Texas sheet cake is one of the easiest chocolate cakes to make. This easy recipe is the perfect cake for chocolate lovers. It is a classic Southern favorite with a hint of cinnamon that combines a moist chocolate cake with a rich chocolate pecan frosting.
Prep Time: 10 minutes
Bake Time: 20 minutes
Additional Time: 5 minutes
Total Time: 35 minutes
Servings: 20-24 pieces
Prep Level: Beginner +
What You’ll Love
Texture: This rich chocolate cake has a tender melt-in-your-mouth texture.
Budget-Friendly: Simple pantry staples come together to create a dessert the size of Texas!
Easy to Make: Baked in a sheet cake pan and no electric mixers are needed, this is the easiest chocolate cake to make.
Feeds a Crowd: It is larger than a regular cake and perfect for large gatherings.

Ingredients


This is the original recipe that my grandmother cut from the newspaper so many years ago. I’ve tweaked it throughout time to become the best chocolate cake! It’s the perfect cake for family gatherings.
What You Will Need
Cake:
All-purpose flour
White sugar
Baking soda
Cinnamon
Butter
Cocoa powder – unsweetened
Water
Large eggs
Sour cream
Frosting:
Butter (salted or unsalted butter)
Cocoa powder – unsweetened
Vanilla extract
Powdered sugar
Chopped pecans – optional

Equipment:
15 x 10 x 1-inch jelly roll pan or half sheet pan
Large mixing bowl
Medium mixing bowl
Measuring cup
Medium saucepan
Step-by-Step Instructions
How To Make The Cake


- Preheat oven.
- In a large mixing bowl, combine the dry ingredients.


- Melt butter in a saucepan over medium heat. Add the cocoa powder and stir a few times. Once the butter is melted, add the water.
- Bring the mixture to a boil, stirring well, then remove from heat.


- Pour the chocolate butter sauce into the flour mixture and stir to blend.


- In a separate bowl, combine the sour cream with the slightly beaten eggs. Whisk until fully incorporated.


- Add the egg mixture to the batter and mix well.


- Pour cake batter into a jelly roll pan.
- Bake until a cake tester inserted in the center comes out clean and the top of the cake is golden brown.
How To Make The Frosting


- Just before the cake is done, make the frosting: Melt butter in a heavy saucepan. Stir in the cocoa powder.


- Add the vanilla extract, and powdered sugar, mix well. Fold in the pecans (if using).
- Pour the hot frosting over the warm cake.


The full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Recipe Tips
Don’t skip the cinnamon: The cinnamon sets this delicious cake apart from a classic Texas sheet cake.
Use a jelly roll pan: A traditional Texas sheet cake is baked in a 10x15x1-inch pan. This ensures the cake is thin and bakes evenly.
Melt the butter: Melting the butter before mixing it in the batter gives the cake its smooth texture.
Bring ingredients to room temperature: Let the butter, eggs, and sour cream come to room temperature for better mixing and a lighter cake texture.
Work quickly with the frosting: The frosting sets fast as it cools, so pour and spread it quickly for best results.


How To Store
I’m sure this delicious cake won’t last long however, leftover cake, covered with plastic wrap, can be stored at room temperature for a day. Any longer than a day, store in an airtight container in the fridge for 4 to 5 days.
FAQ’s
What if I don’t have a jelly roll pan?
You can use a 9×13-inch pan. The cake will be thicker and will take a little longer to back. Just keep an eye on it and check doneness with a toothpick or cake tester.
Do I have to frost the cake while it’s still warm?
Yes! Pouring the hot frosting over the warm cake allows it to seep into the surface, creating that fudgy, moist texture.
Check out more of my favorite desserts:
Easy Chocolate Texas Sheet Cake With Cinnamon

Texas sheet cake is one of the easiest chocolate cakes to make. This easy recipe is the perfect cake for chocolate lovers. It is a classic Southern favorite with a hint of cinnamon that combines a moist chocolate cake with a rich chocolate pecan frosting.
Ingredients
- Cake:
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon of cinnamon
- 2 sticks salted butter (1 cup) – room temperature
- 1/3 cup cocoa powder
- 1 cup of water
- 2 large eggs – room temperature
- 1/2 cup sour cream
- Frosting:
- 1 stick salted butter – (1/2 cup) – room temperature
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 pound confectioners’ sugar
- 1 cup chopped pecans – optional
Instructions
- Preheat oven to 350°
- In a large mixing bowl, combine flour, white sugar, baking soda, and cinnamon.
- Melt butter in a saucepan over medium heat. Add the cocoa powder and stir a few times.
- Once the butter is melted, add a cup of water. Heat the mixture to a boil, stirring well. Remove from the heat.
- Pour the chocolate butter sauce into the flour mixture and stir to blend.
- Lightly beat the eggs in a separate bowl and add the sour cream. Whisk until fully incorporated.
- Add to the batter and mix well.
- Pour the cake batter into a jelly roll pan.
- Bake for 20 minutes or until a cake tester inserted in the center comes out clean and the top of the cake is golden brown.
- During the last 5 minutes of baking, make the frosting: Melt butter in a heavy saucepan.
- Stir in the cocoa powder. Add the vanilla extract, then the powdered sugar, mix well. Fold in the pecans (if using).
- Pour the warm chocolate frosting over the hot cake.
Notes
Equipment:
- 15 x 10 x 1-inch jelly roll pan or half sheet pan
- Large mixing bowl
- Medium mixing bowl
- Measuring cup
- Medium saucepan
Serve warm with a scoop of ice cream or top with whipped cream.
Store at room temperature, covered with plastic wrap, and then in an airtight container refrigerated for up to 5 days.
Recipe Tips:
- Don't skip the cinnamon
- Use a jelly roll pan
- Melt the butter
- Bring wet ingredients to room temperature
- Work quickly with the frosting
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 333Total Fat: 16gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 49mgSodium: 152mgCarbohydrates: 46gFiber: 1gSugar: 36gProtein: 3g
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