The Best Chocolate Texas Sheet Cake


Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 15-24 Servings

You haven’t had the best chocolate cake if you have not tried this chocolate Texas sheet cake. It’s the best dessert for entertaining or if you are just craving a perfectly sweet chocolate cake. Tender, velvets, and a must for every occasion!



2 eggs

2 c. all-purpose flour

1 tsp baking soda

2 sticks of butter (real, salted)

2 c. sugar

1/2 c. cocoa powder

1/2 c. buttermilk

1/2 tsp salt

2 tsp vanilla extract

1 c. water or black coffee


1 1-pound box of powdered sugar

1/2 c. milk

1 1/2 sticks of butter (real, salted)

1 tsp vanilla extract

1/2 c. cocoa powder

Dash of salt

How to make The BEST Chocolate Texas Sheet Cake


Step 1: Using cooking spray, grease a 10 x 15-inch baking pan. Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large mixing bowl, place the flour, sugar, baking soda, and salt. Mix well until combined and set aside.

Step 3: In a small saucepan, melt the butter. To the melted butter, stir in the cocoa powder and water (or black coffee) until smooth. Mix well and heat until boiling over medium-high heat. Then, take off from the heat.

Step 4: In a small bowl, whisk the buttermilk along with the eggs and vanilla extract. Set aside.

Step 5: Into the bowl with the flour mixture, pour the hot cocoa powder mixture and mix well until blended. Then, add the buttermilk mixture and stir well for about a minute until everything is incorporated.

Step 6: Into the prepared pan, pour the batter. Place in the preheated oven and bake for about 20 to 22 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 7: When done, remove the cake from the oven.


Step 8: In a small saucepan, whisk the milk, butter, and salt. Then, heat until simmering. Take the pan off the heat and stir in the vanilla extract.

Step 9: In the meantime, sift both powdered sugar and cocoa into a large mixing bowl. This step is optional, but this prevents lumps from forming. Into the bowl with the powdered sugar and cocoa powder, pour in the hot milk/butter mixture, and stir well until smooth.

Step 10: Over the warm cake, pour the icing. Allow the cake to rest for a couple of hours. This will give the icing time to set. Then, slice the cake and serve.

Step 11: You can keep the completely cooled cake at room temperature, covered.


If using an 18 x 13-inch sheet pan-cake, decrease the baking time to 15 to 17 minutes. Check the doneness by inserting a toothpick in the center of the cake.

If using a very shallow pan (10 x 15-inch is a traditional jelly roll pan), the icing may not be able to fit so pour in as much and allow it to cool before adding to the cake. This way the icing pours thicker.

If buttermilk is not available, you can use 1 1/2 tsp vinegar. Place it in a small measuring pitcher, and add milk (you have to have a total volume that measures 1/2 c.). Set this aside for about 10 minutes before using.

If desired, you can top the icing with chopped pecans or sprinkles.

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