Gooey Texas Chocolate Sheet Cake Skillet

Texas Chocolate Sheet Cake is a classic, and this fun skillet version is just as gooey, chocolatey, and delicious! This easy chocolate cake recipe is just as easy as baking it in a sheet pan. Top this tasty skillet dessert with ice cream and dig in!

Gooey Texas Chocolate Sheet Cake Skillet

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: slices

Calories: 965kcal

Author: Becky Hardin - The Cookie Rookie

Texas Chocolate Sheet Cake is a classic, and this fun skillet version is just as gooey, chocolatey, and delicious! This easy chocolate cake recipe is just as easy as baking it in a sheet pan. Top this tasty skillet dessert with ice cream and dig in!

Print Recipe

Equipment

Kitchen Scale (optional)
Hand Mixer

Ingredients

1 cup water 227 grams
4 tablespoons unsweetened cocoa powder 21 grams
8 ounces unsalted butter 226 grams, chopped (2 sticks)
2 cups all-purpose flour 240 grams
2 cups granulated sugar 400 grams
1 teaspoon baking soda 6 grams
½ teaspoon kosher salt
2 large eggs 100 grams
½ cup sour cream 114 grams
1 teaspoon pure vanilla extract 4 grams

Frosting

6 tablespoons milk 85 grams
3 tablespoons unsweetened cocoa powder 16 grams
4 ounces unsalted butter 113 grams, chopped (1 stick)
3¾ cup powdered sugar 424 grams
¾ cup pecan bits 86 grams

Instructions

Preheat oven to 350°F. Spray a medium skillet (I used a 10-inch) with nonstick spray. Set aside.
In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.
8 ounces unsalted butter, 1 cup water, 4 tablespoons unsweetened cocoa powder
Meanwhile, in a large bowl, combine flour, sugar, baking soda, and salt. Stir to combine.
2 cups granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
In a separate small bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla and combine fully. Pour egg mixture over flour mixture and use a wooden spoon to stir until fully combined.
½ cup sour cream, 2 large eggs, 1 teaspoon pure vanilla extract
Pour chocolate mixture over flour batter and use a whisk or hand mixer to fully combine until fully smooth.
Pour mixture into skillet.
Bake for 30-35 minutes or until almost cooked through. The cake should no longer jiggle in the middle but a toothpick inserted in the middle may still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes. (NOTE: This also depends on the size of your skillet. If you use a larger skillet, cook times will be less. It's great to check this recipe half-way through to monitor it's doneness)
After removing the cake from the oven, prepare your frosting.
In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil.
6 tablespoons milk, 3 tablespoons unsweetened cocoa powder, 4 ounces unsalted butter
Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth.
3¾ cup powdered sugar
Stir in the pecan bits with a spoon.
¾ cup pecan bits
Pour the icing over the warm cake and allow to cool another 10 minutes.
Serve garnished with ice cream and share with all of your friends! The more the merrier.

Video

Notes

You can use plain yogurt in place of the sour cream.
The total bake time may vary depending on the size of your skillet.

Storage: Store gooey texas chocolate sheet cake skillet in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition