An ultra-moist, thin chocolate cake baked in a sheet pan and topped with a warm, fudgy chocolate frosting that seeps into every bite. Perfect for feeding a crowd with minimal effort.
Why You’ll Love This Recipe
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One‑PAN dessert—no layers, no fuss
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Rich chocolate flavor with a fudgy, melt‑into‑cake frosting
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Ready in about 30 minutes—great for last‑minute gatherings
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Refrigerates and freezes well for make‑ahead convenience
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter
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4 heaping tablespoons cocoa powder
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1 cup boiling water
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½ cup buttermilk (or sour cream + water substitute)
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2 large eggs
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1 teaspoon vanilla extract
For the frosting:
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½ cup unsalted butter
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½ cup plus 6 tablespoons milk
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4 heaping tablespoons cocoa powder
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1 pound (about 4½ cups) powdered sugar
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1 teaspoon vanilla extract
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1 cup chopped pecans (optional)
Directions
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Prepare and bake the cake: Preheat oven to 350 °F and grease a half‑sheet (15×10″) or 9×13″ pan.
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Whisk together flour, sugar, baking soda, and salt.
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In a saucepan, combine butter, cocoa, and boiling water. Bring to a boil, then remove from heat.
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Stir the chocolate mixture into the dry ingredients until blended.
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Whisk buttermilk (or sour cream mix), eggs, and vanilla together, then stir into batter.
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Spread batter evenly in the pan and bake for 15–25 minutes (depending on pan size) until the cake springs back or a toothpick comes out with moist crumbs.
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Make the frosting: While the cake bakes, melt butter, cocoa, and milk in a saucepan until combined. Remove from heat, then whisk in powdered sugar and vanilla until smooth. Stir in pecans, if using.
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Pour frosting over the warm cake, spreading evenly. Let sit for about 10 minutes before cutting and serving.
Servings and timing
Servings: about 15–24 (depending on pan size)
Prep time: 10 minutes
Cook time: 15–25 minutes
Total time: ~25–35 minutes
Variations
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Smaller pan? Use a 9×13″ pan and bake ~25 minutes for thicker slices.
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No buttermilk? Replace with equal parts sour cream and water.
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Nut-free option: Omit pecans or top with chocolate chips.
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Coffee boost: Substitute boiling water with hot coffee for deeper flavor.
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Freeze it: Freeze the unfrosted cake for up to 3 months, then frost before serving.
Storage/reheating
Store covered at room temperature for 2–3 days, or in the refrigerator for up to a week—best kept cool due to frosting. To freeze, wrap unfrosted slices individually, then thaw and frost before serving.
FAQs
Can I bake this in a different pan size?
Yes. A half‑sheet pan yields a thin cake (15–20 min bake). A 9×13″ pan gives a thicker cake—bake around 25 minutes.
Do I need buttermilk?
It adds tang and moistness, but you can use sour cream with water as a substitute.
Why boil the frosting ingredients?
Heating activates the cocoa and helps the frosting set into that fudgy texture as it cools.
Can I skip the pecans?
Absolutely—it’s delicious plain or with chocolate chips instead.
Is it freezer-friendly?
Yes, freeze the unfrosted cake for up to 3 months, then thaw and frost when ready.
Should I frosted cake be served warm or cooled?
Frost warm—this lets it melt into the cake. Serve once the frosting has set (~10 minutes).
Can I add other flavors?
Yes—try espresso for depth or almond extract for a nutty note.
How do I get clean slices?
Use a plastic knife or heat a metal one slightly—wipe between cuts for neat edges.
How to reheat leftovers?
Warm briefly (10–15 seconds) in the microwave to revive the frosting’s fudginess.
How many calories per serving?
About 300 kcal per serving (varies based on size and frosting thickness).
Conclusion
Texas Sheet Cake is a beloved, easy-to-make chocolate dessert for any occasion. With its thin, moist crumb and fudgy, melt-in-your-mouth frosting, it’s sure to be a hit at potlucks, birthdays, or casual gatherings. Bake, frost, and enjoy the delicious simplicity of this Southern classic!
Print
Texas Sheet Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15–24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and ultra-moist chocolate sheet cake topped with warm, fudgy frosting that seeps into every bite. Quick to make and perfect for serving a crowd at potlucks or parties.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
½ cup buttermilk (or ¼ cup sour cream + ¼ cup water)
2 large eggs
1 teaspoon vanilla extract
½ cup unsalted butter (for frosting)
½ cup plus 6 tablespoons milk
4 heaping tablespoons cocoa powder (for frosting)
1 pound powdered sugar (about 4½ cups)
1 teaspoon vanilla extract (for frosting)
1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350 °F and grease a 15×10″ sheet pan or 9×13″ pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, combine 1 cup butter, 4 tbsp cocoa powder, and boiling water. Bring to a boil and remove from heat.
- Stir chocolate mixture into dry ingredients until well combined.
- In another bowl, whisk together buttermilk, eggs, and vanilla. Stir into the batter.
- Pour batter into prepared pan and bake for 15–25 minutes, depending on pan size, until a toothpick comes out with moist crumbs.
- While cake bakes, melt ½ cup butter, 4 tbsp cocoa, and milk in a saucepan. Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
- Pour warm frosting over warm cake, spreading evenly. Let sit for 10 minutes before slicing and serving.
Notes
Use sour cream + water if you don’t have buttermilk.
Substitute hot coffee for boiling water for richer flavor.
Omit pecans for a nut-free version or use chocolate chips instead.
Cool completely before freezing unfrosted slices.
Use a plastic or heated metal knife for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
