There’s nothing quite like a rich, fudgy Chocolate Texas Sheet Cake.
It’s soft, moist, and topped with a glossy chocolate frosting that melts into the warm cake for a decadent bite every time.
This classic Southern favorite is simple to make but delivers maximum indulgence.
Why You’ll Love This Recipe
This sheet cake is baked in a large pan, making it perfect for serving a crowd.
The cocoa-infused batter is moist and tender, while the frosting is smooth and chocolatey.
It uses simple pantry staples and comes together quickly, no fancy equipment needed.
The cake stays soft for days and tastes even better the next day.
What You’ll Need (Ingredient Highlights)
Salted butter and water create a rich base for the cake batter.
Cocoa powder provides that deep, chocolate flavor.
Buttermilk ensures tenderness and helps balance sweetness.
Confectioners’ sugar gives the frosting its signature smooth texture.
Vanilla enhances both cake and frosting for a well-rounded taste.
Pro Tips Before You Start
Use a 10×15-inch pan for the ideal sheet cake thickness.
Don’t overmix the batter—stir until just combined.
Pour the frosting onto the cake while it’s still warm so it soaks in beautifully.
If you like a stronger chocolate flavor, use Dutch-process cocoa.
How to Make Chocolate Texas Sheet Cake
Step 1 – Preheat the oven
Set oven to 350°F (175°C) and grease or flour a 10×15-inch cake pan.
Step 2 – Prepare the cocoa mixture
In a saucepan, heat butter, water, and cocoa until melted.
Remove from heat.
Step 3 – Mix the dry ingredients
Whisk flour, sugar, and salt together in a large bowl.
Step 4 – Mix the wet ingredients
In a separate bowl, whisk buttermilk, eggs, baking soda, and vanilla until smooth.
Step 5 – Combine the batter
Stir the cocoa mixture into the dry ingredients, then fold in the buttermilk mixture.
Mix until just combined.
Step 6 – Bake the cake
Pour batter into the prepared pan and bake for about 20 minutes, or until a toothpick inserted comes out clean.
Let the cake cool for 5 minutes.
Step 7 – Make the frosting
In a saucepan, melt butter with milk, cocoa, and vanilla.
Gradually whisk in confectioners’ sugar until smooth.
Step 8 – Frost the cake
Spread frosting over the warm cake and let it set before slicing.
What to Serve It With
Serve with a scoop of vanilla ice cream for the ultimate treat.
Pair with a glass of cold milk or hot coffee.
Top with chopped pecans for a crunchy twist.
Variations / Substitutions
Add cinnamon for a hint of spice in the cake.
Swap buttermilk with sour cream if needed.
Mix in mini chocolate chips for extra richness.
Storage & Leftovers
Store covered at room temperature for up to 3 days.
Refrigerate for up to 5 days; bring to room temperature before serving.
Freeze individual slices for up to 2 months.
FAQs
Can I use a different pan size?
Yes, but adjust baking time—smaller pans need longer baking.
What’s the difference between Texas sheet cake and regular chocolate cake?
Texas sheet cake is thinner, baked in a sheet pan, and topped with warm frosting.
Do I need buttermilk?
It’s best for texture, but you can make a substitute with milk and lemon juice.
Can I make this cake ahead of time?
Yes, it tastes even better the next day as the flavors meld.
How do I know the frosting is ready?
It should be smooth and pourable, not too thick.
Can I add nuts to the frosting?
Absolutely—pecans or walnuts are a classic addition.
Final Thoughts
This Chocolate Texas Sheet Cake is comfort baking at its best.
It’s chocolatey, moist, and feeds a crowd with ease.
Once you try it, you’ll see why it’s a staple for gatherings and celebrations.
Chocolate Texas Sheet Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 10x15-inch cake pan.
- Heat butter, water, and cocoa in a saucepan until melted. Remove from heat.
- In a large bowl, whisk flour, sugar, and salt.
- In another bowl, whisk buttermilk, eggs, baking soda, and vanilla.
- Stir cocoa mixture into the dry ingredients.
- Add wet mixture and stir until combined.
- See full steps with tips & photos → https://theboatshedcafe.com/chocolate-texas-sheet-cake/
Notes
- For extra richness, add ½ cup chopped pecans to the frosting.
- Use hot coffee instead of water for a deeper chocolate flavor.
- Serve slightly warm with vanilla ice cream for a decadent treat.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.