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

The classic Texas Sheet Cake is a fabulously moist and delicious chocolate cake covered in a rich chocolate frosting.

Pioneer Woman Texas Sheet Cake

Several years ago, my friend Sandra made a Texas Sheet Cake and described it in such a way that I absolutely had to try it. Luckily, she sent me the recipe that same day and I immediately had to make it for myself. (You can always trust a Pioneer Woman recipe – right?)

I’m happy to say that the cake was a massive hit with all of my crew from the very first bite. What’s not to love?! I’ve made this cake countless times over the past 10-15 years and it is always a hit.

You know those recipes – the ones you hear about and can not stop thinking about. Recipes like these Filthy Burgers, and this Cream Shaved Ice, and the crazy popular Cauliflower Sauce (just trust me here – it is incredible), the incredible Roasted Brussels Sprouts with Apples and Bacon, this Brown Sugar Pound Cake, and this Orange Parsley Salad all started as conversations with friends.

Texas Chocolate Sheet Cake

Unlike most cake recipes, you want to pour the warm frosting over this cake when it’s still hot from the oven. So, mix up that frosting while the cake is baking and you’ll be ready to dive into the warm cake in no time.

This is a cake for the true chocolate lover. It never fails to bring out the happy moans when people taste it for the first time.

What is Texas Sheet Cake?

Served warm, this is a fabulously gooey and chocolatey cake. Served cold, this Texas Sheet Cake forms an awesome frosting crust layer over the cake that simply melts in your mouth.

However you serve it, definitely plan to share this cake with friends! <- Seriously. Don’t make this if you will be home alone. (And if you DO, don’t blame me when you can’t stop slicing “just one more sliver” for the next three days.)

How To Make A Texas Sheet Cake

Cake Directions

1. Preheat the oven to 350°F. Grease a half-size sheet pan and set aside. (I use and LOVE this pan.)
2. 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.
3. 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.
4. 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 for 20 minutes.

Frosting Directions

1. 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.
2. Add the pecans, if desired and stir to combine. Pour the frosting over the warm cake. 

For more awesome cakes you really should put on your must-try list, check out some of our family favorites. Buttermilk Coffee Cake topped with a heaping layer of buttery cinnamon crumb topping is a cake that any cinnamon-lover is certain to love.

Tart cherries in sweet syrup are placed between layers of rich chocolate cake, along with an abundance of barely sweetened whipped cream to make this Black Forest Cake. This cake has been Sean’s birthday request for almost as long as I can remember.

With a flavor like cinnamon rolls and a topping that is the ultimate cinnamon toast crunch, the Cinnamon Toast Cake is an awesome surprise. If you love cinnamon toast, this is the cake for you! The sides of the cake form a phenomenal buttery cinnamon crunch layer that is irresistible.

Last, but never least, Cranberry Christmas Cake is one of those recipes that becomes an instant favorite every single time someone new tastes it. Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece. This is the reason there will forever be cranberries in my freezer year-round.

{originally published 11/12/11 – recipe notes and photos updated 2/9/22}