Indulge in the ultimate chocolate lover’s dream with this legendary Texas Sheet Cake that lives up to the “everything’s bigger in Texas” motto! This incredibly moist, rich chocolate cake features an ingenious technique of boiling butter, cocoa, and water to intensify the chocolate flavor, creating a depth that ordinary chocolate cakes can’t match. Topped with a smooth, velvety chocolate pecan buttercream frosting that’s poured over the warm cake, this dessert creates the perfect marriage of textures and flavors. Whether feeding a crowd at a potluck, celebrating a special occasion, or satisfying a serious chocolate craving, this sheet cake delivers maximum impact with surprisingly simple preparation.
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What Makes Texas Sheet Cake so Unique
Texas sheet cake is one of the most classic sheet cakes. It is filled with wonderful chocolate flavor. This recipe highlights the chocolate flavor by boiling the butter, cocoa, and water together, activating the flavor.
It also features a wonderfully smooth chocolate pecan buttercream frosting to top off a moist sheet cake.
Why is it called Texas Sheet Cake, and what makes it different?
Texas Sheet Cake has earned its legendary status through exceptional flavor, impressive size, and foolproof simplicity. Unlike complex layer cakes that require multiple steps and precise timing, this cake embraces the beauty of one-bowl baking while delivering restaurant-quality results. The secret lies in the unique technique of boiling butter with cocoa powder, which activates and intensifies the chocolate flavor in ways that simple mixing cannot achieve. This creates a depth of chocolate taste that permeates every bite.
Chocolate Sheet Cake Ingredients
For the Chocolate Cake:
- All-purpose flour – Provides the structural foundation while maintaining a tender texture
- Granulated sugar – Sweetens the cake and helps create moisture and tender crumb
- Baking soda – Acts as the primary leavening agent for proper rise and texture
- Butter – Creates richness and helps bloom the cocoa when boiled together
- Unsweetened cocoa powder – Delivers the intense chocolate flavor when activated by boiling
- Water – Combines with butter and cocoa to create the flavor-boosting base
- Large eggs – Bind ingredients and add richness and stability to the batter
- Buttermilk – Provides tangy flavor and reacts with baking soda for tender texture
- Pure vanilla extract – Enhances and rounds out the chocolate flavor profile
For the Chocolate Pecan Frosting:
- Butter – Creates the rich, creamy base for the smooth frosting
- Unsweetened cocoa powder – Provides chocolate flavor that complements the cake
- Buttermilk – Adds tangy richness and helps create proper frosting consistency
- Powdered sugar – Sweetens and thickens the frosting to perfect spreading consistency
- Chopped pecans or walnuts – Adds textural interest and traditional Southern flavor
- Pure vanilla extract – Enhances the overall flavor and adds aromatic complexity
Replace the Buttermilk
You can make your own if you don’t have a jug of buttermilk at home. Combine 1 cup whole milk (or whatever milk is in the fridge) with 1 tablespoon of distilled white vinegar or lemon juice. Stir and let it sit for 5 minutes. You’re ready to go!
What size pan is needed to make this Texas sheet cake?
For this recipe, you will use an 18 “x 26″ jelly roll pan. Some people like to use two half-sheet pans. If you would like to make this as a layer cake, then I would suggest using two 8-inch cake pans. You could also make this in a 9″x 13” baking pan.
Check out this guide on cake pan sizes.
How to Make Chocolate Texas Sheet Cake
- Bring two sticks of butter, cocoa, and water to a boil. Keep on the heat until you melt the butter. Remove from the heat.
- Add in the dry ingredients. Add the flour, sugar, and baking soda, and whisk to combine.
- Add the eggs, buttermilk, and vanilla, and stir until incorporated.
- Pour the batter into a 18×26-inch greased and floured pan. Bake at 350°F for 18 to 20 minutes.
- Check for doneness by inserting a toothpick in the center of the cake if it comes out clean, the cake is done. Remove the cake from the oven.
- Rest the cake on a wire rack.
How to Make Texas Sheet Cake Frosting
- While the cake is baking, bring 1 stick of butter, cocoa, and buttermilk to a boil.
- Add 1 box of powdered sugar, nuts, and vanilla. Stir the mixture until smooth.
- Pour the frosting over the cake.
Storage & Reheating Instructions
- Serving Temperature: Serve at room temperature for optimal flavor and texture. Cold cake mutes the chocolate flavor.
- Room Temperature Storage: Cover tightly and store at room temperature for 3 days. The cake improves in flavor as it sits.
- Refrigerated Storage: In warmer climates or for more extended storage, refrigerate covered for up to 1 week. Bring to room temperature before serving for the best flavor.
- Freezing Instructions: Wrap individual pieces or whole cakes tightly in plastic wrap or aluminum foil. Freeze for up to 2 months. Thaw at room temperature for several hours.
How many people does this sheet cake serve?
Depending on how you slice it, this cake can yield between 12 and 20 pieces.
The bigger the pieces, the fewer there will be, so slice based on how many people you intend to serve.
This cake is so moist and delicious you’ll want to eat it with a spoon!
Love chocolate cake? Try these recipes!
- Chocolate Bundt Cake
- Chocolate Coca-Cola Cake
- Chocolate Peppermint Bundt Cake
- Chocolate Pudding Cake
- Hershey Bar Cake
- Hot Fudge Cake
- Red Velvet Cake
Favorite Chocolate Desserts and Sweets
- Chocolate Pudding Pie
- Chocolate Sandwich Cookies
- Cookie Dough Cheesecake
- Hershey Brownies
- Red Velvet Brownies
- Ultimate Red Velvet Cake Cheesecake
Check out my easy cake recipes and the best dessert recipes here on CopyKat!
Scratch Made Texas Sheet Cake Easy Recipe with Chocolate Frosting
Ingredients
Cake
- 8 ounces butter plus extra for the pan
- 1/4 cup cocoa powder
- 1 cup water
- 2 cups all-purpose flour plus extra for the pan
- 2 cups sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Frosting
- 4 ounces butter
- 4 tablespoons cocoa
- 6 tablespoons buttermilk
- 16 ounces powdered sugar
- 1 1/2 cups chopped pecans or walnuts optional
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour a baking sheet 18"x26".
- In a saucepan, bring the butter, cocoa, and water to a boil. Remove from the heat.
- Add the flour, sugar, and baking soda, and stir to combine.
- Add the eggs, buttermilk, and vanilla. Stir until well incorporated.
- Pour the batter into the prepared baking pan
- Bake for 18 to 20 minutes.
- You can check for cake doneness by inserting a toothpick in the center of the cake and if it comes out clean, the cake is done.
Frosting
- While the cake is baking, prepare the frosting: Bring the butter, cocoa, and buttermilk to a boil in a saucepan.
- Add the powdered sugar. Stir only until smooth.
- Add the vanilla and pecans and stir to combine.
- Pour the frosting over the warm cake.
Do you cool the cake before pouring the frosting on?
I would let the cake cool to close to room temperature before frosting it.
You left out the tsp. cinnamon in the cake mix. That’s the main reason I love this cake because the cinnamon takes away the heavy chocolate flavor.
This is the very best cake and I have served it over and over through the years
My recipe didn’t come with cinnamon, but that sounds like a great addition to the recipe though! Thank you for sharing!