absolutely incredible! I had my doubts abut the margarine since I am a butter purist, but as always, Grandma is right, I will newer doubt her wisdom again – ha! Will definitely make again!
– Christine
TIPS FOR MAKING 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!
- 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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- margarine – I go into more detail about using margarine above. You can use butter but we went by Grandma’s original recipe. We actually found the margarine produced a moire moist cake.
- water
- cocoa powder – I just use Hershey’s coca powder. You could use dark chocolate powder as well for a deeper chocolate taste.
- all-purpose flour – I don’t usually sift flour with baked goods but some folks swear by it and think it produces a fluffier cake, so if you have time, then you can certainly sift it. I usually just take a fork and stir the flour a bit in the bowl. Also, do not pack your measuring cup with flour. Use a spoon to full up the measuring cup with flour and shake as you go to level it off. If you pack the measuring cup, you’ll end up with too much flour and your cake will taste dry and be very dense
- eggs – allow your eggs to come to room temperature. This helps them to blend into the batter much easier.
- baking soda
- granulated sugar – you can use a sugar substitute if you prefer.
- sour cream – you could also use plain Greek yogurt. You do not taste this in the cake. It is there to add moistness.
- milk
- walnuts – if you don’t like them, just leave them out or use pecans or another nut you enjoy.
- powdered sugar
- vanilla extract
HOW TO MAKE 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″ (also known as a jelly roll pan) 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 powdered sugar and vanilla extract.
Add nuts if using. 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?
- Grandma’s Potato Candy
- Easy One Bowl Chocolate Cake
- Grandma’s Potato Candy
- Grammie’s Swedish Apple Pie
- Grandma’s No Bake Cookies
- White Texas Sheet Cake
- Cinnamon Roll Cake
- Oreo Poke Cake
- Italian Love Cake
- Pistachio Cake
- Italian Cream Cake
- Chocolate Sheet Cake
- Southern Caramel Cake
Originally published: May 2021
Updated photos and republished: March 2025
Texas Sheet Cake (+Video)
Ingredients
Cake:
- 1 cup margarine
- 1 cup water
- 4 Tablespoons cocoa powder
- 2 cups all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 2 cups granulated sugar
- ½ cup sour cream
Frosting:
- ½ cup margarine
- 6 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 cup chopped walnuts
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 375F degrees. Butter and flour (or spray with nonstick spray) a 10”x15”x2" baking pan (also called a jelly roll pan) and set aside.
- In a large saucepan, bring to a boil 1 cup margarine, 1 cup water and 4 Tablespoons cocoa powder.
- Remove from heat and cool slightly.
- Add in 2 cups all-purpose flour, 2 large eggs, beaten, 1 teaspoon baking soda, 2 cups granulated sugar and 1/2 cup sour cream to the saucepan.
- Mix together well.
- Pour batter into prepared baking sheet and bake on the middle oven rack for about 22-25 minutes. Oven times will vary. A toothpick inserted into the middle should come out clean when ready.
- Allow the cake to cool for at least 10-15 before making the frosting.
For the frosting:
- In a saucepan, bring to boil 1/2 cup margarine, 6 Tablespoons milk and 4 Tablespoons cocoa powder.
- Remove from heat and add in 1 cup chopped walnuts (if using), 3 1/2 cups powdered sugar and 1 teaspoon vanilla extract.
- Beat well until combined and immediately pour over warm cake.
- Let cool until frosting is set. Then cut and serve!
Video
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 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.
- A higher sided pan is recommended so the frosting doesn’t go over the sides. So make sure your jelly roll pan has at least 2-inch high sides.
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 and other nutritional values can vary quite a bit depending on which brands were used.
forgot to leave a star rating
just like my Grandma’s recipe I seem to have lost. She always called it I 1 pot easy sheet cake. she’d mix everything in the pot like you but she’d even use the same pot (not rinsed) to make the glaze. Thanks for sharing.
I remember my mom and grandmother making this Texas Sheet Cake when I was very little. I made this for my husband today. He loved it !!!!
Absolutely delicious! Wouldn’t change a thing. Always skeptical about margarine as well since I’m a formally trained chef but you can’t argue with the wisdom of Grandmas. Worth it and everyone raved about how this was the best Texas sheet cake they’d ever had so I think that is a glowing review!
This is my go-to recipe for Texas Sheet Cake
Absolutely delicious! just like my great grandma used to make – thank you!
This was so good! Thank you!
Your grandmother’s recipe is real close to the one I grew up eating in Texas. Pecan trees grew wild in our part of Texas so naturally that was the nut of choice.
Can I use pecans? And if so should I toast them in oven beforehand?
You certainly can. The toasting would be up to your personal taste preference 🙂
Super easy and super delicious!
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 – absolutely incredible! I had my doubts abut the margarine since I am a butter purist, but as always, Grandma is right, I will newer doubt her wisdom again – ha! 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!)