Skip to Content

Texas Sheet Cake

A sweet and moist chocolate cake, made in a slice tin and iced while warm.
Jump to Recipe

or scroll for handy tips and a little nostalgia.

texas sheet cake

We’re a long way from Texas here in Australia, but this Texas Sheet Cake sure feels homely and comforting.

It’s a sweet and moist boiled chocolate cake – baked in slice dimensions – topped with a thin layer of chocolate icing.

It’s also a cinch to put together.

texas sheet cake

A taste of Texas… in Kurri Kurri

The recipe is from a community cookbook celebrating Kurri Kurri’s 75th anniversary.

I’ve cooked up a few recipes from this cookbook which my Aunty Judy (one of Nana Ling’s granddaughters) gave me and it’s quickly becoming one of my favourites.

So many treasures waiting to be cooked up!

Kurri Kurri is a small town in the coalfields area of the Hunter Valley in NSW, Australia, and it’s the place where much of my family have lived in or around for generations.

It may be a small town, but the recipes reflect the diversity of Australia that exists even in the smaller country towns.

And here, I’ve found a little taste of Texas. And it’s a taste I’m not going to forget in a hurry. So, so good.

texas sheet cake recipe
The original recipe from the pages of the Kurri Kurri King Coal Community Cookbook dated 1979.

I’ve adapted and tweaked this original recipe, so please continue scrolling right through to the end of the post to find the updated recipe in the recipe card.

Texas Sheet Cake: the ingredients

To make this cake you’ll need:

  • butter
  • cocoa
  • egg
  • milk
  • white vinegar
  • vanilla extract
  • bicarb soda
  • plain flour (all purpose flour)
  • caster sugar
  • salt
  • icing sugar.

The precise quantities can be found in the recipe card at the end of the post.

These quantities make up a slice tin sized cake (approx 28 x 18cm). 

If you want to make a sheet sized cake (approx 40 x 27cm), you’ll need to double the ingredients and add 5 minutes to the cooking time.

texas sheet cake method

Making Texas Sheet Cake

All of the steps can be found below, however here’s a quick outline and a few tips:

  • The butter, water and cocoa are first brought to the boil before adding the rest of the ingredients. Make sure you use a medium sized saucepan so you can add the rest of the ingredients and mix up the cake in the saucepan.
  • The boiled mixture needs to cool for 20 minutes before you add the rest of the ingredients.
  • The cake is iced while still warm. The best way to time this is by mixing up the icing about 10 minutes after taking the cake from the oven.

Some versions of this recipe add chopped pecans or other nuts to the icing. Try this as a variation idea.

Store your Texas Sheet Cake in the fridge for best results.

Finally, enjoy your Texas Sheet Cake – wherever you are in the world!

And if you’re looking for other US desserts baked up down under, check out my Key Lime Pie recipe.

texas sheet cake

Texas Sheet Cake

A sweet and moist chocolate cake, made in a slice tin and iced while warm.
5 from 5 votes
Print Pin Rate
Course: Dessert
Cuisine: American, Australian
Keyword: texas sheet cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 15 squares
Calories: 192kcal


  • Slice tin (approx 28 x 18cm) or double the quantities and use a Sheet tin (40 x 27cm)



  • 125 grams butter (chopped)
  • 1/2 cup water
  • 2 tablespoons cocoa
  • 1 egg (beaten)
  • 1/4 cup milk
  • 2 teaspoons white vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon bicarb soda
  • 1 cup plain flour (all purpose flour)
  • 1 cup caster sugar
  • 1/4 teaspoon salt


  • 1 cup icing sugar
  • 1 tablespoon cocoa
  • 20 grams butter (chopped)
  • 2 tablespoons boiling water



  • Pre-heat oven to moderate (170 degrees celsius, fan-forced).
  • Grease baking tin or tray. Use a slice tin (approx 28 x 18cm) or double the quantities to use a Sheet tin (40 x 27cm).
  • Combine butter, water and cocoa in a medium saucepan and heat gently to melt butter. Bring to the boil and then take off the heat.
  • Allow to cool for 20 minutes and then add the egg, milk, vinegar, vanilla and bicarb soda. Stir well to combine.
  • Add sugar, salt and sifted flour and stir until combined.
  • Pour mixture into tin and bake for 25 minutes (if using a slice tin) or 30 minutes (if using a sheet tin).
  • Allow to cool on a cooling tray.


  • Combine icing sugar and cocoa and form a well in the centre of the mixture.
  • Place butter in centre of well and pour in boiling water. Stir until mixture is smooth.
  • Pour over cake while it is still warm.
  • Once cool, cut into squares.


  1. Double the quantities used here if you are using a traditional Sheet tin (40 x 27cm).


Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 37mg | Fiber: 1g | Sugar: 21g | Vitamin A: 264IU | Calcium: 12mg | Iron: 1mg
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kim Farrell

Saturday 23rd of October 2021

Made today 23rd Oct great didn't have to go out hunting for ingredients all in house. Tho( sifted )in brackets would help next to 1 cup plain was going to sift anyway but said in method to sift Says to cool.on rack but leave in tin or pull out and put on wire rack ?? Going to ice now been out 10 mins. Giving to friend so will have to get feed back from Sandra on how it tasted. Also instructions! To make cake! Method sounds better. Not assembling a bookcase

This site uses Akismet to reduce spam. Learn how your comment data is processed.