Imma ’bout to show you how to make the BEST Texas Chocolate Sheet Cake.
Y’all know OMT! loves her cake.
Since I had a hankerin’ (Texas-to-the-rest-of-y’all translation: a powerful neeeed) for something cakey, I went looking for a recipe and found this oldie but YUMMY: Texas Chocolate Sheet Cake.
I know Texans like to brag – forgive us – but, there is so much truth in this next few sentences.
For the realz. Get ready.
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!
When my family knows I was baking this cake, they hang around the kitchen waiting for a piece straight out of the oven.
What is Texas Chocolate 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.
In my particular case, it’s a chocolate sheet cake that is iced right out of the oven.
The icing makes the cake gooey and decadent…no poking the cake through (to retain moistness) required.
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.
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 old-fashioned chocolate sheet cake like grandma used to make (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.
I’ve included a few notes that you may (or may not – snort) find helpful if you’re new to this bakin’ thang!
1: How to flour a pan for a chocolate cake mix: use cocoa instead of white flour.
Typically, when you flour a pan when making cakes, you use regular white flour. No one will ever see it, right?
But, if you use this trick and “flour” the pan with cocoa, it won’t leave a white mark on your cake.
Pretty! (cause that matters when you’re throwing it down your piehole, right?!)
2: Can you substitute cake flour for all-purpose flour?
While I don’t for this recipe – I am partial to King Arthur flour and use it exclusively – you absolutely can substitute cake flour for regular flour.
Cake flour typically will produce a tender crumb in cakes. This recipe is already tender and moist, so cake flour isn’t necessary.
I’ve included a link to the flour in the recipe card.
3: The Saigon cinnamon is a staple in my baking.
From the first day I used Saigon cinnamon, I haven’t looked back.
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 this 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: My homemade chocolate cake recipe is on a stained and well-loved index card in my recipe box (old school, y’all!).
Do y’all need to know this? Does this qualify as a tip?
No. Just insight!
As soon as I saw the recipe card, I was whisked back into time. Sheet cakes were all the rage in the 80s and 90s. Every baker had a go-to; this one was mine.
I have no idea where I got it or who may have given it to me.
Sadly, I don’t know to whom the credit goes for this deliciousness, as it’s written on a well-worn index card.
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 recipe 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.
I think the best simple chocolate cake recipes will never go out of style!
It’s the reason we scribble them on index cards and pieces of scrap paper.
They are so good we know we gotta hand them down.
Not to mention eat them every chance we get.
Are you the designated dessert person for an event or get-together?
Do you love to bake folks cake? Is there a special someone (maybe YOU?!) that needs a cake pick-me-up?
Make this. Do it. Now.
Then stand back as you witness folks experience rapture by cake. CAN I GET AN AMEN?! (oh, I’ll get that AMEN! as soon as you take your first bite)
#7: If you plan on including the pecans in the easy chocolate frosting, do this first:
Lightly toast them.
Lawsy, the flavor explosion is worth the extra step.
#8: How to toast pecans.
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?!).
The Best Texas Chocolate Sheet Cake is moist, decadant, and easy to make.
Whatcha waitin’ on?
Even now, after all these years, as I’m writing this post, in particular the recipe, my mouth is watering.
I think it’s the cinnamon that makes it addictive.
Or the buttery icing.
Or the chocolate.
Come on y’all, grab a spoon (today we eat like hillbillies!) and get raptured by cake.
Now, can I get that AMEN?!
Happy Bakin’, Y’all!
One more thing!
Folks have asked about how to properly store baked goods.
A sheet cake can be left out overnight, but I prefer to cover and store in the fridge.
I luaghed when I wrote that sentence because we never ever have leftovers when I make this sheet cake, but I understand others aren’t cake hogs like us!
The blue link above will offer great info for all your baked goods.
Let’s get to the recipe (printable version at bottom of post!).
Texas Chocolate Sheet 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
1/4 cup butter
2 tbsp cocoa
3 tbsp cream
1/2 tsp vanilla
8 oz powdered sugar
1/2 cup chopped pecans (opt)
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.
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.
- 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
- 1/4 cup butter
- 2 tbsp cocoa
- 3 tbsp cream
- 1/2 tsp vanilla
- 8 oz powdered sugar
- 1/2 cup chopped pecans (opt)
- 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 9 x 13 pan.
- Bake at 350 degrees for 30-35 minutes.
- Frost cake as soon as it is removed from oven.
- 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.
~ 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!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
American Metalcraft SSB1300 Stainless Steel Mixing Bowl, 16" Diameter, Silver, 13-Quart
Best Manufacturers Light Design French Whip 8-inch
Hershey's Unsweetened Cocoa Powder, 23 oz. ( 2 PACK )
Bakerdream Bakeware Rectangular Cake Pan, 9-inch by 13-inch Cake mold Nonstick Baking Pan (9x13)
King Arthur Flour Unbleached All-Purpose Flour, 5 Pound
Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) - 21.4 Oz Total
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 390Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 65mgSodium: 218mgCarbohydrates: 53gFiber: 1gSugar: 40gProtein: 4g
Originally posted August 20, 2018. Updated May 21, 2019.
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Rest yer weary fingers.
Except to click on the image.
You still have enough strength for that.
YOU CAN DO IT!