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This Texas chocolate sheet cake is made in a 9×13 baking sheet, and it’s served warm! It’s super easy to make and feeds a crowd. My family loved it!
For more chocolate recipes, check out this chocolate bundt cake and chocolate glazed donuts.
Important Ingredient Notes
- See the recipe card below for ingredient quantities and complete instructions.
- Brown Sugar – Make sure you use fresh brown sugar that’s soft. Avoid using hard and lumpy brown sugar.
- Butter – You’ll only need salted butter for this recipe! NOT unsalted butter!
- Walnuts – Completely optional! If you’re not a fan of nuts, simply leave them out. You may use crushed peanuts, pecans, or the nuts of your choice. Avoid using candied walnuts otherwise, it will be too sweet.
Helpful Tips
- Bake the cake at 350 degrees F. for only 20 minutes or until a knife inserted in the center comes out clean. Do not overbake this cake. It’s a thin cake so it won’t take long to cook.
- When making the frosting, make sure you work super quickly otherwise, the frosting will thicken too much and you won’t be able to spread it on the cake.
- Be sure to pour the frosting on the cake while it’s still warm.
Storage
I highly recommend purchasing a 9×13 baking sheet that comes with a lid. If you don’t have a lid, feel free to cover the cake with aluminum foil and keep it at room temperature.
If placed in the fridge in an airtight container it will last for 4-5 days. I often cut the cake into desired portions, wrap each piece in plastic wrap, then place them all in a zipper-top bag and freeze. They’ll keep well for up to 3 months. Just thaw on the counter for about 20 minutes before serving.
Tried This Recipe?
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Texas Chocolate Sheet Cake
Equipment
- 9×13 baking sheet
Ingredients
- 1 cup water
- 1 cup salted butter, 227g
- 1/3 cup unsweetened cocoa powder, 30g
- 2 cups all-purpose flour, 286g
- 1 ¼ cup granulated sugar, 245g
- ¾ cup brown sugar, 135g
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- 2 large eggs
- ½ cup Buttermilk
- 1 teaspoon vanilla extract
Icing
- 1 cup salted butter
- 1/3 cup Milk
- 4 tablespoons unsweetened Cocoa powder
- 1 teaspoon Vanilla extract
- 3 Cups Confectioners Sugar, Powdered Sugar
- 1 cup toasted walnuts, chopped (optional)
Instructions
- Preheat your oven to 350 degrees F.
- In a small saucepan add the water, butter and cocoa powder. Heat over medium/low heat with intermittent stirring until fully melted and combined. Turn the heat up to medium and bring to a boil. Take off the heat and set aside to cool.
- In a large mixing bowl combine the dry ingredients with stirring: flour, sugar, brown sugar, baking soda, and cinnamon. Add in the water/butter/cocoa mixture and stir together.
- Incorporate the eggs one at a time with vigorous stirring, then mix in the buttermilk and vanilla extract.
- Pour batter into the baking sheet and bake at 350F for 20 minutes. Remove from oven when an inserted toothpick comes out clean. Set aside while you make the frosting. You want to pour the frosting on while the cake is still warm.
- To make the frosting, add the butter, milk, and cocoa to a small saucepan. Bring to a boil over medium heat. Take off the heat and stir in the vanilla extract. Sift in the confectioner’s sugar and stir to fully combine. Stir in toasted chopped walnuts if using. Pour over warm cake. You can use a rubber spatula or offset spatula to distribute the icing all over the cake. Work fast, as the icing dries quickly.
Notes
- Bake the cake at 350 degrees F. for only 20 minutes or until a knife inserted in the center comes out clean. Do not overbake this cake. It’s a thin cake so it won’t take long to cook.
- When making the frosting, make sure you work super quickly otherwise, the frosting will thicken too much and you won’t be able to spread it on the cake.
- Be sure to pour the frosting on the cake while it’s still warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
