There’s a certain magic in baking, especially when the result is a dessert as timeless as the Chocolate Texas Sheet Cake.
Known for its rich, moist texture and irresistible chocolate frosting, this cake is perfect for birthdays, potlucks, or a cozy weekend indulgence.
A Sweet Memory That Stays Forever
I first encountered the Chocolate Texas Sheet Cake at a family reunion, where it took center stage among a table full of desserts.
Its chocolatey aroma filled the air, and the first bite was pure bliss a perfect balance of sweetness and decadence. Since then, it has become my go-to recipe whenever I need a foolproof, crowd-pleasing dessert.
Why This Cake is Special
What makes this cake unique is its simplicity and ability to feed a crowd. It’s baked in a large sheet pan, making it ideal for gatherings.
The addition of buttermilk in the batter gives it a tender crumb, and the warm chocolate frosting poured over the cake creates a glossy, luscious finish.
Ingredients You’ll Need
For the Cake
- All-Purpose Flour: 2 cups
- Granulated Sugar: 2 cups
- Unsalted Butter: 1 cup (2 sticks)
- Unsweetened Cocoa Powder: 4 tablespoons
- Water: 1 cup
- Buttermilk: ½ cup
- Large Eggs: 2
- Vanilla Extract: 1 teaspoon
- Baking Soda: 1 teaspoon
- Salt: ¼ teaspoon
For the Frosting
- Unsalted Butter: 1 cup (2 sticks)
- Unsweetened Cocoa Powder: 4 tablespoons
- Milk: 6 tablespoons
- Powdered Sugar: 3½ cups
- Vanilla Extract: 1 teaspoon
- Chopped Pecans or Walnuts (optional): 1 cup
How to Make Chocolate Texas Sheet Cake
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 13x18-inch sheet pan (also called a jelly roll pan) and set it aside.
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt.
Prepare the Chocolate Mixture
In a medium saucepan, combine the butter, cocoa powder, and water. Heat over medium heat, stirring until the butter melts and the mixture is smooth. Remove from heat and pour the chocolate mixture into the dry ingredients. Stir until well combined.
Add Wet Ingredients
In a small bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Add this mixture to the batter and stir until smooth.
Pour and Bake
Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Make the Frosting
While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, cooking until smooth and slightly bubbly. Remove from heat and gradually whisk in the powdered sugar and vanilla until the frosting is glossy and thick.
Frost the Cake
Once the cake is out of the oven, pour the warm frosting over the hot cake, spreading it evenly. If desired, sprinkle chopped pecans or walnuts over the top. Allow the cake to cool slightly before serving.
Tips to Elevate Your Sheet Cake
- Classic Pecan Topping: The traditional Chocolate Texas Sheet Cake often features chopped pecans in the frosting. It adds a delightful crunch and complements the chocolatey richness.
- Shaved Chocolate Garnish: For a fancy touch, sprinkle the frosted cake with dark chocolate shavings.
- Themed Decorations: Use sprinkles, edible glitter, or piping to customize the cake for birthdays or holidays.
- Layering Options: Although unconventional, you can cut the sheet cake into halves and stack them for a layered twist.
Tips for Success
- Use Room Temperature Ingredients: Room temperature eggs and buttermilk ensure a smooth batter that bakes evenly.
- Don’t Overmix: Once you add the wet ingredients, mix just until combined to avoid a dense cake.
- Timing is Key for Frosting: Pour the frosting over the cake while both are still warm. This ensures the frosting spreads easily and sets with a glossy finish.
- Storing Leftovers: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and bring it to room temperature before serving.
- Perfect Pairings: Serve with a cold glass of milk, a scoop of vanilla ice cream, or a steaming cup of coffee.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance and store it covered at room temperature. Frost it the same day you plan to serve.
Q: What can I use if I don’t have buttermilk?
A: Substitute with a mixture of ½ cup milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Q: Can I make this cake gluten-free?
A: Yes, use a gluten-free all-purpose flour blend as a 1:1 substitute for the flour.
Q: Can I freeze this cake?
A: Absolutely. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature before enjoying.
Q: What size pan should I use if I don’t have a sheet pan?
A: A 9x13-inch pan works as an alternative, but the cake will be thicker, and you’ll need to increase the baking time by about 5–10 minutes.
Happy baking!
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