Texas Sheet Cake with Chocolate Frosting for 25+ People

So you’re feeding a lot of people and need a dessert that doesn’t play games? Enter the legendary Texas Sheet Cake—thin, ultra-moist, unapologetically chocolatey, and topped with warm chocolate frosting that soaks right in like it owns the place. This cake was literally born for crowds, and it takes that job very seriously.

It’s not fancy. It’s not subtle. It’s wildly loved.

Why This Recipe is Awesome

First, it feeds 25+ people without any complicated slicing or stacking. One pan, neat squares, everyone’s happy.

Second, the texture is elite. Thin cake + warm poured frosting = maximum moisture. Dry cake? Never heard of her.

Third, it’s shockingly easy. No layers, no decorating stress, no fancy tools. You pour. You spread. You win.

And let’s be honest—Texas Sheet Cake has a reputation for a reason. This cake shows up and delivers. Every time.

Ingredients You’ll Need

For the cake:

• All-purpose flour – standard and dependable
• Granulated sugar – sweet but not chaotic
• Baking soda – the lift crew
• Salt – balances the chocolate
• Unsalted butter – because flavor matters
• Water – simple but essential
• Cocoa powder – the star
• Eggs – structure providers
• Sour cream or buttermilk – moisture magic
• Vanilla extract – quiet hero

For the chocolate frosting:

• Unsalted butter – again, no shortcuts
• Cocoa powder – rich and bold
• Milk – smooth operator
• Powdered sugar – melts right in
• Vanilla extract – ties it together

Optional: chopped pecans (very Texas, very optional)

Step-by-Step Instructions

1. Preheat and prep.
   Preheat oven to 350°F (175°C). Grease and line a large rimmed sheet pan (about 10×15 inches or larger).
2. Mix dry ingredients.
   In a large bowl, whisk flour, sugar, baking soda, and salt. Set aside.
3. Boil the chocolate mixture.
   In a saucepan, melt butter with water and cocoa powder. Bring just to a boil, then remove from heat.
4. Combine batter.
   Pour hot chocolate mixture over dry ingredients. Stir until smooth, then mix in eggs, sour cream, and vanilla.
5. Bake the cake.
   Pour batter into the pan and spread evenly. Bake for 18–22 minutes until set.
6. Start the frosting immediately.
   While the cake bakes, melt butter with cocoa powder and milk in a saucepan. Remove from heat.
7. Finish frosting.
   Stir in powdered sugar and vanilla until smooth and pourable.
8. Frost while warm.
   Pour frosting over the hot cake and spread gently. Let it soak in—this is the magic part.
9. Cool and slice.
   Let cool slightly, then cut into squares and serve.

Common Mistakes to Avoid

• Waiting to frost.
  The cake must be warm. This is non-negotiable.
• Overbaking the cake.
  Thin cakes bake fast. Watch closely.
• Thick frosting consistency.
  It should pour easily, not sit like cement.
• Skipping the parchment.
  Cleanup gets ugly fast.
• Cutting giant squares.
  It’s rich. Smaller pieces are the move.

Alternatives & Substitutions

No sour cream? Use buttermilk or plain yogurt. Moisture stays intact.

Want extra depth? Add a pinch of espresso powder to the cocoa. IMO, this elevates everything.

Nut-free crowd? Skip the pecans completely—still iconic.

Gluten-free? Use a 1:1 gluten-free flour blend. Texture holds up surprisingly well.

FAQ (Frequently Asked Questions)

Does this really serve 25+ people?
Yes. Cut into small squares and it goes far.

Can I make it ahead of time?
Absolutely. It stays moist for days.

Does it need refrigeration?
No. Room temperature is perfect.

Can I freeze Texas Sheet Cake?
Yes. Freeze slices tightly wrapped for up to 2 months.

Why is the frosting poured hot?
It melts into the cake, creating that signature texture.

Is this cake very sweet?
It’s balanced, not overpowering—especially with smaller portions.

Final Thoughts

This Texas Sheet Cake with Chocolate Frosting is a crowd-feeding legend for a reason. It’s easy, bold, moist, and wildly reliable. No frills, no stress—just a massive pan of chocolate happiness.

Bake it once, and people will request it forever.