Classic Chocolate Texas Sheet Cake
- A moist, rich chocolate sheet cake with fudgy frosting that’s perfect for feeding a crowd.
- This traditional Southern favorite features buttermilk for tenderness and a pourable frosting that creates a signature texture.
- The ultimate make-ahead dessert that actually tastes better the next day!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons Texas roadhouse honey cinnamon butter, melted (optional)
- For the frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan or line with parchment paper.
- In a large bowl, whisk together melted butter and sugar until well combined.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently between additions.
- Stir in buttermilk, vanilla extract, and honey cinnamon butter (if using) until batter is smooth.
- Pour batter into prepared pan, spreading evenly with a spatula.
- Bake for 25-30 minutes, until a toothpick inserted in center comes out with just a few moist crumbs.
- While the cake bakes, prepare the frosting: In a medium saucepan, combine butter, cocoa powder, and milk.
- Heat frosting mixture over medium heat until butter is melted, whisking constantly.
- Remove from heat and add powdered sugar, vanilla, and salt. Whisk until smooth.
- Stir in chopped pecans if using.
- Pour warm frosting over the cake when it’s been out of the oven for just 5 minutes.
- Spread frosting quickly to the edges before it begins to set.
- Allow cake to cool completely at room temperature for at least 1 hour before cutting into squares.
Notes
- For the most authentic Texas sheet cake, pour the frosting while both the cake and frosting are still warm.
- Room temperature eggs incorporate better into the batter, creating a lighter texture.
- Don’t substitute the buttermilk – it’s essential for the cake’s tender crumb.
- The cake actually tastes better on day two as the flavors develop.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 32
- Sodium: 140
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 55
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