Texas Sheet Cake

There are other chocolate Texas Sheet Cake recipes out there, but the one absolutely ESSENTIAL addition to this recipe is the cinnamon–don’t even think about leaving it out. Chocolate and cinnamon, you ask? Just do it. You won’t be sorry. In my home growing up, Texas Sheet Cake was the “Oh, crap, I have a baby shower/birthday party/church function to attend and I’m supposed to bring a dessert” default. It’s a good thing this cake is so dang good–it definitely compensates for the fact that someone’s special day was forgotten.

A piece of chocolate cake on a white plate

Ingredient Notes

  • Shortening – You’ll notice this recipe calls for both butter and shortening. Different fats produce different results in baked goods. This combo works best for this cake!
  • Baker’s Chocolate – Look for this near the chocolate chips on your store’s baking aisle. Notice that this chocolate is the unsweetened variety.
  • Milk/Buttermilk – While the fat content in milk can affect the consistency of the finished product, it’s not going to make enough of a difference to buy something special. Use whatever milk you have on hand.

How To Make Texas Sheet Cake

  1. First we’re going grease a 11 x 17 jelly roll pan (you can also use a 9×13 pan, but you may die of sugar shock–there’s something to be said for spreading the love in this recipe). Then we’re going to melt some butter, shortening, chocolate, and water together in a saucepan.
  2. In a separate small bowl, we’ll combine some flour and baking soda.
  3. Then in a large mixing bowl, we’ll blend together some sugar, buttermilk, eggs, cinnamon, and vanilla and then the chocolate mixture.
  4. Next we’ll add the flour mixture, mix very well and pour into our prepared pan.
  5. Then the cake goes into the oven to bake for 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, we’ll make our frosting.
  6. For the frosting, we will combine some milk, chocolate, and butter in a medium-large saucepan. That mixture will be heated until bubbles form around the edge. Then we’ll remove it from the heat, add powdered sugar and vanilla, and beat until smooth. If desired, you can add 1 cup nuts directly to the icing (preferably chopped walnuts or pecans). While icing is still warm, pour over cake.

Serving Suggestions

  • This White Texas Sheetcake would be great served alongside its chocolate counterpart if you want to give guests options. It’s also excellent topped with red and blue berries for any Patriotic holiday!
  • If you’re setting up a dessert table, consider adding some fruit skewers or these Stuffed Strawberries as a lighter option.

FAQs

  • Can I make this cake dairy free? I have not tested a dairy free version of this cake, so I can’t make any promises! Feel free to try it with your choice of dairy free milk. For the butter, choose a dairy free substitute that has a similar fat content to butter. If you try it out and and works well, let me know so we can update this post!
  • How far ahead of time can I make this cake? This cake is delicious while still warm, but if you have a crowd to feed and need to prep ahead, you’re in luck! Make it up to 24 hours in advance. I recommend storing it in the sheet pan with a sheet pan lid that won’t touch the frosting. In a pinch, try spacing some toothpicks evenly around the the top of the cake to hold a layer of plastic wrap away from the frosting.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!

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Texas Sheet Cake

  • Author: Our Best Bites
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Description

This easy Texas Sheet Cake is perfect for feeding a crowd! Chocolate and cinnamon come together under a layer of luscious chocolate frosting that will have everyone returning for seconds.


Ingredients

CAKE
½ cup real butter
½ cup shortening
2  1-ounce squares unsweetened baking chocolate
½ cup buttermilk
2 eggs, beaten
2 cup sugar
1 cup water
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

FROSTING
6 tablespoons milk
1 teaspoon vanilla
½ cup butter
2  1-ounce squares baking chocolate
1 pound powdered sugar
½ cup chopped pecans or walnuts (optional)


Instructions

CAKE
Preheat oven to 350 degrees. Grease a 11 x 17 jelly roll pan (you can also use a 9×13 pan, but you may die of sugar shock–there’s something to be said for spreading the love in this recipe).

Combine ½ cup butter, ½ cup shortening, 2 ounces chocolate, and water in a small saucepan. Heat until chocolate is melted.
In a separate small bowl, combine flour and baking soda. Set aside.
In a large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. Combine with chocolate mixture. Add flour mixture and mix very well. Pour into pan and bake 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, make frosting.
FROSTING
Combine milk, chocolate, and butter in a large (or medium-large) saucepan. Heat until bubbles form around the edge. Remove from heat and add powdered sugar and vanilla and beat until smooth. If desired, add 1 cup nuts (optional, preferably chopped walnuts or pecans). While icing is still warm, pour over cake.
If feeding a crowd, let cool before slicing.

33 comments

  1. Mmmm this looks WONDERFUL. I don’t think I have ever met a Texas sheet cake that I didn’t like- or any cake that I didn’t like, really!

    Good luck with the SB diet. The first time I tried it, I lost about 40 lbs the semester I was home, it was great! That happened because i followed it religiously. Now the best I can do is about 4 days on phase one before I eat a donut 🙁 If only I would just stick with the changes I made when I was on it!
    (BTW, I reccomend it to anyone that has the desire to really change their eating habits! And that doesn’t mean that you will never be able to try this awesome cake, either 🙂

  2. Texas sheet cake was my mom’s default dessert when I was growing up, too! I love it, and I’m diabetic, so I might just have to “make this for my family” and steal a bite or two.

  3. I’m really good at phase *1* of southbeach, but that’s about as long as I can take of life without unrefined carbs, lol. Good luck!

    The cake sounds great- I love Texas sheet cake!

  4. yum, that looks really good. I can’t resist a good chocolate cake. I usually just make mine from a box so this will be fun to try.

  5. We had a similar go to cake in my family! Our Texas cake was made with cocoa, but it was baked in a sheet pan, and the frosting was similar. It was always a crowd pleaser!

  6. When you said “Texas” sheet cake, I was envisioning, I don’t know, a yellow cake in the shape of Texas with a weird kind of frosting on top. I didn’t realize it meant chocolate, chocolate and more chocolate! Life would only be better right now if I had one sitting in front of me with a fork in my hand!

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