Name: Texas Sheet Cake with Chocolate Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup buttermilk; 2 large eggs; 1 teaspoon vanilla; 2 sticks unsalted butter; 4 tablespoons cocoa; 1 cup water; ½ cup butter (1 stick); 6 tablespoons buttermilk; 1 pound confectioners sugar; 4 tablespoons cocoa; 1 teaspoon vanilla

Jump to Recipe· 4.4 from 9 reviews

If you’re on the hunt for a rich, moist, and unbelievably chocolatey treat, this Texas Sheet Cake with Chocolate Frosting Recipe is going to be your new best friend. It’s that perfect crowd-pleaser that travels well, bakes quickly, and has a frosting so luscious you might just want to eat it by the spoonful. I’ve made this cake countless times for everything from potlucks to birthdays, and every single time it disappears fast. Stick with me, and I’ll share all the tips to get it just right in your kitchen.

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Why This Recipe Works

Speedy Yet Delicious: The cake bakes in just 15-20 minutes, making it perfect for last-minute cravings or quick gatherings.
Buttermilk Magic: Using buttermilk keeps the crumb tender and adds a subtle tang that balances the sweet cocoa.
Frosting on Warm Cake: Pouring frosting over a warm cake lets it soak in slightly, creating that signature shiny, fudgy finish.
Classic Southern Charm: This recipe has a nostalgic, comforting feel that’s loved across generations, and it’s super simple to master.

Texas Sheet Cake with Chocolate Frosting, moist chocolate cake recipe, easy Texas sheet cake, quick chocolate sheet cake, crowd-pleasing chocolate cake - A large white tray filled with a smooth, thick layer of shiny chocolate batter, spread evenly with slight ridges and soft peaks across the entire surface. The background includes a white marbled texture with a stack of white plates and white paper napkins on the top right, and a striped cloth in blue and white behind them. The chocolate layer looks rich and moist with a soft texture, covering the whole tray in one even layer. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Texas Sheet Cake with Chocolate Frosting Recipe is in how straightforward the ingredient list is—yet each one plays a critical role in building that iconic moist texture and rich flavor. Here’s what you need and why these items are key to success.

All-purpose flour: The backbone of the cake, lending structure without heaviness if measured right.
Sugar: Sweetens and helps maintain that tender crumb everybody loves.
Baking soda: Reacts with buttermilk for lift and lightness.
Salt: Enhances the chocolate flavor and balances sweetness.
Buttermilk: Adds moisture, tenderness, and subtle tang—don’t skip this!
Eggs: They bind ingredients, provide richness, and help the cake rise.
Vanilla: Boosts the overall flavor profile with warm, sweet notes.
Butter: Adds richness and helps create that melt-in-your-mouth texture.
Cocoa powder: The core chocolate flavor that brings everything together.
Water: Helps dissolve the cocoa and butter, also keeps the batter thin and easy to spread.
Confectioners sugar (for frosting): Gives the frosting its smooth, creamy texture and sweetness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Texas Sheet Cake with Chocolate Frosting Recipe can be. Whether you’re tweaking the frosting for extra fudginess or adding a sprinkle of nuts for crunch, it’s a canvas that invites your creativity. Don’t hesitate to make it your own!

Nutty Upgrade: I often sprinkle chopped pecans or walnuts over the frosting right after pouring it warm—it adds a delightful texture and toasty flavor.
Dairy-Free Twist: If you need a dairy-free version, swapping the buttermilk and butter for plant-based alternatives still yields tasty results, though the texture may be a bit different.
Spiced Variation: Adding a pinch of cinnamon or espresso powder to deepen the chocolate flavor is one of my secret tricks that friends always ask about.

Step-by-Step: How I Make Texas Sheet Cake with Chocolate Frosting Recipe

Step 1: Preheat and Prep Your Pan

First things first, get your oven heated to 350°F (175°C) and grab a jelly roll pan—that’s your go-to for sheet cakes because it bakes quickly and spreads the batter just right. Give it a good spray with non-stick cooking spray so clean-up is a breeze. I’ve made the mistake of skipping this, and trust me, you don’t want your cake stuck to the pan!

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking soda, and salt. This mix forms the foundation of your cake’s sweetness and rise. Taking a moment here ensures you don’t get any lumps or uneven spots later.

Step 3: Mix Wet Ingredients Separately

In a smaller bowl, beat together the buttermilk, eggs, and vanilla. These add richness and help the cake rise to that fluffy, moist texture we’re aiming for.

Step 4: Create the Chocolate Mixture

Now, here’s where the magic starts: melt the butter with cocoa powder and water in a saucepan over medium heat. Stir frequently and bring it all just to a boil. This step melts together the chocolatey goodness and forms a glossy base that makes the cake super moist.

Step 5: Bring It All Together

Pour that hot chocolate mixture directly into your bowl of dry ingredients and stir just until combined. Then quickly add your wet buttermilk-egg mixture and mix everything gently to a smooth batter. Don’t overmix here; just enough to pull it all together.

Step 6: Bake and Cool

Spread the batter evenly into your prepared pan, smooth the top, and pop it in the oven for about 15-20 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Once out, set the pan on a wire rack to cool slightly before adding the frosting.

Step 7: Make the Frosting and Frost While Warm

For the frosting, melt butter, cocoa, and buttermilk together in a saucepan until boiling, stirring constantly. Then whisk in your powdered sugar and vanilla until silky smooth. Pour this luscious chocolatey frosting evenly over your warm cake—this helps it soak in just enough to be totally dreamy but still hold that glossy finish.

Let the frosting cool and set for a little while before slicing. That’s it—simple, satisfying, and totally irresistible.

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Tips from My Kitchen

Use Fresh Cocoa Powder: I’ve found the depth of flavor is noticeably better when your cocoa is fresh and unsweetened—don’t settle for old tins!
Beat Eggs Separately: Whisking eggs well before adding to wet ingredients helps them incorporate smoothly; it’s a little step that really helps the batter come together evenly.
Don’t Skip the Non-stick Spray: I learned this the hard way—the cake sticks just enough to make clean serving a pain, so trust me on this one.
Frost While Warm: Pour your frosting while the cake is still warm to get that soft, fudgy frosting that sets but remains tender.

How to Serve Texas Sheet Cake with Chocolate Frosting Recipe

Garnishes

I usually keep it classic with a simple sprinkling of chopped pecans or walnuts right after frosting while it’s warm. The nuts add a nice crunch and toasty aroma that pairs beautifully with chocolate. For a festive twist, sometimes I toss on a few edible glitter flakes or colorful sprinkles—it makes the cake feel party-ready without any extra fuss.

Side Dishes

This cake is a showstopper on its own, but if you want to make it part of a dessert spread, I love pairing it with simple vanilla ice cream or a dollop of freshly whipped cream to cut through the richness. For a more adventurous touch, slices of fresh strawberries or raspberries add freshness and a pop of color that lightens every bite.

Creative Ways to Present

For holidays or special occasions, I’ve whipped this cake into mini sheet cakes in smaller pans, or even in muffin tins to make single-serve “cupcake” versions with the same frosting poured over. Sometimes I add a swirl of peanut butter in the frosting before it sets for an irresistible combo. It’s a fun way to surprise guests and keep the classic flavor while switching up the look.

Make Ahead and Storage

Storing Leftovers

Leftover Texas Sheet Cake with Chocolate Frosting is best stored covered at room temperature for up to two days. This keeps the frosting soft and the cake moist. If your kitchen is warm, I recommend using an airtight container and refrigerating to prevent spoilage. Just bring back to room temp before serving for the best texture.

Freezing

I’ve successfully frozen this cake by slicing it into squares and wrapping each piece tightly in plastic wrap and foil. Freeze for up to three months. When you’re ready, thaw overnight in the fridge—sometimes I refresh the frosting a bit with a quick homemade glaze if it’s dulled during freezing.

Reheating

I reheat individual slices by microwaving for about 10-15 seconds—it warms the cake and slightly softens the frosting without melting it completely. For a larger batch, a few minutes in a low oven (300°F) wrapped loosely with foil works like a charm to warm without drying out.

FAQs

Can I use regular milk instead of buttermilk in this Texas Sheet Cake with Chocolate Frosting Recipe?

Yes! If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for about 5 minutes before using. This will mimic the acidity and help the cake rise properly.
Why does the frosting need to be poured on warm cake?

Pouring the frosting over warm cake lets it melt slightly into the surface, creating that signature glossy, fudgy layer that everyone loves. If the cake is fully cooled, the frosting may sit on top and be harder to cut cleanly.
How do I prevent my Texas Sheet Cake from drying out?

Make sure to bake for the specified time and no longer, as sheet cakes bake quickly. Also, storing the cake covered at room temperature or wrapped well keeps moisture in. The frosting helps seal in moisture too, so don’t skip it!
Can I double this recipe for a larger cake?

You can, but I recommend baking the batter in two separate pans to ensure even cooking. Doubling batter in one pan can lead to undercooked centers or overly browned edges.

Final Thoughts

This Texas Sheet Cake with Chocolate Frosting Recipe holds a special place in my kitchen—and my heart. It brings back memories of family gatherings and cozy nights when all you want is a slice of something that feels like home. I hope you enjoy making and sharing it as much as I do. Once you try this recipe, trust me, it’s going to become one of your go-to desserts that’s both fuss-free and ridiculously delicious. So grab your mixing bowls, invite some friends over, and get ready for some serious chocolate happiness!