This Texas chocolate sheet cake is baked in a 9×13 pan and served warm. It’s simple to prepare, makes plenty to share, and my family absolutely loved it.
For other chocolate treats, try the chocolate bundt cake and chocolate glazed donuts recipes.
Table of Contents
- Important Ingredient Notes
- Helpful Tips
- Storage
- Texas Chocolate Sheet Cake Recipe
Important Ingredient Notes
- See the recipe card below for exact ingredient amounts and full instructions.
- Brown Sugar – Use soft, fresh brown sugar. Avoid hard or lumpy brown sugar for best texture.
- Butter – This recipe calls for salted butter; do not substitute with unsalted unless you adjust the salt elsewhere.
- Walnuts – Optional. If you prefer no nuts, omit them or substitute with toasted pecans or peanuts. Avoid candied nuts to prevent excess sweetness.
Helpful Tips
- Bake at 350°F (175°C) for about 20 minutes, or until a toothpick inserted in the center comes out clean. This is a thin sheet cake and can overbake quickly.
- When making the frosting, work quickly. The icing sets fast and becomes difficult to spread if it cools too much.
- Pour the frosting over the cake while the cake is still warm so it spreads and sets properly.
Storage
Store the cake in a covered 9×13 pan if you have one. If not, cover tightly with aluminum foil and keep at room temperature for short-term storage.
In an airtight container in the refrigerator it will keep 4–5 days. For longer storage, cut into portions, wrap each piece tightly in plastic wrap, place in a zipper-top bag and freeze up to 3 months. Thaw at room temperature for about 20 minutes before serving.
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Texas Chocolate Sheet Cake
By Julie Maestre
A quick, classic Texas chocolate sheet cake baked in a 9×13 pan and served warm. Perfect for gatherings and easy to make.
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 12
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Equipment
-
9×13 baking sheet
Ingredients
- 1 cup water
- 1 cup salted butter, 227g
- 1/3 cup unsweetened cocoa powder, 30g
- 2 cups all-purpose flour, 286g
- 1 ¼ cup granulated sugar, 245g
- ¾ cup brown sugar, 135g
- ¾ teaspoon baking soda
- ¾ teaspoon cinnamon
- 2 large eggs
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Icing
- 1 cup salted butter
- 1/3 cup milk
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar
- 1 cup toasted walnuts, chopped (optional)
Instructions
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Preheat the oven to 350°F (175°C).
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In a small saucepan, combine the water, butter and cocoa powder. Heat over medium-low, stirring occasionally, until the butter and cocoa are fully melted and combined. Increase heat to medium and bring to a boil. Remove from heat and let cool slightly.
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In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda and cinnamon. Pour in the warm water/butter/cocoa mixture and stir until combined.
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Add the eggs one at a time, stirring vigorously after each addition. Then stir in the buttermilk and vanilla extract until smooth.
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Pour the batter into the prepared 9×13 baking sheet. Bake at 350°F for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and prepare the frosting while the cake is still warm.
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For the frosting, combine the butter, milk and cocoa in a small saucepan. Bring to a boil over medium heat, then remove from heat and stir in the vanilla. Sift in the confectioners’ sugar and stir until smooth. Fold in toasted chopped walnuts if using. Immediately pour the frosting over the warm cake and spread quickly with a rubber or offset spatula, as the icing sets fast.
Notes
- Bake only until a knife or toothpick comes out clean—this cake is thin and can dry out if overbaked.
- Work quickly when spreading the frosting; it thickens and sets rapidly.
- Always pour the icing onto the cake while it is still warm for best texture and appearance.
Nutrition
Calories: 511kcal | 511
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Author: Julie Maestre
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 511
Keyword: texas chocolate sheet cake
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