Texas Sheet Cake a.k.a. Best Chocolate Cake Ever

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Texas Sheet Cake a.k.a. Best Chocolate Cake Ever recipe by Barefeet In The Kitchen

Several years ago, a friend of mine made a Texas Sheet Cake and described it in such a way that I absolutely had to try it.

I’ve made this cake several times since then and it is always a hit. Served warm, it is fabulously gooey and chocolatey. Served cold, this Texas Sheet Cake forms an awesome frosting crust layer on top that simply melts in your mouth.

However you serve it, definitely plan to share this cake with friends!

Texas Sheet Cake a.k.a. Best Chocolate Cake Ever recipe by Barefeet In The Kitchen
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Texas Sheet Cake a.k.a. Best Chocolate Cake Ever

5 from 1 vote
Recipe adapted from and with thanks to Ree Drummond
Pin Print Review
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 16 -20 servings, depending on size


  • CAKE:
  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup cocoa powder
  • 1 cup butter 
  • 1 cup boiling water 
  • 1/2 cup buttermilk or buttermilk substitute
  • 2 eggs 
  • 1 teaspoon baking soda 
  • 1 teaspoon vanilla 
  • 3/4 cup butter 
  • 1/2 cup cocoa powder
  • 6 tablespoons milk 
  • 1 teaspoon vanilla 
  • 3 1/4 cups powdered sugar
  • Optional:
  • 1/2 cup finely chopped pecans


  • Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.)
  • In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine.
  • In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.
  • While the cake is baking, make the icing. Melt butter in a saucepan over medium high heat. Add cocoa and whisk to combine, then remove from heat. Add the milk, vanilla, and powdered sugar. Whisk to combine.  Add the pecans, if desired and stir to combine. Pour the icing over the warm cake. Enjoy!


Calories: 456kcal · Carbohydrates: 65g · Protein: 3g · Fat: 21g · Saturated Fat: 13g · Cholesterol: 75mg · Sodium: 303mg · Potassium: 129mg · Fiber: 2g · Sugar: 49g · Vitamin A: 670IU · Calcium: 33mg · Iron: 1.6mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    Just made this cake for July 4th and friends birthday celebrations. It smells and looks amazing. Thankyou!

  2. Anonymous says

    Really two cups of sugar? Can I use 3/4 C of sugar? I'm not into very sweet desserts. And no espresso or coffee to enhance the chocolate flavor?

    • Mary says

      If you aren't a fan of sweet desserts, this might not be the best one to try. This is a very rich cake. You could try reducing the sugar and see how you like it though. Espresso and coffee are always great in chocolate cakes, so feel free to add that in.

  3. Anonymous says

    I've been gluten free for 1 year now and this is the best dessert I've made! It's so moist and turns out great every time. I'm the only one in my family with celiac disease and everyone else loves this cake! Thank you for this recipe!

    • Mary says

      I've never made this in a 10" pan. It almost fills a 9×13 pan. Yes, the time will increase slightly. When a toothpick inserted comes out with moist crumbs, it is done.

    • Mary says

      The cake is traditionally made in a large baking sheet, 18" x 13". I believe that's where the name originally started.

  4. Anonymous says

    What a wonderful cake. My whole family loved it. I had to endure a 3 minute fit about "more cake" from my 2 year old. But it was oh so tasty.5 stars

  5. Heather says

    What are the GF flour substitutes for this recipe? I don’t see those substitutes in the directions for the recipe amounts. Thank you!

  6. Felicia A Andrecht says

    What is your “Buttermilk” substitute? It is not listed here though you acted as if it would through your execution of this recipie, perhaps post script.

  7. Kimberly Seitzinger says

    What are the GF substitutes? My daughter was just diagnosed with celiac disease and she would be so excited to be able to have “normal desserts”😊

  8. Sandra M Henslee says

    I love your gluten free recipes. I was excited to see Texas sheet cake listed. When I looked at the recipe it only gives regular flour as an option. Is there a way to make it gluten free? Thanks, Sandra

    • Mary Younkin says

      Unfortunately, I don’t have gluten free variations for every single recipe, Sandra. You could likely make this with your favorite GF blend, (as it’s a pretty straightforward cake recipe) but I haven’t tried or tested that myself.

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