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 This chocolate sheet cake recipe makes a moist, delicious chocolate cake some call a Texas Sheet Cake. 

Are y’all ready for the most delicious chocolate cake that has ever graced the end of a fork? Fudgy, moist, and oh so chocolatey, this is the chocolate cake of any chocolate lover’s dreams.

I grew up with Mother making this dessert when their friends were coming to supper. Now I realize this chocolate sheet cake was a key to her supper’s success. And you know what? I’m not ashamed to say that I copy her just a little bit. Okay, a lot. There’s no sense in messing up what works, is there?

Her recipe for chocolate sheet cake has made me friends and definitely influenced a lot of people. It’s that good.

Promise.

But do me a favor. Have a big ole glass of milk ready when you get a piece. You’ll definitely thank me.

Here’s how you make it.

Preheat your oven to 350 degrees.

Then melt a stick of butter in a heavy bottomed pan.

I sure like recipes that start with melt a stick of butter.

Mmm, mmm.

Add in your cocoa and stir well.

Next, pour in your oil and water.

Heat to a boil and then remove from the heat.

Add in your flour, salt, and sugar.

Mix well.

Pour in your eggs one at a time. Mixing well after each one.

Next, pour in your buttermilk.

And then your baking soda.

Mix it all together and then pour into a rectangular baking dish or sheet pan.

Place in your preheated oven and while your cake is baking, go ahead and make your icing.

Again, you are going to melt butter and cocoa.

They are the staples of this dessert and I’m oh so proud that they are.

Once they have melted, add in all of the other icing ingredients with the exception of the vanilla.

Heat to a boil and then remove from the heat.

Pour in your vanilla.

Pour icing over warm cake and then run far away so that you don’t immediately cut a big hunk out of the cake.

You’ll want to let the icing harden just a bit or it crumbles some.

Like this.

See how the top is breaking?

That’s because I didn’t wait until it cooled until I cut myself a piece.

Hey, don’t judge. I’m just lucky that a picture was taken of these babies before they all disappeared!

I’ve made this chocolate sheet cake eleventy-billion times and this is the only picture I have of it!

You’ll see why when you taste it.

4 from 1 vote

Chocolate Sheet Cake

Dessert 55 mins

Prep Time 30 mins
Cook Time 25 mins
Servings 24
Course Dessert
Cuisine American
Author Robyn Stone
This chocolate sheet cake recipe makes a moist, delicious chocolate cake some call a Texas Sheet Cake.

Ingredients  

  • For the Cake:
  • ½ cup butter
  • 3 tablespoons cocoa
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 cups flour
  • 1 teaspoon salt
  • 2 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon soda
  • 1/2 cup buttermilk
  • For the Icing:
  • 1/2 cu[ butter
  • 2 tablespoons cocoa
  • 3 cups confectioner’s sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla

Instructions 

  • For the cake:
  • Preheat oven to 350 degrees.
  • Melt butter and cocoa in heavy bottomed pan over medium heat.
  • Add water and oil.
  • Heat to boil and then remove from the heat.
  • Add flour, salt, and sugar. Mix well.
  • Add eggs one at a time. Pour in buttermilk and soda. Mix well.
  • Pour into 9×13 baking dish or sheet pan and bake for 25 minutes.
  • For the icing:
  • Melt butter and cocoa.
  • Add other ingredients except vanilla.
  • Heat to boil then remove from heat.
  • Add in vanilla and mix well.
  • Pour over warm cake.

Nutritional Information

Calories: 224kcal | Carbohydrates: 45g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 144mg | Potassium: 44mg | Fiber: 1g | Sugar: 36g | Vitamin A: 151IU | Calcium: 15mg | Iron: 1mg

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Enjoy!
Robyn xo

Cake Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 4 stars
    Hello Robyn,

    I just made your Chocolate Sheet Cake recipe and the sponge was great the only problem I had is the topping. I allowed the cake and topping to cool for about 3 hours but the topping was grainy. Not quite sure what went wrong I allowed the butter cocoa and icing with milk to boil before switching off and then added the vanilla but the icing sugar didnt melt in to the butter as I expected it to I was hoping for a smooth frosting…….what went wrong ?

    Kind Regards
    Saema

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