How To Make the Best Chocolate Texas Sheet Cake

Imma ’bout to show you how to make the BEST Chocolate Texas Sheet Cake.

Y’all!

Y’all.

I know Texans like to brag –  forgive us – but, there is so much truth in this next sentence:

For the realz. Get ready.

Chocolate. Texas. Sheet. Cake.

~mic drop~

How To Make the Best Chocolate Texas Sheet Cake

Lawsy, my babies, this is JUST what we need after a long winter, spring, summer or fall.

C H O C O L A T E  T E X A S  S H E E T  C A K E!

Woot Woot!

What is Texas Sheet Cake?

It’s a sheet cake…baked…in Texas.

NOT REALLY! (oh, how I loves to kid!)

Here’s a fun rundown on why it’s called Texas Sheet cake: The History of Texas Sheet Cake.

The easiest explanation of this chocolate dream is that it’s simply an old fashioned sheet cake.

Shhhh, don’t tell anyone. It’s like a state secret.

Texas Sheet Cakes are mostly known for using buttermilk and pecans.

I’m going out a limb here and telling you that the pecans are optional – cause let’s face it, not everyone likes them in their cake (ahem – me included).

Many of my fellow Texas bakers are having the vapors right now.

PECANS OPTIONAL?!

Sweet Jesus – take the wheel!

While the nuts are a personal preference, the buttermilk is not.

I know you can make chocolate sheet cake without the buttermilk, but I’m begging you not to.

Yer just gonna have to trust me.

If you have never ever had an original Chocolate Texas Sheet Cake (I don’t even know you any more), I’m beggin’ ya to stop what yer doing, make a grocery list, then get to bakin’.

You’ll never ever regret it.

While technically this recipe is called Texas Chocolate Sheet Cake, we (us braggadocios Texans – forgive us!) have been known to add a second “chocolate” in case you haven’t noticed the icing AND cake are a chocolate lover’s dream.

Texas Chocolate Chocolate Sheet Cake

Oh, momma!

Let’s get to the recipe (printable version at bottom of post!).

Texas Chocolate Sheet Cake

Ingredients

Cake:

2 cups flour

2 cups sugar

1 cup of butter

4 tbsp cocoa

1 cup water

1/2 cup buttermilk

2 eggs, lightly beaten

1 tsp baking soda

1 tsp Saigon cinnamon

1 tsp

Icing:

1/4 cup butter

2 tbsp cocoa

3 tbsp cream

1/2 tsp vanilla

8 oz powdered sugar

1/2 cup chopped pecans (opt)

Instructions:

Cake:

Mix flour and sugar and set aside.

Put butter, cocoa and water in a saucepan, bring to a boil.

Pour cocoa mixture over flour and sugar. Mix until well blended.

Add buttermilk, eggs, baking soda, cinnamon and vanilla.

Pour into greased and floured 11 x 13 pan.

Bake at 350 degrees for 30-35 minutes.

Ice cake as soon as it is removed from oven.

Icing:

Put butter, cocoa and cream in a saucepan. Heat over low heat until butter melts.

Remove from heat and add remaining ingredients.

Mix until well blended.

Spread over hot cake.

Sprinkle nuts on top.

E-A-T!

Notes:

1: When flouring a pan for a chocolate cake mix, I use cocoa instead of white flour.

Why?

Cocoa won’t leave a white mark on your cake.

Pretty! (cause that matters when you’re throwing it down your piehole, right?!)

2: I am partial to King Arthur flour and use it exclusively.

I’ve included a link to the flour in the recipe card.

~more cake!~

3: The Saigon cinnamon is a staple in my baking.

It offers a bit more cinnamon pizazz than the any regular cinnamon ever will.

I have also linked it in the recipe card.

Once you try it, you’ll find you can’t live without it.

4: I ALWAYS double the icing recipe, cause well, MORE ICING!

Just trust me on this. Don’t hesitate. DOUBLE THE ICING RECIPE!

The last thing you want is to skimp on the icing.

5: This recipe is on a stained and well-loved index card in my recipe box (old school, y’all!).

I have no idea where I got it or who may have given it to me.

Every time I make this recipe, I silently offer thanks for the person who loved me enough to share it with me.

All you need to know is it is worth the heat your oven will put off.

6: This chocolate sheet cake is a favorite at potlucks (do people even do that anymore?), family functions or if your only plans are Netflix and, well, you know.

I know you know.

#7: If you plan on including the pecans, do this first:

Lightly toast them.

Lawsy, the flavor explosion is worth the extra step.

#8: How do you toast pecans?

Easy! Place them on a pan, single layer, and put in a pre-heated 350° oven for 5-10 minutes – or – until golden.

Cool completely before chopping.

There ya go.

Now you’re ready to WOW! yourself and the lucky souls you plan to share this amazing sheet cake with (you do plan t o share, right? RIGHT?!)

Happy Bakin’, Y’all!

Texas Chocolate Chocolate Sheet Cake

Texas Chocolate Chocolate Sheet Cake

Texas Chocolate Sheet Cake might be the most delicious addicting sheet cake you've ever eaten.

Ingredients

CAKE:

  • 2 cups flour
  • 2 cups sugar
  • 1 cup of butter
  • 4 tbsp cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla

ICING:

  • 1/4 cup butter
  • 2 tbsp cocoa
  • 3 tbsp cream
  • 1/2 tsp vanilla
  • 8 oz powdered sugar
  • 1/2 cup chopped pecans (opt)

Instructions

CAKE:

  1. Mix flour and sugar and set aside.
  2. Put butter, cocoa and water in a saucepan, bring to a boil.
  3. Pour cocoa mixture over flour and sugar. Mix until well blended.
  4. Add buttermilk, eggs, baking soda, cinnamon and vanilla.
  5. Pour into greased and floured 9 x 13 pan.
  6. Bake at 350 degrees for 30-35 minutes.
  7. Frost cake as soon as it is removed from oven.

ICING:

  1. Put butter, cocoa and cream in a saucepan. Heat over low heat until butter melts.
  2. Remove from heat and add remaining ingredients.
  3. Mix until well blended.
  4. Spread over hot cake.
  5. Sprinkle nuts on top.

Notes

~ When flouring a pan for a chocolate cake mix, I use cocoa instead of white flour.

~ I ALWAYS double the icing recipe, cause, well, MORE ICING!

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 390 Total Fat: 19g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 65mg Sodium: 218mg Carbohydrates: 53g Fiber: 1g Sugar: 40g Protein: 4g

Originally posted August 20, 2018. Updated March 31, 2019.

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Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

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