This Texas Sheet Cake Recipe Is The Easiest Way To A Crowd-Pleasing Dessert

Hello, friends! Patricia here from Patricia Universe. If you’ve ever needed a simple, easy cake recipe that serves a crowd without any fuss, you’ve landed in the right spot. This classic Texas Sheet Cake is my go-to for potlucks, bake sales, and last-minute company. It’s a true easy cake recipe with an unbelievably moist chocolate cake and a rich, fudgy frosting you pour on while it’s still warm. The result is pure comfort in a pan, and I’m so excited to share this easy recipes favorite with you.

Table of Contents

• What Is Texas Sheet Cake?
• Why This Is My Go-To Easy Cake Recipe
• Perfect For Any Occasion
• Your Shortcut to Maximum Flavor
• It’s More Than Just a Simple Cake
• One-Pan Perfection for Easy Cleanup
• Ready to Try This Easy Dessert?
• The Recipe: Easy Texas Sheet Cake
• Notes & Tips for Success

Key Takeaways

• Effortless Baking: This is a true easy cake recipe that uses one bowl and one saucepan, mixing up in minutes.
• Crowd-Pleasing & Portable: Bakes in a large jelly roll pan, making it ideal for parties, potlucks, and feeding a hungry family.
• Signature “Pour-Over” Frosting: The warm, fudgy frosting is poured directly onto the hot cake, creating an irresistible glaze that soaks in slightly.
• Classic Flavor, Simple Method: Enjoy deep chocolate flavor and a moist, tender crumb without complicated techniques or specialty ingredients.

What Is Texas Sheet Cake?

If you’re new to this beloved dessert, let me introduce you. Texas Sheet Cake is a hallmark of simple, delicious home baking. It’s a single-layer chocolate cake baked in a large, rimmed sheet pan (like a jelly roll pan). This shape is the secret to its magic: it bakes quickly, yields dozens of servings, and has the perfect ratio of fudgy frosting to tender cake in every bite.

Why This Is My Go-To Easy Cake Recipe

What I love most about this easy chocolate sheet cake is its foolproof nature. There’s no creaming butter and sugar for ages, no worrying about delicate cake layers. You simply boil butter, cocoa, and water to create an intensely chocolatey base, then stir it into the dry ingredients. The batter comes together in one bowl and is in the oven before you know it. It’s the ultimate quick dessert solution when you need something impressive without the stress.

Perfect For Any Occasion

This cake is incredibly versatile. It’s the star of summer picnics, the hero of school bake sales, and the comforting finish to a weeknight family dinner. As a fantastic potluck dessert, it travels like a dream and is always one of the first dishes to disappear. Whether you’re hosting a casual gathering or just craving a sweet treat, this recipe fits the bill perfectly.

Your Shortcut to Maximum Flavor

Don’t let the simplicity fool you—the flavor is deep and rich. The “pour-over” frosting technique is key. By making the frosting while the cake bakes and pouring it on hot, you create a glossy, crackly topping that melds with the cake beneath. The optional chopped pecans add a wonderful crunch and toasted flavor, making this a truly special one-pan cake.

It’s More Than Just a Simple Cake

For me, this recipe represents more than just a list of ingredients; it’s about creating joy with minimal effort. It’s about the smiles when you bring a pan of this to a friend’s house, and the satisfaction of knowing you made something delicious from scratch. On my site, Patricia Universe, I’m all about celebrating these kinds of easy recipes that bring people together.

One-Pan Perfection for Easy Cleanup

As someone who loves to bake but hates a sink full of dishes, the one-pan aspect is a huge win. You mix, bake, frost, and serve all from the same pan. This makes the entire process, from start to finish, one of the most easy cake recipes in your repertoire. Less cleanup means more time to enjoy a slice with a cup of coffee.

Ready to Try This Easy Dessert?

I hope this post has shown you just how accessible and delightful this classic cake can be. It’s a testament to the fact that the best recipes are often the simplest. When you’re looking for a guaranteed crowd-pleaser that’s as easy to make as it is to love, this Texas Sheet Cake is your answer.

The Recipe: Easy Texas Sheet Cake

Find the full, detailed ingredient list and step-by-step instructions in the recipe card below.

Notes & Tips for Success

• Pan Size: For classic thin bars, use a 15x10x1-inch jelly roll pan. For a slightly thicker cake, a 13×9-inch pan works perfectly—just add a few minutes to the bake time.
• Buttermilk Substitute: No buttermilk? Make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it to the 1/2 cup line with milk. Let it sit for 5 minutes before using.
• Frosting Timing: The key to the perfect glossy finish is to pour the warm frosting over the hot cake as soon as it comes out of the oven. Spread it quickly before it sets.
• Storage: Store the cooled cake, covered, at room temperature for up to 3 days. The frosting stays wonderfully soft.

Texas Sheet Cake: A Rich & Easy Chocolate Cake Recipe

This irresistible Texas Sheet Cake recipe is your answer to easy, delicious desserts! With a moist, tender chocolate cake and a warm, fudgy pecan frosting poured right on top, it’s a one-pan wonder perfect for potlucks, parties, and quick weeknight treats.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Desserts

Cuisine: American

Keywords: chocolate sheet cake, easy cake recipe, one-pan cake, pecan frosting, potluck dessert, quick dessert, Texas sheet cake

Servings: 24 bars

Author: Patricia

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

For the Frosting

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons milk or buttermilk
• 3 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts (optional)

Instructions

Make the Cake

1. Preheat oven to 375°F (190°C). Grease a 15x10x1-inch jelly roll pan (or a 13×9-inch pan for a thicker cake).
2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
3. In a medium saucepan, combine butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly.
4. Remove from heat and immediately pour the hot chocolate mixture into the dry ingredients. Stir until just combined.
5. Whisk in buttermilk, eggs, and vanilla until the batter is smooth.
6. Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes (or 25-30 for a 13×9-inch pan), or until a toothpick inserted in the center comes out clean.

Make the Frosting

1. About 5 minutes before the cake is done, prepare the frosting. In a medium saucepan, combine butter, cocoa powder, and milk. Bring to a boil over medium heat, stirring constantly.
2. Remove from heat and immediately whisk in the powdered sugar and vanilla until smooth. The frosting will be pourable.
3. If using, stir in chopped nuts.

Finish the Cake

1. As soon as the cake comes out of the oven, immediately pour the warm frosting over the hot cake. Spread quickly and evenly with a spatula. The frosting will set as the cake cools.
2. Let the cake cool completely in the pan on a wire rack before slicing and serving.

Notes

Store the cooled cake, covered, at room temperature for up to 3 days. For a nut-free version, simply omit the pecans from the frosting. You can substitute buttermilk with regular milk mixed with 1 tablespoon of white vinegar or lemon juice.