Texas sheet cake is one of those desserts that feeds a crowd without much fuss. It’s a big, thin chocolate cake baked in a sheet pan and topped with a warm, fudgy frosting.
The best part is how easy it comes together. You boil a few things, mix them into the dry ingredients, and pour it all into one pan.
This version is completely eggless, so you can enjoy it whether you avoid eggs by choice or simply can’t eat them.
The frosting goes on while the cake is still warm, which lets it soak in a little and set into that signature soft layer on top.
If you need a dessert for a party, a potluck, or just a weekend treat, this one is hard to beat.
Why You’ll Love It
Deep Chocolate Flavor – Cocoa, butter, and vanilla create a rich chocolate taste that feels satisfying without being overly complicated.
Soft Tender Texture – Buttermilk and sour cream keep the cake moist, tender, and pleasantly soft in every bite.
Signature Frosting – Warm frosting sets into a smooth, fudgy layer that makes each square taste extra special.
Perfect for Sharing – The 10-by-15-inch pan creates plenty of neat squares for parties, gatherings, or family desserts.
Ingredient List
For the Cake
- 2 cups All Purpose Flour
- 1 3/4 cups Granulated Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Butter
- 1 cup Water
- 1/4 cup Cocoa Powder
- 3/4 cup Buttermilk
- 1/2 cup Sour Cream
- 2 tsp Vanilla Extract
For the Chocolate Frosting
- 1/2 cup Butter
- 1/4 cup Cocoa Powder
- 6 tbsp Milk
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Chopped Pecans (optional)
Directions
Step 1
Preheat the oven to 350F and grease a 10×15 inch sheet pan.
Step 2
Whisk the flour, sugar, baking soda, and salt in a large bowl.
Step 3
In a saucepan, bring the butter, water, and cocoa powder to a boil, then pour it over the dry ingredients and stir until combined.
Step 4
Stir in the buttermilk, sour cream, and vanilla until the batter is smooth.
Step 5
Spread the batter into the pan and bake for 20-24 minutes, until the center springs back when lightly pressed.
Step 6
During the last few minutes of baking, make the frosting: bring the butter, cocoa powder, and milk to a simmer, then remove from the heat and whisk in the powdered sugar and vanilla until smooth.
Step 7
Pour the warm frosting over the warm cake and spread it quickly to the edges, then sprinkle with the chopped pecans if using.
Step 8
Let the cake cool for 1 hour so the frosting sets into its signature fudgy layer, then slice into squares.
Tips
Use The Right Pan Size
A 10×15 inch sheet pan gives this cake the right thickness for a quick, even bake. A smaller pan will make the batter deeper and may leave the center underbaked while the edges become too firm.
Grease the pan well, including the corners, so the thin cake releases easily after the frosting sets.
Pour The Cocoa Mixture In Hot
Bring the butter, water, and cocoa powder to a full boil before pouring the mixture over the dry ingredients. The heat helps dissolve the sugar and cocoa, giving the cake a smoother texture and deeper chocolate flavor.
Pour it over the flour mixture right away, then stir until the ingredients are just combined.
Add The Dairy Gradually
Let the hot cocoa mixture cool for a minute or two before stirring in the buttermilk and sour cream. Adding the dairy while the mixture is extremely hot can make it look lumpy instead of smooth.
Stir only until the batter is even and no streaks of sour cream remain. Overmixing can make this thin cake less tender.
Try These Next
Questions You Might Have
Can I use a different size pan for this eggless Texas sheet cake?
A 10×15 inch sheet pan gives the cake its classic thin, soft texture. You can use a 9×13 inch pan, but the cake will be thicker and may need a few extra minutes in the oven.
Check the center with a light touch rather than relying only on the baking time.
Eggless Texas Sheet Cake
Ingredients
Equipment
Method
- Preheat the oven to 350F and grease a 10x15 inch sheet pan.
- Whisk the flour, sugar, baking soda, and salt in a large bowl.
- In a saucepan, bring the butter, water, and cocoa powder to a boil, then pour it over the dry ingredients and stir until combined.
- Stir in the buttermilk, sour cream, and vanilla until the batter is smooth.
- Spread the batter into the pan and bake for 20-24 minutes, until the center springs back when lightly pressed.
- During the last few minutes of baking, make the frosting: bring the butter, cocoa powder, and milk to a simmer, then remove from the heat and whisk in the powdered sugar and vanilla until smooth.
- Pour the warm frosting over the warm cake and spread it quickly to the edges, then sprinkle with the chopped pecans if using.
- Let the cake cool for 1 hour so the frosting sets into its signature fudgy layer, then slice into squares.