How to Make Mom’s Famous Texas Sheet Cake
Every summer celebration in my childhood—from 4th of July cookouts to family reunions at the lake—ended with my mom’s Texas Sheet Cake. It wasn’t fancy, but it was legendary. Rich, chocolatey, and surprisingly light thanks to its thin sheet format, this cake always disappeared before the fireworks did.
Texas Sheet Cake is a Southern staple, but the cinnamon in my mom’s version gives it a subtle warmth that makes it unforgettable. Whether topped with pecans (her favorite) or red, white, and blue sprinkles (my childhood pick), this cake feels like a bite of summer memories.
What Makes Texas Sheet Cake Special?
Unlike traditional cakes, this one is baked in a large sheet pan (think 10×15 or jelly roll size), resulting in a thinner slice that still delivers bold chocolate flavor. The key? You pour the warm chocolate frosting directly onto the warm cake, allowing it to soak in just enough to become something magical.
It’s quick, easy, and can serve a crowd—perfect for potlucks, cookouts, or any celebration where sharing sweets means sharing joy.
This is my son’s favorite and his request each year for his birthday! It’s easy to make and the perfect cake texture that I always strive for! The frosting makes this cake absolutely decadent!
I love it when I find a recipe that becomes one of our family traditions.
Ingredients for Mom’s Famous Texas Sheet Cake
Pro Tips:
– Use fresh cinnamon. A little goes a long way and adds unexpected depth.
– Frost quickly. This frosting sets fast—have your nuts or sprinkles ready.
– Store at room temp for up to 3 days (covered). It actually tastes better the next day.
Texas Sheet Cake
This rich and fudgy Texas Sheet Cake was my mom’s go-to dessert for summer potlucks, 4th of July parties, and casual family get-togethers. Baked in a sheet pan and topped with warm chocolate frosting (and plenty of pecans or sprinkles), it’s quick to make, easy to share, and always a crowd favorite. One bite, and you’ll see why it’s famous in our family!
- Total Time: 25 minutes
- Yield: 15-20 people
Ingredients
CAKE
- 1 cup of unsalted butter
- 1 cup water
- 4 TBSP unsweetened cocoa powder
- 2 eggs
- 2 cups sugar
- 2 cups of all purpose flour
- 1/2 cup sour cream
- 1 tsp baking soda
- 1 tsp cinnamon
FROSTING
- 1/2 cup of unsalted butter
- 4 TBSP unsweetened cocoa
- 6 TBSP whole milk
- 3.5 cups of powdered sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Line an 18×13″ rimmed baking sheet with parchment and spray with nonstick baking spray
CAKE
- Melt 1 cup of butter in a pan over medium low heat.
- Once melted, in the same pan, add 1 cup of water and 4TBSP of cocoa until just mixture just starts to boil. Transfer to the boil of a standing mixer.
- Add 2 cups of sugar and mix on medium for 20 seconds.
- Add 1/2 cup of sour cream and mix until incorporated.
- Add two eggs and vanilla and mix until incorporated.
- Add 2 cups flour, 1 tsp baking soda and cinnamon and mix for 10 seconds on medium speed just until incorporated.
- Transfer with a spatula onto the prepared rimmed baking pan. Batter will be quite thin.
- Bake in a preheated oven for about 15-20 minutes. Because of its thinness, it bakes fast, so be sure to check it at 15 minutes with a cake tester or knife to ensure that it is baked through. Let it cool.
FROSTING:
Once the cake is in the oven, start preparing the frosting.
- Melt 1/2 cup of unsalted butter in a clean small saucepan on medium low heat.
- Add 4 TBSP of unsweetened cocoa powder and 6 TBSP of milk to the saucepan and stir with a whisk just until it starts to come to a boil.
- Pour warm mixture into a clean standing mixer bowl. Add 3 1/2 cups of powdered sugar, I tsp vanilla and 1/2 tsp cinnamon and mix until frosting comes together into a creamy cohesive texture.
Frost the cake while still warm with a large angled spatula. The frosting will melt into the cake and look smooth and glossy versus creamy when it is done. If you would like to add toasted nuts, sprinkles or mini chocolate chips, add them right at this point. As the frosting begins to set, toppings will no longer stick to the surface.
Let the cake cool until ready to serve and then pre-slice it for easy access and distribution.
Notes
- If you are making the cake the same day you will be serving it, it can be kept at room temperature until ready to serve.
- As I often make mine the day before, I like to cover mine in tin foil and keep it refrigerated overnight. You can also serve it straight from the refrigerator for a more fudge-like consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cakes
- Cuisine: American
Matriarch Muse
My mother, Santina Palmeri Lonergan, is my muse in areas far beyond her kitchen. She was a history teacher for 35 years, an avid volunteer in the community and a Jeopardy champion. She loved to travel, shop, laugh, and above all, spend time with her family and friends.
Her cooking style was eclectic and she loved swapping recipes with family and friends. Unlike her own mother, she had a fierce sweet tooth and loved to bake. When I was a kid, playdates at our house always involved baking – from homemade fortune cookies, to popcorn balls, to chocolate dipped pretzels and cupcakes with thick pink frosting. While I miss cooking beside her at the holidays, it is my heart’s delight to share some of her favorite recipes.
This is my son’s favorite and his request each year for his birthday! It’s easy to make and the perfect cake texture that I always strive for! The frosting makes this cake absolutely decadent!
I love it when I find a recipe that becomes one of our family traditions. Thank you Family Tree Foodie- can’t wait to try more of your recipes!
Thanks Erika! Having Texas Sheet Cake be your son’s bday cake fave is the best compliment ever!!!
One of my all-time favorites!
Amazing recipe! One of my favorites!
I tried this recipe and couldn’t believe how quick, easy and delicious it is! My family loves it and it’s been on repeat in our house ever since!