This Chocolate Texas Sheet Cake is the ultimate chocolate lover’s dream—rich, moist, and deeply fudgy, with a warm cocoa frosting that seeps into the cake for a melt-in-your-mouth bite. It’s big, bold, and perfect for feeding a crowd.

Why You Will Love This Recipe

This cake is everything you want in a homemade chocolate dessert: it’s easy to make, bakes in just 20 minutes, and stays incredibly moist thanks to the buttermilk and cocoa-infused batter. The warm frosting gets poured directly over the cake, creating a luscious glaze that locks in flavor. Whether you’re baking for a family gathering, potluck, or Sunday treat, this cake delivers maximum chocolate satisfaction with minimal fuss.

Chocolate Texas Sheet Cake

If you’ve spent any time in Southern kitchens, chances are you’ve heard whispers about the famous Texas Sheet Cake. It’s not just a cake—it’s a tradition, a dessert that carries with it the warmth of hospitality and the joy of sharing something big enough for everyone at the table.

At its core, Texas Sheet Cake is a marvel of simplicity. Unlike layer cakes that demand precise stacking and decoration, this cake is baked in a large pan and designed to be served in squares, almost like brownies. What makes it special is its unique preparation: hot butter, water, and cocoa are blended together before being mixed with flour and sugar, creating an ultra-moist, chocolate-packed batter.

The frosting is equally distinctive. Instead of waiting for the cake to cool, you pour on the warm cocoa glaze while the cake is still fresh from the oven. This step ensures that the frosting melds into the top layer of the cake, forming a glossy finish that practically begs for a fork. It’s this slightly rustic yet utterly irresistible look that has made the Texas Sheet Cake a staple of bake sales, church suppers, and family reunions.

Another reason this cake holds such appeal is its sheer size. Baked in a 10×15-inch pan, it yields generous servings that are just the right size—big enough to feel indulgent, but thin enough to keep you coming back for seconds. Unlike taller cakes, it doesn’t overwhelm. It’s a sweet that’s designed for sharing, which is part of what makes it so beloved.

Flavor-wise, this cake strikes a perfect balance. The cocoa brings richness without being too heavy, while the buttermilk adds a subtle tang that keeps the sweetness in check. Together, they create a harmony of flavors that’s comforting yet surprisingly sophisticated.

If you’ve never made a sheet cake before, this recipe is the ideal place to start. The steps are straightforward, the ingredients are pantry staples, and the results are consistently excellent. Even if you’re new to baking, you’ll feel like a pro after pulling this glossy chocolate masterpiece out of the oven.

One of the most practical things about this recipe is how versatile it is. Serve it plain for a classic touch, or dress it up with a sprinkle of chopped pecans, toasted coconut, or even a pinch of flaky sea salt for contrast. You can cut it into small bite-sized squares for a party tray, or large hearty slices for dessert after dinner.

It’s also a cake that holds up well over time. Because of its moisture, it tastes just as good the next day—sometimes even better as the frosting sinks in further. That makes it a smart choice for busy cooks who want to bake ahead without worrying about the cake drying out.

For gatherings, this cake truly shines. It travels well, slices neatly, and doesn’t require refrigeration. You don’t need fancy decorations or extra tools—just a sturdy spatula and hungry friends.

What I love most, though, is how this cake connects people. When you place a pan of Texas Sheet Cake on the table, it feels like more than dessert—it feels like an invitation. A slice is comfort on a plate, and it always comes with the unspoken message: there’s plenty for everyone, so grab a piece and enjoy.

So whether you’re revisiting a childhood favorite or trying it for the first time, this Chocolate Texas Sheet Cake promises a baking experience that’s both approachable and deeply rewarding.

Servings & Time

• Servings: 16 squares

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

Ingredients

For the Cake

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ½ teaspoon salt

• 1 cup salted butter

• 1 cup water

• 3 tablespoons unsweetened cocoa powder

• ½ cup buttermilk

• 2 large eggs

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

For the Frosting

• ½ cup unsalted butter

• 6 tablespoons milk

• 3 tablespoons unsweetened cocoa powder

• 2 cups confectioners’ sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven
   Set your oven to 350°F (175°C). Grease and flour a 10×15-inch baking pan.

2. Make the Cocoa Base
   In a saucepan over medium heat, combine butter, water, and cocoa powder. Stir until the butter melts and the mixture comes to a gentle boil. Remove from heat and let cool slightly.

3. Mix the Dry Ingredients
   In a large mixing bowl, whisk together flour, sugar, and salt until evenly combined.

4. Prepare the Egg Mixture
   In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla.

5. Combine the Batter
   Pour the slightly cooled cocoa mixture into the dry ingredients. Stir gently, then add the buttermilk mixture. Mix until smooth and well combined—avoid overmixing.

6. Bake the Cake
   Pour the batter into the prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let sit on a wire rack for 5 minutes.

7. Make the Frosting
   While the cake bakes, melt butter in a saucepan over medium heat. Add milk and cocoa powder, stirring until smooth. Remove from heat and whisk in vanilla, then gradually mix in confectioners’ sugar until the frosting is glossy and pourable.

8. Frost the Cake
   Spread the warm frosting evenly over the cake while it’s still slightly warm. Let it set before slicing into squares.

Tips

• Pan Adjustments: If using a dark-coated pan, lower the baking temperature to 325°F to avoid over-browning.

• Flavor Twist: Add a handful of chopped pecans to the frosting for extra crunch.

• Storage: Keep covered at room temperature for up to 3 days, or refrigerate for longer freshness.

• Freezing: The cake can be frozen (without frosting) for up to 2 months. Thaw and frost just before serving.

• Serving Idea: Pair each slice with a scoop of vanilla ice cream for a true Southern-style dessert.