Texas Sheet Cake: 15 Fudgy Twists That Feed a Whole Holiday Crowd From One Pan

Texas sheet cake is the dessert that shows up at every church supper, family reunion and holiday potluck, and it is having a moment again. Searches for Texas sheet cake cookies have jumped more than 500 percent this week, and Texas sheet cake ice cream is climbing fast too. The idea is simple: a thin chocolate cake baked in a big pan, covered while warm with a poured fudge icing and pecans. One pan feeds about 24 people. Below you will find the classic plus the new twists people are searching for: cookies, ice cream, white, peanut butter, pumpkin, peppermint and more. Grab your biggest pan..

Texas Sheet Cake: The Classic With Warm Pecan Fudge Icing

One pan, one pot of warm icing, and 24 squares of the fudgiest cake in America: this is the dessert church ladies have carried to potlucks for generations. The secret is pouring the icing over the cake while both are still warm, so it sets into a soft, shiny fudge layer. The classic recipe has hundreds of ratings on Allrecipes. Start here, then try the twists..

You will need: Cake: 1 cup butter, 1 cup water, 1/4 cup cocoa, 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup sour cream or buttermilk, 1 tsp vanilla. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla, 1 cup chopped pecans.

How to make it: 1. Heat the oven to 375 F and grease a 10×15 inch jelly roll pan. 2. Bring the butter, water and cocoa to a boil. 3. Pour over the flour, sugar, baking soda and salt and stir. 4. Beat in the eggs, sour cream and vanilla. 5. Bake 20 to 22 minutes. 6. Five minutes before it is done, boil the icing butter, cocoa and milk, whisk in sugar and vanilla, add pecans and pour over the hot cake.

Texas Sheet Cake Cookies (the Viral One)

Searches for Texas sheet cake cookies have jumped more than 500 percent this week, and they are the top rising cookie search in the country. Soft, cakey chocolate cookies are baked, then a spoon of the same warm fudge icing goes on each one while they are still hot, so it sets into a shiny shell. They taste exactly like a corner piece.

You will need: Cookies: 1/2 cup butter (softened), 3/4 cup sugar, 1 egg, 1/3 cup sour cream, 1 tsp vanilla, 1 1/2 cups flour, 1/3 cup cocoa, 1/2 tsp baking soda, 1/4 tsp salt. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla. Chopped pecans.

How to make it: 1. Heat the oven to 350 F and line two baking sheets. 2. Beat the butter and sugar, then add egg, sour cream and vanilla. 3. Mix in the dry ingredients. 4. Scoop 2 tbsp balls and bake 9 to 10 minutes. 5. Boil the butter, cocoa and milk, whisk in the sugar and vanilla. 6. Spoon icing over the warm cookies and add pecans.

No-Churn Texas Sheet Cake Ice Cream

Texas sheet cake ice cream searches are up 180 percent this week. This no-churn version needs no machine: whipped cream folded into sweetened condensed milk and cocoa, with chunks of leftover sheet cake and ribbons of fudge icing swirled in. It is a great way to use up the last few squares after a party, if there are any.

You will need: 2 cups heavy cream, 1 can (14 oz) sweetened condensed milk, 1/3 cup cocoa, 1 tsp vanilla, pinch of salt, 2 cups cubed chocolate sheet cake, 1/2 cup leftover fudge icing (warmed) or chocolate sauce, 1/2 cup toasted pecans.

How to make it: 1. Whisk the condensed milk, cocoa, vanilla and salt. 2. Whip the cream to stiff peaks and fold it in. 3. Layer half in a loaf pan with half the cake, icing and pecans. 4. Repeat and swirl with a knife. 5. Cover and freeze at least 6 hours.

White Texas Sheet Cake With Almond Icing

The white version has its own fan club, with more than 400 ratings on Allrecipes alone. It uses the same pour-and-spread method, but the cake is a buttery almond sheet cake and the warm icing is made with milk, butter, almond extract and powdered sugar. Top with sliced almonds or pecans. Team chocolate or team white?

You will need: Cake: 1 cup butter, 1 cup water, 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup sour cream, 1 tsp almond extract. Icing: 1/2 cup butter, 1/4 cup milk, 4 1/2 cups powdered sugar, 1/2 tsp almond extract, 1 cup sliced almonds.

How to make it: 1. Heat the oven to 375 F and grease a 10×15 inch jelly roll pan. 2. Bring the butter and water to a boil and pour over the flour, sugar, soda and salt. 3. Beat in the eggs, sour cream and almond. 4. Bake 20 to 22 minutes. 5. Boil the butter and milk, whisk in sugar and almond, and pour over the warm cake. Add almonds.

Peanut Butter Lovers Version With Chocolate Drizzle

Peanut butter lovers, this one is for you. The cake gets half a cup of creamy peanut butter in the batter, and the icing is a warm peanut butter fudge poured right over the top. A drizzle of melted chocolate makes it taste like a peanut butter cup. It is a favorite at church suppers in the Midwest.

You will need: Cake: 1 cup butter, 1 cup water, 1/2 cup peanut butter, 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup buttermilk, 1 tsp vanilla. Icing: 1/2 cup butter, 1/2 cup peanut butter, 6 tbsp milk, 4 cups powdered sugar, 1 tsp vanilla. Melted chocolate.

How to make it: 1. Heat the oven to 375 F and grease a 10×15 inch pan. 2. Boil the butter, water and peanut butter and pour over the dry ingredients. 3. Beat in eggs, buttermilk and vanilla. 4. Bake 20 to 22 minutes. 5. Boil the icing butter, peanut butter and milk, whisk in sugar and vanilla, and pour over the warm cake. Drizzle with chocolate.

Pumpkin Texas Sheet Cake for Thanksgiving

Pumpkin pie for 8 or pumpkin sheet cake for 24? If you are hosting a big Thanksgiving, this one is easier. A can of pumpkin and warm spices go into the batter, and it is topped with a quick cream cheese icing instead of fudge. It is soft and moist and stays fresh for three days, so you can make it ahead.

You will need: Cake: 1 cup butter (melted), 1 can (15 oz) pumpkin puree, 2 cups sugar, 4 eggs, 2 cups flour, 2 tsp pumpkin pie spice, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt. Icing: 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla.

How to make it: 1. Heat the oven to 350 F and grease a 10×15 inch pan. 2. Whisk the butter, pumpkin, sugar and eggs. 3. Stir in the dry ingredients. 4. Bake 22 to 25 minutes. 5. Cool completely. 6. Beat the icing until fluffy and spread on top.

Peppermint Chocolate Squares for Christmas

Turn the classic into a Christmas dessert with one small change. Add a little peppermint extract to the warm fudge icing and scatter crushed candy canes on top while it is still soft. The red and white pieces look like confetti on the dark chocolate. Cut it into small squares for the Christmas cookie tray.

You will need: 1 classic chocolate sheet cake (see slide 1), warm fudge icing (see slide 1), 1/2 tsp peppermint extract, 1/2 cup crushed candy canes, 1/4 cup white chocolate chips (melted, optional).

How to make it: 1. Bake the classic cake. 2. Make the icing and stir in the peppermint extract. 3. Pour over the warm cake and spread. 4. Scatter crushed candy canes on top right away. 5. Drizzle with white chocolate and let it set 1 hour before cutting.

Red Velvet With Cream Cheese Icing

Red velvet is perfect for the holidays, and the sheet cake method makes it easy. A touch of cocoa and buttermilk give it the classic flavor, and a cream cheese icing goes on top. The red color looks beautiful on a Christmas dessert table. Which do you want for the holidays? A) Classic chocolate B) Red velvet C) Both.

You will need: Cake: 1 cup butter, 1 cup water, 2 tbsp cocoa, 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup buttermilk, 1 tbsp red food coloring, 1 tsp vanilla. Icing: 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar.

How to make it: 1. Heat the oven to 375 F and grease a 10×15 inch pan. 2. Boil the butter, water and cocoa and pour over the dry ingredients. 3. Beat in the eggs, buttermilk, coloring and vanilla. 4. Bake 20 to 22 minutes and cool. 5. Beat the icing and spread on top.

Texas Sheet Cake Brownies

What happens when a fudgy brownie meets Texas sheet cake? You get thick, chewy chocolate squares covered in the famous poured icing. They are denser than the cake and easier to stack in a container, so they are perfect for bake sales. Use a 9×13 pan for thicker bars. Corner or middle piece?

You will need: Brownies: 1 cup butter (melted), 2 cups sugar, 4 eggs, 2 tsp vanilla, 1 cup flour, 3/4 cup cocoa, 1/2 tsp salt. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla. 1/2 cup chopped pecans.

How to make it: 1. Heat the oven to 350 F and grease a 9×13 pan. 2. Whisk the butter and sugar, then eggs and vanilla. 3. Stir in the flour, cocoa and salt. 4. Bake 25 to 28 minutes. 5. Make the icing, pour over the warm brownies and add pecans. Cool before cutting.

Fudge-Topped Chocolate Cupcakes

Same cake, easier to grab. The batter bakes into 24 soft cupcakes, and the warm icing is spooned over the top so it pools into a fudgy cap. They are great for school parties and birthdays and travel better than a full pan. Kids love decorating them with sprinkles.

You will need: Cake: 1 cup butter, 1 cup water, 1/4 cup cocoa, 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla.

How to make it: 1. Heat the oven to 350 F and line 24 muffin cups. 2. Boil the butter, water and cocoa and pour over the dry ingredients. 3. Beat in the eggs, sour cream and vanilla. 4. Fill the cups two thirds full and bake 16 to 18 minutes. 5. Spoon warm icing on top.

Mexican Chocolate Sheet Cake With Cinnamon

Add cinnamon and a pinch of cayenne and the classic tastes like Mexican hot chocolate. The warm spice makes the chocolate taste even deeper. A sprinkle of cinnamon sugar on the icing finishes it. Serve with coffee or a cup of cinnamon hot chocolate. Would you try the little kick of cayenne?

You will need: Cake: 1 cup butter, 1 cup water, 1/4 cup cocoa, 2 cups flour, 2 cups sugar, 2 tsp cinnamon, 1/8 tsp cayenne, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup buttermilk, 1 tsp vanilla. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla. 1/2 tsp cinnamon in the icing.

How to make it: 1. Heat the oven to 375 F and grease a 10×15 inch pan. 2. Boil the butter, water and cocoa and pour over the dry ingredients and spices. 3. Beat in eggs, buttermilk and vanilla. 4. Bake 20 to 22 minutes. 5. Make the icing with cinnamon and pour over the warm cake.

Texas Sheet Cake for Two

Not feeding a crowd? A small Texas sheet cake baked in a loaf pan or 8 inch pan gives you just enough for a few squares. One recent video of a sheet cake for two passed 440,000 views, so you are not alone. The method is the same, just cut down. Perfect for a quiet holiday at home.

You will need: Cake: 1/4 cup butter, 1/4 cup water, 1 tbsp cocoa, 1/2 cup flour, 1/2 cup sugar, 1/4 tsp baking soda, pinch of salt, 1 egg yolk, 2 tbsp sour cream, 1/4 tsp vanilla. Icing: 2 tbsp butter, 1 tbsp cocoa, 1 1/2 tbsp milk, 1 cup powdered sugar.

How to make it: 1. Heat the oven to 350 F and grease a loaf pan. 2. Boil the butter, water and cocoa and stir into the flour, sugar, soda and salt. 3. Mix in the yolk, sour cream and vanilla. 4. Bake 15 to 18 minutes. 5. Make the icing and pour over the warm cake.

Cake Mix Texas Sheet Cake Shortcut

Short on time before a potluck? Start with a box of chocolate cake mix, add a little extra cocoa and sour cream, and bake it thin in a jelly roll pan. Then make the real homemade fudge icing, because that is where the magic is. Most people will never know. Shortcut or from scratch: which are you?

You will need: 1 box (15 oz) chocolate fudge cake mix, 3 eggs, 1 cup water, 1/2 cup oil, 1/2 cup sour cream, 2 tbsp cocoa. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla. 1 cup chopped pecans.

How to make it: 1. Heat the oven to 350 F and grease a 10×15 inch pan. 2. Beat the cake mix, eggs, water, oil, sour cream and cocoa 2 minutes. 3. Spread thin in the pan and bake 18 to 20 minutes. 4. Make the icing and pour over the warm cake. 5. Sprinkle pecans and cool.

Gluten-Free Texas Sheet Cake

Gluten-free Texas sheet cake searches are rising too, and the good news is that this cake is very forgiving. Swap in a 1 to 1 gluten-free baking flour and use certified gluten-free cocoa and powdered sugar. The fudge icing covers everything. Let it rest overnight and the texture gets even better. Do you bake for anyone gluten free?

You will need: Cake: 1 cup butter, 1 cup water, 1/4 cup cocoa, 2 cups 1-to-1 gluten-free baking flour (with xanthan gum), 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt, 2 eggs, 1/2 cup sour cream, 1 tsp vanilla. Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk, 3 1/2 cups powdered sugar, 1 tsp vanilla. Chopped pecans.

How to make it: 1. Heat the oven to 375 F and grease a 10×15 inch pan. 2. Boil the butter, water and cocoa and pour over the dry ingredients. 3. Beat in eggs, sour cream and vanilla. 4. Bake 20 to 24 minutes. 5. Pour warm icing over the warm cake and add pecans.

How to Cut, Carry and Make It Ahead

Texas sheet cake was made for potlucks. Ice it while it is warm right in the pan, let it set at least an hour, then cover with foil and carry it in the pan. To cut 24 even squares, make 3 cuts the long way and 5 cuts the short way with a long knife wiped clean between cuts. It keeps at room temperature for 2 days. For more ideas, see our poke cakes and sheet cakes for a crowd.

You will need: 1 frosted sheet cake in its pan, foil or a lid, a long sharp knife, a cup of hot water and a towel, small plates or cupcake liners for serving.

How to make it: 1. Let the icing set at least 1 hour. 2. Cover with foil or a lid to carry. 3. Dip the knife in hot water and wipe dry. 4. Make 3 long cuts and 5 short cuts for 24 squares, cleaning the knife each time. 5. Serve in cupcake liners so guests can grab one.