Old Fashioned Texas Sheet Cake Recipe
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This Texas Sheet Cake Recipe is the best! Baked in a half sheet pan, it feeds a crowd and is perfect for a potluck! A large, thin cake, slightly chewy and a little dense, the perfect amount of chocolate, with a warm gooey chocolate frosting poured over the warm cake!
If you are into chocolate desserts, you won’t want to miss these chocolate lovers favorites; like Death By Chocolate Cake (easier than it looks), One Pan Chocolate Fudge Brownies, Chocolate Chocolate Chip Bundt Cake <== a Nothing Bundt Cakes Copycat that uses a cake mix; or pretend to be all healthy with this Chocolate Zucchini Cake.
Why you will love this Pioneer Woman Chocolate Sheet Cake
- Minutes of Hands On Time | It takes a few minutes to whip up the batter and 20 minutes in the oven to bake!
- Feeds a Crowd | I love it when we’re going to a potluck or meeting friends at the pool, making this Pioneer Woman inspired chocolate sheet cake recipe makes enough for everyone to enjoy, including the lifeguards!
- CHOCOHOLICS FAVORITE | My family are all chocoholics! This is a favorite cake, tastes great by itself or ala mode!
What is a Texas Sheet Cake?
- Chocolate sheet cakes are not fussy. The batter comes together so quickly, it bakes in just 20 minutes, you make the frosting while it bakes and pour over the warm cake.
- It’s chocolate-y, but not overly so, allowing the slight tang of the buttermilk to shine through. While it’s dense, it’s also rich and has a slight chewy factor.
- The easy, cooked chocolate frosting pours on while warm, then sets with a little crust that makes your taste buds scream for more.
Pioneer Woman Chocolate Sheet Cake
I have been making this Texas Sheet Cake recipe for years, in fact, it’s from one of my favorite cookbook authors and bloggers, the Pioneer Woman. It’s an oldie but such a goodie! We use buttermilk in our recipe, which we think makes it the best Texas Sheet cake recipe, adding moisture, richness and all around deliciousness.
I have definitely made some tweaks to make it work for high altitude, but have no fear you sea level dwellers, I have the original amounts as well.
Recipe adapted from The Pioneer Woman.
Why is it called Texas Sheet Cake?
- Where’d it get its name? Legend has it, because it’s huge, like the state of Texas.
- Others say it’s because it’s dark and rich, like the oil that flows from the ground in Texas.
- Still others say it’s because it’s loaded with Texas-y ingredients like buttermilk and pecans or to the fact that the recipe is similar to one submitted to the Dallas Morning News in 1957 that subsequently swept the country. (Source)
Regardless of what you call it, Pioneer Woman chocolate sheet cake or Old Fashioned Texas Sheet Cake or the “Get-in-my-mouth-now” cake — I don’t really care, but you and your loved ones will care very much when they sink their teeth into this rich, slightly chewy, chocolatey cake.
INGREDIENTS
- all-purpose flour | I use organic unbleached all purpose flour, regular flour is fine, just not self-rising.
- granulated sugar | I use all natural cane sugar, but you can replace it with white sugar
- light brown sugar | this is my addition, to add a bit more of a molasses taste and a bit more chewiness
- salt
- cocoa powder | use whatever kind you have, I love Rodelle’s Dutch Process Cocoa Powder
- butter | the real deal please, my mantra “If it’s soft coming out of the fridge, it’s not real butter” no oil blends
- boiling water | does a little sciencey magic thing — blooming the cocoa powder!
- buttermilk | No buttermilk? No problem, see my handy substitutions chart for this and many other baking ingredients substitutions. I use whole full fat buttermilk, cause it’s so good in this cake!
- eggs | provides the lovely lift and lightness to the cake
- baking soda | Make sure it’s fresh and not out of date
- vanilla extract | I always put a little extra in and homemade vanilla is the BEST!
Cooked Chocolate Frosting Ingredients
Texas sheet cake frosting is the bomb, you don’t even need to wash your pan from the cake! Simply toss your ingredients into the same pan, melt, stir, whisk until smooth!
- butter | see above so there isn’t any gnashing of teeth happening 🙂
- cocoa powder | same kind you used in the cake
- milk| but you can also substitute half and half or heavy cream as well
- vanilla | the best flavor in the world, nothing “plain” about it!
- powdered sugar | also called confectioners sugar, the powdery white sugar!
- mini chocolate chips | optional, but they add a nice touch
- chopped pecans | optional again, my son has tree nut allergies, sadly I cannot use them, but they are yummy!
What Size Pan is used to make the Best Texas Sheet Cake?
A full sheet pan is 18″ x 26″ which is enormous and most of us don’t have ovens large enough to fit one.
So technically speaking, what we are using is a half sheet pan which is 18″ x 13″, also called a baking sheet, but what I commonly use as a cookie sheet and have four or five in my kitchen.
A 10×15 inch jelly roll pan or a 9×13 baking pan may work. You will need to adjust the baking times since both pans are smaller and will take longer for the cake to bake through. Be careful with the jelly roll pan as it could overflow, you might want to spoon some of that batter into a square baking pan.
If it starts browning too quickly at the edges, simply place foil around the edges of the pan or lightly place a sheet of foil over the top. I have not make this cake in smaller pans, so please provide with caution.
Bake until the cake springs back when lightly touched or there are only fine crumbs on a toothpick when inserted.
HIGH ALTITUDE CAKE BAKING TIPS
Cakes can be finicky at normal altitudes, but the higher the altitude the more testy they become, here are my tips for high altitude baking, sometimes you need to try a recipe few times to figure out the best for your oven and altitude. This recipe was tested at 5280 feet above sea level (Mile High City).
- Decrease the double-acting baking powder or baking soda by one-quarter to one-half teaspoon for every teaspoon called for in the recipe, and add an extra egg, but do not over beat the eggs.
- Increase the liquid by three to four tablespoons for each cup liquid indicated.
- Decrease the sugar two to three tablespoons for each cup in the recipe.
- Increase the flour by one to two tablespoons for each cup called for. Increase the baking temperature about 25 degrees.
- Be sure to grease your pan extremely well and only fill ½ full as cakes like to stick more at altitude and will tend to rise quicker.
- Use an oven thermometer to make sure your oven is heating at the correct temperature.
TFC TIP | Remember ovens vary significantly in temperatures, it’s okay to check early to make sure they aren’t baking too fast. I highly suggest purchasing an oven thermometer and if necessary increase or decrease oven temp until you get desired results.
Frequently Asked Questions
13″ x 18″ baking sheet or half sheet pan and are cutting the cake into 2×2″ slices, you will have 59 slices
2 x 3″ slices will yield about 39 servings
Slicing into 3 x 3″ slices you will get about 24 servings! Slice it anyway you like it!
If not eating within 2-3 days, then yes, I would recommend refrigerating, but be sure to cover well with plastic wrap. Otherwise it should be fine covered on the counter.
I have yet to have much, if any of this delectable cake leftover after a gathering. In fact, I made it for the 4th of July potluck and people came back for seconds and thirds! It’s that yummy!
While the beauty of this cake is eating it warm from the oven, it still tastes great the next day — just be sure to cover tightly with plastic wrap and keep on the counter.
If you want to serve it warm heat your oven to 200 degrees F and pop the cake (icing and all) into the oven for about 15 minutes.
RECOMMENDED TOOLS
- Half Sheet Pan or Baking Sheet | These are my favorite sturdy pans!
- Mixing Bowl | This is my favorite mixing bowl, it’s great for dry goods as well as batters as it has a cover and a spout for pouring, plus handy measuring marks on the side.
- Measuring Spoons | these are my new favorites, I love that they stack and nest, love that they have a round and narrow side for easily fitting into spice bottles and they are magnetic as well!
- Silicone Spatula | I love these Tovolo silicone wood handled spatulas, sturdy wood handles, BPA free silicone, plus how cute that they have state inspired designs!
- Off Set Spatula | Ideal for spreading the batter in the pan as well as th frosting over the warm cake!
- Whisk | A solid stainless steel whisk is the best for whipping your frosting into smooth, creamy, deliciousness!
- Serving Spatula | I love this mini spatula for getting into tight fitting cake pan corners, lifting out the perfect slice of cake or brownie.
Lastly, we think this Texas sheet cake recipe with buttermilk is best warm with a generous scoop of Old-Fashioned Vanilla Bean Ice Cream or chocolate ice cream!!
More Chocolate Dessert Recipes You Will LOVE!
- Easy Chocolate Loaf (or Bundt) Cake
- Old Fashioned Chocolate Shortcake
- Espresso Brownie Bites with Kahlua Buttercream
- Chocolate Chip Cookies (ultra chocolatey)
- Chocolate Brownie Ice Cream
- Brownie Cookie Sandwiches with Chocolate Chip Frosting
- Chocolate Bread Pudding (make for a breakfast treat or holiday dessert)
- Milk Stout Chocolate Brownies with Irish Cream Frosting
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Equipment
Ingredients
For the Cake
- 2 cups unbleached all-purpose flour 2 ½ cups high altitude
- 1 cup granulated sugar | I use all natural cane sugar 2 tablespoons less for high altitude
- 1 cup light brown sugar packed (2 tablespoons less for high altitude)
- 1/2 teaspoon kosher salt
- 4-6 tablespoons cocoa powder heaping if darker cake desired regular unsweetened cocoa powder or Dutch Processed Cocoa powder
- 1 cup butter 2 sticks
- 1 cup boiling water
- 1/2 cup buttermilk* see notes for buttermilk substitutions
- 2 whole eggs beaten (high altitude add 1 egg yolk, beaten)
- 1 teaspoon baking soda decrease ½ teaspoon high altitude
- 1-2 teaspoons vanilla extract
For the Frosting
- 1 ¾ sticks butter
- 4-5 tablespoons cocoa powder heaping and more for darker chocolate
- 6 tablespoons milk cream or half and half may be used too
- 1-2 teaspoons vanilla extract
- 4 ½ cups powdered sugar
- pinch of salt
- ½ cup pecans finely chopped (optional)
- ¼ cup mini chocolate chips optional
Instructions
- For the Texas Sheet Cake
- Preheat oven to 350°F
- In a mixing bowl combine flour, sugar, brown sugar and salt.
- In a medium saucepan, melt butter then add cocoa powder, stirring together until mixed. Add boiling water and allow mixture to boil for 30 seconds, then remove from heat.
- Pour over flour mixture, mixing lightly to cool.
- In a 1 cup measuring cup, pour in buttermilk, beaten eggs, baking soda and vanilla. Stir to combine. Pour into butter/cocoa/flour mixture, whisking until just combined and only a few lumps remain.
- Pour into sprayed half sheet pan (13 x 18") and bake at 350° F for 20-25 minutes until it springs back lightly when touched. See notes for baking in different sized pans. Remove from oven and cool 5 minutes before pouring on frosting.
- Frosting
- About 10 minutes into baking time, start making the frosting.
- Using the same saucepan you made the cake batter in, melt butter over medium-low heat. Stir in cocoa powder to combine, remove from heat. Add powdered sugar, vanilla and milk stirring together until combined, then whisk until smooth.
- If desired, add pecans to the frosting directly, mixing to combine or sprinkle over the top of cake after frosting.
- Remove cake from oven and allow to cool 5 minutes on cooling rack, whisk frosting one more time, adding a bit of milk if it’s too thick, it should be pourable and still warm. Pour warm frosting over warm cake, spreading with spatula until covered.
- Serve warm or room temperature with or without a scoop of vanilla or chocolate ice cream.
- Store leftover cake in airtight container or covered with plastic wrap for up to 3 days. May be refrigerated up to 7 days.
Video
Fresh Tips
- Decrease the double-acting baking powder or baking soda by one-quarter to one-half teaspoon for every teaspoon called for in the recipe, and add an extra egg, do not overbeat the eggs.
- Decrease the sugar two to three tablespoons for each cup in the recipe.
- Increase the liquid by three to four tablespoons for each cup liquid indicated.
- Increase the flour by one to two tablespoons for each cup called for. Increase the baking temperature about 25 degrees.
- Be sure to grease your pan extremely well and only fill ½ full as cakes like to stick more at altitude and will tend to rise quicker.
I recently moved here to Colorado from the south, and I was so pleased to see one of mine long time recipes converted to high altitude. It came out absolutely perfectly, and my guests raved over it. I love how it comes together with ingredients from your pantry, and it is so fudgy and delicious. I will be following you for sure!
I love hearing this Carolyn, so appreciate the follow and hope you enjoy the dozens of other high altitude adjusted recipes on the blog!
is this recipe already adjusted for high altitude?
It sure is, in the printed recipe card!
This cake looks so insanely delicious Kathleen! My family will love this one!
Thanks Tasia, your family and your extended family! 🙂
This is a childhood favorite of mine, love this recipe!
Thanks Kimberly!!
Ya, I’ve had this and its all Kathleen says about it…only BETTER!
Shucks, thank you kindly Bob!!