Mom’s Classic Texas Sheet Cake
This classic Texas sheet cake has been apart of our family gatherings for years. My Mom would take to all the church potlucks. There are so many memories tied to this incredible chocolate cake. Melt in your mouth good with just the right amount of chocolate, everyone will love this amazing chocolate cake. The perfect potluck picnic and social event cake. This Classic Texas Sheet Cake travels very well.
What is Texas Sheet Cake?
The Best Pan for the Job
As its name suggests, we’re going to use a sheet pan to make this cake recipe. By definition, a “sheet pan” is any large rectangular cake pan, such as a jelly roll pan (which measures 10×15 inches) or a half sheet pan (which measures 13×18 inches). For this particular recipe, you’ll need to use a 10 x 15 -inch jelly roll pan.
What is the Difference Between Sheet Cake and Regular Cake?
Do You Need to Refrigerate Texas Sheet Cake?
You don’t have to, but it will last better and longer if stored, covered, in the refrigerator. If you live somewhere warm and humid, it’s especially best to store it in the refrigerator.
HOW TO MAKE MOM’S CLASSIC TEXAS SHEET CAKE
- UNSALTED BUTTER
- UNSWEETENED COCOA
- BAKING SODA
- VANILLA EXTRACT
- Preheat oven to 350°.
- In a medium saucepan combine the butter, water and cocoa over medium heat; heat until butter melts.
- In a medium bowl add the sugar, flour, salt and baking soda.
- Mix to combine.
- In a 1 cup measuring cup add the buttermilk, eggs and vanilla.
- Mix with a fork to combine; add to the flour mixture.
- Pour flour mixture into the heated chocolate mixture.
- Using an hand held mixer, mix until smooth.
- Pour into a 15 x 10x 1-inch jelly roll pan.
- Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
- Frost while still hot.
HOW TO MAKE CHOCOLATE SAUCEPAN FROSTING
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa
- 1/4 cup plus 2 tablespoons milk
- 1 pound powdered sugar (4-1/4 cups)
- 1/2 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
- In a medium saucepan combine the butter, cocoa and milk.
- Bring to a simmer.
- Take off of the heat.
- Add confectioner’s sugar and vanilla mix well with a hand held mixer.
- Stir in walnuts.
- Pour over the cake.
- Spread to cover the hot cake.
This cake looks DIVINE!!! Anything with chocolate and buttermilk HAS to be good. Can’t wait to try this recipe. Yes it is a classic but one I have never made before. Thank you for sharing.
Carolyn/A Southerner’s Notebook
I am so glad I decided to start keeping buttermilk on hand! This looks like a nice and gooey cake – my favorite. Thank you for bringing it by Foodie Friday
OMG! (I never say OMG, btw.) This is my grndmother’s recipe! Are we related?! I’ve been making this cake for 25 years, and my mom made it for me as a kid. Somewhere along the line we started making it in a regular cake pan. We use buttermilk in the frosting instead of milk. Makes a dense, moist cake with thick, fudgy buttermilk frosting. The original recipe calls for a jelly roll pan, like yours. Baking time might need adjusting, depending on what pan you use.
Hi Marie, I’m glad it brought back some childhood memories. 🙂 I love it when food does that. 🙂
If I don’t have buttermilk what can I substitute? Can I use regular milk??
Hi Erin, Sure you can substitute milk for the buttermilk. Did you know if you add a little lemon juice to milk it will sour and become a homemade version of buttermilk? 🙂
I love sheet cake! They are so easy to make and always a hit!
Thanks for bringing your recipe to this year’s #chocolateparty!
Vinegar works too to sour up some milk.
Yes it does Millie. Thanks! 🙂
Thanks so much for sharing your recipe! Made it tonight and everyone couldn’t eat it fast enough it was sooo good LOL!
Thanks Lisa, You just made my day. Have a GREAT weekend! 🙂
I just made this recipe this evening!! It turned out perfect! I have never made Texas Sheet Cake, but my Mom made it once in a blue moon as a kid. Delicious!!
Yay Natalie! I’m glad you liked it. 🙂
could a person just make the cake base then freeze then take out and frost
Yes, you could totally do that Twyla.
Is this suppose to be a 15 x 10 x 1 pan because I can not find a 15 x 15 x 1 pan? Thanks for your help!
Sorry about that Christie. You are right! I changed it. Thanks 🙂
I have had this cake before. The very BEST chocolate cake I have had in my life, was this very cake!However, the last time I had it, the frosting was not as dense…it was more on the fluffy side. Both ways were very good. Good enough for me to go by the ingredients i don’t have on hand, to make this cake this weekend! Thanks for sharing. great with pecans mixed in the icing as well!!!!
What a mouth watering cake. Looking so delicious.
I have made a similar version of this cake for years, only mine is called Texas Brownie. I bake mine in a 1013 cake pan so it’s a little more like a cake (thickness). Never made it with buttermik before but where the recipes are almost identical…I’ll surely use it next time . It will make it lighter and more moist! Thanks for sharing this awesome “yummy”.
You’re Welcome Susan. Thanks for visiting! 🙂
I have made this recipe many times. I have also tried other Texas sheet cake recipes. This recipe always turns out better than the others I have tried. I follow directions exactly and the results are fabulous.
Thanks so much for posting this comment….it is so sweet. 🙂
Finally!!! Looks like my Granny’s recipe that I lost (im so ashamed of myself) & have been searching the internet to find something similar. This looks like it, YAY!
WooHoo that’s awesome Angela!
does the jellyroll pan need to be sprayed with oil?
Hi Judy, If you want the cake to come out clean then yes you should use some form of oil. Non stick cooking spray is the easiest solution.
Hi, Sheryl. Christmas greetings from Little Rock, Arkansas! Thank you for posting this recipe. It is exactly what I will be making for our Christmas Eve festivities, as we have appetizers and sweets (party foods) on that fun day before Christmas. Indeed this recipe is o l d ! Thank you again, and Merry Christmas to you and your family.
That’s Wonderful Deborah! Merry Christmas to you too!
Love this recipe and this as a great pitch in dessert! Can you make it have you ever made it the day before? If you do, do you keep it room temperature or refrigerate it?
Hi Amanda, Yes you can make this cake the day before. I just leave it covered on the counter. It’ll keep for a couple of days on the counter and if it lasts longer (hahaha….), you can refrigerate the rest. Happy New Year!
Ok I have a question. I think I did something wrong with the icing. Onceone the cake and cooled, the icing is grainy as if I used granulated sugar. However I used powdered sugar. What did I do wrong?
Hi Ginger, I think you might of over cooked the frosting.
Cake is delicious. Moist, fluffy and chocolaty. Easy to make, quick to bake. In an 18×12” pan, my cake was baked in 10 minutes. I didn’t make the frosting, used left cooked frosting. It was too sweet for me. I’ll use your icing recipe next round. Big cake!
Hi Donna, Yes, this is a big cake. Perfect for potlucks and entertaining.
Is it ok to put my sheet cake in the frig over night.
This is the same recipe my mom made when she and my dad were dating. My dad would eat the entire pan in one sitting. 😬
I’ve made it a dozen or so times. It’s my husband’s absolute favorite recipe! When I need to find it again I just search for your blog because this is the best version! I tried another and it was weird and different.
Hi Catherine, I’m so glad you found the recipe.
Can I use sour cream instead of buttermilk.
Sure I think that would work out fine Camille.
Thank you for getting back to me.
This sounds exactly like my mom’s recipe. We loved it when mom made it. The only difference is she’d use Peanuts instead of walnuts. It’s so yummy!! Thank you.
Hi Roxanne, That sounds good. I love chocolate and peanuts. Definitely adding peanuts next time I make this cake.