Straight from the south, this indulgent Texas Chocolate Sheet Cake recipe is topped with a rich chocolate frosting and crunchy pecans. The end result is a fast and easy dessert that's great for family gatherings, special occasions, and more!
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A layer of rich, chocolatey cake topped with homemade frosting and a sprinkle of nuts for flavor and crunch! This super-easy sheet cake is the perfect dessert for chocolate lovers everywhere.
Why My Recipe
If you're looking for a quick and reliable dessert, this Texas sheet cake recipe is sure to fit the prompt. From start to finish, it takes less than 30 minutes!
You can easily change up the frosting and toppings to customize this cake to your liking, or stick to the classic recipe. However you enjoy it, this is guaranteed to become one of your favorite chocolate cake recipes thanks to easy prep and quick baking time.
And for even more chocolatey desserts, try my No Bake Bailey's Cheesecake or this decadent Double Chocolate Banana Cake.
Ingredients Needed
- Unsalted Butter
- Unsweetened Cocoa Powder: You'll want to use one that isn't Dutch-processed.
- Buttermilk: Makes the cake moist and gives it some extra flavor.
- All Purpose Flour: I wouldn't recommend cake flour for this recipe.
- Granulated Sugar:
- Baking Soda & salt: Make sure your baking soda is fresh.
- Sour Cream: Also helps prevent the cake from drying out.
- Eggs: Use large eggs at room temperature for easy mixing.
- Vanilla Extract: Pure or imitation both work.
- Confectioner's Sugar: You'll want regular sugar for the cake batter, but the icing calls for confectioner's sugar (or powdered sugar).
- Pecans: Add a nice crunch and a nutty flavor.
How to Make this Texas Chocolate Sheet Cake
- Step 1: Melt butter in a large saucepan.
- Step 2: Add the cocoa powder and water. Whisk until well incorporated.
- Step 3: Bring to a boil and cook for 30 seconds. Remove the pan and allow the mixture to cool for 2 minutes, stirring every few seconds. Mix in the buttermilk.
- Step 4: In a large mixing bowl, combine dry ingredients (flour, sugar, baking soda, and salt).
- Step 5: Pour the cocoa mixture into the flour mixture and fold with a spatula.
- Step 6: Mix in sour cream, eggs, and vanilla, scraping the bottom and sides of the bowl as you go.
- Step 7: Pour the batter into a greased jelly roll pan (a lined cookie sheet with higher sides will also work. Bake for 12 to 15 minutes.
- Step 8: While the cake bakes, melt butter for frosting in a pot or sauce pan.
- Step 9: Add cocoa powder and whisk until combined.
- Step 10: Fold in confectioner's sugar a cup at a time, then add vanilla extract with the final cup of sugar. Mix well.
- Step 11: Remove from heat and fold in half the chopped pecans.
- Step 12: Pour frosting over the warm cake and spread evenly with a spatula. Top with the remaining pecans.
Recipe Tips
- While most cake recipes suggest you wait until the cake comes down to room temperature to add the icing, for this one you can pour it right over the warm cake.
- Allow the icing to set for about an hour at room temperature before serving.
- Instead of pecans, you could also use walnuts, peanuts, or leave off the nuts entirely.
- A jelly roll pan will work best for this cake, but if you have a cookie sheet with tall edges that will work just as well.
- Be sure to grease the pan well before pouring in the batter to make it easy to remove each slice.
Recipe FAQ's
The size of the pan is the main difference. Sheet cakes are made in a larger sheet cake pan but end up much thinner than typical cakes. Sheet cakes are also typically a single layer, but you can more easily layer other cakes.
As long as you store it properly, waiting until the next day can sometimes make the cake even better! The cake will get nice and moist and all of the flavors will meld and develop.
Yes! While a traditional Texas sheet cake is baked in a large 13x18-inch sheet pan, you can use a 9x13-inch pan for a thicker cake. Just adjust the baking time accordingly.
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Chocolate Texas Sheet Cake
Equipment
Ingredients
- ½ cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder not Dutch-processed
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon table salt
- ¼ cup sour cream
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
For the Icing
- 1 cup unsalted butter
- ½ cup unsweetened cocoa powder not Dutch-processed
- ⅔ cup buttermilk
- 6 cups confectioners’ sugar
- 2 teaspoon vanilla extract
- 2 cups pecans chopped and divided
Instructions
- Preheat the oven to 350 degrees.
- Grease an 18x13” (large jelly roll baking sheet) rimmed ½ sheet pan well with nonstick spray or shortening.
- a. Note: A large, rimmed cookie sheet, or a jelly roll pan will work for this recipe.
- In a large saucepan, melt the butter. Once melted, whisk in the water and Cocoa and bring to a boil over medium heat for 30 seconds.
- Remove the saucepan from the heat and let cool for 2 minutes, stirring in intervals. Then add the buttermilk, stirring with a whisk to combine. Set aside.
- In a large glass mixing bowl, combine the flour, granulated sugar, baking soda, and salt with a spoon or spatula and stir to combine.
- a. Note: Use a glass that can allow some* heat when the chocolate mixture is added.
- Pour the warmed chocolate mixture into the flour and mix by hand with a spatula. Once combined, add the sour cream, eggs, and vanilla. Continue mixing, and make sure to scrape the bottom and sides of the bowl.
- Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake at 350 degrees for 12-15 minutes until the cake is cooked. While the cake is baking, make the icing.
For the Icing
- In a medium saucepan over low heat, melt the butter.
- Once melted, whisk in the cocoa powder and buttermilk until combined.
- Add 1 cup of confectioner sugar at a time, whisking each time until the sugar is combined. Add the vanilla extract with the final cup of powdered sugar, and then mix until smooth and blended.
- Remove from heat and fold in 1 cup of the chopped pecans.
- Pour the frosting over the warm cake and spread evenly over the top using the back of a spoon or spatula. Garnish the cake with the remaining pecans.
- Let it cool at room temperature for about 1 hour for the icing to set up.
- Serve immediately.
Notes
- Leftovers: If you have them, store them in an airtight container. Refrigeration is an option, yet it might dry out the cake.
- Homemade buttermilk: Add ½ tablespoon of white vinegar or lemon juice to the ½ cup of milk and let it sit for 1o minutes.
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