Chocolate Texas Sheet Cake is a favorite all over the United States, not just in Texas! There are several strong opinions on the “right way” to make Texas Sheet Cake, but it doesn’t really matter which way you prefer, it’s delicious either way!
Why this recipe works
Chocolate texas sheet cake is popular for its fudgy frosting and thin, decadent chocolate cake interior. Many people swear by adding pecans or walnuts to the frosting which brings forth a large debate on which way is the “proper” way to make this iconic sheet cake.
In fact, the controversy over the right way to make Texas Sheet Cake is so widespread, the Library of Congress did research on it to explain its mysterious history. I have personally seen arguments on Facebook over this very post – people saying that the walnuts are not optional, and others saying it should be pecans and not walnuts.
I am not personally from the south and only first heard about this popular cake back in 2009 when I initially wrote this blog post. Back then my kids wouldn’t touch a cake with nuts and our neighbor who often attended in family gatherings had a nut allergy. I have since made this cake with walnut and with pecans and both are amazing!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – Hence the name, you’ll want to use a sheet cake pan for this cake. You can also use a jelly roll pan (15×12), though you’ll end up with a slightly thicker cake. A sheet cake pan should measure either 17×12 or 18×13/18×12 inches.
How to Make Chocolate Texas Sheet Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 400 degrees. Grease an 18-by-12-inch sheet pan (or 18×13).
- Combine the flour and sugar in a large bowl.
- Combine the water, butter, shortening, and cocoa in a small saucepan and bring to a boil. Pour over the flour mixture.
- In a small bowl, whisk the buttermilk, eggs, baking soda, and vanilla together. Add to the batter and blend thoroughly by hand. Don’t use an electric mixer.
- Pour into the baking sheet and bake for 20 minutes or until a cake tester comes out clean.
- Once the cake has baked for about 15 minutes, make the icing.
- Combine the butter, milk, and cocoa in a large saucepan. Bring to a boil and stir in the confectioners’ sugar and walnuts, if desired. Pour the icing over the cake as soon as it is removed from the oven and spread it out evenly.
- Let the cake cool completely on a rack before serving from the pan.
Frequently Asked Questions & Expert Tips
Yes, you can bake, cool, and store this sheet cake a day in advance if tightly wrapped in plastic wrap.
To store, tightly wrap the top of the sheet cake pan with plastic wrap and store at room temperature for 3 days or in the refrigerator for 4-5.
Serving Suggestions
Enjoy at room temperature or warm from the oven. Some even like it chilled! It all comes down to individual preference.
Chocolate Texas sheet cake is truly a delicious recipe. It is a sheet cake baked in a jelly roll pan and therefore not a high rising cake. It’s important to note that the step where you pour the icing over the hot cake is the secret to the moist and fudge-like texture.
More Cake Recipes
- Lemon Cake
- Easy Banana Cake
- Classic White Cake
- Chocolate Poke Cake
- Chocolate Pound Cake
- Boston Cream Poke Cake
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Chocolate Texas Sheet Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup water
- 8 tablespoons unsalted butter 1 stick
- ½ cup solid vegetable shortening
- 3 ½ tablespoons cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Icing
- 8 tablespoons unsalted butter 1 stick
- â…“ cup milk
- 3 ½ tablespoons cocoa powder
- 1 pound powdered sugar 1 box
- ¾ cup walnuts chopped, optional
Things You’ll Need
- Sheet pan 18×12 or 18×13
Before You Begin
- Hence the name, you’ll want to use a sheet cake pan for this cake. You can also use a jelly roll pan (15×12), though you’ll end up with a slightly thicker cake. A sheet cake pan should measure either 17×12 or 18×13/18×12 inches.
- Store the fully cooled cake tightly covered with plastic wrap at room temperature for 3 days, or in the refrigerator for 4-5.
Instructions
- Preheat the oven to 400 degrees. Grease an 18-by-12-inch sheet pan.
Make the cake:
- Combine the flour and sugar in a large bowl.
- Combine the water, butter, shortening, and cocoa in a small saucepan and bring to a boil. Pour over the flour mixture.
- In a small bowl, whisk the buttermilk, eggs, baking soda, and vanilla together. Add to the batter and blend thoroughly by hand. Don’t use an electric mixer.
- Pour into the baking sheet and bake for 20 minutes or until a cake tester come out clean.
When the cake has baked for about 15 minutes, make the icing:
- Combine the butter, milk, and cocoa in a large saucepan. Bring to a boil and stir in the confectioners’ sugar and walnuts, if desired. Pour the icing over the cake as soon as it is removed from the oven and spread it out evenly.
- Let the cake cool completely on a rack before serving from the pan.
Nutrition
This post was originally published here on Amanda’s Cookin’ on August 30, 2009
Amanda Davis
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thruthebugsonmywindshield says
My mom made one very similar to this. Dad, who worked with sheet metal for a living, made her two special pans just for this cake. She would run home at lunch, whip one up and be back at work in less than an hour so that all the folks there could have warm chocolate cake for whatever special occasion was going on, i.e. birthdays, anniversaries, etc. Has to be about my favorite! I'm going to have to get one of those pans out and make this one this weekend!
Tasty Eats At Home says
I'm not a big cake person, ubut this is a great cake. Yours looks awesome.
RecipeGirl says
I've been wanting to make a Texas sheet cake for a loooong time! This looks like a good recipe to try out- SO yummy looking!
Amanda says
Thanks everyone, I need to make this again :)
Charlotte says
This looks delicious, yum.
Ingrid says
I LOVE when a recipe calls for pouring the frosting/glaze on the still warm (hot)cake! Yum, so moist and good! I bet this was a hit for all the chocolate lovers.
~ingrid
Katrina says
Ooh, I haven't had Texas Sheet Cake in forever! Takes me back and looks delicious!
Sweet and Savory says
This is my kind of cake. I must take your recipe.
Cakelaw says
Yummo – what a delicious looking cake!
Rachel says
I would give anything for a piece of that cake right about now! It looks so moist and delicious!
pinkstripes says
Simple and delicious. YUM.
Debbie says
I've made this before and also omit the walnuts. A great cake that goes a long way…(quickly though!).
Di says
Mmm, looks good. I've lived in Texas eleven years now and haven't tried making a Texas Sheet Cake. Might be time to remedy that… =)
5 Star Foodie says
The cake looks wonderful, so moist and delicious!
Barbara Bakes says
Don't know why I haven't made a Texas sheet cake before. It's just the kind of cake I love! Yours look perfect!
girlichef says
Oh, it's so gorgeous and moist! Salivary glands are working over time right now :D
TNelson says
I just made this yesterday for a birthday party in the evening! It's my stepson's favorite and so easy. It's been floating around our family for at least thirty years. No doubt it's a crowd pleaser. Great for potlucks at work too!
Pam says
I love this cake, just haven't converted it over to Gluten Free yet!
Amazing!
Marie says
Have made this cake many times Amanda. It's a real favourite of mine, and yours looks fantastic!
AmyRuth says
Hi Amanda, lived in TX for 14 years and yes this was one of "the cakes" I made all the time. Super simple and tasty to most folks. I use a whole cup of Buttermilk and its really moist. Sometimes I add a smidge of Kahlua as well. I still make it. Teenagers like it. I like dark chocolate so easy for me to resist.
Nice to fellowship with a TX sheet cake maker. he he
AmyRuth