Moist Texas Sheet Chocolate Cake Recipe

Here’s a simple recipe of a Texas sheet chocolate cake that is moist, delicious and easy to make, so you can impress whoever you serve it to.

If you're looking for a foolproof dessert that serves a crowd, delights every chocolate lover, and never turns out dry, this Texas sheet chocolate cake is your answer. Known for its rich cocoa flavor, ultra moist texture, and signature warm frosting that gets poured straight over the hot cake, this Southern classic is beloved for good reason. A true Texas sheet chocolate cake is all about balance. It has richness without heaviness, sweetness without overwhelming sugariness, and texture that’s tender without being overly delicate. The boiling water and cocoa mixture helps "bloom" the cocoa powder, deepening its flavor. The sour cream or yogurt adds acidity, which reacts with the baking soda for lift, while also keeping the cake soft and moist for days. And of course, the frosting ties it all together. Since it's poured hot over the just baked cake, it partially melts into the surface, creating an almost truffle like layer that seals in moisture and adds an irresistible, slightly chewy top. It’s quick to prepare, bakes evenly in a large sheet pan, and stays soft for days, making it ideal for potlucks, birthdays, or any sweet craving that calls for something bold and indulgent.

Ingredients:

2 cups all purpose flour
2 cups granulated sugar
½ teaspoon salt
1 teaspoon baking soda
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
½ cup sour cream (or plain yogurt)
2 large eggs
1 teaspoon vanilla extract

For the frosting:

½ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ cup milk
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional, but traditional)

Method:

Preheat your oven to 350°F or 175°C.
Grease and flour a large sheet pan or line it with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda.
In a saucepan over medium heat, melt the butter. Add the water and cocoa powder, whisking until smooth. Bring the mixture just to a boil, then remove it from heat.
Pour the hot chocolate mixture into the dry ingredients and stir until just combined.
Now stir in the sour cream or yogurt, eggs, and vanilla until smooth. Don’t overmix. Just blend until you have a uniform batter.
Pour the batter into the prepared pan and spread it evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it because the thin cake bakes quickly.
While the cake is baking, it’s time to make the warm, pourable chocolate frosting. This icing is more like a fudge glaze, and it sets into a slightly crackly, glossy top layer. It’s poured on the cake while both are still hot, allowing it to seep into the top and infuse every bite with chocolatey richness.
In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, whisking until smooth and steaming but not boiling. Remove from heat and stir in the vanilla extract. Gradually add the powdered sugar, whisking until smooth and pourable. If you want a thinner glaze, use slightly less sugar. For a thicker frosting, add more. Stir in the pecans if using.
Once the cake is out of the oven and still hot, pour the warm frosting evenly over the top. Use a spatula to spread it quickly as it will start to set as it cools.
This cake keeps exceptionally well. Store it covered at room temperature for 4 days, or refrigerate for up to a week. To serve, cut into squares and enjoy as is, or pair with a scoop of vanilla ice cream or a drizzle of salted caramel for extra flair. You can also freeze individual slices. Just wrap them in plastic wrap and store in an airtight container. When you want to eat, let them thaw in the fridge or on the counter for a quick dessert fix anytime.
Flavor variations: While the classic version is unbeatable, you can customize your Texas sheet chocolate cake in a few simple ways: