Texas Sheet Cake

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I bake for a picky eater, so I try new recipes all the time of different combinations. This recipe comes from my amazing mother-in-law who home makes just about everything. Trust me, there is no better recipe out there! This is a staple dessert that we have around our house and visitors love. My husband’s favorite recipe by far and a family favorite passed down (even better!). Lets be honest, we all love chocolate and this rich, creamy, chocolatey dessert hits the spot EVERY time.

With as simple as this recipe is to make, I can have it made in no time for last minute visitors or I can stick it in the freezer for visitors next week (if our household can keep it in our house that long). It’s the easiest, tastiest Texas Sheet Cake you’ll ever have.

Texas Sheet Cake


Bake Time: 30 Minutes

From: Dream, Live and Love

Bake Temperature: 350 degrees


  • 2 Cups Sugar
  • 2 Cups Flour
  • 1/4 tsp. Salt
  • 2 Sticks Butter
  • 2 Tbls. Cocoa
  • 1 Cup Water
  • 2 Beaten Eggs
  • 1/2 Cup Buttermilk
  • 1 tsp. Baking Soda
  • 1 tsp. Vanilla


  • 1 Stick Butter
  • 6 Tbls. Milk
  • 3 Tbls. Cocoa
  • 1 tsp. Vanilla
  • 1 Lb. Powdered Sugar


Sift flour, sugar, and salt together. Melt butter and add cocoa and water, then boil. Pour into sifted mixture. Mix. Add eggs, buttermilk, baking soda and vanilla. Use whisk.


Bring butter, milk and cocoa to boil and stir until slightly thickened. Pour onto cake while hot.

Katie Montang


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