White Texas Sheet Cake with Chocolate Fudge Frosting

texas-sheet-cake I have no idea why they call a “Texas Sheet Cake” a “Texas Sheet Cake”.  My only idea is that the cake is as big as Texas. That is the only thing I can actually think of. I will tell you this, if Texas tastes anything like this cake, then I need to “go to there” immediately.


Although this cake seems easy and simple enough to make, and it is, I have never made a cake using the techniques that are used for making this cake such as melting the butter and the milk and adding it to the dry ingredients and pouring the frosting  over a hot cake. I think these techniques are what makes the “Texas Sheet Cake” what it is. Before I use to look at it as a regular cake just made in a  rectangular pan, but after tasting it my mind will forever be changed.


I think the Texas Sheet cake is great for picnics or just to have friends over. I must warn you, the frosting is very rich and sweet, but it is very, very good.




Texas Sheet Cake

I hope your cake comes out looking like this!

NOTE: There have been some complaints about this cake not coming out well for some people. I am putting this out there because I want to be transparent with my blog followers and visitors. I have tested this recipe exactly 3 times without any changes or alterations and it came out in the same consistency as you see in this picture.  I have listed the links below as to where I have adapted these recipes and followed them down to the letter.  I have even received good ratings from Tasty Kitchen from people that have made this cake and it turned out well for them:

whitetexassheet cake



whitetexasreview whitetexasreview2 whitetexasreview3







If your cake is coming out gooey and flat, my suggestions is that your baking powder and soda may not be good, your oven may not be reaching the appropriate temperature,  you may be opening the oven one too many times, or not allowing the cake to bake long enough. I love this cake and I hope that you grow to love it and share it with your friends and family. If you follow the recipe accurately, you shouldn’t experience any issues. You can even go to the websites where the recipe was adapted from for comparison. I hope this helps.

This cake recipe was adapted from “Taste of Home”

This icing recipe was adapted from “Paula Deen Texas Sheet Cake Chocolate Frosting”

White Texas Sheet Cake with Chocolate Fudge Frosting

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

20 servings

Serving Size: 1

White Texas Sheet Cake with Chocolate Fudge Frosting


  • 1 cup butter, cubed
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon almond extract (you can use vanilla extract if you prefer)
  • 1/4 teaspoon baking soda
  • 1 cup Sugar
  • ½ cups unsweetened Cocoa powder, Sifted
  • ½ cups Milk
  • 4 Tablespoons Butter, cut into cubes
  • 2 Tablespoons Light Corn Syrup
  • 4 cups Powdered Sugar, Sifted
  • 2 teaspoons Vanilla Extract


  1. Preheat oven to 375 Degrees
  2. In a large saucepan, bring butter and water just to a boil.Once the butter has melted remove from heat. Next, add the flour, sour cream, sugar, salt, baking powder, and eggs and mix to combine. smooth.
  3. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 18-22 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 20 minutes. The cake will still be somewhat warm.
  4. NOTE: I used a 9.5X13 inch rectangle glass dish and baked my cake for about 30 minutes or until toothpick is inserted and comes out clean. But if you have a traditional jelly roll pan, use the 15X10 pan that the original recipe recommends. If you use the recommended jelly roll pan, your cake will come out a bit thin. I didn't want a thin cake. But its up to you.
  5. For the frosting: In a large saucepan, whisk together the sugar and cocoa. Whisk in the milk. Then stir in the butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. When the butter has melted and the sauce is slightly smooth, take the pan off the heat, stir in the confectioners’ sugar and vanilla.
  6. Pour the frosting on top of the slightly cooled cake (cool for 5 minutes). It may be a lot of frosting if you are using a 9X13 square rectangle pan( just a precaution). Allow the cake to cool with the frosting to completely set before serving.




  1. Suzanne Spears says

    I dont like the almond extract in the cake…:(. Gives it a bitter taste. Gonna try it again with vanilla.

  2. Treasia Loomis says

    I’m coping your recipe and listening to you at the same time. I hope I do it justice——-will let you know. Treasia Loomis a Texas Girl

    • Treasia Loomis says

      I made your cake —– I made a mistake somewhere in the recipe —–I think I mess up with the butter part. I use 2 sticks of butter, thinking that it equal the cup in your recipe——Is that cup of cube butter just the amount of cubes that fit in the one cup ? —–The good part is , I did a great job on the frosting. It’s like eating old fashion fudge! Yum, Yum

      • Treasia Loomis-----Texas Girl says

        I didn’t do well with it. I thought it might be the amount of butter I put in—–which was 2 sticks—–I’ll study the recipe and hopefully, I’ll figure out what I did wrong—-Thank you —–Treasia

          • Nancy says

            I think the original Texas Sheet Cake was baked in a jelly roll pan, which made it a large cake.

          • brownsugarma says

            That is correct. The original recipe did call for a 15X11 inch jelly roll pan but I know that the cake would be thinner and I didn’t have that kind of pan and I didn’t want a thin cake.

  3. Clarissa says

    Hello! I made this cake on last night! I’ve been on this carb cycling lifestyle where I’m very selective about what eat during the weekdays, but I get to choose to have anything that I want on Sunday. I saw this recipe on last week and I knew I had to make this cake! I have never before in life my made a cake from scratch but this recipe, combined with my new found love of cooking really made me want to try it! So I bought the ingredients and I had a go at it! It turned out very well. I was very impressed by your skills! The only problem, and this was totally my fault, your recipe was flawless, was that I ran out of white sugar and so I had to substitute brown sugar crystals in my icing. So my icing has this annoying crunch to it where the sugar crystals never dissolved : ( Eventually, I’ll be able to laugh about this, but right now it really sucks after so much effort. I was a little bummed about that, but otherwise, it would have turned out perfect! The cake is still very much delicious! I live alone in NYC and I have no family here, so I”m trying to figure out what to do with all this leftover cake!!! I thought about giving it to friends, but most of them have shunned processed sugars and empty carbs. I also thought about taking it over to the local firehouse to share with all those delicious firemen! But I’m too embarrassed by that awful crunch! What do I do with all this cake??? Any suggestions?

    By the way, Brownsugarma, thank you posting this recipe. I also really enjoyed watching your video! You’re very charismatic and you seem completely at ease in front of the camera. Have you really enjoyed living in Cincinnati? I’ve heard some great things about it as well. I’m considering relocating and I’d love to add another city to my list of possibilities.

    Thank you!!!

    • brownsugarma says

      Thank you Clarissa! I am so glad that my recipe turned out well for you! And yes, the sugar crystals in brown sugar can be hard to dissolve. It can be done but there is a lot of heat and mixing involved, in which your frosting would have turned into caramel. As far as giving your cake away, I am sure the Firemen would not mind your cake giving. They are there for days and eat crap so I am sure they would appreciate it. I work from home so I have to get creative as to how I distribute my goods. What I started doing was making the “bad stuff” when I know I have somewhere to go like a church event or over a friends house. I don’t know if that helps you or not. As far as Cincy, it is a nice city. Its great during the spring and summer times. There is so much going on. I always wanted to visit NYC. It is a great place for young people to be I think. I wouldn’t like all the noise and closeness of people that much. If you ever decide to come to Cincy let me know. I will tell you where to go!

    • brownsugarma says

      I’m sure you can but just know that the baking time and the thickness of the cake may be a little different.

      • Brenda Truesdale says

        I loved the cake………….but no wonder it came out too “thin”……..I used a jelly roll pan, and assumed by just guessing at your pan measurement in the recipe that it WAS a jelly roll pan. Is there a pan size between jelly roll and traditional cookie sheet? I even cooked the icing a little too long (forgot to take off fire before adding powdered sugar)……..and it STILL turned out yummy! I thought that for my first try for this recipe, it turned out very well! Will definitely make again……but MUST look for that other pan! Thanks sooooo much for posting this!!

  4. brownsugarma says

    I hope it works out for you. It worked out well for me and a few other ladies. You can see where I adapted the recipe from if you want to check it. But I didnt have any issues.

  5. Barbarainnc says

    The recipe calls for a Jelly roll pan is a 15 x 10 pan. :) :) She just baked her cake in a 9 x 13 inch pan and gave the cooking time. I like a thin cake, more servings.

    • brownsugarma says

      Right. Traditionally a jelly roll pan is to be used in a Texas Sheet Cake. I used a 9X13 and it turned out fine for me. You can look at the original measurements on Taste of Home website. Thanks!

  6. Brenda Truesdale says

    I can’t find the post that I want to comment on. But someone mentioned that their cake in a 9×13 pan turned out flat and heavy. I suggest that they check the DATES on their baking powder and baking soda.

    • brownsugarma says

      Thanks Brenda! I suggested the same thing. I feel bad that people have had a tough time but this recipe has been tested by many and myself a few times and I never had a problem with it. Thank you for the support :-).

      • Brenda Truesdale says

        I have had no problem with it either. It’s a wonderful recipe!! I’m sure if the person that had the problem tries the recipe again, after check expiration dates on those items, she will have love it, too!! Thanks!!

        • brownsugarma says

          Thank you Brenda. You don’t know how happy that makes me to hear that. I am actually going to go ahead and test it again today and take photos as I go along and hope that will help.

          • Brenda Truesdale says

            I want you know that I appreciate your honesty and concern. Your willingness to retest the recipe shows your character. Again, I had no problem….but sometimes recipes that work for one person, don’t work for someone else. Thank you for being our helpful friend!!

  7. Lynne says

    I’m getting ready to make this cake, I’m not fully understanding the frosting part. How long does this need to cook? Until the butter melts, till it starts to boil? It could be well blended and not even be warm.

  8. Carla says

    Made your Texas Sheet cake. It was a very good. There was no problem with the recipe. I will make it again.

  9. Moe says

    I made this cake two days ago, and it’s awesome. The cake texture is extraordinary and it tastes delicious. I’ll use the recipe again — both with the fudge icing and with buttercream frosting. I used a 9×13 pan — the ratio of cake to frosting is perfect. Thank you!

  10. Sylvia says

    I made this today.. Although the favor is good, it doesn’t look as light as yours? I just bought my baking powder and soda… I followed your directions. I wonder if I over mixed it??

    • brownsugarma says

      I’m glad the flavor was good. As far as it not coming out as light it could very well have to do with over mixing the batter or opening the oven one too many times.

  11. Hzl B says

    The only problem, with this cake and frosting – It is now EXPECTED, at all events when I need to bring something. Love the ease, the flavor Thank you, Brown
    Sugar, for sharing

  12. says

    Just so I am straight, there’s a total of five cups of sugar in this frosting? Four cups of powdered and one cup of granulated? Just want to be sure because I’ve never seen a recipe call for this much sugar, plus the sugar that’s in the cake.

    • brownsugarma says

      I know. The cake really isn’t that sweet but the frosting is rich. I adapted the recipe from Paula Deen.

  13. momof4 says

    I made your cake today after pinning it from Tasty Kitchen. Mine also looked fine coming out of the oven, but was a gooey mess after adding the frosting ….. which was wonderful all by itself. I noticed that your recipe here calls for water in the cake, while the recipe at Tasty Kitchen calls for milk in the batter. I’m not sure if that would be the problem or not. The idea of a vanilla Texas sheet cake was intriguing. Your looks fantastic!

  14. says

    Hi there! I’m very excited to try this recipe! I live in Texas and make the original sheet cake recipe all the time- so it will be fun to try this variation. I scrolled thru the comments to see if anyone gave a reason for the name “sheet cake” and didn’t see one. I believe the reason for the name is because we Texans call ALL large silver baking pans cookie “sheets”. My gramma used to say “thin cookie sheet (for cookies) and thick cookie sheet (jelly roll pan for cake). SO, in Texas, if it’s baked in a thick cookie sheet (jelly roll pan) THEN it’s a sheet cake! There might be different explanations out there but I thought i’d share!

    • brownsugarma says

      For the most part I do come up with my own recipes. But if I try a recipe from another place and I love it, I share it. I actually got the cake recipe from Taste of Home and the icing from Paula Deen. I have the links to their websites below! Let me know how it comes out for you!

  15. Jackie M says

    I wanted you to know that I pinned this recipe today and made it tonight for a family meal and it came out exactly like the one in your picture – and was a huge hit with everyone! I used the 15″x10″ pan and 1/2 tsp. of almond and vanilla extracts (because I couldn’t make up my mind!) and I wouldn’t change a thing. Just the right amount of frosting and such a great texture, density and flavor! And I threw it together in less than an hour! I cut smallish square pieces and everyone had two – my 8-year-old grandson was begging me for a third piece! Very glad I tried your recipe and I will be making this a LOT in the future! Thanks so much; your adaptations were perfect!

  16. Asma says

    you mentioned that you mix butter with milk but your recipe says a cup of water.

    Is it a cup of milk or water for the cake. Thanks.

    • brownsugarma says

      Hello Asma,

      I am not quite sure where you read that in the recipe. It is possible that I am not seeing it. Could you let me know exactly where you see this mix up? Sorry for the delay.

      • Brenda says

        Think she’s reading recipe wrong. There’s water in the cake, and milk in the icing. The recipe is perfect!

          • Asma says

            I am quoting it from your post not the recipe box. Its in the 2nd para where you speak about the technique. That was the reason I was confused. I did follow your recipe but the cake came out too sweet and too moist on the 2nd day. I think the frosting was way too sweet for me.

            Thanks anyways and appreciate your follow up msg.

          • brownsugarma says

            No problem. The frosting is a bit on the sweet side. I do agree. However, I am not an icing person anyway but my family and co-workers loved it.

  17. says

    I made this cake last night. First homemade cake ever (meaning not out of a Betty Crocker box). It is outstanding. Directions were easy to follow, cake came out pretty, icing is OMG delicious. FYI I used a dark 9×13 cake pan as that’s all I had…total cook time was only 22 minutes til perfection. Thanks!!
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  18. Pam says

    The Chocolate Texas Sheet Cake used to be my families favorite, but not anymore! I have made this cake twice now and it turned out perfect both times! We devoured it! Making it now for the family for Christmas. Thank you for sharing this recipe. I am writing it down incase I lose this website. By-the-way, I used the jelly roll pan and it was great. The size is no different than the chocolate one I have made for years.

  19. Alicia says

    I’ve used this recipe 4 times already (getting ready to make it again tonight!) and thought the least I could do is leave my feedback for this amazing recipe! I can’t express enough delicious this is and everyone that tries it always asks for the recipe. I’ve made tried this both in a 15X10 and a 9X13, each time trying different extracts (Vanilla or Almond- love both ways), but to anyone interested, I did half the icing recipe for the 9X13 pan and it was the perfect amount. Thank you so much for sharing!

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