Chocolate Texas Sheet Cake is a favorite all over the United States, not just in Texas! There are several strong opinions on the “right way” to make Texas Sheet Cake, but it doesn’t really matter which way you prefer, it’s delicious either way!

Why this recipe works

Chocolate texas sheet cake is popular for its fudgy frosting and thin, decadent chocolate cake interior. Many people swear by adding pecans or walnuts to the frosting which brings forth a large debate on which way is the “proper” way to make this iconic sheet cake.

In fact, the controversy over the right way to make Texas Sheet Cake is so widespread, the Library of Congress did research on it to explain its mysterious history. I have personally seen arguments on Facebook over this very post – people saying that the walnuts are not optional, and others saying it should be pecans and not walnuts.

I am not personally from the south and only first heard about this popular cake back in 2009 when I initially wrote this blog post. Back then my kids wouldn’t touch a cake with nuts and our neighbor who often attended in family gatherings had a nut allergy. I have since made this cake with walnut and with pecans and both are amazing!

slice of Chocolate Texas Sheet Cake with glasses of milk

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients for Chocolate Texas Sheet Cake

Ingredient Info and Substitution Suggestions

CAKE – Hence the name, you’ll want to use a sheet cake pan for this cake. You can also use a jelly roll pan (15×12), though you’ll end up with a slightly thicker cake. A sheet cake pan should measure either 17×12 or 18×13/18×12 inches.

How to Make Chocolate Texas Sheet Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 400 degrees. Grease an 18-by-12-inch sheet pan (or 18×13).
Combine the flour and sugar in a large bowl.
Combine the water, butter, shortening, and cocoa in a small saucepan and bring to a boil. Pour over the flour mixture.
In a small bowl, whisk the buttermilk, eggs, baking soda, and vanilla together. Add to the batter and blend thoroughly by hand. Don’t use an electric mixer.
Pour into the baking sheet and bake for 20 minutes or until a cake tester comes out clean.
Once the cake has baked for about 15 minutes, make the icing.
Combine the butter, milk, and cocoa in a large saucepan. Bring to a boil and stir in the confectioners’ sugar and walnuts, if desired. Pour the icing over the cake as soon as it is removed from the oven and spread it out evenly.
Let the cake cool completely on a rack before serving from the pan.

Frequently Asked Questions & Expert Tips

Can I make chocolate Texas sheet cake in advance?

Yes, you can bake, cool, and store this sheet cake a day in advance if tightly wrapped in plastic wrap.

How do I store this cake?

To store, tightly wrap the top of the sheet cake pan with plastic wrap and store at room temperature for 3 days or in the refrigerator for 4-5.

Serving Suggestions

Enjoy at room temperature or warm from the oven. Some even like it chilled! It all comes down to individual preference.

Chocolate Texas sheet cake is truly a delicious recipe. It is a sheet cake baked in a jelly roll pan and therefore not a high rising cake. It’s important to note that the step where you pour the icing over the hot cake is the secret to the moist and fudge-like texture.

More Cake Recipes

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This post was originally published here on on August 30, 2009