I keep coming back to this Chocolate Texas Sheet Cake because it bakes up velvety, rich, and impossibly tender, with glossy old-fashioned cocoa icing that sinks into every bite. It’s the family recipe that disappears fast and earns a permanent spot in the dessert hall of fame.

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I’m wildly loyal to this Chocolate Texas Sheet Cake because it never plays hard to get. It’s thin, rich, ridiculously tender, and that glossy cocoa icing sinks right into the top like it belongs there.

I love the way buttermilk keeps the crumb soft without making the cake feel heavy. And the cocoa powder brings that straight-up chocolate flavor I actually crave, not some shy little whisper of chocolate.

This is the cake I want on a random Tuesday, at a birthday, or standing at the counter with a fork. No fuss.

Big chocolate payoff. Every single bite earns its spot.

Ingredients

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Flour gives the cake its soft, sturdy base without feeling heavy.
Sugar brings that classic sweet bite you expect from sheet cake.
Baking soda helps it rise, so it’s tender instead of flat.
Salt keeps the chocolate from tasting boring or too sweet.
Cocoa powder is the big chocolate moment, rich and cozy.
Butter adds that homemade flavor you can actually taste.
Eggs help hold everything together and keep the crumb nice.
Buttermilk makes it tangy, soft, and a little extra moist.
Oil keeps the cake from drying out by day two.
Vanilla rounds out the chocolate, because plain cocoa needs backup.
Boiling water makes the batter thin, but trust me, it works.
The icing butter makes the top glossy, rich, and dangerous.
Powdered sugar turns the frosting smooth, sweet, and totally spoon-worthy.
Plus, nuts add crunch if your people aren’t anti-pecan.

Ingredient Quantities

2 cups all purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1/2 cup unsalted butter

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup boiling water

1/2 cup unsalted butter for the icing

1/4 cup unsweetened cocoa powder for the icing

1/4 cup milk for the icing

3 1/2 cups powdered sugar for the icing

1 teaspoon vanilla extract for the icing

1 cup chopped pecans or walnuts, optional

How to Make this

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1. Preheat oven to 350 F and grease a 13 by 18 inch rimmed baking pan or line it with parchment.

2. Whisk together 2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl.

3. In a separate heatproof bowl, combine 1/2 cup unsalted butter and 1 cup boiling water; stir in 1/2 cup unsweetened cocoa powder until the butter melts and the mixture is smooth.

4. In another bowl beat 2 large eggs, then add 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract; mix to combine.

5. Pour the wet egg mixture into the dry ingredients and stir until just combined, then gradually add the hot cocoa-butter mixture and mix until smooth and uniform.

6. Pour batter into the prepared pan, smoothing the top, and bake 12 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

7. While the cake is baking, make the icing: in a small saucepan melt 1/2 cup unsalted butter with 1/4 cup unsweetened cocoa powder and 1/4 cup milk, bring just to a boil while stirring, then remove from heat.

8. Immediately whisk in 3 1/2 cups powdered sugar and 1 teaspoon vanilla extract until the icing is smooth; stir in 1 cup chopped pecans or walnuts if using.

9. As soon as the cake comes out of the oven and is still hot, pour the warm icing evenly over the cake so it spreads and sets into a glossy layer.

10. Let the cake cool completely on a wire rack, cut into squares, and serve.

Equipment Needed

1. 13 by 18 inch rimmed baking pan (or parchment to line it)
2. Mixing bowls (one large, two medium)
3. Heatproof bowl for the hot cocoa and butter
4. Whisk
5. Electric hand mixer or sturdy whisk for the batter and icing
6. Measuring cups and spoons
7. Rubber spatula for scraping and smoothing
8. Small saucepan for the icing
9. Wire cooling rack and a toothpick to test doneness

FAQ

Q: What size pan should I use and what temperature and baking time are best? A: Use a 13×18 inch rimmed baking sheet or half-sheet pan. Preheat oven to 350 F and bake 18 to 22 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.

Q: Can I substitute regular milk for buttermilk? A: Yes. For 1 cup buttermilk stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes. The texture will be the same.

Q: How do I know when the cake is done without overbaking? A: The cake should spring back slightly when touched and a toothpick should have moist crumbs but not raw batter. Texas sheet cakes stay tender when removed as soon as it is set.

Q: Can I omit or swap the nuts in the icing? A: Yes. Nuts are optional. Omit for nut free. Substitute toasted chopped almonds or extra pecans or walnuts if desired. Stir them into the icing right before spreading.

Q: How should I store leftovers and how long will they keep? A: Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage wrap tightly and freeze up to 2 months; thaw in the fridge before serving.

Q: Can I make the cake or icing ahead of time? A: Yes. Bake the cake and cool completely, then wrap and refrigerate up to 2 days before icing. The icing can be made and chilled up to 2 days; gently rewarm and stir before spreading.

The BEST Chocolate Texas Sheet Cake Recipe Substitutions and Variations

All purpose flour: swap with a 1-to-1 gluten free baking blend for a gluten free cake, using the same volume.
Buttermilk: make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk, let sit 5 minutes.
Unsalted butter (in batter or icing): replace with equal amount of neutral vegetable oil for the batter, or use stick margarine for the icing at a 1:1 ratio.
Chopped pecans or walnuts: substitute toasted sliced almonds or omit entirely and sprinkle an extra 1/4 cup powdered sugar on top for a sweet finish.

Pro Tips

1. Let the eggs and buttermilk sit at room temperature for 20 to 30 minutes before mixing. Warmer ingredients emulsify more easily so the batter will be smoother and bake more evenly.

2. Don’t overbake. Start checking at 12 minutes with a toothpick; you want a few moist crumbs, not a clean toothpick. This keeps the cake tender and prevents it from drying out once the hot icing is added.

3. Pour the icing while the cake is very hot. The heat helps the icing sink into the crumb and form that shiny, slightly set glaze. Work quickly and move the pan gently so the icing spreads evenly.

4. Toast the nuts lightly in a dry skillet for 4 to 6 minutes until fragrant, then cool and chop. Toasting deepens their flavor and keeps them from going soft after being mixed into the warm icing.

5. For storage, cover the cooled cake loosely with foil at room temperature for up to 2 days to keep the glaze glossy, or refrigerate in an airtight container up to 4 days. Bring to room temperature before serving so the texture and flavor are at their best.

The BEST Chocolate Texas Sheet Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

691

kcal

Equipment: 1. 13 by 18 inch rimmed baking pan (or parchment to line it)
2. Mixing bowls (one large, two medium)
3. Heatproof bowl for the hot cocoa and butter
4. Whisk
5. Electric hand mixer or sturdy whisk for the batter and icing
6. Measuring cups and spoons
7. Rubber spatula for scraping and smoothing
8. Small saucepan for the icing
9. Wire cooling rack and a toothpick to test doneness

Ingredients

2 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
1/2 cup unsalted butter for the icing
1/4 cup unsweetened cocoa powder for the icing
1/4 cup milk for the icing
3 1/2 cups powdered sugar for the icing
1 teaspoon vanilla extract for the icing
1 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350 F and grease a 13 by 18 inch rimmed baking pan or line it with parchment.
Whisk together 2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl.
In a separate heatproof bowl, combine 1/2 cup unsalted butter and 1 cup boiling water; stir in 1/2 cup unsweetened cocoa powder until the butter melts and the mixture is smooth.
In another bowl beat 2 large eggs, then add 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract; mix to combine.
Pour the wet egg mixture into the dry ingredients and stir until just combined, then gradually add the hot cocoa-butter mixture and mix until smooth and uniform.
Pour batter into the prepared pan, smoothing the top, and bake 12 to 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake is baking, make the icing: in a small saucepan melt 1/2 cup unsalted butter with 1/4 cup unsweetened cocoa powder and 1/4 cup milk, bring just to a boil while stirring, then remove from heat.
Immediately whisk in 3 1/2 cups powdered sugar and 1 teaspoon vanilla extract until the icing is smooth; stir in 1 cup chopped pecans or walnuts if using.
As soon as the cake comes out of the oven and is still hot, pour the warm icing evenly over the cake so it spreads and sets into a glossy layer.
Let the cake cool completely on a wire rack, cut into squares, and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.