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
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Ultra-moist and rich with real cocoa and buttermilk
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Classic Southern comfort flavor in every bite
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Perfect for crowds—bakes in one pan, no layers required
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Foolproof fudge frosting pours on warm and sets beautifully
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Budget-friendly ingredients and pantry staples
Ingredients Breakdown:
For the Cake:
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Flour (2 cups): The structure of the cake.
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Sugar (2 cups): Sweetens and helps with moisture.
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Salt (¼ tsp): Balances sweetness and enhances flavor.
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Cocoa Powder (4 heaping tbsp): Adds deep chocolate flavor.
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Butter (2 sticks): Adds richness and moisture.
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Boiling Water (1 cup): Blooms the cocoa for a richer chocolate taste.
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Buttermilk (½ cup): Reacts with baking soda for a tender, moist texture.
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Eggs (2, beaten): Bind and provide structure.
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Baking Soda (1 tsp): Leavening agent that helps the cake rise.
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Vanilla Extract (1 tsp): Rounds out and deepens the flavor.
For the Frosting:
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Chopped Pecans (½ cup): Adds texture and nutty flavor.
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Butter (1¾ sticks): Rich base for the frosting.
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Cocoa Powder (4 heaping tbsp): Makes it fudgy and chocolate-forward.
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Milk (6 tbsp): Helps smooth the frosting to a pourable consistency.
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Vanilla Extract (1 tsp): Adds warmth and aroma.
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Powdered Sugar (approx. 3¾ cups): Sweetens and thickens the frosting.
Tips and Tricks
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Use high-quality cocoa powder for deeper flavor.
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Don’t overbake—this cake is meant to be moist.
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Pour the frosting while the cake is hot so it seeps slightly into the cake for extra richness.
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Substitute sour cream for buttermilk if needed (add 1–2 tablespoons of milk to thin it).
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Add espresso powder (½ teaspoon) to the batter for intensified chocolate flavor.
Variations and Customizations
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Nut-Free Version: Skip the pecans or swap with mini chocolate chips.
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Sheet Cake Cupcakes: Use the batter in lined cupcake tins—bake for 15–17 minutes.
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Caramel Drizzle: Add a swirl of caramel over the frosting for a sweet twist.
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Gluten-Free Option: Use a 1:1 gluten-free baking flour.
Storage Instructions
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Room Temperature: Store covered for up to 3 days.
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Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving.
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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.
