Chocolate Texas Sheet Cake

This rich Chocolate Texas Sheet Cake is made with cocoa, butter, sugar, buttermilk, and a warm pour-over frosting. Soft, simple, and basically impossible to resist.

this Recipe

I didn’t grow up on Chocolate Texas Sheet Cake. My mom was a lemon bar person. My grandma made pound cakes. Chocolate was always kinda… store-bought. Brownie mix. The occasional frosted cupcake from the grocery store with enough food coloring to stain your soul.

But then I went to a friend’s house—her mom made this giant cake in a shallow pan. It looked kinda meh, honestly. Like, plain. No sprinkles. No layers. Just a thin slab of chocolate with glossy frosting that had clearly been slapped on in a rush. But I took a slice. And then another. And I remember just standing there, fork in hand, completely speechless, thinking: What is this chocolate sorcery?!

She told me it was Chocolate Texas Sheet Cake, and I was like, “Why don’t we all know about this?!”

I went home and immediately tried to make it. Burned the frosting. Undercooked the middle. Dropped one entire cake on the floor. But when I finally got it right? Oh man. I’ve made it for birthdays, housewarmings, after bad dates (highly recommend), and once for a potluck where someone literally took the last piece off the tray with their fingers. Honestly, respect.

Why You’ll Love This Chocolate Texas Sheet Cake Recipe?

It’s big. It’s bold. It’s got that old-school, bake-sale charm without requiring you to spend three hours in the kitchen. The cake itself? Super soft. Like, you could press it with a spoon and it would bounce back with the perfect amount of give. The frosting? You pour it on warm, and it kind of melts into the top and sets into this smooth, crackly layer that’s somewhere between ganache and glaze.

But maybe the real reason this cake stands out? It’s comforting. Familiar even if you didn’t grow up with it. One bite and suddenly you’re standing barefoot in someone’s kitchen with a paper plate and a cold drink in hand. You know what I mean?

And it feeds a crowd. Like, a real crowd. I’ve brought it to church dinners, birthday parties, and even a rehearsal dinner once (long story), and it’s never come back with leftovers. Not once.

Ingredient Notes:

You don’t need anything fancy. Honestly, that’s kind of the whole point. This cake’s about flavor, not frills.

• Salted Butter (1 cup for cake, ½ cup for frosting): Yep—salted. I like the way it plays against all the sweet. If you only have unsalted, just add a pinch of salt to the batter. No biggie.

• Water (1 cup): Sounds boring, right? But trust me—it brings the cocoa to life. It’s like activating flavor. Like how rain makes everything smell better.

• Cocoa Powder (3 tbsp in cake + 3 tbsp in frosting): Get the good kind if you can. Dutch process makes it extra rich, but regular unsweetened works just fine.

• All-Purpose Flour (2 cups): Regular, no-fuss flour. If it’s been in your pantry for a bit, maybe give it a sniff. (Been there.)

• White Sugar (2 cups): Yeah, it’s a lot. But… worth it.

• Salt (½ tsp): Balances everything. Don’t skip it.

• Buttermilk (½ cup): The secret MVP. It makes the cake tender and gives it this subtle tang that cuts the sweetness just right.

• Eggs (2): Helps hold everything together and adds richness.

• Baking Soda (1 tsp): Keeps the cake light and airy. I forgot this once and ended up with a very sad chocolate brick. Learn from me.

• Vanilla Extract (1 tsp in cake, 1 tsp in frosting): Add a little extra if you want. I usually do.

• Milk (6 tbsp in frosting): Helps melt the cocoa and get that silky-smooth texture.

• Powdered Sugar (2 cups): Makes the frosting sweet and pourable. Just… try not to breathe it in while mixing. It gets everywhere.

How To Make Chocolate Texas Sheet Cake?

You don’t need a stand mixer. Just a couple of bowls, a whisk, and a little chocolate-loving patience.

Step 1: Preheat the oven to 350°F.
Grease or flour a 10×15” pan. If all you’ve got is a 9×13, go for it—it just might take a few extra minutes to bake. The cake will be thicker, but honestly? Still amazing.

Step 2: Melt butter, cocoa, and water.
Throw 1 cup of butter, 1 cup water, and 3 tbsp cocoa powder into a saucepan. Heat until the butter melts and everything’s mixed. Don’t boil it. Just melt and stir. It’ll look like hot chocolate sludge. That’s a good thing.

Step 3: Stir the dry stuff together.
In a big bowl, mix flour, sugar, and salt. Then pour in the cocoa mixture and stir. It won’t look pretty yet. That’s okay.

Step 4: Mix the buttermilk magic.
In another bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Pour it into the batter and stir until smooth. I’ve definitely licked the spoon at this stage. No regrets.

Step 5: Pour and bake.
Spread the batter into your pan and bake for about 20–25 minutes. You’re looking for a toothpick to come out clean or the top to spring back when you touch it.

Step 6: While the cake bakes, make the frosting.
Melt ½ cup butter, 6 tbsp milk, 3 tbsp cocoa powder, and 1 tsp vanilla in a saucepan. Then slowly whisk in 2 cups powdered sugar until it’s smooth and glossy. It should be pourable, like warm fudge sauce.

Step 7: Frost while warm.
This is important. Don’t wait for the cake to cool. Pour the frosting over while it’s still warm. It’ll sink into the top just a bit and settle into this dreamy, shiny layer that cracks ever so slightly when you cut into it. Literal magic.

Storage Options:

This cake keeps really well. Just cover it and leave it at room temp for a few days. The frosting keeps it moist, even on day three. You can refrigerate it, especially if your house is warm, but it tastes best at room temp.

Freezing? Totally doable. Slice it up, freeze the pieces, and thaw when you need a hit of chocolate comfort.

Variations and Substitutions:

• Add chopped pecans to the frosting – Very traditional. Very tasty.

• Swap in coffee for the water – Gives the cocoa a deeper, richer flavor.

• Gluten-free flour blend? – Yup, it works. Texture’s a bit softer, but still great.

• Toss in a pinch of cinnamon – Adds warmth and a tiny bit of spice. Subtle, but wow.

What to Serve with Chocolate Texas Sheet Cake?

• Cold milk – Obvious. Necessary.

• Vanilla ice cream – That hot-and-cold combo is chef’s kiss.

• Hot coffee – A strong, bitter cup cuts through the sweet perfectly.

• Fruit on the side – Strawberries, raspberries… if you want to feel slightly more balanced.

Frequently Asked Questions:

Do I have to use buttermilk?
If you don’t have any, mix ½ cup of milk with a teaspoon of lemon juice or vinegar. Let it sit for five minutes. Boom—DIY buttermilk.

Can I make this the day before?
Absolutely. I actually think it tastes better the next day. The frosting gets cozy with the cake and settles into a perfect bite.

My frosting came out lumpy—what happened?
Probably added the sugar too fast or didn’t whisk enough. No big deal. Still tastes amazing. Next time, sift the powdered sugar if you want it super smooth.

So there you have it. My favorite Chocolate Texas Sheet Cake—the one that’s seen me through birthdays, breakups, awkward dinner parties, and late-night fridge raids. It’s messy, sweet, a little nostalgic, and exactly what a good cake should be.

If you try it, let me know. Or if your grandma used to make one like it—or you’ve got a frosting story that involves powdered sugar all over your cat—I want to hear it.

Drop a comment below or message me. Let’s talk cake.

Keep the Flavor Coming – Try These:

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Chocolate Texas Sheet Cake

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Experience the delight of our Chocolate Texas Sheet Cake, a recipe that embodies both flavor and cherished tradition. This delectable cake goes beyond being a dessert; it's a symphony of sweet chocolatey notes that gracefully dance upon your taste buds. Picture the moist crumb of the cake each bite infused with the satisfying essence of cocoa perfectly balanced, with a velvety smooth frosting that delicately glides over the top. Whether you're gathering with loved ones celebrating an occasion or simply indulging in an evening treat this cake is more than just a sugary delight; it takes you on an enchanting journey, through the heartwarming realm of southern comfort baking leaving you and your loved ones longing for another slice.

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24 Servings

Ingredients

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For the Cake:

• 1 c salted butter
• 1 c water
• 3 tbsp cocoa powder
• 2 c all-purpose flour
• 2 c white sugar
• ½ tsp salt
• ½ c buttermilk
• 2 large eggs
• 1 tsp baking soda
• 1 tsp vanilla extract

For the Frosting:

• ½ c unsalted butter
• 6 tbsp milk
• 3 tbsp cocoa powder
• 1 tsp vanilla extract
• 2 c confectioners' sugar

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Instructions

 

1. Start by preheating your oven to 350°F (175°C).
2. Flour a cake pan measuring 10x15 inches.

Make the Cake:

1. In a saucepan combine 1 cup of butter, 1 cup of water and 3 tablespoons of cocoa. Heat the mixture until the butter melts. Then remove it from heat.
2. In a bowl mix together 2 cups of flour, 2 cups of sugar and ½ teaspoon of salt.
3. In another bowl whisk together ½ cup of buttermilk, 2 eggs, 1 teaspoon of baking soda and 1 teaspoon of vanilla extract.
4. Combine the melted butter mixture with the flour mixture. Then add in the buttermilk mixture. Stir everything until well combined.
5. Pour this batter into the prepared cake pan.
6. Place the pan in the oven and bake for 20 minutes or until a toothpick inserted comes out clean.
7. Allow it to cool in the pan on a wire rack, for five minutes.

Make the Frosting:

1. While waiting for the cake to bake melt half a cup of butter in a saucepan.
2. Add in six tablespoons of milk three tablespoons of cocoa powder and one teaspoon of vanilla extract. Stir everything together thoroughly.
3. Gradually mix in two cups of confectioners' sugar until you achieve a smooth consistency.
4. Spread this delicious frosting over your cake.
5. Indulge, in the delight of a Chocolate Texas Sheet Cake!

Notes

To create a version of our beloved Chocolate Texas Sheet Cake embrace the magic of gluten-free all-purpose flour. It's a substitute that allows you to savor the delightful flavor and texture without the presence of gluten. When selecting your flour opt for a blend specifically designed to be a replacement, for all-purpose flour. This ensures a transformation preserving the cake's crumb and moist texture. Additionally pay attention to your baking powder and other ingredients making sure they are also gluten-free. Sometimes gluten can hide in places.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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