Texas sheet cake—also referred to as “funeral cake,” “church lady cake,” and “cemetery cake”—is known for feeding a crowd and soothing heavy hearts. The thin, moist chocolate cake is baked in a large jelly roll pan and topped with a warm, fudgy icing that’s poured over the top while the cake is still hot, melting into every corner.
Texas funeral cake is the type of dessert that shows up when words fall short. Because of its rich, chocolatey flavor and easy preparation, the dish has long been a staple at Southern gatherings such as potlucks, picnics, and post-funeral luncheons, where food often speaks louder than anything else. Whether you’re making the cake for a dinner party, wake, or “just because,” this old-school classic is proof that dessert really can be a comfort on a plate.
Origins of Texas Funeral Cake
While the exact origins of funeral cake are murky, a Texas newspaper may have printed the first recipe in the mid-20th century. Some say the cake’s large, flat size and pecan topping (a common addition) are nods to the state of Texas, while another popular (though unproven) rumor suggests it was popularized by First Lady Bird Johnson. No matter the origins, the dessert’s comforting properties are hard to deny.
Erin Pack-Jordan, a writer and instructor who previously worked at the Texas Historical Association, recalls savoring the cake at her grandmother’s death.
“After the funeral, we all gathered for a traditional Southern meal,” she says. “And of course, there was Texas Sheet Cake. Our neighbors and friends brought other food as well. But in hazy childhood memories, Texas Sheet Cake sticks out most vividly amongst everything else on that buffet table.”
How To Make Texas Funeral Cake?
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Our most popular Texas Sheet Cake recipe, submitted by Allrecipes community member Carolyn Herbert, has all of the elements of a quintessential funeral cake: A fudgy cake glazed with an easy chocolate icing and sprinkled with walnuts. Here’s how to make it:
- Prepare the batter. Combine flour, sugar, baking soda, and salt in a large bowl. Mix in sour cream and eggs. Separately, melt butter with water and cocoa powder, bring to a boil, cool slightly, then stir into the flour mixture.
- Bake the cake. Pour the batter into a greased and floured 10×15-inch jelly roll pan. Bake at 350 degrees F for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Make the icing. While the cake bakes, melt butter with milk and cocoa powder in a saucepan. Bring to a boil, then remove from heat and stir in confectioners’ sugar, vanilla, and chopped walnuts (or pecans if you prefer).
- Ice while warm. Spread the warm icing over the cake immediately after it comes out of the oven. This helps the icing soak into the cake slightly and form a fudgy layer.
- Cool, slice, and serve. Let the cake cool until set, then slice and serve.
More Recipes To Save
- If chocolate isn’t your flavor of choice, try this almond-extract-infused White Texas Sheet Cake recipe.
- Try Grandma’s Chocolate Texas Sheet Cake, that swaps sour cream for buttermilk, and contributes to an equally moist crumb.
- Prefer something fruity? This easy sheet cake recipe, which starts with white cake mix, strawberry puree, and strawberry-flavored Jell-O, is also built to comfort a crowd.