Texas Sheet Cake V
Featured in Allrecipes Magazine

Texas Sheet Cake V

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"I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!"
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30 m servings 256 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 256 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
  2. Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
  3. Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  4. For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 537 Ratings

Most helpful positive review

I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cool...

Most helpful critical review

Needs more chocolate flavor. It was ok otherwise. Will not make as written again. I would start with 7 T of cocoa powder for cake and frosting, use buttermilk in the frosting, and maybe try coff...

I thought this was a 5 star finished product, but it takes way longer than 10 min. prep time, melting the butter/cocoa to a boil takes at least that. Make this your first step, so it can be cool...

This cake is delicious and simple to make! Two tips:#1: Have your frosting ingredients set out and ready to go. After stirring in the powdered sugar, DO work quickly to spread it on the cake. ...

An easy recipe for a good, basic sheet cake. Use a 9x11 pan or double the recipe because 10x13 made for a very thin cake!

I just got done eating ANOTHER bite of this cake. Unfortunately, I have been doing that all day long!!! I made it for company last night and I am being tempted with what is left of this large ...

Yeeeeeeehaaaaaaaaaaaa! My native Texan hubby as well as the rest of our family LOVE this cake! We baked this in a 9 x 13 metal pan for 22 minutes - perfection! This was super easy to make. Make ...

excellent! just perfect. i did not make this in a jelly roll pan. i made it like a normal cake in a long rectangular cake pan. if your reading this review, there is no need to search for anothe...

I loved that I had all the ingredients on hand, no rushing to the shops for an obscure ingredient. It did take longer than the 20 mins. to cook - more like 35 for my oven. I made this for a di...

a little slice of heaven! super easy for a whole lotta folks! it never fails that folks call this brownies. it's that rich in a way but much more decadent and frankly, I can eat more of this tha...

I made this in a 9 X 13 pan and it came out great. Very moist. Make the icing after the cake is baked or it will get crusty. Next time I'm adding more nuts to the icing. Some thought this tast...

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