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A slice of Texas Sheet Cake on a blue plate

Texas Sheet Cake

 My Texas Sheet Cake is the stuff sweet dreams are made of - a thick, fudgy icing fused to the top of a moist cake masterpiece, And the best part? The recipe for Texas Sheet Cake is super simple! You’ll be doing the two-step after just one bite of this quick but oh, so rich dessert.
Course Dessert
Cuisine American
Keyword Texas Sheet Cake
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 People
Calories 533kcal
Author Kathleen



  • 1 Cup Butter
  • 1 Cup Brewed Coffee
  • 5 Tablespoons Cocoa
  • 2 Cups Sugar
  • 2 Cups All-Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Sour Cream
  • 2 Large Eggs Lightly Beaten
  • 1 Teaspoon Vanilla


  • 1/2 Cup Butter
  • 3 Tablespoons Milk
  • 2 Tablespoons Cocoa
  • 1/4 teaspoon instant coffee granules
  • 2 3/4 Cups Confectioners Sugar
  • 1 teaspoon vanilla



  • Preheat oven to 350 degrees. Spray a 10X15 inch baking dish with nonstick cooking spray. Set aside.
  • In a saucepan, melt butter. Add coffee, and 5 tablespoons cocoa,  and bring to a boil. Remove from heat and stir in sugar, flour, baking soda an, salt and mix until smooth. Add sour cream and stir until combined, then mix in the eggs and vanilla until well combined.
  • Pour batter into prepared pan and bake 18-22 minutes, or until a toothpick inserted in the center of the cake comes out clean.


  • In a large saucepan melt 1/2 cup butter. Stir in milk, cocoa, instant coffee granules and bring to a boil. Remove from heat and mix in powdered sugar and vanilla until smooth (I use a handheld electric mixer). 
  • Pour icing over warm cake. Cool completely on a wire baking rack.


Calories: 533kcal | Carbohydrates: 78g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 418mg | Potassium: 86mg | Fiber: 3g | Sugar: 61g | Vitamin A: 780IU | Calcium: 44mg | Iron: 1.3mg