Grandma’s Classic Texas Sheet Cake: An Irresistible Chocolate Legacy

There are some recipes that simply stand the test of time, and Grandma’s Texas Sheet Cake is undoubtedly one of them. This isn’t just any chocolate cake; it’s a cherished family tradition, a moist, rich, and deeply satisfying dessert crowned with a poured, warm chocolate frosting that has captivated taste buds for generations. If you’re searching for a reliable, easy-to-make, and utterly delicious cake that brings a touch of nostalgic comfort to any occasion, look no further. This beloved recipe guarantees a crowd-plepleasing experience every single time.

The Enduring Appeal of a Classic Chocolate Sheet Cake

This particular recipe for Texas Sheet Cake comes from my dear friend Alli’s Grandma Adele. Every time we whip up a batch, we can almost feel Grandma Adele smiling down on us, delighted that her cherished recipe continues to be shared and enjoyed. It holds a very special place in Alli’s heart; as an avid baker, she firmly declares this to be the finest Texas Sheet Cake she has ever tasted. I am truly honored that she’s entrusted me to share this culinary gem with you today. These generational recipes, perfected over decades, possess an undeniable magic and remain popular for excellent reasons.

What makes a Texas Sheet Cake so special? Its simplicity and generous nature are key. Baked in a large sheet pan, it’s ideal for feeding a crowd, making it a staple for potlucks, family gatherings, and celebrations. The unique method of pouring warm frosting over a warm cake allows the flavors to meld beautifully, creating an incredibly moist texture and a glossy finish that’s hard to resist. This cake isn’t just a dessert; it’s a comforting memory, a testament to the simple joys of homemade baking.

“Five stars. I made it exactly to the recipe – absolutely incredible! I had my doubts about the margarine since I am a butter purist, but as always, Grandma is right. I will never doubt her wisdom again – ha! Will definitely make again!”
– Christine

Expert Tips for Making the Best Texas Sheet Cake

Achieving the perfect Texas Sheet Cake is easy with a few simple guidelines. Pay attention to these tips, many of which come straight from Grandma’s wisdom, to ensure your cake turns out moist, flavorful, and absolutely unforgettable.

• **Margarine vs. Butter:** This recipe specifically calls for margarine, and there’s a good reason why Grandma chose it. After extensive testing, we’ve found that margarine consistently yields a moister cake than butter in this particular recipe. While butter certainly works, if you’re aiming for that authentic, incredibly moist texture that makes this cake legendary, stick with the margarine. Don’t be skeptical; trust Grandma’s judgment on this one!
• **Understanding Traditional Ingredients:** This recipe is a true reflection of traditional baking, particularly from the 1950s when Texas Sheet Cake gained immense popularity. You might notice references to “Oleo” in older recipes; this is simply an abbreviation for “oleomargarine,” what we commonly refer to as margarine today. It was a popular and accessible ingredient, and its use here contributes to the cake’s distinctive texture and flavor profile.
• **Choosing the Right Pan Size:** The ideal pan for this recipe is a 10″x 15″ jelly roll pan. This size ensures the cake bakes evenly and provides the perfect surface area for that generous poured frosting. If you opt for a larger 12″x 17″ pan, be sure to reduce the baking time to prevent the cake from drying out. While it’s technically possible to bake this in a standard 9″x 13″ baking dish, it wouldn’t truly be a “sheet cake” in the traditional sense, and you’d need to significantly adjust the baking time, often by playing it by ear with toothpick tests. For the best results, stick to the recommended jelly roll pan.
• **Nuts: An Optional but Delicious Addition:** Walnuts are a classic addition to Texas Sheet Cake frosting, but their inclusion is entirely up to your preference. If you have guests with nut allergies or varying tastes, you can easily adapt. Sometimes, I’ll prepare the frosting without nuts and then sprinkle chopped walnuts over only half of the cake. This way, everyone has the option to enjoy it with or without. Pecans are another fantastic alternative if you prefer their flavor.
• **Proper Pan Preparation is Key:** To ensure your delicious cake releases cleanly from the pan without sticking, it’s crucial to properly butter and flour it before pouring in the batter. This creates a non-stick barrier that makes serving a breeze. Alternatively, a good quality non-stick baking spray can also be used.
• **High-Sided Pan for Frosting:** The poured frosting for this cake is quite generous, which is part of its charm! To prevent any overflow messes, especially when pouring the warm frosting, I highly recommend using a jelly roll pan with at least 2-inch high sides. A 10″x 15″x 2″ pan is perfect. If you find the frosting does overflow a tiny bit, gently nudge it back over the cake with a spatula before it sets.

Essential Ingredients for Your Homemade Chocolate Sheet Cake

Gathering your ingredients before you start baking ensures a smooth and enjoyable process. Here’s a detailed look at what you’ll need for Grandma’s Texas Sheet Cake, along with some helpful tips for each component:

• Margarine: As discussed, margarine is Grandma’s secret to an incredibly moist cake. While butter can be substituted, for the most authentic and tender results, stick with margarine.
• Water: Provides the necessary liquid for the cake batter and contributes to the unique pourable frosting.
• Cocoa Powder: The heart of this chocolate cake. I typically use standard unsweetened Hershey’s cocoa powder for a classic flavor. For a deeper, more intense chocolate experience, you could experiment with dark cocoa powder.
• All-Purpose Flour: The structural backbone of the cake. While some bakers swear by sifting flour for a fluffier cake, I usually just give it a quick whisk with a fork in the bowl to aerate it. More importantly, ensure you measure your flour correctly: spoon it into your measuring cup and level it off with a straight edge, rather than packing it down. Packing flour can lead to a dry, dense cake.
• Eggs: Crucial for binding the ingredients, adding moisture, and providing structure. Allow your eggs to come to room temperature before using them; this helps them emulsify more easily into the batter, resulting in a smoother, more uniform cake.
• Baking Soda: A leavening agent that reacts with the acidic ingredients (like sour cream and cocoa powder) to create gas bubbles, making the cake rise and giving it a tender crumb.
• Granulated Sugar: Sweetens the cake and helps tenderize it. If you prefer, a sugar substitute that’s suitable for baking can be used, but note that it might alter the texture slightly.
• Sour Cream: This might seem like an unusual addition, but it’s a fantastic secret ingredient for adding incredible moistness and richness to the cake without imparting a distinct “sour” taste. The acidity also helps activate the baking soda. Plain Greek yogurt can be used as a substitute for sour cream if needed.
• Milk: Used in the frosting to create its smooth, pourable consistency. Any type of milk (whole, skim, or even a non-dairy alternative) will work.
• Walnuts (Optional): Chopped walnuts add a wonderful textural contrast and nutty flavor to the frosting. If you’re not a fan of walnuts, feel free to omit them entirely, or swap them for pecans or another nut you enjoy.
• Powdered Sugar (Confectioners’ Sugar): The base for our smooth, quick-setting poured frosting. It dissolves easily, creating that classic silky texture.
• Vanilla Extract: Enhances the chocolate flavor and adds a warm, aromatic depth to both the cake and the frosting. Use good quality pure vanilla extract for the best results.

Step-by-Step Guide: How to Make Grandma’s Texas Sheet Cake

Baking this classic chocolate sheet cake is a straightforward process, divided into making the cake and then preparing the famous poured frosting. Follow these steps carefully for a perfect outcome every time.

For the Cake:

1. Preheat your oven to 375°F (190°C). Prepare your 10″x 15″x 2″ jelly roll pan by generously buttering and flouring it, or by spraying it thoroughly with a nonstick baking spray. Set the prepared pan aside.
2. In a large, heavy-bottomed saucepan, combine 1 cup of margarine, 1 cup of water, and 4 tablespoons of cocoa powder. Bring this mixture to a rolling boil over medium heat, stirring occasionally to ensure the margarine melts completely and the cocoa dissolves.

3. Once boiling, immediately remove the saucepan from the heat and allow the mixture to cool slightly for about 5-10 minutes. This prevents the eggs from scrambling when added.
4. To the slightly cooled cocoa mixture in the saucepan, add 2 cups of all-purpose flour, 2 large beaten eggs (at room temperature), 1 teaspoon of baking soda, 2 cups of granulated sugar, and ½ cup of sour cream.

5. Using a whisk or a spoon, mix all the ingredients together thoroughly until the batter is smooth and well combined. Ensure there are no dry pockets of flour.
6. Pour the cake batter evenly into your prepared baking sheet. Bake on the middle rack of your preheated oven for approximately 22-25 minutes. Baking times can vary depending on your oven, so start checking around the 20-minute mark. The cake is done when a toothpick inserted into the center comes out clean.

7. Once baked, remove the cake from the oven and allow it to cool in the pan for at least 10-15 minutes before you begin preparing the frosting. This slight cooling period helps the cake firm up and absorb the warm frosting beautifully.

For the Irresistible Poured Frosting:

1. While the cake is cooling, prepare the frosting. In a separate saucepan, combine ½ cup of margarine, 6 tablespoons of milk, and 4 tablespoons of cocoa powder. Bring this mixture to a boil over medium heat, stirring until the margarine is melted and the cocoa is fully incorporated.

2. Remove the saucepan from the heat. Immediately add 1 cup of chopped walnuts (if using), 3 ½ cups of powdered sugar, and 1 teaspoon of vanilla extract.

3. Beat the frosting mixture well with a whisk until all ingredients are thoroughly combined and the frosting is smooth. It should still be warm and pourable.
4. Immediately pour the warm frosting evenly over the still-warm cake. Use an offset spatula if needed to gently spread it to the edges. If desired, sprinkle with extra chopped walnuts for garnish.

5. Allow the cake to cool completely at room temperature until the frosting sets. This usually takes about 30-60 minutes. Once set, cut into generous slices and serve to rave reviews!

Storing Your Texas Sheet Cake for Lasting Freshness

One of the many advantages of Grandma’s Texas Sheet Cake is how well it stores, allowing you to enjoy its deliciousness for days after baking. Here are the best ways to keep your cake fresh:

• **Room Temperature Storage:** For optimal flavor and texture, this Texas Sheet Cake is best stored at room temperature. Simply cover the cake tightly with plastic wrap or foil directly in its pan. It will remain wonderfully moist and delicious for up to 5 days. While you *can* store it in the refrigerator, it’s not strictly necessary and may slightly alter the texture of the cake, making it a bit firmer.
• **Refrigeration (Optional):** If your kitchen is particularly warm or if you prefer a chilled cake, you can store it in the refrigerator. Ensure it’s tightly covered to prevent it from drying out or absorbing other food odors. It will last about 7 days in the fridge. Allow it to come to room temperature for about 30 minutes before serving for the best texture.
• **Freezing for Longer Enjoyment:** Texas Sheet Cake freezes exceptionally well, making it a perfect make-ahead dessert. To freeze:
  1. Prepare the cake and frosting as directed.
  2. Once the cake and frosting have completely cooled and set, keep it in the baking pan.
  3. Cover the pan tightly with a layer of plastic wrap, pressing it directly onto the frosting to prevent freezer burn.
  4. Follow with a layer of heavy-duty aluminum foil, crimping the edges securely around the pan.
  5. Label the foil with the date. The cake will keep beautifully in the freezer for up to 1 month.
• **Defrosting:** To defrost your frozen Texas Sheet Cake, simply remove it from the freezer and place it in the refrigerator overnight, or on your kitchen countertop for several hours until fully thawed. Once defrosted, it’s ready to cut and serve, just like it was freshly baked!

Craving More Delicious Recipes?

If you loved Grandma’s Texas Sheet Cake, you’re in for a treat! Explore more beloved family recipes and classic desserts from our kitchen:

• Grandma’s Potato Candy
• Easy One Bowl Chocolate Cake
• Grammie’s Swedish Apple Pie
• Grandma’s No Bake Cookies
• White Texas Sheet Cake
• Cinnamon Roll Cake
• Oreo Poke Cake
• Italian Love Cake
• Pistachio Cake
• Italian Cream Cake
• Chocolate Sheet Cake
• Southern Caramel Cake

Originally published: May 2021
Updated photos and republished: March 2025

Texas Sheet Cake

When it comes to a classic cake you can’t go wrong with Grandma’s Texas Sheet Cake. A classic chocolate cake recipe with a poured frosting that has been loved for generations!

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

Servings: 20 slices

Author: Brandie Skibinski

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Ingredients

Cake:

• 1 cup margarine
• 1 cup water
• 4 Tablespoons cocoa powder
• 2 cups all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon baking soda
• 2 cups granulated sugar
• ½ cup sour cream

Frosting:

• ½ cup margarine
• 6 Tablespoons milk
• 4 Tablespoons cocoa powder
• 1 cup chopped walnuts (optional)
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the cake:

1. Preheat the oven to 375°F (190°C). Butter and flour (or spray with nonstick spray) a 10”x15”x2″ baking pan (also called a jelly roll pan) and set aside.
2. In a large saucepan, bring to a boil 1 cup margarine, 1 cup water, and 4 Tablespoons cocoa powder.



3. Remove from heat and cool slightly.



4. Add in 2 cups all-purpose flour, 2 large eggs, beaten, 1 teaspoon baking soda, 2 cups granulated sugar and 1/2 cup sour cream to the saucepan.



5. Mix together well.



6. Pour batter into prepared baking sheet and bake on the middle oven rack for about 22-25 minutes. Oven times will vary. A toothpick inserted into the middle should come out clean when ready.



7. Allow the cake to cool for at least 10-15 minutes before making the frosting.

For the frosting:

1. In a saucepan, bring to boil 1/2 cup margarine, 6 Tablespoons milk and 4 Tablespoons cocoa powder.



2. Remove from heat and add in 1 cup chopped walnuts (if using), 3 1/2 cups powdered sugar and 1 teaspoon vanilla extract.



3. Beat well until combined and immediately pour over warm cake.



4. Let cool until frosting is set. Then cut and serve!

Video

Notes

• I use margarine in this recipe because that is what Grandma used. Butter will work but I found after testing that margarine actually produces a moister cake.
• This Texas Sheet Cake is made using a more traditional recipe. Some of the ingredients used were popular in baking during the 1950’s when this recipe became really popular. In a lot of early 20th century baking, you’ll see a reference to using “Oleo.” This was just a name brand for margarine.
• This is made in a jelly roll pan which is 10″x 15″. It will also work in a larger 12″x17″ but the cooking time needs to be lessened so it won’t over-bake.
• A higher sided pan is recommended so the frosting doesn’t go over the sides. So make sure your jelly roll pan has at least 2-inch high sides.

Course: Dessert

Cuisine: American

Nutrition

Calories: 391 kcal |
Carbohydrates: 53g |
Protein: 4g |
Fat: 20g |
Sodium: 230mg |
Fiber: 1g |
Sugar: 41g

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.