My family asks my mom to make this classic Texas Sheet Cake every time we have a family party. It’s easy to make, easy to serve and way too easy to devour.
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This Classic Texas Sheet cake recipe is still one of my mom’s most requested desserts. It’s right up there with her pistachio pudding salad. (We’ll be having that for St. Patrick’s Day, of course.)
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This chocolate sheet cake with its creamy, dreamy chocolate frosting is worth making from scratch. Yes, it is THAT good. One of my favorite things is its simple, smooth, chocolaty palette. Think of it as an edible canvas you can decorate however you’d like—rainbow jimmies (my favorite), colored sugar, nonpareils, confetti sprinkles, a dusting of powdered sugar or even a couple red hots and a green frosting leaf (hello, mistletoe) for Christmas.
I prefer it non-decorated and straight from the pan, although I do make time to grab a fork.
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Speaking of pan, you’ll want a quality edged sheet pan. With how often your family and friends are going to request this classic Texas sheet cake, you need something solid. This 13×18-inch half-sheet pan is heavy duty but not heavy on price (i.e., it’s perfect).
I’ve even seen my mom sprinkle chopped walnuts over the top of the cake. Not only does it add some interesting texture, the combo of chocolate and walnuts is simply heavenly.
By the way, the homemade frosting from this chocolate sheet cake recipe would be good on just about any chocolate cake, especially lighter chocolate rather than darker fudge cakes.
Printable recipe for classic Texas sheet cake below. Enjoy!
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- 2 cups flour
- 2 cups sugar
- ½ tsp salt
- ½ cup unsalted butter
- 1 cup water
- 4 T cocoa
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1 tsp baking soda
- ½ cup buttermilk*
- ½ cup unsalted butter
- 3 T cocoa
- 1 (1-lb) box powdered sugar
- 1 tsp vanilla
- 6 T milk
- ½ cup chopped nuts or sprinkles of your choice (optional)
- Preheat oven to 350 degrees. Lightly grease a 18x13-inch cookie sheet; set aside.
- Sift together flour, sugar and salt in a large bowl; set aside.
- Combine butter, water and cocoa in a medium saucepan; bring to a boil. Remove from heat and add to flour mixture. Stir until combined.
- Combine eggs, vanilla, buttermilk and baking soda in a separate bowl. Add to flour mixture and mix until thoroughly combined.
- Pour into greased cookie sheet and bake 20 minutes.
- Start frosting last 5 minutes of baking time.
- Combine butter and cocoa in a medium saucepan. Melt but DO NOT boil. Remove from heat and whisk in powdered sugar, vanilla and milk. Whisk until no lumps remain. Frost cake while still warm. Top with nuts or sprinkles (optional).
For 1 cup buttermilk, pour 1 T lemon juice in a liquid measuring cup. Add enough milk until it reaches 1-cup mark. Let stand 5 minutes.
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Here are a couple more cake recipes you might enjoy!
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Coconut poke cake
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Buttermilk glazed carrot cake with cream cheese frosting
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If you’re looking for more yummy bread recipes, you should browse my bread recipes Pinterest board. I like to pin lots of drool-worthy carb recipes over there.
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Follow Emily Hill’s board bread recipes on Pinterest.
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