Chocolate Sheet Cake with Fudge Frosting

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This Texas-style chocolate sheet cake is a rich, ultra-moist dessert topped with warm fudge frosting and a crunchy pecan finish. It’s a go-to classic for birthdays, potlucks, and holidays—easy to make, big on flavor, and guaranteed to disappear fast

Why You’ll Love This Chocolate Sheet Cake

• Ultra-moist and rich with real cocoa and buttermilk

• Classic Southern comfort flavor in every bite

• Perfect for crowds—bakes in one pan, no layers required

• Foolproof fudge frosting pours on warm and sets beautifully

• Budget-friendly ingredients and pantry staples

Ingredients Breakdown:

For the Cake:

• Flour (2 cups): The structure of the cake.

• Sugar (2 cups): Sweetens and helps with moisture.

• Salt (¼ tsp): Balances sweetness and enhances flavor.

• Cocoa Powder (4 heaping tbsp): Adds deep chocolate flavor.

• Butter (2 sticks): Adds richness and moisture.

• Boiling Water (1 cup): Blooms the cocoa for a richer chocolate taste.

• Buttermilk (½ cup): Reacts with baking soda for a tender, moist texture.

• Eggs (2, beaten): Bind and provide structure.

• Baking Soda (1 tsp): Leavening agent that helps the cake rise.

• Vanilla Extract (1 tsp): Rounds out and deepens the flavor.

For the Frosting:

• Chopped Pecans (½ cup): Adds texture and nutty flavor.

• Butter (1¾ sticks): Rich base for the frosting.

• Cocoa Powder (4 heaping tbsp): Makes it fudgy and chocolate-forward.

• Milk (6 tbsp): Helps smooth the frosting to a pourable consistency.

• Vanilla Extract (1 tsp): Adds warmth and aroma.

• Powdered Sugar (approx. 3¾ cups): Sweetens and thickens the frosting.

Tips and Tricks

• Use high-quality cocoa powder for deeper flavor.

• Don’t overbake—this cake is meant to be moist.

• Pour the frosting while the cake is hot so it seeps slightly into the cake for extra richness.

• Substitute sour cream for buttermilk if needed (add 1–2 tablespoons of milk to thin it).

• Add espresso powder (½ teaspoon) to the batter for intensified chocolate flavor.

Variations and Customizations

• Nut-Free Version: Skip the pecans or swap with mini chocolate chips.

• Sheet Cake Cupcakes: Use the batter in lined cupcake tins—bake for 15–17 minutes.

• Caramel Drizzle: Add a swirl of caramel over the frosting for a sweet twist.

• Gluten-Free Option: Use a 1:1 gluten-free baking flour.

Storage Instructions

• Room Temperature: Store covered for up to 3 days.

• Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving.

• Freezer-Friendly: Wrap individual slices and freeze for up to 2 months.

Frequently Asked Questions

What pan should I use for a sheet cake?

A 13×18-inch rimmed baking sheet (half sheet pan) works best for this recipe.

Can I make this cake ahead of time?

Yes! Bake and frost the cake a day in advance. It actually tastes better after resting overnight.

Is this the same as Texas sheet cake?

Yes, this is a classic version of Texas chocolate sheet cake, loved for its tender crumb and fudgy frosting.

Chocolate Sheet Cake with Fudge Frosting

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• Author: easysweetmeal
• Total Time: 35 minutes
• Yield: 24 servings 1x

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Description

A rich, moist chocolate cake topped with warm, silky fudge frosting and crunchy pecans. Perfect for gatherings or satisfying sweet cravings!

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ¼ teaspoon salt

• 4 heaping tablespoons unsweetened cocoa powder

• 1 cup (2 sticks) unsalted butter

• 1 cup boiling water

• ½ cup buttermilk

• 2 whole eggs, beaten

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• 1¾ sticks unsalted butter

• 4 heaping tablespoons cocoa powder

• 6 tablespoons milk

• 1 teaspoon vanilla extract

• 1 pound powdered sugar (minus ½ cup)

• ½ cup finely chopped pecans (optional, for topping)

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Instructions

1. Prepare the Cake Batter

• Preheat oven to 350°F (175°C). Grease a sheet cake pan (13×18 inches).

• In a large mixing bowl, whisk together flour, sugar, and salt.

• In a saucepan, melt butter and add cocoa powder. Stir to combine. Add boiling water, stir, and let it boil for 30 seconds. Remove from heat.

• Pour the hot mixture into the dry ingredients and stir lightly to cool.

2. Combine Wet Ingredients

• In a separate bowl or measuring cup, mix buttermilk, beaten eggs, baking soda, and vanilla.

• Stir this mixture into the slightly cooled batter until smooth.

3. Bake

• Pour the batter into the prepared pan.

• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

4. Make the Frosting While the Cake Bakes

• In a saucepan, melt butter and stir in cocoa powder.

• Turn off the heat and whisk in milk, vanilla, and powdered sugar until smooth.

• Stir in chopped pecans if using.

5. Frost the Cake

• Pour the warm frosting over the hot cake. Use a spatula to spread it evenly across the surface.

• Let the cake cool before slicing into squares.

Notes

• Ideal for feeding a crowd without the fuss of layer cakes

• Great for birthdays, church events, or weekend desserts

• Pair with vanilla ice cream or a glass of cold milk for the perfect bite

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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