Texas Sheet Cake with Chocolate Frosting Recipe

ByTaylor
Jump to Recipe· 4.6 from 12 reviews

If you’ve ever wished for a dessert that’s rich, chocolatey, and just downright irresistible, you’re in for a treat. This Texas Sheet Cake with Chocolate Frosting Recipe is my go-to when I want something easy to make but impressive enough to wow friends and family. Plus, it’s surprisingly quick to whip up and yields a moist, tender cake with that perfectly fudgy frosting that basically melts in your mouth. Trust me, once you try this, it’ll become a staple in your baking rotation!

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Why This Recipe Works

  • Simple yet Flavorful: The combination of cocoa and butter melted together brings out a deep chocolate flavor that’s more complex than just cocoa powder alone.
  • Moist Texture: Buttermilk and water in the batter keep the cake super moist and tender without being dense or heavy.
  • Fudgy Frosting: The warm chocolate frosting seeps into the cake, creating a beautiful glossy finish that’s both rich and slightly glossy.
  • Sheet Pan Friendly: Baking in a large jelly roll pan means you get even baking and easy slicing for big crowds or parties.
Texas Sheet Cake with Chocolate Frosting, easy Texas sheet cake, chocolate sheet cake recipe, fudgy chocolate cake, moist sheet cake dessert - A large white tray filled with a smooth, thick layer of shiny chocolate batter, spread evenly with slight ridges and soft peaks across the entire surface. The background includes a white marbled texture with a stack of white plates and white paper napkins on the top right, and a striped cloth in blue and white behind them. The chocolate layer looks rich and moist with a soft texture, covering the whole tray in one even layer. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient plays a part in making this Texas Sheet Cake with Chocolate Frosting Recipe a total winner. I love how basic pantry staples come together perfectly here — no fancy add-ins required. Plus, a quick tip: use room temperature eggs and fresh buttermilk whenever possible for the best texture.

Texas Sheet Cake with Chocolate Frosting, easy Texas sheet cake, chocolate sheet cake recipe, fudgy chocolate cake, moist sheet cake dessert - Flat lay of a small mound of all-purpose flour, a small heap of granulated sugar, a teaspoon of baking soda granules, a pinch of salt crystals, a small white bowl of buttermilk, two large whole brown eggs with clean shells, a small white bowl of vanilla extract, two sticks of unsalted butter stacked side by side, four tablespoons of rich dark cocoa powder neatly spread, a small white bowl of water, a small white bowl of confectioners sugar, all arranged with perfect symmetry in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • All-purpose flour: The backbone of the cake; provides structure without heaviness.
  • Sugar: Sweetens the batter and helps with tenderness.
  • Baking soda: Gives the cake lift and lightness.
  • Salt: Enhances all the chocolate flavors.
  • Buttermilk: Adds moisture and a slight tang that balances the sweetness beautifully.
  • Eggs: Bind everything together and add richness.
  • Vanilla extract: Deepens the flavor and rounds out the chocolate notes.
  • Unsalted butter: Melted with cocoa for that dreamy chocolate base.
  • Cocoa powder: The star of the show for rich color and chocolate punch.
  • Water: Helps dissolve cocoa and keeps the batter smooth and easy to mix.
  • Confectioners sugar: For a smooth, creamy frosting texture.
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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.

Tweak to Your Taste

One of the things I enjoy about this Texas Sheet Cake with Chocolate Frosting Recipe is how easily you can put your own spin on it. Whether you like it a bit more decadent or want to lighten things up, there are fun ways to adapt it without losing that classic charm.

  • Add Nuts: I love tossing chopped pecans or walnuts into the batter or sprinkling them on top of the frosting—adds a nice crunch and a Southern vibe.
  • Use Espresso Powder: A pinch mixed into the dry ingredients can intensify the chocolate flavor without making it taste like coffee.
  • Make it Vegan: Swap buttermilk with a plant-based milk and apple cider vinegar mixture, and use a vegan butter substitute—results vary but still tasty!
  • Spice it Up: Adding a pinch of cinnamon or cayenne pepper gives the cake an unexpected warmth that always surprises guests.

Step-by-Step: How I Make Texas Sheet Cake with Chocolate Frosting Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and greasing your jelly roll pan well with non-stick spray—trust me, this helps the cake release perfectly later. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. This keeps the dry bits evenly distributed so your cake bakes up fluffy.

Step 2: Combine Wet Ingredients Except Butter Mixture

In a separate bowl, whisk together buttermilk, eggs, and vanilla extract gently. Nothing too fancy here, just make sure it’s smooth and combined so it blends beautifully into the dry ingredient mix.

Step 3: Make the Hot Cocoa Butter Mixture

Now, here’s a little trick. In a saucepan over medium heat, melt the butter with cocoa and water, stirring constantly until it comes to a fast boil. This step is key—it blooms the cocoa’s flavor and helps melt the butter evenly, which gives the cake a better crumb.

Step 4: Combine Everything & Bake

Quickly pour the hot cocoa butter mixture into your dry ingredients and stir just until combined. Don’t overmix here; you want a smooth batter without overworking the flour. Then, gently fold in your buttermilk mixture. Pour it all into the prepared pan, smooth out the top, and bake for about 15 to 20 minutes. Keep an eye on it—when a toothpick inserted comes out clean, you’re golden.

Step 5: Whip Up That Decadent Frosting

While the cake cools on a wire rack, melt butter, cocoa, and buttermilk together in a saucepan—just like you did before. Bring it to a boil, then remove from heat and stir in confectioners sugar and vanilla. This warm frosting is gorgeous because it’s thick but pourable and spreads like a dream.

Step 6: Frost and Finish

Pour the frosting evenly over the still-warm cake so it soaks in nice and shiny. Let it set for about 30 minutes before slicing. This step makes a difference—you want that frosting to firm up just enough to hold your slices together but still be glossy and soft.

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Pro Tips for Making Texas Sheet Cake with Chocolate Frosting Recipe

  • Don’t Skip the Buttermilk: It adds moisture and tang that balance the sweetness—if you’re out, make a quick substitute with milk + vinegar.
  • Right Out of the Oven Frosting: Pour the frosting while the cake’s still warm so it melts in slightly for that signature fudgy finish.
  • Use a Wide Pan: A jelly roll pan or a rimmed baking sheet helps it cook evenly without drying out the edges.
  • Watch Your Bake Time: Avoid overbaking to keep the cake moist—it should be just set when you test it with a toothpick.

How to Serve Texas Sheet Cake with Chocolate Frosting Recipe

Texas Sheet Cake with Chocolate Frosting, easy Texas sheet cake, chocolate sheet cake recipe, fudgy chocolate cake, moist sheet cake dessert - A close-up of a chocolate sheet cake with two layers, the bottom layer is a soft, dark brown cake with a slightly crumbly texture, and the top layer is a shiny, smooth chocolate glaze covering the entire surface. The cake is cut into squares, and one piece is missing, revealing the inside texture. The cake is inside a white baking pan set on a white marbled surface, with parts of a woman's hand visible holding the pan. In the background, there is a soft blur of stacked white plates. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to keep things classic with just a sprinkle of chopped pecans or walnuts on top after frosting—it adds a nice texture contrast and nutty flavor that complements the chocolate. Sometimes I’ll add a few fresh raspberries on the side for a pop of color and tangy brightness.

Side Dishes

This cake pairs well with something light, like a cup of freshly brewed coffee or a scoop of vanilla ice cream. If you’re serving it at a party, fresh fruit salad or lightly whipped cream on the side balances the richness nicely.

Creative Ways to Present

For celebrations, I like to cut the cake into fun shapes using cookie cutters or stack small squares in a tiered dessert tray. You can also drizzle extra melted chocolate over the frosting to make it look extra fancy without any fuss.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or store slices in an airtight container in the fridge. The cake stays moist and the frosting soft for up to 4 days. It’s perfect for prepping ahead of a gathering!

Freezing

You can freeze this Texas Sheet Cake with Chocolate Frosting by wrapping it well in plastic and then foil. I find it freezes best before slicing. When ready to eat, thaw overnight in the fridge for best texture.

Reheating

Leftover slices warmed briefly in the microwave (about 15 seconds) bring back that fresh-baked softness. Just be careful not to overheat or the frosting can get too melty and slide off!

FAQs

  1. Can I use Dutch-process cocoa instead of natural cocoa in this Texas Sheet Cake with Chocolate Frosting Recipe?

    Yes, you can! Dutch-process cocoa tends to be less acidic and has a smoother flavor. If you use it, the cake might be a bit darker and the flavor slightly different, but it’s delicious either way. Just make sure your baking soda is fresh to get a good rise.

  2. Can I make this cake gluten-free?

    Absolutely. Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Texture may vary slightly, but I’ve had success with good quality blends for a moist, tasty cake.

  3. What’s the best way to know when the cake is done?

    This cake bakes pretty fast! Start checking around 15 minutes. Insert a toothpick into the center—if it comes out with moist crumbs but no wet batter, the cake is ready.

  4. Can I make the frosting ahead?

    You can, but I highly recommend making it fresh and warm to pour over the cake. If you make it ahead, you’ll need to gently reheat and whisk it to get the right consistency before frosting.

Final Thoughts

This Texas Sheet Cake with Chocolate Frosting Recipe holds a special place in my heart—it’s one of those desserts that never disappoints and always brings smiles. Whether you bake it for a casual family night or a big celebration, it’s comfort food at its finest. I hope you give it a try and discover the joy of baking something so simple yet utterly scrumptious. Now, grab your mixing bowls and let’s get baking!

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Texas Sheet Cake with Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This classic Texas Sheet Cake recipe delivers a rich, moist chocolate cake with a decadent cocoa frosting. Perfect for gatherings, this easy-to-make cake features a tender crumb and a smooth, fudgy glaze that sets it apart as a Southern favorite.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 sticks unsalted butter
  • 4 tablespoons cocoa powder
  • 1 cup water

Frosting

  • ½ cup butter (1 stick)
  • 6 tablespoons buttermilk
  • 1 pound confectioners sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven: Begin by preheating your oven to 350 degrees Fahrenheit. Prepare a jelly roll pan by spraying it with non-stick cooking spray to prevent the cake from sticking.
  2. Combine dry ingredients: In a large mixing bowl, stir together the all-purpose flour, sugar, baking soda, and salt until well combined. Set this bowl aside for later.
  3. Mix wet ingredients: In a smaller bowl, whisk together the buttermilk, eggs, and vanilla extract. Set this mixture aside as well.
  4. Prepare the cocoa mixture: In a medium saucepan over medium heat, combine the butter, cocoa powder, and water. Stir frequently until the mixture comes to a boil, then remove from heat.
  5. Combine wet and dry mixtures: Pour the hot cocoa mixture into the bowl with the dry ingredients. Quickly add the buttermilk and egg mixture, then stir thoroughly until the batter is smooth and evenly combined.
  6. Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Place it in the oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a wire rack to cool slightly.
  7. Make the frosting: In a clean saucepan over medium heat, melt the butter, cocoa powder, and buttermilk together, stirring frequently. Bring this mixture to a boil, then remove from the heat.
  8. Add sugar and vanilla to frosting: Stir in the confectioners sugar and vanilla extract until the frosting is smooth and glossy.
  9. Frost the cake: Pour the warm frosting evenly over the warm cake to allow it to spread nicely and soak in.
  10. Cool and serve: Allow the frosting to cool and set on the cake. Once fully cooled, cut into squares and serve to enjoy the rich flavors of this Texas Sheet Cake.

Notes

  • Use room temperature eggs and buttermilk for better batter consistency.
  • For a dairy-free version, substitute butter with a vegan butter alternative and use plant-based milk with lemon juice as a buttermilk substitute.
  • Make sure to frosted cake while it is still warm so the frosting can spread smoothly and soak in slightly.
  • If you prefer a less sweet frosting, reduce the confectioners sugar by ¼ cup.
  • A toothpick test is essential to avoid overbaking and keep the cake moist.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350 kcal
  • Sugar: 40 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

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