Recipes & Cooking Desserts & Baking Cakes Chocolate Cake Texas Sheet Cake 4.0 (1) 1 Review This chocolate cake serves 60, but it won't last long! By Katie Rosenhouse Updated on August 12, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio Prep Time: 25 mins Cook Time: 20 mins Stand Time: 1 hr Total Time: 45 mins Servings: 60 Jump to Nutrition Facts Jump to recipe If you live in the South, it might be hard to imagine a family gathering or social occasion without a Texas sheet cake. Exactly where and when the cake originated is a bit of a mystery, though Texans began to claim the recipe as their own in the mid-20th century—most likely due to the cake's size or topping of pecans. The indulgent chocolate cake with buttermilk and cocoa in the mix is baked in a large sheet pan, and coated with a smooth, fudgy icing scattered with toasted pecans. 21 Rich Chocolate Dessert Recipes That Are Surprisingly Simple Cook Mode (Keep screen awake) Ingredients Chocolate Cake 1 cup butter or margarine 1 cup water ⅓ cup unsweetened cocoa powder 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon ground cinnamon (optional) 2 large eggs, slightly beaten ½ cup buttermilk 1 ½ teaspoons vanilla extract Chocolate Frosting ¼ cup butter or margarine 3 tablespoons unsweetened cocoa powder 3 tablespoons buttermilk 2 ¼ cups sifted powdered sugar ½ teaspoon vanilla extract ½ cup chopped walnuts Directions Heat Cocoa Mixture Grease a 15x10x1-inch baking pan; set pan aside. In a medium saucepan combine butter, water, and cocoa powder. Bring to boiling, stirring constantly. Remove from heat. Prepare Cake Batter In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon (if desired). Add eggs, buttermilk, and vanilla. Beat with an electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended. Pour batter into prepared pan. Bake the Cake Bake in a 375°F oven 20 minutes or until cake springs back when lightly touched. Prepare Frosting In a medium saucepan stir together butter or margarine, unsweetened cocoa powder, and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts. Top with Frosting Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on a wire rack. Cut into squares. Makes 60. How To Store Texas Sheet Cake Store leftover slices of Texas sheet cake well-wrapped or in an airtight container in the refrigerator for up to four days, or freeze for up to two months. Bring to room temperature before serving. The cake can also be prepared in advance, if needed. Make and top as directed, then let stand until the icing sets. Chill until firm, then wrap and refrigerate for up to two days. Unwrap and bring to room temperature before serving. Texas Sheet Cake Recipe Variations While this Texas sheet cake recipe is a classic, there's no reason you can't make it your own. To add a unique twist to this indulgent dessert, consider these variations: Spice: While the cinnamon is optional, feel free to add a hint of spice to the cake for additional flavor, from nutmeg to ginger, cardamom, and more. Zest: Complement the flavors of nuts and chocolate with a sprinkle of orange zest in the batter before baking. Extracts: Swap the vanilla extract with peppermint extract (and garnish with chopped candy canes) for a festive, holiday-inspired flavor profile, or add a hint of instant espresso powder to enhance the chocolate flavor of the cake even more. Nuts: If you didn't realize you were out of pecans, top the cake with toasted walnuts, almonds, or peanuts. For a nut-free version, swap with toasted coconut flakes or chocolate chips. Salt: Add a salty kick by sprinkling the finished cake with flaky sea salt before serving. Drizzle: Drizzle the finished cake with melted white or dark chocolate for a final flourish, or with caramel sauce while serving. Garnishes: Serve the cake with mixed berries or a scoop of ice cream to cut through the richness of the chocolate. Rate It Print Nutrition Facts (per serving) 101 Calories 5g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 101 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 17mg 6% Sodium 83mg 4% Total Carbohydrate 14g 5% Protein 1g 2% Calcium 10.1mg 1% Iron 0.4mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.