Name: Texas Sheet Cake with Chocolate Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 2 sticks unsalted butter (1 cup); 4 tablespoons cocoa powder; 1 cup water; ½ cup unsalted butter (1 stick); 6 tablespoons buttermilk; 1 pound confectioners sugar; 4 tablespoons cocoa powder; 1 teaspoon vanilla extract

Jump to Recipe· 4.8 from 33 reviews

If you’re on the hunt for a chocolaty dessert that’s quick to make, irresistibly moist, and perfect for sharing, you’re going to love this Texas Sheet Cake with Chocolate Frosting Recipe. It’s one of those classic Southern treats that I make when I want a no-fuss crowd-pleaser. Seriously, this chocolate sheet cake with its luscious frosting hits all the right notes—rich, tender, and just a little bit fudgy. Stick around, and I’ll walk you through every step to baking this beauty to perfection!

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Why This Recipe Works

Simple ingredients: Uses everyday pantry staples you probably have on hand.
One-bowl magic: Combines dry and wet ingredients with minimal fuss, making cleanup a breeze.
Super moist crumb: The buttermilk and cocoa-infused butter create a tender, rich texture you’ll want to savor.
Decadent frosting: Poured warm over the cake, it melts in perfectly for a glossy, fudgy finish every time.

Texas Sheet Cake with Chocolate Frosting, Southern chocolate cake recipe, easy chocolate sheet cake, moist chocolate cake, chocolate dessert for sharing - A large white tray filled with a smooth, thick layer of shiny chocolate batter, spread evenly with slight ridges and soft peaks across the entire surface. The background includes a white marbled texture with a stack of white plates and white paper napkins on the top right, and a striped cloth in blue and white behind them. The chocolate layer looks rich and moist with a soft texture, covering the whole tray in one even layer. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of a Texas Sheet Cake with Chocolate Frosting Recipe comes down to the balance between simple, classic ingredients that complement each other beautifully. Each component—from the buttermilk to the cocoa powder—works to keep this cake moist and flavor-packed, so it’s worth picking good quality for the best results.

All-purpose flour: Provides the structure with the right balance to keep the cake tender but sturdy.
Sugar: Sweetens evenly and helps create a moist crumb.
Baking soda: Acts as the leavening agent, giving the cake lift without heaviness.
Salt: Enhances the chocolate and balances sweetness.
Buttermilk: Adds moisture and a slight tang, tenderizing the crumb.
Eggs: Bind ingredients together and provide richness.
Vanilla extract: Brings depth and rounds out the chocolate flavor.
Unsalted butter: Offers rich flavor and moisture both in the cake and frosting layers.
Cocoa powder: Imparts the intense chocolate taste critical to this recipe.
Water: Helps dissolve the cocoa and butter, boosting the cake’s moistness.
Confectioners’ sugar: Creates a silky, smooth frosting texture when combined with butter and buttermilk.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Texas Sheet Cake with Chocolate Frosting Recipe can be. Over time, I’ve played around with adding a pinch of cinnamon or swapping part of the all-purpose flour for whole wheat to make it heartier. But the real fun starts when you experiment with the frosting—adding chopped nuts, a splash of coffee, or even a hint of bourbon can seriously elevate the flavor.

Nutty Upgrade: Adding chopped toasted pecans or walnuts on top gives a fantastic crunch and a lovely contrast to the silky frosting—I always get compliments when I add these.
Spiced Variation: A pinch of cinnamon or cayenne adds a subtle warmth to the chocolate that’s unexpected but so tasty.
Dietary swaps: You can use dairy-free butter and buttermilk alternatives easily to make this vegan-friendly without losing texture.

Step-by-Step: How I Make Texas Sheet Cake with Chocolate Frosting Recipe

Step 1: Prep your pan and mix dry ingredients

First things first: preheat your oven to 350°F and grab a jelly roll pan (about 15×10 inches). Give it a good spray with non-stick cooking spray—this cake can be sticky! In a large bowl, whisk together the flour, sugar, baking soda, and salt. I like to do this ahead so I’m ready when the wet ingredients come around—it helps keep things moving since the batter goes into the oven quickly once combined.

Step 2: Whisk together the wet ingredients

In a small bowl, beat together the buttermilk, eggs, and vanilla. Nothing fancy here—just mix until smooth so the eggs don’t scramble when added to the cocoa mixture later.

Step 3: Make the chocolate butter syrup

This is where the magic starts: melt the butter, cocoa powder, and water in a saucepan over medium heat. Bring it up to a boil, stirring frequently to combine everything evenly. Once it’s bubbling, remove from heat immediately. This rich, glossy syrup is the secret to that moist texture everyone raves about.

Step 4: Mix it all together and bake

Pour that hot chocolate mixture into the dry ingredients and quickly stir to combine. The batter will be thin—that’s perfect. Next, fold in the wet buttermilk-egg mixture. Pour everything into your prepared pan and spread evenly. Pop it in the oven for 15 to 20 minutes until a toothpick inserted comes out clean. Don’t overbake; you want it moist, not dry!

Step 5: Whip up the chocolate frosting and frost while warm

While the cake cools on a wire rack, melt the frosting ingredients—butter, cocoa, and buttermilk—in a saucepan over medium heat. Bring it to a gentle boil while stirring. Remove from heat, then whisk in confectioners’ sugar and vanilla until smooth. This frosting is best poured warm right over the cake so it seeps perfectly into the cracks for that signature shiny finish. Let the frosting cool before slicing.

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Pro Tips for Making Texas Sheet Cake with Chocolate Frosting Recipe

Don’t skip the buttermilk: It’s a game changer for moistness and tang—you can’t just substitute milk here without affecting texture.
Pour the frosting while the cake’s warm: This helps the frosting soak in much better for that melt-in-your-mouth feeling.
Use unsweetened cocoa powder: It delivers richer chocolate flavor than sweetened cocoa blends, plus better control over sweetness.
Avoid overmixing: Stir until just combined to keep your cake tender and fluffy, not tough.

How to Serve Texas Sheet Cake with Chocolate Frosting Recipe

Garnishes

I usually keep it simple—sometimes just a light dusting of powdered sugar if I’m feeling fancy. But topping slices with chopped pecans or toasted coconut adds a lovely texture and a little nutty contrast that balances the sweetness perfectly.

Side Dishes

This cake stands on its own, but I like serving it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a fun twist, fresh berries alongside brighten the richness and make it feel slightly lighter.

Creative Ways to Present

For parties, I sometimes cut the cake into mini squares and place them in pretty cupcake liners—it makes serving easier and looks adorable on a dessert platter. Another time, I layered this cake with whipped cream and berries for a trifle-style dessert that’s always a hit.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly at room temperature for up to two days. After that, I move them to the fridge—though chilling can firm up the frosting, it still tastes amazing and actually slices more cleanly.

Freezing

This cake freezes beautifully! I wrap it in plastic wrap and foil, and it keeps well for up to three months. When I want some, I thaw it overnight in the fridge and bring it to room temp before serving. The texture and frosting hold up surprisingly well.

Reheating

If you want that freshly-baked feel, I zap slices in the microwave for about 15 seconds to warm them up before serving. You’ll get that melty, gooey chocolate vibe that’s just heavenly.

FAQs

Can I use regular milk instead of buttermilk in this Texas Sheet Cake with Chocolate Frosting Recipe?

While you can substitute regular milk, I recommend adding 1 tablespoon of lemon juice or white vinegar to the milk and letting it sit for 5 minutes to mimic buttermilk. This acidic component helps tenderize the cake and adds a subtle tang that balances the chocolate perfectly.
What kind of cocoa powder is best for this recipe?

I always use unsweetened natural cocoa powder because it gives a deep, intense chocolate flavor without extra sweetness. Avoid Dutch-processed unless you adjust the leavening, as it affects the batter’s rising.
Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. This keeps the texture close to traditional. Just be sure to check your baking soda and cocoa powder labels for gluten-free status to avoid surprises.
Why is it important to pour the frosting while the cake is still warm?

Pouring warm frosting allows it to melt slightly into the cake, creating that signature fudgy glaze instead of just sitting on top as a thick layer. It also seals in the moisture, keeping the cake extra tender.
How long will this cake stay fresh?

Stored in an airtight container, this cake is best eaten within 3 to 4 days for optimal freshness. While safe longer, the texture and flavor start to diminish after that.

Final Thoughts

I have a soft spot for this Texas Sheet Cake with Chocolate Frosting Recipe because it’s one of those desserts I’ve turned to for every occasion—from casual family dinners to potlucks. It never fails to draw “oohs” and “aahs” with minimal effort. Give it a try—you’ll end up with a cake that’s not just delicious but also feels like a cozy hug on a plate. Trust me, your friends and family will thank you for sharing this little slice of Southern comfort.