Texas Sheet Cake Is a Moist and Delectable Sweet Treat That Wows: 2 Easy Recipes

Baking a wow-worthy cake for a potluck or other gathering doesn’t have to involve any complicated decorating tricks. Take Texas sheet cake for instance: The chocolatey treat is baked in a sheet pan, which helps it cook faster and creates more servings. The baked cake is then topped with fudge frosting and pecans before it’s ready to slice and serve. It offers a trio of rich, sweet and nutty flavors, with a moisture texture to boot. Read on for more on this cake along with two simple recipes!

The difference between Texas sheet cake and regular cake

Compared to a standard cake, Texas sheet cake is thinner and doesn’t have multiple layers. Therefore, this sheet cake takes less time to bake and frost than most cakes. Plus, it’s easy to slice into squares and serve to a crowd. While cake is traditionally flavored with cocoa powder, other variations such as white Texas sheet cake use white chocolate for a sweeter flavor.

Why is it called a Texas sheet cake?

Many people are divided on the exact story behind this cake’s name. Some believe that former first lady and Texas native Lady Bird Johnson played a role in the creation of this cake; while others claim it was invented to be the size of the “Lone Star State”. (We haven’t seen a Texas sheet cake that big yet, but we’ll agree that it’s still a grand dessert!) Regardless, this treat is moist and delicious when baked correctly.

How to make Texas sheet cake

See how effortless it is to prepare Texas sheet cake thanks to these two recipes!

Classic Texas Sheet Cake

This recipe from The Stay At Home Chef takes a traditional approach to this cake by making it with cocoa-infused batter and frosting. The full recipe can be found in the video’s caption.

White Texas Sheet Cake

Our test kitchen’s cake recipe uses white chocolate, which is baked right into the treat topped with easy-from-scratch frosting and toasted pecans! 

Ingredients:

Cake:

• 3 oz. white chocolate baking bars or squares, chopped 
• 2 Tbs. heavy cream 
• 1 pkg. (16.25 oz.) white cake mix with pudding 
• 1 cup sour cream
• ½ cup oil
• 3 eggs, room temperature

Frosting:

• 3 oz. white chocolate baking bars or squares, chopped 
• 3 Tbs. heavy cream
• 1 stick unsalted butter, at room temperature 
• 3 cups confectioners’ sugar 

Garnish:

• ½ cup chopped pecans, toasted

Directions:

• Active: 30 mins
• Total time: 2 hrs
• Yield: 24 servings

1. Cake: Preheat oven to 350°F (325°F for dark or nonstick pan). Coat bottom and sides of 15-by-10-1-inch pan with baking spray with flour. In small microwave-safe bowl, microwave white chocolate and cream, uncovered, on high 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
2. In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture on low speed 30 seconds, then on medium 2 minutes, scraping bowl occasion- ally. Pour into pan. Bake 21 to 25 minutes or until toothpick inserted into center comes out clean. Cool completely, about 1 hour.
3. Frosting: In small microwave-safe bowl, microwave white chocolate and cream, uncovered, on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes. In medium bowl, beat butter and 2 cups confectioners’ sugar on medium speed until blended. Add white chocolate mixture; blend well. Add remaining confectioners’ sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.