Ultimate Chocolate Texas Sheet Cake: A Decadent, Fudgy, and Effortlessly Delicious Recipe
Chocolate Texas Sheet Cake holds a special place in the hearts of dessert lovers across the United States, far beyond the borders of Texas itself! While many passionate bakers hold strong opinions on the “correct” method for crafting this iconic dessert, the truth is, whichever way you prefer to make it, the result is always irresistibly delicious.
Why This Chocolate Texas Sheet Cake Recipe is a Must-Try
This Chocolate Texas Sheet Cake is renowned for its signature fudgy frosting and its thin, exquisitely moist chocolate cake base. The unique combination creates a dessert that’s both indulgent and surprisingly light, making it perfect for gatherings, potlucks, or simply a sweet treat at home.
The Secret to Its Irresistible Fudgy Frosting
One of the most distinguishing features of an authentic Texas Sheet Cake is its gloriously fudgy frosting. Unlike traditional cakes where frosting is applied to a cooled cake, the magic here happens when the warm chocolate icing is poured over the cake immediately after it comes out of the oven. This crucial step allows the warm cake to absorb some of the rich, melted frosting, creating an unparalleled moistness and a truly decadent, fudge-like texture that melts in your mouth. This method ensures every bite is infused with deep chocolate flavor and a tender crumb.
The Great Nut Debate: Pecans or Walnuts?
For many, the question of whether to include nuts—and which kind—in the frosting is a topic of lively debate. Pecans or walnuts? This controversy is so widespread that even the Library of Congress conducted research into its mysterious history, highlighting just how deeply ingrained this discussion is in American culinary culture. I’ve witnessed countless arguments on social media over this very point, with some adamantly insisting on walnuts and others fiercely advocating for pecans.
Having grown up outside the South, I first encountered this popular cake in 2009 when I initially developed this recipe. At the time, my children weren’t fond of nuts, and we often hosted a neighbor with a severe nut allergy. Consequently, my early versions were nut-free. However, I’ve since experimented extensively, making this cake with both walnuts and pecans, and can confidently say that both variations are absolutely amazing! Ultimately, whether you choose to add nuts or prefer it plain, this cake is a winner. For those who love a bit of crunch, toasted pecans or walnuts add another layer of flavor and texture that perfectly complements the rich chocolate.
Essential Ingredients for Your Decadent Texas Sheet Cake
Crafting this beloved Chocolate Texas Sheet Cake requires a thoughtful selection of common baking ingredients, divided into those for the cake base and those for the signature fudgy icing. You’ll find all precise measurements, ingredients, and detailed instructions in the printable recipe version located at the end of this post.
For the Cake
- All-purpose flour: The foundation of our cake, providing structure.
- Granulated sugar: Sweetens the cake and contributes to its tender texture.
- Water: Helps create the initial liquid base for the cake batter.
- Unsalted butter & Solid vegetable shortening: A combination that offers both rich flavor from butter and incredible moisture and tenderness from shortening.
- Cocoa powder: The star ingredient for that deep, rich chocolate flavor. Opt for good quality unsweetened cocoa.
- Buttermilk: Adds a subtle tang and reacts with baking soda to give the cake its light texture and moist crumb.
- Large eggs: Act as a binder and add richness and moisture.
- Baking soda: The leavening agent that helps the cake rise, especially when paired with buttermilk.
- Vanilla extract: Enhances the chocolate flavor and adds a warm aromatic note.
For the Icing
- Unsalted butter: Forms the rich, buttery base of the fudge icing.
- Milk: Thins the icing to the perfect pourable consistency.
- Cocoa powder: Provides intense chocolate flavor for the frosting.
- Powdered sugar (confectioners’ sugar): Dissolves smoothly to create a silky, fudgy texture without grittiness.
- Walnuts or Pecans (optional): For those who love a nutty crunch.
Ingredient Insights and Smart Substitution Suggestions
Choosing the Right Pan
As the name suggests, a sheet cake pan is ideal for this recipe. These pans are typically shallow and rectangular, designed to bake a thin, even layer of cake. Standard sheet cake pan measurements are often 17×12 inches or 18×13 inches (sometimes listed as 18×12 inches). Using a pan of this size is crucial for achieving the characteristic thinness of a Texas Sheet Cake, which contributes significantly to its moist texture once the hot icing is applied.
While a dedicated sheet cake pan is recommended, you can also use a jelly roll pan (typically 15×12 inches). However, be aware that this will result in a slightly thicker cake. If you opt for a smaller pan, you might need to adjust baking times slightly and the cake will naturally be denser, potentially affecting the classic texture.
Buttermilk Substitution
If you don’t have buttermilk on hand, don’t worry! You can easily make a homemade substitute. For every 1/2 cup of buttermilk required, simply add 1/2 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest of the cup with regular milk (dairy or non-dairy) up to the 1/2 cup line. Stir gently and let it sit for 5-10 minutes until it slightly curdles. This acidity mimics buttermilk and will react perfectly with the baking soda in the recipe.
The Role of Shortening
The combination of butter and solid vegetable shortening in this cake batter is intentional. Butter provides a rich, complex flavor that’s unbeatable, while shortening contributes to a cake that is exceptionally moist, tender, and has a finer crumb. It also helps the cake stay fresh longer. While you could technically use all butter, you might notice a slight difference in the cake’s texture and overall moisture retention.
Nutty Options
As discussed, the choice of nuts (or no nuts) is entirely up to personal preference. If using nuts, consider toasting them lightly before adding them to the hot icing. This simple step can significantly enhance their flavor, bringing out their natural oils and adding a deeper, nuttier aroma that elevates the entire cake. Simply spread them on a baking sheet and toast in a preheated oven (around 300°F/150°C) for 5-10 minutes, watching carefully to prevent burning. If you or your guests have nut allergies, feel free to omit them entirely; the cake is still incredibly delicious without them.
How to Make Chocolate Texas Sheet Cake: A Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize the process of making this delightful recipe. For the complete printable version, including all measurements and instructions, simply jump to the recipe card at the bottom of this post.
- Begin by preheating your oven to 400 degrees Fahrenheit (200°C). Thoroughly grease an 18-by-12-inch sheet pan (or an 18×13 inch pan). Proper greasing ensures your cake releases easily.
- In a large mixing bowl, combine the all-purpose flour and granulated sugar. Whisk them together until they are well integrated and no lumps remain.
- In a small saucepan, combine the water, unsalted butter, solid vegetable shortening, and cocoa powder. Bring this mixture to a rolling boil over medium heat, stirring occasionally to ensure everything melts and combines smoothly. Once boiling, immediately pour this hot chocolate mixture over your dry flour and sugar mixture in the large bowl.
- In a separate small bowl, whisk together the buttermilk, large eggs, baking soda, and vanilla extract until thoroughly combined. Add this wet mixture to your chocolate batter. Using a spatula or whisk, blend everything thoroughly by hand. It’s important not to use an electric mixer at this stage, as overmixing can develop the gluten in the flour too much, leading to a tougher cake. Hand mixing ensures a tender crumb.
- Pour the batter evenly into your prepared baking sheet. Bake for approximately 20 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake, as this can lead to a dry cake.
- Once the cake has baked for about 15 minutes, begin preparing the icing. This timing is key, as the icing needs to be warm when poured over the hot cake.
- In a large saucepan, combine the butter, milk, and cocoa powder for the icing. Bring this mixture to a boil, stirring constantly. Once boiling, remove from heat and stir in the confectioners’ sugar. If desired, now is the time to add your chopped walnuts or pecans. Mix until the icing is smooth and glossy. As soon as the cake is removed from the oven, immediately pour the warm icing over the entire surface of the hot cake, spreading it out evenly with a spatula. This hot-on-hot technique is what gives the Texas Sheet Cake its characteristic fudgy, moist texture.
- Allow the cake to cool completely on a wire rack before attempting to serve it directly from the pan. Cooling time allows the icing to set and the cake to fully absorb its fudgy goodness.
Frequently Asked Questions & Expert Baking Tips
Absolutely! This cake is an excellent make-ahead dessert. You can bake, cool, and store the sheet cake a day or even two in advance. Just be sure to wrap it tightly in plastic wrap once it has completely cooled to maintain its freshness and moisture.
To store your delicious Texas Sheet Cake, ensure the pan is tightly wrapped with plastic wrap. It will keep beautifully at room temperature for up to 3 days. For extended freshness, store it in the refrigerator for 4-5 days. If you need to keep it longer, slices of the cake can be individually wrapped and frozen for up to 2-3 months. Thaw at room temperature before serving.
The most common culprit for a dry Texas Sheet Cake is overbaking. Because it’s a thin cake, it bakes relatively quickly. Always keep a close eye on it during the last few minutes of baking and remove it from the oven as soon as a cake tester or toothpick comes out clean. Also, ensuring the hot icing is poured immediately over the hot cake is vital for moisture retention.
This recipe typically uses natural unsweetened cocoa powder. If you use Dutch-processed cocoa, which is less acidic, you might notice a slight difference in flavor and the cake’s interaction with the baking soda. For best results, stick with natural unsweetened cocoa unless you’re experienced in making leavening adjustments.
Expert Tips for Texas Sheet Cake Perfection:
- Don’t Overmix the Batter: After adding the wet ingredients to the dry, mix by hand just until combined. Overmixing can lead to a dense, tough cake due to gluten development.
- Quality Ingredients Matter: Using good quality cocoa powder and fresh butter will significantly impact the flavor of your cake and frosting.
- Mind the Temperature: The exact timing of pouring the hot icing over the hot cake is crucial for achieving that characteristic moist, fudgy texture. Don’t let the cake or the icing cool too much before combining them.
- For Easy Slicing: Once the cake is completely cooled and the frosting set, use a sharp knife warmed under hot water (and wiped dry) to make clean cuts. This prevents the frosting from sticking and ensures neat slices.
Serving Suggestions for Your Decadent Cake
Chocolate Texas Sheet Cake is incredibly versatile when it comes to serving. Enjoy it simply at room temperature for a classic experience, or warm a slice slightly for an even more gooey, fudgy treat. Some enthusiasts even prefer it chilled, finding the firm, cool texture of the frosting to be especially delightful. It truly all comes down to individual preference!
This thin, rich chocolate cake with its luscious fudgy icing is perfect on its own, but it also pairs wonderfully with a cold glass of milk, a scoop of vanilla bean ice cream, or even a dollop of fresh whipped cream. For a touch of freshness, consider serving it alongside a few fresh berries like raspberries or strawberries, which provide a lovely contrast to the chocolate’s richness. It’s a fantastic dessert for any occasion, from casual family dinners to larger celebrations.
Explore More Delicious Cake Recipes
If you loved this Chocolate Texas Sheet Cake, you might enjoy trying some of our other delightful cake recipes:
- Lemon Cake: Bright, zesty, and perfectly moist.
- Easy Banana Cake: A comforting classic, wonderfully tender and flavorful.
- Classic White Cake: The ultimate versatile cake for any celebration.
- Chocolate Poke Cake: Infused with extra chocolatey goodness.
- Chocolate Pound Cake: Rich, dense, and utterly satisfying.
- Boston Cream Poke Cake: A delightful twist on a traditional favorite.
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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!
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Ingredients
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
- ⅓ cup milk
- 3 ½ tablespoons cocoa powder
- 1 pound powdered sugar 1 box
- ¾ cup walnuts chopped, optional
Things You’ll Need
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Sheet pan 18×12 or 18×13
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Mixing bowls
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Rubber spatula
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Large saucepan
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
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Preheat the oven to 400 degrees. Grease an 18-by-12-inch sheet pan.
Make the cake:
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Combine the flour and sugar in a large bowl.
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Combine the water, butter, shortening, and cocoa in a small saucepan and bring to a boil. Pour over the flour mixture.
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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.
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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:
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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.
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Let the cake cool completely on a rack before serving from the pan.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published here on Amanda’s Cookin’ on August 30, 2009