Chocolate Texas Sheet Pan Cake

Chocolate Texas Sheet Pan Cake is crafted effortlessly in jelly roll pan. Smothered with a luscious warm chocolate frosting and walnuts if you desire. Whether for a festive gathering or casual potluck, this cake will delight the chocolate cake lovers. Plus is is super easy and fast to whip up.

Chocolate Texas Sheet Pan Cake is a Crowd Pleaser!

This Chocolate Texas Sheet Cake recipe I have been making for decades. Long time crowd tested. We have a large family and lots of wonderful friends. Weekly there is a gatherings somewhere and food and drinks are always the center of visits. I recently made this cake for our HOA meeting and had requests for the recipe. So it was time to get this moist chocolatey cake posted online. Hope everyone enjoys this recipe as much as our family!

What Size Pan to use for Chocolate Texas Sheet Pan Cake?

Texas sheet pan cake is typically baked in a baker’s half-sheet pan measuring 18×13 inches. As this type of pan is preferred by many due to its ability to produce a thinner cake with a thin layer of chocolate frosting. Making it ideal for feeding a crowd. Alternatively, if using a 9×13-inch pan, the baking time should be increased to about 30-35 minutes. The center of the cake will be set up when done.

Ingredients Needed

  • 1 cup water
  • 1 cup butter
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Frosting:

  • 6 tablespoons milk
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 3 3/4 cups powdered sugar

How to Make Chocolate Texas Sheet Pan Cake.

  • Add to saucepan: water, butter, and cocoa powder and bring mixture to a boil.
  • In a bowl: stir together the flour, sugar, baking soda, and salt.
  • In another bowl: mix together the sour cream, eggs and vanilla.  Add sour cream/egg mixture to the flour mixture and mix until combined.
  • Combine the batter. Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
  • Pour into sheet pan. Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
  • Bake.  at 350°F for 15-20 minutes or until set (mine is usually done around 15 minutes).

How is the Frosting Made

  • In a saucepan: Add milk, cocoa and butter; bring mixture to a boil.
  • Stir in: powdered sugar. If you insist on a lump free mixture then use a hand-held mixer to get rid of any lumps. We don’t mind a few lumps so I don’t use the mixer.
  • Pour over cake. Pour the hot mixture right over the hot cake.  Use a spatula to spread it evenly over the cake. I really just pour a nice even layer as you can pull up a layer of cake if you are not really gentle with the spatula. Allow frosting to set for about 10 minutes before serving.

Need Another Yummy Dessert that is fast?

Try my Chocolate Chip Cranberry Blondies, this is a fantastic easy recipe, want more chocolate use the chocolate chunks from the baking isle.

Common Questions and Answers

What if I don’t have a jelly roll pan?

A standard 9X13 cake pans will work. You may not need all the frosting and the bake time will need to be adjusted until the center is set.

Do I need to store in the refrigerator?

You don’t have to. But it will last better and longer if stored, covered, in the refrigerator. If you live somewhere warm and humid, it’s especially best to store it in the fridge.

How can I cut clean lines in a cake?

Chill the cake and then heat a shape knife under hot water, then cut. Clean the knife off between cuts, repeat.

How long can Chocolate Texas Sheet Pan Cake be stored?

Several days in a sealed container on the counter, if you need longer storage this recipe freezes great.

Can I use pecan instead of walnuts?

Absolutely, use any nuts you would like to use. I have even used chopped candies such as reece cups. Make it your own recipe and be creative.

Can I use yogurt in place of the sour cream? Yes

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Chocolate Texas Sheet Pan Cake


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  • Author: Tammy
  • Total Time: 40
  • Yield: 15 1x

Description

Indulge in the decadence of Chocolate Texas Sheet Pan Cake. Crafted effortlessly in a standard baker’s half-sheet pan, this recipe promises a rich and moist chocolate cake, perfect for feeding a gathering. Embrace the simplicity and delight of this classic dessert, adorned with a luscious layer of chocolate frosting. Perfect for any occasion, from casual gatherings to special celebrations.


Ingredients

Units Scale

Ingredients for the Cake

  • 1 cup water
  • 1 cup butter
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract

    Ingredients for the Frosting

  • 6 tablespoons milk
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 3 3/4 cups powdered sugar
  • 3/4 cups chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350 degrees F and grease the 18X13 jelly roll pan.
  2. In a medium saucepan over medium heat, combine water, butter, and cocoa powder. Bring the mixture to a boil.
  3. In a separate bowl, mix together flour, sugar, baking soda, and salt.
  4. In another small bowl, combine sour cream, eggs, and vanilla.
  5. Add the sour cream/egg mixture to the flour mixture and mix until well combined.
  6. Once the chocolate mixture in the saucepan is boiling, remove it from heat and pour it into the batter. Mix until smooth and no lumps remain.
  7. Pour the batter into the prepared pan and smooth with a spatula to ensure an even layer.
  8. Bake in the preheated oven for 15-20 minutes or until set.
  9. While the cake is baking, prepare the frosting.
  10. For the Chocolate Texas Sheet Cake Frosting, combine milk, cocoa, and butter in a saucepan. Bring to a boil.
  11. Once boiling, remove from heat and stir in powdered sugar until smooth. You can use a hand-held mixer to ensure there are no lumps. I don’t mind lumps and skip the mixture, one less thing to clean.
  12. Pour the hot icing over the hot cake and spread it evenly with a spatula.
  13. Allow the frosting to set for about 10 minutes before serving. If you wish to add the walnuts now is the time to sprinkle them over the frosting. 
  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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