Easy Texas Sheet Cake

Recipe Ingredients

Here’s a look at the ingredients you’ll need for Easy Texas Sheet Cake.

Chocolate Fudge Cake Mix: Starting with a mix makes this cake convenient and easy with consistent results.

Sour Cream: A little sour cream in the batter adds richness and body to the cake batter.

Butter: This recipe calls for unsalted butter in the icing but feel free to use salted butter if you prefer a hint of salt to contrast the sweetness.

Unsweetened Baking Cocoa: Also known as cocoa powder, this ingredient gives the icing its chocolatey flavor. You can use natural baking cocoa or Dutch-processed baking cocoa for this icing.

Other Ingredients You Will Need: Coffee, oil, eggs, whole milk, and powdered sugar.

How to Make Easy Texas Sheet Cake

Here are our best tips for making Easy Texas Sheet Cake. See the full recipe for complete instructions.

1. Make and Bake the Cake

Spread the batter into the baking pan making sure to get it into the corners. Take care to spread evenly so the icing can coat the top of the cake evenly. The cake will bake quickly, be sure not to over bake it or it will dry out.

2. Make the Frosting

The frosting in this recipe starts on the stovetop and is poured directly onto the hot cake. It cools into a satiny finish with a slight crackle as you cut into it.

3. Add Pecans

Add the pecans immediately after frosting the cake so they nestle into the frosting as it sets up and cools. If you don’t like nuts, use sprinkles for a fun variation or leave the icing unadorned for a simple finish.

How to Store (and Reheat) Easy Texas Sheet Cake

Follow these tips for storing Easy Texas Sheet Cake.

Refrigerator

Refrigerate leftover cake in an airtight container or wrapped in plastic wrap for up to 5 days. Let cake sit at room temperature for 15 minutes before serving for the best texture.

Freezer

Double wrap slices of Easy Texas Sheet Cake in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer-safe container and store for up to 1 month. Thaw slices of cake overnight in the refrigerator. Set out at room temperature for about 15 minutes before serving for the best texture. Do not microwave to thaw as the icing will melt.