Chocolate Texas Sheet Cake Recipe

If you have a sweet tooth that craves rich, fudgy, and utterly unforgettable chocolate desserts, then this Chocolate Texas Sheet Cake is about to become your new best friend in the kitchen. This classic Southern treat brings together a moist, tender crumb with a luscious, glossy chocolate frosting that sets just right, dripping with indulgence at every bite. Whether it’s a laid-back family gathering or a special celebration, Chocolate Texas Sheet Cake offers simplicity and decadence wrapped up in one massive, crowd-pleasing pan. Trust me, once you dive into this cake, it will hold a permanent spot in your dessert repertoire.

Ingredients You’ll Need

The magic behind this Chocolate Texas Sheet Cake lies in its straightforward, pantry-friendly ingredients. Each one plays a pivotal role: butter and cocoa create deep chocolate richness, sour cream adds tenderness and moisture, while the blend of sugars gives that perfect balance of sweetness and caramel notes.

• 1 cup salted butter (2 sticks): Melts into the batter for that rich, buttery depth.
• 1 cup water: Helps to bloom the cocoa powder and build the cake’s tender crumb.
• 3/4 cup unsweetened cocoa powder: The heart of chocolate flavor here – make sure it’s good quality.
• 1/4 cup vegetable oil: Keeps the cake moist and adds tenderness.
• 1 cup brown sugar: Adds subtle molasses sweetness and moisture.
• 1 cup granulated sugar: For balanced sweetness and texture.
• 2 teaspoons vanilla extract: Enhances all the chocolate flavors beautifully.
• 2 cups all-purpose flour (spooned and leveled): The cake’s structure – spooning ensures you don’t add too much.
• 3/4 teaspoon kosher salt: Balances sweetness and highlights chocolate notes.
• 1 teaspoon baking soda: Gives the cake just enough rise and softness.
• 3/4 cup sour cream: Adds acidity to react with baking soda, for a tender crumb and slight tang.
• 2 large eggs: Bind everything together and help the cake rise.
• 3/4 cup salted butter (1 and 1/2 sticks): For the luscious frosting base.
• 1/2 cup unsweetened cocoa powder (mounded): Packs the frosting with rich chocolate intensity.
• 1/2 cup sour cream: Ensures the frosting is creamy and tangy, cutting sweetness perfectly.
• 3 & 1/2 cups powdered sugar (divided): Provides the glossy sweetness in the frosting.
• 1/4 teaspoon kosher salt: Highlights all the chocolate’s complex flavors in the frosting.

How to Make Chocolate Texas Sheet Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees F. Grab a jelly roll pan and line it with parchment paper or spray generously with nonstick spray. This sets the stage for even baking and easy cleanup later.

Step 2: Create the Chocolate Base

In a medium or large saucepan, combine 1 cup of butter, 1 cup water, and 3/4 cup cocoa powder. Bring the mixture to a boil over medium-high heat while stirring frequently to prevent scorching. This step intensifies the chocolate flavor and melts everything into a luscious syrup that forms the backbone of your batter.

Step 3: Sweeten and Flavor the Batter

Once the mix boils, remove it from heat and let it cool just slightly. Stir in 1/4 cup vegetable oil, 1 cup brown sugar, 1 cup granulated sugar, and 2 teaspoons vanilla extract. Whisk it all together until well combined, feeling that smooth, chocolatey magic come together.

Step 4: Combine Dry Ingredients

Measure out 2 cups of all-purpose flour carefully by spooning and leveling to avoid packing. Add 3/4 teaspoon kosher salt and 1 teaspoon baking soda to the flour, stirring slightly to distribute them evenly. Then whisk the dry ingredients into the chocolate mixture just until blended, leaving some small lumps for a tender cake texture.

Step 5: Add Sour Cream and Eggs

In a separate container, beat together 3/4 cup sour cream with 2 large eggs until smooth. Fold this mixture gently into your batter, being careful not to overmix so the cake stays soft and fluffy.

Step 6: Bake Your Cake

Pour the batter evenly into your prepared pan and use a spatula to smooth the surface. Pop it into the oven and bake for 17 to 20 minutes, testing with a toothpick to ensure it comes out clean or with just moist crumbs attached. The sides should start to pull slightly away from the pan when perfect.

Step 7: Make the Decadent Frosting

While your cake bakes, clean out your saucepan and melt 3/4 cup butter with a mounded 1/2 cup cocoa powder over medium heat. Let it come to a boil before removing from the heat. Stir in 2 cups powdered sugar until silky, then add 1/2 cup sour cream and 2 teaspoons vanilla, mixing well. Add the remaining 1 and 1/2 cups powdered sugar and 1/4 teaspoon salt, beating thoroughly until the frosting is smooth and luscious – a hand mixer helps banish those last stubborn lumps.

Step 8: Frost the Cake

Once the cake is out of the oven and has cooled for 15 to 20 minutes, spread the frosting over the warm cake quickly before it sets too firmly. It’s okay if some spots look shiny and gooey – that’s exactly the cozy, homemade vibe you want.

How to Serve Chocolate Texas Sheet Cake

Garnishes

Simple is often best for this Chocolate Texas Sheet Cake. A light dusting of powdered sugar, a handful of chopped toasted pecans, or a sprinkle of flaky sea salt perfectly complement the rich frosting without overshadowing it. For extra flair, a dollop of whipped cream or a few fresh raspberries add a touch of freshness and elegance.

Side Dishes

This cake pairs wonderfully with a tall glass of cold milk, which balances its sweetness and richness beautifully. If you’re serving at a party, consider offering coffee or hot tea alongside to balance the decadent chocolate and satisfy all palates.

Creative Ways to Present

Want to impress your guests? Try the “Jackie” method, a deliciously indulgent twist from a friend who swears by it: stack two slices with frosting between, then warm the sandwich in the microwave. The frosting melts into a dreamy filling that’s beyond addictive. Alternatively, you can cut the cake into bite-sized squares for easy finger food at gatherings or even layer it as a filling in mini trifles with whipped cream and berries.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Chocolate Texas Sheet Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week, but bring it to room temperature before serving to reclaim that soft, tender texture.

Freezing

You can freeze this cake successfully by wrapping individual slices in plastic wrap and then foil, placing them in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw slices at room temperature or overnight in the fridge to enjoy that fresh-baked goodness anytime.

Reheating

To bring back the warm, gooey comfort of this Chocolate Texas Sheet Cake, microwave a slice for about 20 to 30 seconds. For an even better experience, use the “Jackie” method of sandwiching slices together to create a molten chocolate centerpiece when reheated.

FAQs

Is Chocolate Texas Sheet Cake very sweet?

Chocolate Texas Sheet Cake strikes a beautiful balance between sweetness and deep chocolate flavor, thanks to the combination of brown and granulated sugars in the batter and the tangy sour cream frosting, which counters the sweetness perfectly.

Can I make this cake gluten-free?

While this recipe calls for all-purpose flour, you can substitute a gluten-free flour blend that measures cup-for-cup similarly. Just be mindful that the texture might be slightly different, and it’s best to use a blend designed for baking.

Why does the recipe use both butter and oil?

The butter contributes rich flavor and a tender crumb, while the vegetable oil locks in moisture without making the cake heavy, resulting in the perfect moistness and texture we love in Chocolate Texas Sheet Cake.

Can I use regular sour cream instead of salted?

Sour cream is typically unripened and unsalted; the recipe calls for salted butter separately to control saltiness. Use regular sour cream and add the specified salt to taste, ensuring balanced seasoning in both cake and frosting.

What pan size should I use for this sheet cake?

A standard jelly roll pan, which is about 10 by 15 inches, is ideal for this cake. It allows the batter to spread out thinly and bake evenly, creating that signature thin yet moist sheet cake texture.

Final Thoughts

This Chocolate Texas Sheet Cake really is a game-changer when it comes to classic chocolate desserts: simple to make, decadent in every bite, and seriously crowd-pleasing. Whether you’re bringing it to a potluck or cozying up at home with a slice, it’s a reliably wonderful way to brighten any day. So go ahead, give the recipe a try – your taste buds will thank you!

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