Texas Sheet Cake might be considered the little black dress of chocolate cakes. Often referred to as Texas brownie cake, Texas brownies, Texas Ranch Cake, Texas Sheath Cake and Chocolate Sheet Cake, this fluffy cake has an international following and its many names are merely a tribute to its sheer versatility. While food historians haven’t quite pinned down the origins of the name, Lady Bird Johnson has been credited, among others, where it came from doesn’t seem to be all that important once you’ve put it in your mouth. Here’s a recipe for the best chocolate cake around, what folks like to call Texas Sheet Cake.

Things You'll Need


Preheat oven to 400 degrees Fahrenheit. 

Lightly grease and flour a jelly roll pan.

In a small bowl, lightly beat the eggs and set aside.

Sift together the flour and sugar and pour into a large bowl.

In a saucepan heat to boiling the margarine, cocoa, cooking oil and water.

Pour the combined liquid over the flour and sugar mixture.

Now add the buttermilk, lightly beaten eggs, cinnamon, baking soda and vanilla.

Pour batter into the greased jelly roll pan and bake it for 15 to 20 minutes.


Prepare the frosting as soon as the cake has come out of the oven. You should spread the frost over the cake while the cake and frosting are still warm.

In a saucepan heat the margarine, cocoa and milk. Add confectioners sugar and vanilla and mix.

Frost the cake while the cake and frosting are still warm.


  • You may substitute buttermilk for a 1/2 cup regular milk mixed with 1 tsp. of vinegar.