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Grandma's Texas Sheet Cake

This old-fashioned Texas Sheet Cake is a rich, decadent, and easy chocolate dessert!
Course Dessert
Cuisine American
Keyword texas chocolate sheet cake, Texas Sheet Cake
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 3 hours
Total Time 3 hours 40 minutes
Servings 24 people
Calories 263kcal
Author Blair Lonergan



  • ½ cup (1 stick) salted butter
  • ½ cup shortening
  • 1 cup water
  • ¼ cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract


  • ½ cup (1 stick) salted butter
  • ¼ cup unsweetened cocoa powder
  • 6 tablespoons whole or 2% milk
  • 16 oz confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract



  • Preheat oven to 400 degrees F. Grease a 10 x 15-inch jelly roll pan and set aside.
  • Place butter, shortening, water and cocoa powder in a saucepan. Bring to a boil; remove from heat.
  • In a large bowl, whisk together sugar, flour, baking soda and salt. Pour the hot butter mixture over the flour mixture. Use an electric mixer to beat on medium speed for 1 minute.
  • Add eggs, vanilla extract and buttermilk. Beat on medium speed for 1 more minute.
  • Pour the batter into the prepared pan. Tap on the counter a few times to release air bubbles. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Place the cake pan on a wire rack and immediately prepare the frosting.
  • If your cake has a rounded top on it when it comes out of the oven, use your hands, oven mits, or a dish towel to gently press down on the top of the cake to create a flat surface. You need a relatively flat top so that the icing will not run off the sides.


  • Place butter, cocoa powder and milk in a saucepan. Bring to a boil; remove from heat. Add the sifted confectioners’ sugar and the vanilla extract; beat until smooth.
  • Pour the hot frosting over the warm cake. Spread evenly, then set the cake on a wire rack to cool completely. The frosting will firm up as it cools. Slice into squares and serve!


Allow the cake to cool, then cover and store at room temperature for up to 5 days. To extend the life of the cake, keep it in an airtight container in the refrigerator for 1-2 weeks! If your house is particularly warm or humid, the cake is best stored in the refrigerator.
You can freeze the cooled, frosted cake for up to 3 months.


Serving: 1slice | Calories: 263kcal | Carbohydrates: 45g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 190mg | Potassium: 56mg | Fiber: 1g | Sugar: 36g | Vitamin A: 150IU | Calcium: 17mg | Iron: 1mg