Can I make this cake in a different sized pan?

Yes, but you'll need to adjust the baking time. A 9x13-inch pan will require about 25-30 minutes of baking time. The cake will be thicker, so make sure it's baked through by testing with a toothpick in the center.

Why is it called Texas Sheet Cake?

This cake gets its name because it's baked in a large sheet pan and, like everything in Texas, it's meant to be big! The thin cake with poured frosting has been a staple at Texas gatherings for generations.

Can I leave out the nuts due to allergies?

Absolutely! The frosting is delicious with or without nuts. You can also substitute with toasted coconut for a different but equally delicious texture.

My frosting seems too thick to pour smoothly. What should I do?

If your frosting is too thick, add a tablespoon of warm milk at a time until it reaches a pourable consistency. Be careful not to make it too thin – it should coat the back of a spoon nicely.

Chocolate Texas Sheet Cake Recipe

Name: Chocolate Texas Sheet Cake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter; 1/4 cup unsweetened cocoa powder; 1 cup boiling water; 1/2 cup buttermilk; 2 large eggs, beaten; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 3/4 cup (1 1/2 sticks) unsalted butter; 1/4 cup unsweetened cocoa powder; 1/2 cup milk; 1 teaspoon vanilla extract; 3 cups powdered sugar; 1 cup chopped pecans

This irresistible Chocolate Texas Sheet Cake is the ultimate crowd-pleaser that will satisfy your chocolate cravings in no time! With its rich, moist texture and warm fudgy frosting that’s poured over the cake while still hot, this dessert creates a melt-in-your-mouth experience that’s simply unforgettable. Ready in just 30 minutes from start to finish, it’s the perfect solution when you need a delicious dessert but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

Incredibly Quick: From mixing to baking to frosting, you’ll have this spectacular dessert ready in about 30 minutes flat!
Foolproof Results: The batter comes together in minutes, and the cake is virtually impossible to mess up. Even baking novices will succeed brilliantly.
Perfect for Gatherings: This recipe makes a generous sheet cake that easily feeds a crowd, making it ideal for potlucks, family gatherings, or when you need to bring something special to an event.
Decadent Flavor: The combination of the tender chocolate cake with that poured-on warm frosting creates a texture and flavor experience that’s simply extraordinary.

Ingredients You’ll Need

For the Cake:

All-purpose flour: The foundation of our cake, providing structure without making it too dense.
Granulated sugar: Sweetens the cake while helping create that perfect tender crumb.
Salt: Just a touch enhances all the flavors and balances the sweetness.
Unsalted butter: Creates richness and that melt-in-your-mouth quality that makes this cake special.
Unsweetened cocoa powder: The star ingredient that gives this cake its deep chocolate flavor without being overly sweet.
Boiling water: Blooms the cocoa powder, intensifying the chocolate flavor dramatically.
Buttermilk: Adds tanginess and creates an incredibly tender texture.
Eggs: Provide structure and richness to the cake.
Vanilla extract: Enhances the chocolate flavor with its warm aromatic notes.
Baking soda: Reacts with the buttermilk to give the cake its perfect rise and texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

For the Frosting:

Unsalted butter: Creates a rich, smooth base for the frosting.
Unsweetened cocoa powder: Delivers that intense chocolate punch in the frosting.
Milk: Thins the frosting to the perfect pourable consistency.
Vanilla extract: Rounds out the chocolate flavor beautifully.
Powdered sugar: Sweetens the frosting while helping it set properly as it cools.
Chopped pecans: Add a wonderful textural contrast and nutty flavor that pairs perfectly with chocolate.

Variations

Want to customize your Texas sheet cake? Try these delicious twists:

Nut Lover’s Version: Double the pecans in the frosting, or toast them first for extra flavor.
Peanut Butter Swirl: Warm 1/2 cup of peanut butter until pourable and swirl it into the frosting before it sets.
Spiced Chocolate: Add 1 teaspoon of cinnamon to the cake batter for a Mexican chocolate inspired twist.
White Texas Sheet Cake: Skip the cocoa powder in both cake and frosting for a vanilla version, and add almond extract instead of vanilla.
Mint Chocolate: Add 1/2 teaspoon of mint extract to the frosting for a refreshing chocolate-mint combination.

How to Make Chocolate Texas Sheet Cake

Step 1: Prepare Your Ingredients

Preheat your oven to 350°F and grease a half sheet pan (13×18 inches) with nonstick spray. Combine the flour, sugar, and salt in a large mixing bowl and set aside.

Step 2: Make the Chocolate Base

In a saucepan over medium heat, melt the butter completely. Whisk in the cocoa powder until smooth, then add the boiling water. Turn up the heat to medium-high until the mixture comes to a boil. Let it boil for 30 seconds, then immediately remove from heat.

Step 3: Combine the Mixtures

Pour the hot chocolate mixture over your dry ingredients and stir thoroughly to combine. Make sure to scrape the sides and bottom of the bowl so everything is well incorporated.

Step 4: Add the Wet Ingredients

In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and baking soda until smooth. Pour this mixture into your chocolate batter and stir until completely combined.

Step 5: Bake the Cake

Pour the batter into your prepared sheet pan, spreading it evenly. Bake for 15-20 minutes, just until the top springs back when lightly touched and the edges start pulling away from the sides of the pan.

Step 6: Prepare the Frosting

While the cake bakes, make your frosting. Melt the butter in a saucepan over low heat, then whisk in the cocoa powder until smooth. Add the milk, vanilla, and powdered sugar, whisking until the mixture is completely smooth.

Step 7: Frost the Warm Cake

Remove the cake from the oven and immediately pour the warm frosting over the hot cake. Use an offset spatula to quickly spread the frosting to the edges before it begins to set. Sprinkle with the chopped pecans.

Step 8: Let it Set

Allow the cake to cool at room temperature until the frosting has completely set before slicing.

Pro Tips for Making the Recipe

Don’t Overbake: This cake should remain moist and tender, so keep a close eye on it. Once the edges start to pull away from the pan, it’s done.
Timing Is Everything: Have your frosting ingredients measured out and ready to go before the cake comes out of the oven. The magic happens when hot frosting meets hot cake!
Cocoa Powder Matters: For the richest flavor, use a high-quality unsweetened cocoa powder.
Buttermilk Substitute: No buttermilk? No problem! Add 1½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk, let it stand for 5 minutes, and you’ve got a perfect substitute.
The Perfect Pour: Pour the frosting in an even layer starting from the center and working outward for the smoothest application.

How to Serve

Texas sheet cake is wonderfully versatile when it comes to serving options:

Simple Serving

Cut into generous squares and serve on its own – it’s perfect with afternoon coffee or as an after-dinner treat.

Dressed Up

Add a scoop of vanilla ice cream beside a warm slice for an indulgent dessert experience.

Party Perfect

Cut into smaller pieces for a dessert tray at parties – these bite-sized squares disappear quickly!

Coffee Pairing

This cake pairs beautifully with coffee, especially a medium roast that complements the chocolate without overwhelming it.

Make Ahead and Storage

Storing Leftovers

This cake keeps beautifully at room temperature for 3-4 days when stored in an airtight container or tightly covered with plastic wrap.

Freezing

Cut the cake into portions and freeze them individually wrapped in plastic wrap, then placed in a freezer bag. They’ll keep for up to 3 months.

Reheating

Thaw frozen slices at room temperature for about an hour. For a warm treat, microwave a slice for 10-15 seconds before serving.

Note: The frosting may lose some of its glossy appearance after freezing, but the flavor remains delicious!

FAQs

Can I make this cake in a different sized pan?

Yes, but you’ll need to adjust the baking time. A 9×13-inch pan will require about 25-30 minutes of baking time. The cake will be thicker, so make sure it’s baked through by testing with a toothpick in the center.
Why is it called Texas Sheet Cake?

This cake gets its name because it’s baked in a large sheet pan and, like everything in Texas, it’s meant to be big! The thin cake with poured frosting has been a staple at Texas gatherings for generations.
Can I leave out the nuts due to allergies?

Absolutely! The frosting is delicious with or without nuts. You can also substitute with toasted coconut for a different but equally delicious texture.
My frosting seems too thick to pour smoothly. What should I do?

If your frosting is too thick, add a tablespoon of warm milk at a time until it reaches a pourable consistency. Be careful not to make it too thin – it should coat the back of a spoon nicely.

Final Thoughts

This Chocolate Texas Sheet Cake is more than just a dessert – it’s a tradition worth sharing. There’s something special about the way the warm frosting melds with the hot cake, creating that signature texture that’s impossible to resist. Whether you’re a seasoned baker or trying your hand at homemade desserts for the first time, this recipe delivers spectacular results with minimal effort. So go ahead – preheat that oven and get ready to experience one of the most satisfying chocolate cakes you’ll ever make!