Name: Texas Sheet Cake with Rich Cocoa 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; 4 tablespoons cocoa powder; 1 cup water; ½ cup (1 stick) butter; 6 tablespoons buttermilk; 1 pound confectioners sugar; 4 tablespoons cocoa powder; 1 teaspoon vanilla extract

Jump to Recipe· 4.7 from 18 reviews

If you’re on the hunt for a crowd-pleaser that’s as easy as it is indulgent, you have to try this Texas Sheet Cake with Rich Cocoa Frosting Recipe. It’s one of my absolute favorites to make because the cake is unbelievably moist and the frosting is so luscious and chocolatey you might want to just eat it by the spoonful. Stick around—I’ll walk you through every step to nail this classic, from why the ingredients work together so beautifully to my pro kitchen tips that’ll make you look like a baking champ.

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Why This Recipe Works

Simple, Pantry-Friendly Ingredients: The recipe uses everyday ingredients you likely already have, making it stress-free and budget-friendly.
One-Bowl Cake Batter: Combining dry and wet ingredients separately then bringing the cocoa-butter-water mixture into the batter creates a perfectly moist texture.
Rich Cocoa Frosting: The chocolate frosting blends butter, buttermilk, and cocoa smoothly for a creamy, melt-in-your-mouth finish.
Sheet Cake Format: Baking in a jelly roll pan yields thin, tender slices that are perfect for sharing with a crowd.

Texas Sheet Cake with Rich Cocoa Frosting, best Texas sheet cake, simple chocolate sheet cake recipe, easy chocolate cake for parties, moist chocolate sheet cake - 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

Each ingredient in the Texas Sheet Cake with Rich Cocoa Frosting Recipe plays a vital role in achieving that moist, tender crumb and frosting that’s just the right balance of rich and sweet. Before you head to the store, here are some insights to help you choose the best versions.

All-purpose flour: Provides structure; I always sift mine to avoid lumps and ensure a light crumb.
Sugar: Sweetens the cake and contributes to moisture retention; regular granulated sugar works perfectly.
Baking soda: Acts as a leavening agent to give the cake some lift but keeps it dense enough to stay moist.
Salt: Enhances the chocolate flavor — don’t skip it!
Buttermilk: Adds tanginess and reacts with baking soda to give the cake a tender texture; if you don’t have buttermilk, you can make a quick substitute with milk plus vinegar or lemon juice.
Eggs: Bind everything together and add richness; large eggs are best for consistent results.
Vanilla extract: Elevates all the flavors — use pure vanilla for best taste.
Butter: Key for richness in both the cake and frosting; I use unsalted for better control over salt content.
Cocoa powder: Gives that deep chocolate flavor; natural unsweetened cocoa is what I recommend here.
Water: Helps dissolve cocoa and butter in the cake; it also keeps the batter smooth and thin enough to pour evenly in the pan.
Confectioners sugar: Essential for the frosting’s silky texture and sweetness.

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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.

Make It Your Way

I love that the Texas Sheet Cake with Rich Cocoa Frosting Recipe is so forgiving and adaptable. Over the years, I’ve tweaked it to fit different occasions or dietary needs, and I encourage you to make it your own. Maybe a little extra cocoa for a darker chocolate kick or swapping out buttermilk if you’re short on time—the possibilities are endless.

Adding Chopped Nuts: I sometimes sprinkle chopped pecans or walnuts on top of the frosting. It adds a nice crunch and a little toasty contrast that’s delightful.
Dairy-Free Version: If you want to go dairy-free, you can substitute the butter with vegan margarine and use a plant-based milk thinned with lemon juice instead of buttermilk. The texture shifts ever so slightly but still satisfies chocolate cravings.
Spicy Twist: Adding a pinch of cinnamon or chili powder to the batter kicks up the flavor and makes it a bit unexpected—in a good way!

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

Step 1: Prep Your Pan and Gather Ingredients

I always start by preheating my oven to 350°F and spraying a jelly roll pan with non-stick spray. This cake is pretty thin, so the jelly roll pan shape helps it bake evenly and fast—sometimes just 15 minutes! Having everything ready before you start mixing means no scrambling once the batter’s made.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together your all-purpose flour, sugar, baking soda, and salt. I like to sift the flour here to avoid any lumps. This dry mix is the base for your perfectly textured cake.

Step 3: Mix Wet Ingredients Separately

In a smaller bowl, beat together the buttermilk, eggs, and vanilla extract. Mixing these first helps them incorporate smoothly into the dry ingredients later without overmixing.

Step 4: Make the Cocoa-Butter Mixture

This is my favorite part! Warm the butter, cocoa powder, and water together in a saucepan over medium heat, stirring frequently until it reaches a boil. This mixture not only melts the butter perfectly but also intensifies the chocolate flavor and lends moisture to the cake. After boiling, pour it directly into the dry mixture and stir to combine.

Step 5: Bring it All Together

Quickly add the wet buttermilk and egg mixture to the cocoa-dry mix and stir just until combined. The batter will be thin and pourable which is exactly what you want—the thin batter bakes up tender and moist.

Step 6: Bake and Cool

Pour the batter into your prepared jelly roll pan and bake for about 15-20 minutes. Keep an eye on it (ovens can vary!), and test with a toothpick—when it comes out clean or with a few moist crumbs, you’re golden. Remove it from the oven and let it cool on a wire rack while you whip up the frosting.

Step 7: Make the Rich Cocoa Frosting

In a saucepan, melt together the butter, cocoa powder, and buttermilk over medium heat, stirring until smooth and boiling gently. Then remove from heat and stir in the confectioners sugar and vanilla extract until frosting is silky and lump-free. Pour this over the warm cake—this is crucial because the frosting spreads easily when the cake is warm and sets shiny and smooth once cooled.

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Tips from My Kitchen

Don’t Overmix Batter: Stir just until ingredients come together; overmixing can make the cake tough.
Use Fresh Cocoa Powder: I recently realized that using cocoa that’s a bit old results in dull flavor—fresh cocoa makes a huge difference.
Pour Frosting While Cake Is Warm: This helps the frosting spread smoothly and soak slightly into the cake, making it extra moist.
Watch Your Baking Time: Thin cakes can quickly overbake; set a timer a couple of minutes early and test with a toothpick.

How to Serve Texas Sheet Cake with Rich Cocoa Frosting Recipe

Garnishes

I usually keep garnishes simple because the cake is already so rich, but sometimes I sprinkle a handful of chopped toasted pecans or a light dusting of cocoa powder on top for extra flair. If I’m feeling fancy, a sprinkle of flaky sea salt over the frosting really heightens the chocolate’s depth.

Side Dishes

This chocolatey marvel goes surprisingly well with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a more indulgent combo, I love serving it alongside fresh berries or a warm cup of coffee to balance the sweetness.

Creative Ways to Present

For birthdays or parties, I’ve turned this into a layered dessert by baking two thin sheets, frosting between them, and decorating the top with colorful sprinkles or fresh fruit. I’ve also cut it into bite-sized squares for easy nibbling at potlucks—always a hit!

Make Ahead and Storage

Storing Leftovers

I find it best to store leftover Texas sheet cake in an airtight container at room temperature if you plan to eat it within 2 days—the frosting stays perfect and the cake doesn’t dry out. If it’s warmer where you live, storing it in the fridge is fine but let it come to room temp before serving for the best flavor.

Freezing

Believe it or not, this cake freezes beautifully. I wrap individual slices tightly in plastic wrap and place them in a freezer bag. When I’m ready, I thaw them in the fridge overnight and bring to room temperature before enjoying.

Reheating

If you want to warm up a leftover slice, a quick zap in the microwave for about 10-15 seconds works wonders. The frosting softens just enough and it tastes almost freshly baked. Just don’t overdo it or the cake can dry out.

FAQs

Can I substitute regular milk for buttermilk in this Texas Sheet Cake with Rich Cocoa Frosting Recipe?

Yes! If you don’t have buttermilk on hand, you can mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk, let it sit for 5 minutes until it curdles, and use that as a substitute. This mimics the acidity and helps the cake rise properly.
Why is my Texas sheet cake dry or crumbly?

Dry or crumbly cake usually means the batter was overmixed or the cake was overbaked. Remember to stir just until combined and keep a close eye on baking time since sheet cakes are thin and bake quickly. Also, ensuring fresh ingredients like cocoa and buttermilk helps with moisture.
Can I make Texas Sheet Cake with Rich Cocoa Frosting Recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for structure. The cake’s texture will be slightly different but still delicious. Just be sure your cocoa and other ingredients are certified gluten-free.
How do I get the frosting to set properly?

Pour the frosting over the warm cake straight from the stovetop. The warmth helps it spread evenly and soak into the cake surface before setting. Then let the cake cool completely at room temperature – this allows the frosting to firm up with that perfect glossy finish.

Final Thoughts

There’s something truly special about the Texas Sheet Cake with Rich Cocoa Frosting Recipe—it’s family-friendly, quick to make, and always gets rave reviews. Baking it brings back memories of potlucks and cozy gatherings, and I love sharing that warm feeling with friends like you. Give this recipe a try, play with it a bit, and I promise you’ll have a new go-to chocolate cake that’s both nostalgic and irresistibly delicious.