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Chocolate Texas Sheet Cake

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16

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
 

Preheat the Oven

  • Set your oven to 350°F (175°C). Grease and flour a 10x15-inch baking pan.

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.

Mix the Dry Ingredients

  • In a large mixing bowl, whisk together flour, sugar, and salt until evenly combined.

Prepare the Egg Mixture

  • In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla.

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.

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.

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.

Frost the Cake

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

Notes

  • 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.