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.
- 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
- 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.
- In a separate small bowl, we’ll combine some flour and baking soda.
- Then in a large mixing bowl, we’ll blend together some sugar, buttermilk, eggs, cinnamon, and vanilla and then the chocolate mixture.
- Next we’ll add the flour mixture, mix very well and pour into our prepared pan.
- 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.
- 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.
- 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.
- 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?
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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.
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
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)
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 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.