I’m telling you, this Texas Sheet Cake will make every other cake you bake look like practice.

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I’m obsessed with this Texas Sheet Cake because it hits the sweet spot every time. I love the way unsweetened cocoa powder cuts through sugar and makes the whole thing taste like real chocolate, not fake syrup.

The crumb is stupidly tender and still holds up when I pour on that glossy icing. I adore the old-school vibe of a Chocolate Sheet Cake Recipe that isn’t trying too hard.

But mostly I love how my family’s eyes get big when I set this on the table. Messy, decadent, no apologies.

It scares pretentious bakers and comforts my sweet tooth nightly.

Ingredients

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All-purpose flour: the cake’s backbone, gives structure and tender crumb.
Granulated sugar: sweetens and keeps it moist, you’ll want more sometimes.
Unsweetened cocoa powder: bright chocolate punch, basically true cocoa flavor.
Baking soda: lifts the cake, makes it fluffy and light.
Fine salt: balances sweetness and sharpens chocolate notes, subtle but crucial.
Unsalted butter (cake): rich fat for tender, buttery mouthfeel.
Water: loosens batter, helps dissolve cocoa for smoother texture.
Buttermilk: adds tang and tender crumb, makes it more tender.
Eggs: bind everything together and give a bit of lift.
Vanilla extract: rounds flavors, gives warmth and homey aroma.
Unsalted butter (icing): makes glossy, rich frosting that sets nicely.
Cocoa powder (icing): deeper chocolate, keeps the frosting from being too sweet.
Whole milk for icing: thins frosting to spreadable, creamy consistency.
Powdered sugar: sweetens and gives that silky frosting body.
Chopped pecans or walnuts: adds crunch and nutty contrast, so good.
Optional nuts: basically texture and flavor—skip if you hate crumbs.

Ingredient Quantities

2 cups all-purpose flour

2 cups granulated sugar

1/2 cup unsweetened cocoa powder (not Dutch process)

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter

1 cup water

1 cup buttermilk, room temp (or 1 cup milk + 1 tbsp vinegar if you’re out)

2 large eggs, room temp

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter for the icing

1/4 cup unsweetened cocoa powder for the icing

6 tablespoons whole milk (or a little more if needed) for the icing

3 cups powdered sugar, sifted for the icing

1 cup chopped pecans or walnuts, optional but recommended

How to Make this

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1. Preheat oven to 350 F and grease a 13×18 inch rimmed baking sheet or line it with parchment; whisk together 2 cups flour, 2 cups sugar, 1/2 cup cocoa powder, 1 tsp baking soda and 1/2 tsp salt in a large bowl so there are no lumps.

2. In a medium saucepan, melt 1 cup (2 sticks) unsalted butter with 1 cup water over medium heat; once melted, whisk in 1/2 cup cocoa powder and bring just to a gentle boil, then remove from heat.

3. Pour the hot cocoa-butter mixture into the dry ingredients and stir with a spatula until mostly combined; it will be thin and wet, that’s okay.

4. In a separate small bowl beat 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar) with 2 large room temp eggs and 1 tsp vanilla; add this to the batter and fold until smooth but do not overmix.

5. Immediately spread the batter evenly in the prepared sheet pan using a rubber spatula or offset spatula; tap the pan gently on the counter to release any big air bubbles.

6. Bake 18 to 20 minutes or until the center springs back slightly and a toothpick has a few moist crumbs; avoid overbaking because the cake should stay tender. Cool in pan for 5 to 10 minutes while you make the icing.

7. For the old fashioned cocoa icing, melt 1/2 cup (1 stick) butter in a saucepan, whisk in 1/4 cup unsweetened cocoa and 6 tbsp whole milk, and bring to a quick simmer for 30 seconds while stirring constantly.

8. Remove icing pan from heat and whisk in 3 cups sifted powdered sugar until smooth; if it’s too thick add a splash more milk, if too thin add a little more powdered sugar. The icing should be pourable but thick enough to coat.

9. Pour the warm icing evenly over the cake while the cake is still warm, then sprinkle 1 cup chopped pecans or walnuts over the top if using. Let set until icing firms, about 30 to 60 minutes, then cut into squares and serve.

Equipment Needed

1. 13×18 inch rimmed baking sheet or jelly-roll pan, lined with parchment or greased
2. Large mixing bowl (for dry ingredients) and a medium bowl (for wet)
3. Small bowl for eggs/buttermilk mix
4. Saucepan (one medium, you’ll use it for both the melted-butter cocoa and the icing)
5. Whisk (for dry ingredients and for icing)
6. Rubber spatula and an offset spatula or bench scraper to spread the batter evenly
7. Measuring cups and spoons (dry and liquid)
8. Toothpick or cake tester to check doneness
9. Large spoon or heatproof spatula for stirring the hot cocoa-butter mixture and icing

FAQ

Q: How do I know the cake is done? A: Insert a toothpick in the center, it should come out with a few moist crumbs but not wet batter. The top will spring back slightly when you press it with a finger.

Q: Can I swap the buttermilk for something else? A: Yes. Use 1 cup milk plus 1 tablespoon vinegar or lemon juice, let it sit 5 minutes. It wont be exactly the same but it gives the tang and helps the cake rise.

Q: My frosting is too thick or too thin, what do I do? A: If too thick add a teaspoon or two of milk until spreadable. If too thin add a little more sifted powdered sugar. Add small amounts so you dont overshoot.

Q: Do I have to use nuts? A: No. Nuts add crunch and flavor but you can skip them or sprinkle chocolate chips on top. If someone has nut allergies, leave them out entirely.

Q: How should I store leftovers and how long do they keep? A: Cover the cake loosely with foil or store in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Bring to room temp before serving for best flavor.

Q: Can I make this ahead or freeze it? A: Yes. You can bake the cake, wrap it well and freeze for up to 3 months. Thaw in the fridge overnight, then bring to room temp and frost right before serving for the best texture.

The BEST Chocolate Texas Sheet Cake Recipe Substitutions and Variations

All-purpose flour: use cake flour for a lighter, more tender crumb (use 2 cups minus 4 tablespoons cake flour for every 2 cups AP), or swap to a 1 to 1 gluten free flour blend with xanthan gum if needed; texture will be a bit different but still tasty.
Buttermilk: if you’re out, sour milk works fine — stir 1 tbsp white vinegar or lemon juice into 1 cup milk and let sit 5 minutes, or use plain yogurt or kefir thinned with a little milk to get the same acidity and tang.
Unsalted butter (in cake or icing): can be swapped for salted butter, just reduce added salt in the batter by about 1/4 teaspoon; or use neutral oil like vegetable or canola in the cake (about 7/8 cup oil for 1 cup butter) for a moister result, but the icing needs butter for flavor and texture.
Chopped pecans/walnuts: substitute toasted sliced almonds, hazelnuts, or leave them out entirely; you can also fold in 1 cup chocolate chips for extra richness if you dont want nuts.

Pro Tips

1. Let the eggs and buttermilk come to room temp, it makes the batter mix more evenly and the cake rises better, plus you won’t end up with cold pockets that slow baking.

2. When you pour the hot cocoa-butter mix into the dry stuff, stir just enough to get it uniform, don’t overmix; overworking it will make the cake dense not light and tender.

3. Keep a close eye on baking time. Check at 16 minutes with a toothpick, you want a few moist crumbs not dry, if you overbake it will be drier after the icing so trust that slight wobble.

4. For the icing, heat it gently and pour while both the cake and icing are still warm so it soaks in a little and sets glossy; if it firms too fast warm the icing a few seconds and stir, but dont add too much milk or it will run off.

The BEST Chocolate Texas Sheet Cake Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm telling you, this Texas Sheet Cake will make every other cake you bake look like practice.

Servings

servings

Calories

620

kcal

Equipment: 1. 13×18 inch rimmed baking sheet or jelly-roll pan, lined with parchment or greased
2. Large mixing bowl (for dry ingredients) and a medium bowl (for wet)
3. Small bowl for eggs/buttermilk mix
4. Saucepan (one medium, you’ll use it for both the melted-butter cocoa and the icing)
5. Whisk (for dry ingredients and for icing)
6. Rubber spatula and an offset spatula or bench scraper to spread the batter evenly
7. Measuring cups and spoons (dry and liquid)
8. Toothpick or cake tester to check doneness
9. Large spoon or heatproof spatula for stirring the hot cocoa-butter mixture and icing

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter
1 cup water
1 cup buttermilk, room temp (or 1 cup milk + 1 tbsp vinegar if you're out)
2 large eggs, room temp
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter for the icing
1/4 cup unsweetened cocoa powder for the icing
6 tablespoons whole milk (or a little more if needed) for the icing
3 cups powdered sugar, sifted for the icing
1 cup chopped pecans or walnuts, optional but recommended

Directions

Preheat oven to 350 F and grease a 13×18 inch rimmed baking sheet or line it with parchment; whisk together 2 cups flour, 2 cups sugar, 1/2 cup cocoa powder, 1 tsp baking soda and 1/2 tsp salt in a large bowl so there are no lumps.
In a medium saucepan, melt 1 cup (2 sticks) unsalted butter with 1 cup water over medium heat; once melted, whisk in 1/2 cup cocoa powder and bring just to a gentle boil, then remove from heat.
Pour the hot cocoa-butter mixture into the dry ingredients and stir with a spatula until mostly combined; it will be thin and wet, that's okay.
In a separate small bowl beat 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar) with 2 large room temp eggs and 1 tsp vanilla; add this to the batter and fold until smooth but do not overmix.
Immediately spread the batter evenly in the prepared sheet pan using a rubber spatula or offset spatula; tap the pan gently on the counter to release any big air bubbles.
Bake 18 to 20 minutes or until the center springs back slightly and a toothpick has a few moist crumbs; avoid overbaking because the cake should stay tender. Cool in pan for 5 to 10 minutes while you make the icing.
For the old fashioned cocoa icing, melt 1/2 cup (1 stick) butter in a saucepan, whisk in 1/4 cup unsweetened cocoa and 6 tbsp whole milk, and bring to a quick simmer for 30 seconds while stirring constantly.
Remove icing pan from heat and whisk in 3 cups sifted powdered sugar until smooth; if it's too thick add a splash more milk, if too thin add a little more powdered sugar. The icing should be pourable but thick enough to coat.
Pour the warm icing evenly over the cake while the cake is still warm, then sprinkle 1 cup chopped pecans or walnuts over the top if using. Let set until icing firms, about 30 to 60 minutes, then cut into squares and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.