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The Boat Shed Kitchen

Chocolate Texas Sheet Cake

This Chocolate Texas Sheet Cake is a Southern classic—rich, fudgy, and topped with warm, glossy cocoa frosting. Baked in a sheet pan, it’s the ultimate crowd-pleaser for potlucks, birthdays, or any chocolate craving.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling & Frosting 15 minutes
Total Time 50 minutes
Servings: 16
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 1 cup salted butter
  • 1 cup water
  • 3 tbsp cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
For the Frosting:
  • ½ cup unsalted butter
  • 6 tbsp milk
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2 cups confectioners' sugar

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 10x15-inch cake pan.
  2. Heat butter, water, and cocoa in a saucepan until melted. Remove from heat.
  3. In a large bowl, whisk flour, sugar, and salt.
  4. In another bowl, whisk buttermilk, eggs, baking soda, and vanilla.
  5. Stir cocoa mixture into the dry ingredients.
  6. Add wet mixture and stir until combined.
  7. 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.