Chocolate Texas Sheet Cake Recipe

4.55 from 33 votes

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Every once in a while, a dessert comes along that’s so decadent and sweet you fall in love, like this Texas sheet cake recipe! I’m not going to lie; I have been addicted to Texas chocolate sheet cake most of my life.

I love it now that I’m a grown-up, and whenever I get a craving, I can whip one up.

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Chocolate Texas Sheet Cake Recipe

There are many times back in the day that I tried several recipes and just wasn’t pleased with the results. Thankfully, after years of trying and testing various methods, I’ve finally made the best chocolate sheet cake ever. The cake itself is soft, moist, chocolatey, and just plain heavenly. As much as I love the cake, though, the Texas sheet cake frosting is the real star of the show!

What Is A Texas Sheet Cake?

A Texas Sheet Cake is a dessert that is made with a moist cake that typically has buttermilk or sour cream in it. While similar to a German Chocolate Cake, the Texas chocolate sheet cake is made in a large sheet pan. Chocolate sheet cake doesn’t have coconut like the German chocolate cakes do. Plus, the cake itself is much more rich and flavorful.

Texas Sheet Cake Recipe Ingredients

This is the best Texas sheet cake recipe I’ve made, and I am so pleased that I can share it with you. Once you dig in, you’re going to thank yourself for making this easy Texas sheet cake.

I promise! The ingredients are pretty easy as well, take a look:

Chocolate Texas Sheet Cake Recipe ingredients

For the Cake

All-purpose flour – I prefer all-purpose flour for this Texas chocolate sheet cake recipe because it’s not supposed to rise real high like other cake recipes.
Sugar – You can’t bake this chocolate sheet cake without a little sugar to sweeten the deal!
Baking soda – Baking soda is what makes this cake the perfect texture.
Salt – A little dash of salt gives this sheet cake recipe incredible flavor.
Eggs – Use room-temperature eggs and egg whites whenever possible for the best results.
Vanilla extract – Once in a while, I will use almond extract instead of vanilla for a fun twist.
Sour cream – A lot of people use buttermilk, but I love the flavor that sour cream adds to the Texas chocolate sheet cake recipe.
Semisweet chocolate – Using semi-sweet chocolate takes this cake to the next level of amazing.
Unsalted butter – I always recommend using real butter when baking because it will turn out so much better.
Vegetable oil – You could also use a different oil if you would rather, I prefer vegetable oil, though.
Water – You don’t need a lot of water, but it keeps the cake from being too dense.
Dutch-processed cocoa powder – Any cocoa powder will do, but if you want it to be rich and amazing, opt for dutch-processed.

For the Texas Sheet Cake Frosting

Unsalted butter – This makes the Texas sheet cake frosting so creamy and smooth.
Heavy cream – You’ll be amazed by how much the heavy cream adds to the frosting. So darn good!
Dutch-processed cocoa powder – Again, try to use Dutch-processed cocoa whenever possible.
Light corn syrup – The light corn syrup gives the icing the right amount of sweetness.
Confectioners’ sugar – Perfect combination with the corn syrup! Yum!
Vanilla extract – Don’t skip the vanilla because it enhances the flavors so much.
Toasted pecans – The toasted pecans are the real star of the show!

How To Make A Texas Sheet Cake

There are many cake recipes that take a lot of effort and time; thankfully, this sheet cake recipe isn’t one! I love practically effortless cakes, and this is one of those moments. Here are the super-easy steps:

First Step: Preheat the oven to 350 degrees F. and adjust the oven rack, so it’s in the middle of the oven.

Second Step: Get an 18 x 13-inch baking sheet and grease it.

Third Step: Add the flour, sugar, baking soda, and salt in a large bowl and mix. Then add the eggs, yolks, vanilla, and sour cream to a medium bowl

Whisk together.

Fourth Step: In a large saucepan over medium heat, heat the chocolate, butter, oil, water, and cocoa together.

Stir occasionally, so it doesn’t burn.

Cook for 3-5 minutes until it’s smooth and creamy.

Fifth Step: Mix together the chocolate mixture with the flour mixture until it’s combined well.

Pour the egg mixture into the batter. Once it’s mixed well, pour the cake batter into the baking sheet

Bake for 18-20 minutes. Let cool on a wire rack.

Sixth Step: Prepare the Texas sheet cake frosting by placing the butter, cream, cocoa, and corn syrup in a large saucepan over medium heat.

Stir until it’s smooth, then remove from heat. Mix in the confectioners’ sugar and vanilla and spread over warm cake with a spatula.

Sprinkle toasted pecans on top of the cake and let it cool to room temperature.

Place the cake in the fridge for about an hour to allow the frosting to set.

What Size Pan Do I Need For Texas Sheet Cake?

For my sheet cake recipe, you’ll need a pan that is 18 x 13 inches. If you use a smaller pan, it will end up being a thicker cake, which is fine, but it will take longer to bake. That’s important if you change pan sizes to adjust the baking time, so it doesn’t end up raw or overbaked.

How Do You Store Texas Sheet Cake?

For best results, store the Texas sheet cake in the fridge for 2 days. It’s essential to make sure it’s kept airtight. Try to keep it in the part of the refrigerator that’s away from any food that has a strong odor, or it can affect the flavor of the cake. You can bring the cake to room temperature before eating or enjoy a slice cold.

Can You Freeze Texas Chocolate Sheet Cake?

Yes, you can freeze the Texas sheet cake, just wrap it with plastic wrap or aluminum foil. Then place the cake in a freezer-safe bag or container for up to 1 month. Place in the fridge so it can thaw before serving. It’s perfect for making the cake ahead of time for parties or get-togethers too.

If you love this chocolate sheet cake, I’m sure you will love these dessert recipes too. Take a look at these recipes below:

German Chocolate Layer Cake With Coconut Pecan Frosting – There is no doubt you’re going to be so happy with this recipe.
Pumpkin Apple Instant Pot Cake – I love making a cake in my Instant Pot, and this is so flavorful and easy.
Three Layer Apple Spice Cake – The cinnamon and apples make this cake beyond amazing. It’s one of my favorites.
Instant Pot Nutella Cake – This one only requires 2 ingredients, and you can easily make it in Instant Pot. It’s a winner all around.

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Chocolate Texas Sheet Cake Recipe

Cook Time: 30

Total Time: 30

Servings:

Dreams are made of this Texas sheet cake recipe! Moist, delicious cake with Texas sheet cake frosting that's out of this world. Chocolate sheet cake is heavenly.

4.55 from 33 votes

Review Recipe

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs plus 2 yolks
2 teaspoons vanilla extract
1/4 cup sour cream
8 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter
3/4 cup vegetable oil
3/4 cup water
1/2 cup Dutch-processed cocoa powder

For the Chocolate Icing:

8 tablespoons 1 stick unsalted butter
1/2 cup heavy cream
1/2 cup Dutch-processed cocoa powder
1 tablespoon light corn syrup
3 cups confectioners’ sugar
1 tablespoon vanilla extract
1 cup toasted pecans, chopped

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Instructions

For the cake:

Adjust oven rack to middle position and heat oven to 350 degrees. Grease an 18- by 13-inch rimmed baking sheet. In a large bowl combine flour, sugar, baking soda, and salt;set aside. In a another bowl whisk eggs and yolks, vanilla, and sour cream until smooth.
Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until combined. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

For the icing:

About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Turn off heat and whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake with an offset spatula and sprinkle with toasted pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.