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Easy and Rich Texas Sheet Cake

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Texas Sheet Cake is a rich and moist chocolate cake with a chocolate-y frosting glaze. Its flavor is as rich as the state of Texas!

There’s a lot of debate about the origins of Texas Sheet Cake. Some say the recipe first appeared in a Texas newspaper, while others theorize that the cake gets its name because of its size (and everything is bigger in Texas they say). For me, this cake has a flavor that is as rich as a Texan who struck oil in his backyard.

Read The Great Sheet Cake Mystery from The Library of Congress

I had thought Texas Sheet Cake was nothing more than a frosted brownie but that isn’t the least bit accurate. This sheet cake is a moist chocolate cake, ideally baked on a shallow sheet pan, then drizzled with a cocoa based glaze (think like a glaze on a doughnut). When the glaze is poured on top of the cake while it is warm, the glaze melts into the spongy service and adds to the rich and hearty texture.

Traditionally, this cake is also topped with nuts, either walnuts or pecans, but of course the nuts are optional and can be omitted to accommodate nut allergies.

It’s hard to attend a potluck picnic or any type of gathering in Texas without the presence of a chocolate sheet cake (or two).

This incredibly rich sheet cake is extra delicious when served warm out of the oven with a giant scoop of vanilla ice cream. Add a little chocolate syrup and some whipped cream – I call it Texas Heaven on Earth.

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Easy Texas Sheet Cake

Easy Texas Sheet Cake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Texas Sheet Cake is a rich and moist chocolate cake with a chocolate-y frosting glaze. Its flavor is as rich as the state of Texas!


  • olive oil spray
  • 1 cup self-rising flour
  • 1 cup white granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 14 tablespoons butter, divided
  • 1/4 cup vegetable oil
  • 1/2 cup unsweetened cocoa powder, divided
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon pure vanilla extract, divided
  • 1 1/4 cup confectioners sugar
  • 1/4 cup milk (I use unsweetened almond milk)
  • 1/4 cup chopped walnuts


  1. Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with olive oil spray.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
  3. In a medium saucepan, bring 1/2 cup water to a boil.
  4. To the boiling water, stir in 4 tablespoons butter, vegetable oil, and 1/4 cup cocoa powder. Stir until butter is melted and mixture is well combined.
  5. Add the melted butter mixture to the flour mixture and stir to combine.
  6. In a small bowl, whisk together the buttermilk, egg, and 1/2 teaspoon vanilla extract.
  7. Gently stir the buttermilk mixture into the mixing bowl.
  8. Pour the cake batter into the greased baking dish and spread into an even layer.
  9. Bake for 16-20 minutes, rotating halfway through. Cake will be done when a toothpick inserted into the center of the cake comes out clean.
  10. In the same medium saucepan, melt 10 tablespoons butter.
  11. Stir in the confectioners sugar, 1/4 cup cocoa powder, milk, 1/2 teaspoon vanilla extract, and a pinch of salt.
  12. Cook, stirring frequently until the butter is melted and the glaze is well combined.
  13. Stir in the chopped walnuts.
  14. Pour the warm glaze over the sheet cake evenly.
  15. Let sheet cake cool before serving.

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