Texas sheet cake has always been one of my go-to desserts when I need to feed a crowd. This classic Southern treat is packed with rich, chocolatey goodness and finished with a luscious, melt-in-your-mouth chocolate frosting. Every time I make it, people can’t stop raving about how moist and indulgent it is. Trust me—once you try this gooey chocolate sheet cake, you’ll be hooked!
5-Star Review
“The perfect amount of chocolate!” – Greg
I love how this cake turns out—super moist with a thick, fudgy chocolate frosting. As the cake cools, the edges firm up, giving you the perfect combo of crispy and fudgy on top of a tender chocolate cake. Baking it in a sheet pan means you get a big cake, perfect for feeding a crowd. If you don’t have a sheet pan, a jelly roll pan works great too.
Texas Sheet Cake Recipe
Equipment
- Kitchen Scale (optional)
- Quarter Sheet Pan
- Hand Mixer (optional)
Ingredients
For the Chocolate Cake
- ½ cup canola oil 100 grams
- ½ cup unsalted butter 113 grams (1 stick)
- ¼ cup unsweetened cocoa powder 21 grams
- 1 cup water 227 grams
- 2 cups all-purpose flour 240 grams
- 2 cups granulated sugar 400 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- 2 teaspoons espresso powder 5 grams, optional
- ½ teaspoon ground cinnamon
- 2 large eggs 100 grams, room temperature and lightly beaten
- ½ cup buttermilk 114 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
For the Fudge Frosting
- ¼ cup unsweetened cocoa powder 21 grams
- ½ cup unsalted butter 113 grams (1 stick)
- ¼ cup whole milk 57 grams
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract 4 grams
- 3½ cups powdered sugar 396 grams
- ½ cup chopped pecans 57 grams, optional
Instructions
- Adjust oven rack to middle position and preheat oven to 400°F. Spray a quarter (9×13-inch) sheet pan with baking spray or use the grease and flour method.
- In a large saucepan, combine the oil, butter, cocoa, and water. Heat just to boiling, stirring often.½ cup canola oil, ½ cup unsalted butter, ¼ cup unsweetened cocoa powder, 1 cup water
- While the cocoa/butter mixture heats, whisk the flour, sugar, baking soda, salt, espresso powder, cinnamon, eggs, buttermilk, and vanilla together in a large mixing bowl.2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoons espresso powder, ½ teaspoon ground cinnamon, 2 large eggs, ½ cup buttermilk, 1 teaspoon pure vanilla extract
- When the hot cocoa mixture just begins to boil, remove from the heat and slowly pour the hot mixture into the flour/sugar mixture. Beat the wet and dry ingredients together using a rubber spatula, wooden spoon, or with an electric mixer until fully incorporated and smooth.
- Pour the batter into the prepared sheet pan and gently tap the pan on the counter a few times to release any air bubbles in the batter.
- Bake at 400°F for 10 minutes then rotate the pan, reduce the temperature to 375°F, and bake an additional 10-15 minutes, or until a toothpick inserted in the middle comes out clean.
- Transfer the cake to a cooling rack.
- While the cake cools, make the fudge frosting: in a large saucepan, bring the cocoa, butter, and milk to a low boil. Add the salt and vanilla and stir well. Add the powdered sugar and pecans.¼ cup unsweetened cocoa powder, ½ cup unsalted butter, ¼ cup whole milk, ¼ teaspoon kosher salt, 1 teaspoon pure vanilla extract, 3½ cups powdered sugar, ½ cup chopped pecans
- Remove the saucepan from the heat and use a whisk to combine the ingredients together until smooth. Spread the hot frosting over the still warm cake.
- Let the frosted cake cool long enough for the frosting to set before serving, at least 1 hour.
Becky’s Tips
- Make sure you stir the batter and the frosting constantly while they are on the stovetop. You will want to stay by the stove to make sure neither burns.
- Use a high-quality cocoa powder for this recipe. The better the quality the cocoa powder, the better the cake will taste.
- If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
- Store leftovers in the fridge to keep them fresh longer. Place a piece of plastic wrap over the baking sheet before placing it in the fridge.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Texas Sheet Cake Step by Step
Prepare the Oven and Pan: Adjust the oven rack to the middle position and preheat to 400°F (204°C). Spray a 9×13-inch quarter sheet pan with baking spray or grease and flour it for easy release.
Heat the Cocoa Mixture: In a large saucepan, combine ½ cup (100g) canola oil, ½ cup (113g) unsalted butter, ¼ cup (21g) unsweetened cocoa powder, and 1 cup (227g) water. Heat over medium, stirring often, just until the mixture reaches a boil.
Mix the Dry Ingredients: While the cocoa mixture heats, whisk together 2 cups (240g) all-purpose flour, 2 cups (400g) granulated sugar, 1 tsp (6g) baking soda, ½ tsp kosher salt, 2 tsp (5g) espresso powder (optional), and ½ tsp ground cinnamon in a large mixing bowl.
Mix in the Wet Ingredients: In a separate small bowl, lightly beat 2 large eggs (100g), then mix in ½ cup (114g) buttermilk and 1 teaspoon (4g) pure vanilla extract.
Combine the Ingredients: Once the cocoa mixture begins to boil, remove it from the heat and slowly pour it into the flour mixture. Stir until smooth, then mix in the buttermilk mixture until fully incorporated.
Bake the Cake: Pour the batter into the prepared pan, gently tapping it on the counter to release any air bubbles. Bake at 400°F (204°C) for 10 minutes, then rotate the pan, reduce the temperature to 375°F (190°C), and bake for another 10-15 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack to cool slightly while preparing the frosting.
Fudge Frosting
Heat the Cocoa Mixture: In a large saucepan, bring ¼ cup (21g) unsweetened cocoa powder, ½ cup (113g) unsalted butter, and ¼ cup (57g) whole milk to a low boil over medium heat. Stir frequently to prevent scorching.
Finish the Frosting: Once the mixture reaches a boil, remove it from the heat and stir in ¼ tsp kosher salt and 1 tsp (4g) pure vanilla extract. Gradually whisk in 3½ cups (396g) powdered sugar until smooth. If using, fold in ½ cup (57g) chopped pecans.
Frost the Cake: Spread the hot frosting evenly over the still-warm cake, using an offset spatula to smooth it out. Let the cake cool for at least 1 hour to allow the frosting to set before serving. Enjoy!
Serving Suggestions
This cake is great on its own but you can add a scoop of ice cream or even a dollop of whipped cream on top of your cake. One scoop of ice cream on a warm cake takes it from good to amazing.
Texas sheet can is a classic southern dessert that is fit for a crowd. This chocolate sheet cake combines a tender cake with a chocolate fudge frosting. It’s easy to make and everyone will want a slice when you bring it to your next gathering.
How to Store
To keep your Texas sheet cake fresh and delicious, store it in an airtight container at room temperature for up to three days. If you prefer to extend its shelf life, refrigerate the cake in a sealed container for up to a week, allowing it to come to room temperature before serving for the best texture.
The perfect amount of chocolate!
So glad you enjoyed it, Greg!