Texas Sheet Cake

Nut-free option

This cake is not for the faint of heart. It’s deliciously rich and sweet, pairing a moist and fudgy cake with chocolate icing. It’s perfect for serving a crowd, as you can easily slice it into 24 or more pieces.

Texas Sheet Cake is a beloved Southern dessert that has gained popularity across the United States for its rich, moist texture and decadent chocolate flavor. This cake is known for its large size, typically baked in a large, shallow sheet pan, making it perfect for serving a crowd, at potlucks, or for special occasions.

The cake starts with a simple yet flavorful chocolate batter that combines cocoa powder, butter, and water, creating a smooth, velvety base. The addition of sour cream or nondairy yogurt lends moisture and a subtle tangy note, while vanilla extract enhances the overall aroma. Baking soda provides the cake’s characteristic rise.

One of the most distinctive features of Texas Sheet Cake is its glossy, fudgy icing. This icing is poured onto the warm cake, allowing it to soak into the crumb and create a luscious, chocolaty layer. The icing is typically made with butter, cocoa powder, milk, and powdered sugar, resulting in a smooth, sweet, and slightly nutty flavor that complements the cake perfectly.

What sets Texas Sheet Cake apart is its simplicity and the way it brings together chocolate lovers of all ages. It’s often enjoyed as a comforting, nostalgic treat that’s easy to make and even easier to enjoy. Whether served at a family gathering, picnic, or casual get-together, Texas Sheet Cake is sure to be a crowd-pleaser.

PREP TIME: 30 minutes

COOK TIME: 18 to 22 minutes

YIELD: 24 slices

INGREDIENTS:

Cake

• Nonstick spray, for pan
• ½ cup (120 ml) soy milk, at room temperature
• 1½ tsp (7 ml) lemon juice, white vinegar or apple cider vinegar
• 1 cup (2 sticks [227 g]) vegan butter (nut-free if needed)
• 1 cup (240 ml) water
• ⅓ cup (35 g) unsweetened natural cocoa powder
• 2 cups (250 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (240 g) vegan sour cream, plain nondairy yogurt or Cashew Cream, at room temperature (nut-free if needed)
• 2 tsp (10 ml) pure vanilla extract

Icing

• ½ cup (1 stick [113 g]) vegan butter (nut-free if needed)
• ⅓ cup (80 ml) soy milk or nondairy milk of choice (nut-free if needed)
• ¼ cup (25 g) unsweetened natural cocoa powder
• 3 cups (375 g) powdered sugar
• 2 tsp (10 ml) pure vanilla extract

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C). Spray a 13 x 18–inch (33 x 46–cm) baking pan with nonstick spray and set aside.
2. In a small bowl, whisk together the soy milk and lemon juice. Set aside for 10 to 15 minutes, until curdled.
3. In a small saucepan over medium-low heat, heat the butter until melted. Add the water and cocoa powder. Whisk to combine. Increase the heat to medium-high and bring to a boil, whisking occasionally. Once it reaches a boil, remove the mixture from the heat and set aside to cool slightly.
4. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, granulated sugar, baking soda, and salt.
5. Pour the slightly cooled butter mixture into the flour mixture. Beat with a hand mixer or the stand mixer until just combined.
6. Add the sour cream, vanilla, and milk mixture and beat until just combined, scraping the sides as needed.
7. Pour the batter into the prepared pan. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with just crumbs, no raw batter.
8. When the cake has about 10 minutes left in the oven, prepare the icing: In a medium-sized saucepan over medium-low heat, combine the butter, milk, and cocoa powder. Whisk constantly until the butter is melted and the mixture is smooth and creamy. Lower the heat to low and add the powdered sugar. Whisk until the mixture is smooth. Remove from the heat and add the vanilla. Whisk until completely mixed and smooth.
9. Remove the cake from the oven, allow it to cool for 3 to 5 minutes, then pour the warm icing on top and spread it evenly over the cake.
10. Allow the cake to cool completely, 1 to 2 hours, then slice into 24 pieces and serve.