There’s something magical about chocolate cake that comes from a sheet pan—it’s casual, generous, and always satisfying. But a Texas sheet cake? That’s a whole different kind of indulgence. It's rich without being too dense, sweet but perfectly balanced, and topped with a glossy chocolate frosting that sets just right. This cake has been a Southern staple for generations—and one bite will tell you why.
This version, inspired by Grandma’s no-fuss recipe, combines pantry basics with one or two clever tricks to maximize flavor. We’re talking about blooming cocoa, layering batters, and frosting while warm to create that signature finish. Whether you’re baking for a crowd or just want to relive a little old-school kitchen comfort, this cake’s for you.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 24 squares
- Difficulty: Easy
Ingredients
- 1 cup salted butter
- 1 cup water
- 3 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup unsalted butter
- 6 tablespoons milk
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
For the Cake:
For the Frosting:
Cooking Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 10×15-inch sheet pan, or line with parchment for easy release.
- Bloom the cocoa: In a medium saucepan over medium heat, melt the butter with water. Stir in the cocoa powder and bring to a gentle boil. Once bubbling, remove from heat and let it rest for 2–3 minutes. This blooming process intensifies the cocoa’s flavor.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, and salt until evenly distributed.
- Whisk wet ingredients: In a separate bowl, whisk the buttermilk, eggs, baking soda, and vanilla until smooth.
- Combine and build flavor: Pour the slightly cooled cocoa mixture into the dry ingredients. Mix until nearly combined, then stir in the egg–buttermilk mixture. Stir gently until no streaks remain. This two-stage mixing prevents overworking and creates a soft, fluffy texture.
- Pour and bake: Pour the batter into the prepared sheet pan. Smooth the top with a spatula and bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool briefly: Let the cake rest on a wire rack for 5 minutes while you prepare the frosting. Don’t let it cool fully—warm cake helps the frosting set just right.
- Make the frosting: In a clean saucepan, melt the butter, milk, and cocoa powder over medium heat, stirring until glossy. Remove from heat, then whisk in vanilla and powdered sugar until smooth. The frosting should be pourable but thick—adjust with a little more milk or sugar if needed.
- Frost while warm: Immediately pour the warm frosting over the still-warm cake. Use an offset spatula or the back of a spoon to spread evenly. The frosting will gently soak in and create a slightly fudgy, set finish.
Tips, Variations & Serving Suggestions
- For extra depth, add a pinch of cinnamon or a splash of coffee to the cake batter—it brings out the cocoa flavor even more.
- Prefer nuts? Stir ½ cup chopped pecans into the frosting or sprinkle on top before it sets for a classic Southern twist.
- Make ahead: This cake stores beautifully. Cover tightly and refrigerate for up to 5 days, or freeze (uncut) for longer storage.
- Serving idea: Warm slices briefly in the microwave and serve with a scoop of vanilla ice cream or a cold glass of milk.
Conclusion
Chocolate Texas sheet cake is more than just a dessert—it’s a memory on a plate. Its rich, melt-in-your-mouth texture and nostalgic cocoa glaze make it the kind of treat that brings people together. Easy enough for beginners but indulgent enough for special occasions, it’s a recipe that deserves a permanent place in your baking lineup.
If you want to try the original classic that inspired this version, check out Grandma’s Chocolate Texas Sheet Cake.
FAQ
What makes Texas sheet cake different from regular chocolate cake?
Texas sheet cake is baked in a large, shallow pan, making it thinner but with a super moist crumb. It’s also traditionally frosted while warm, which gives it that signature fudgy topping.
Can I use Dutch-processed cocoa instead of natural cocoa?
Yes, but it may slightly alter the texture. Dutch cocoa is less acidic and has a smoother flavor—great for richer results, though you may want to add a splash of lemon juice to activate the baking soda fully.
How do I store leftover Texas sheet cake?
Store it covered at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze slices—just wrap tightly in plastic and thaw before serving.