This easy Texas chocolate sheet cake is a must-try for chocolate lovers. There are no layers to stack, no fancy decorating, and no frosting disasters. It is just a simple chocolate cake covered in warm chocolate icing and topped with crunchy pecans.
I honestly love the frosting. It gets poured over the cake while it's still warm, so a little of it sinks into the top. That's what gives this Texas chocolate sheet cake its soft, fudgy texture. Every time I make it, I tell myself I'll have just one piece. Yeah, right! If you love chocolate desserts like this one, you should look at trying this No-Bake Chocolate Cheesecake recipe, too!
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Try This Easy Texas Chocolate Sheet Cake
If you've never made an easy Texas chocolate sheet cake before, this is one of those cake recipes you should really try. The batter is simple and is made in a few minutes, and because it's baked in one pan, there are very few dishes involved.
I usually make this when family comes over because it feeds a lot of people. And, chocolate cake tends to make everyone happy. I've never seen anyone complain when a slice of this cake is served to them.
Why You'll Love It
- Super easy: This is not one of those layer cakes, no decorating skills, and no special equipment is needed for this moist chocolate cake recipe.
- Perfect texture: The cake stays soft and has moisture, while the icing creates a fudgy icing layer with nuts on top.
- Great for sharing: One pan makes enough for birthdays, family gatherings for holidays, potlucks, or hungry family members.
- Make-ahead friendly: I actually like it even more a few hours after it's made, once the icing has settled and had time to soak in.
- Chocolate lover approved: Between the cake and the icing, there's so much chocolate to savor in every bite.
Ingredients
- Plain all-purpose flour: you can use gluten-free flour (a blend with xanthan gum) instead. Substitute 1:1.
- Cocoa Powder: Since this cake relies entirely on cocoa powder for its chocolate flavor, it's important to use a good-quality one that you enjoy. I use natural unsweetened cocoa powder because it gives the cake a delicious homemade chocolate flavor.
- Buttermilk: This helps the cake stay tender and moist. If I don't have buttermilk in the fridge, I mix milk with a little bit of vinegar and let it sit for a few minutes.
- Hot Water: Hot water actually helps bring out the cocoa flavor and gives the batter a smooth consistency. Don't skip it.
- Pecans: Pecans add a nice crunch that balances the soft cake and frosting. They're technically optional, but I highly recommend them. The cake just feels incomplete without them.
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the oil, buttermilk, eggs, and vanilla extract until combined. Add the hot water to the buttermilk mixture and whisk until smooth.
4. Add the flour mixture to the buttermilk and egg mixture and whisk just until combined.
5. Pour the cake batter into the prepared sheet pan.
6. Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Allow the cake to cool in the sheet cake pan for 10 minutes at room temperature.
8. While the cake cools, whisk together the melted butter and cocoa powder until smooth. Slowly whisk the hot milk into the cocoa mixture.
9. Add the vanilla extract and powdered sugar to the chocolate mixture and whisk until smooth and lump-free.
10. Pour the icing over the warm cake and spread evenly.
11. Sprinkle the toasted pecans over the top and let the frosting set for 15-30 minutes before slicing and serving.
Recipe Tips
- The water should be hot but there is no reason to boil it. The same is true for the milk.
- I always start making the frosting while the cake is cooling. Once the cake sits too long, the icing doesn't spread quite as nicely.
- Don't overbake this cake. I know everyone says that, but it's especially important here. The difference between moist and dry can be just a couple of extra minutes.
- Toast the pecans if you have time. I've skipped that step before, and while the cake was still delicious, toasted pecans add much more flavor.
- If your powdered sugar has been sitting in the pantry for a while, sift it first. Nobody wants surprise frosting lumps.
- You can freeze this cake, just be sure to wrap the whole pan in plastic wrap befoe frosting it. It also keeps well in the refrigerator for up to 4 days.
What Can You Serve With This?
- Vanilla ice cream
- Fresh strawberries
- Whipped cream
- Hot coffee
- Cold milk
- Fresh raspberries
FAQs
Yes. I often make it the night before serving, and it stays wonderfully moist.
Absolutely. The cake will still taste great, although I do miss the crunch when they're not there.
Yes. Wrap individual slices and freeze them for up to 3 months.
Definitely. I do it all the time when I don't have store-bought buttermilk available.
Recipe
Easy Texas Chocolate Sheet Cake
Ingredients
Cake
- 2 cups all-purpose flour, spooned and leveled
- 1 ½ cups sugar
- ⅓ cup unsweetened natural cocoa powder, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup canola or vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Icing
- ½ cup unsalted butter, melted
- ⅓ cup unsweetened natural cocoa powder, spooned and leveled
- ⅓ cup hot milk
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 1 cup pecans, toasted*
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x13-inch (23x33cm) baking pan** with parchment paper. Spray a bit of baking spray or few oil drops underneath the paper that it sticks to the pan. Set aside.
- In a large mixing bowl, whisk flour, sugar, cocoa, baking powder, and salt to combine. Set aside.
- In another large mixing bowl, whisk oil, buttermilk, eggs, and vanilla to combine, about 1 minute. Add hot water and whisk to combine, about 1 minute. Add the dry ingredients and whisk just until combined, about 1 minute. The batter will be thin. Then transfer the batter to the prepared baking pan and bake for 18-22 minutes or until a toothpick inserted into the center of the cake comes out clean with a few moist crumbs attached. Let cool for 10 minutes.
- While the cake is cooling, start immediately with the frosting. Therefore, whisk the butter and cocoa until combined, and no lumps remain, about 1 minute. Gradually add the hot milk while whisking. Then add the vanilla and powdered sugar and whisk until smooth and combined, about 1-2 minutes.
- Spoon the icing on top of the cake and spread evenly. Top with pecans and set aside for 15-30 minutes to allow the frosting to set. Serve immediately or store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months.
Notes
** Pan size This recipe calls for a 9x13-inch (23x33cm) pan. The cake will be about ¾-inch (1.9cm) high. Alternatively, you can use a jelly roll pan 10 ½ x 15 ½ inch (27x39cm) and bake the cake for 14-17 minutes or until a toothpick inserted into the center of the cake comes out clean. If you want to bake a smaller cake, divide the recipe in half and bake in a 9x9-inch (23x23cm) baking pan. The baking time is the same.
Cooking Time & Temperature
Bake at 350°F (175°C) for 18-22 minutes.Taste & Texture
This easy Texas chocolate sheet cake is incredibly moist with a soft, tender crumb. The icing is smooth, chocolatey, and slightly fudgy rather than firm. The pecans add just enough crunch to keep things interesting. If you're the kind of person who quietly cuts a tiny second slice while nobody is looking, this cake may become a problem.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Store for up to 4 days.
- Freezer: Freeze individual slices for up to 3 months.
- Reheat: Let thaw at room temperature before serving.
Serving Recommendations
I love serving this cake with a cup of coffee in the afternoon. It's also fantastic with vanilla ice cream when you want something a little more indulgent. If you serve it warm with ice cream, don't expect leftovers.Recipe Variations & Substitutions
- Add a layer of peanut butter before pouring over the chocolate icing.
- Replace the pecans with walnuts.
- Use a gluten-free flour blend instead of regular flour.
- Add a handful of chocolate chips to the batter.
Proper Storage Tips
- Let the frosting fully set before covering the cake.
- Store the cake in an airtight container to keep it moist.
- Freeze slices individually for easy portions.
- Thaw frozen slices on the counter for a few hours before serving.
Pro Tips
- Use hot water, not boiling water.
- Start making the frosting as soon as the cake comes out of the oven.
- Don't overmix the batter.
- Check the cake early to avoid overbaking.
- Toast the pecans for better flavor.
- Keep one slice hidden if you want leftovers the next day.
Video
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