Texas Sheet Cake

Texas Sheet Cake is a classic chocolate sheet cake with a chocolate and pecan frosting. Perfect for any holiday, celebration or family dinner. An easy dessert made from scratch that is perfect for chocolate lovers.

This Texas Sheet Cake recipe has been in my recipe box for over 25 years. I got it from a neighbor and it’s the best Texas sheet cake that is so easy to make. You don’t even need an electric mixer.

This chocolate sheet cake is made with pantry staples, it’s easy to whip up even for last minute get togethers or family gatherings. The rich chocolate frosting can be made with or without chopped pecans. 

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Why You Will Love this Easy Chocolate Sheet Cake Recipe

• Delicious Chocolate Dessert: Rich chocolate cake that is moist and the hint of cinnamon enhances the chocolate flavor.
• Easiest Chocolate Cake Recipe: Creamy sweetness from sweetened condensed milk adds depth of flavor along with a hint of cinnamon makes this the best chocolate cake.
• Great for Feeding a Crowd: This thin chocolate cake is great for birthday parties, holiday celebrations and a must-have for summer cookouts.

How to Make Texas Sheet Cake

1. Melt butter in a medium sauce pan and whisk in cocoa powder. Add water and bring the mixture to a boil. Set aside.

2. Combine the dry ingredients in a large mixing bowl: flour, brown sugar, baking soda, salt and cinnamon. 
3. Stir in the warm chocolate mixture and 1/3 cup sweetened condensed milk, eggs and vanilla. 

4. Spray a jelly roll pan with baking spray. Pour batter into pan and spread in an even layer. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

5. While the cake bakes, prepare the icing: Add butter, cocoa powder, remaining sweetened condensed milk to a small saucepan. Cook over medium-low heat just until butter is melted. Stir in powdered sugar and pecans.

6. Spread over warm cake. 

7. Serve warm or at room temperature.

Recipe Notes and Variations for the Best Chocolate Sheet Cake

• Coffee: For extra richness, you can substitute the water in the cake batter with brewed coffee.
• Nuts: Toasted pecans add a true Texas flair to this delicious chocolate cake. Substitute your favorite nuts like walnuts, peanuts or hazelnuts if desired. Skip the nuts if you have food allergies or don’t like nuts.
• Baking Time for Half Sheet Pan: If you don’t have a jelly roll pan, a half sheet pan will work, the cake will just be thinner and will bake in about 15 minutes.
• Storage: Store leftover cake covered with plastic wrap or aluminum foil at room temperature up to 3 days. Refrigerate in an airtight container up to one week. 

There are a few steps to this classic recipe but I promise it is totally worth while and your family will love it. Texas Sheet Cake is perfect for Valentine’s Day, 4th of July celebrations and just about any get together with friends. 

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What is a jelly roll pan?

A jelly roll pan is usually a 15″ x 10″ inch rimmed baking sheet, which is slightly smaller than a rimmed half sheet cake pan which is 12″ x 18″.  Did you know there was a difference? I actually never noticed until recently. I ordered jelly roll pan on Amazon and it is perfect for my favorite sheet cake recipes.

More Sheet Cake Recipes to Try

• Easy Strawberry Cake is made from scratch and has an incredibly delicious cream cheese strawberry frosting. So good for any holiday or party. 
• Peanut Butter Sheet Cake with Butterfinger Frosting is a crazy-good dessert for celebrations, cookouts or just any get together with friends. 
• Buttermilk Sheet Cake is like a White Texas Sheet Cake and is the perfect dessert for Easter or any special occasion.
• Pineapple Sheet Cake with Cream Cheese Frosting is one of the simplest recipes ever and the cream cheese frosting makes it so irresistible.

I hope you enjoy making and indulging in this delicious Texas Sheet Cake, it is a classic cake recipe and the answer to any dessert occasion!

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Print Recipe

4.73 from 11 votes

Texas Sheet Cake

Texas Sheet Cake is a classic chocolate sheet cake with a chocolate and pecan frosting. Perfect for any holiday, celebration or family dinner. An easy dessert made from scratch that everyone is sure to love. 

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Cakes

Cuisine: American

Keyword: Chocolate and pecan cake, chocolate sheet cake, Texas Chocolate Sheet Cake

Servings: 16 Servings

Calories: 458kcal

Author: Milisa

Ingredients

For the cake:

• 1 cup butter
• 1/4 cup cocoa powder
• 1 cup water
• 2 cups all purpose flour
• 1 1/2 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 14 ounce sweetened condensed milk 1/3 cup for cake, remainder for icing
• 2 large eggs
• 1 teaspoon vanilla extract

For the icing:

• 1/4 cup butter
• 1/4 cup cocoa powder
• remainder of sweetened condensed milk
• 1 cup powdered sugar
• 1 cup chopped toasted pecans

Instructions

• Preheat oven to 350°.
• In a small sauce pan, melt butter. Whisk in cocoa powder and then add water. Bring to a boil, whisking often. Set aside.
• In a mixing bowl, add flour, brown sugar, cinnamon, baking soda and salt.
• Whisk until well combined
• Add in chocolate mixture and mix well.
• Stir in 1/3 cup sweetened condensed milk, eggs and vanilla and beat until all combined.
• Pour into a greased jelly roll pan (15" x 10").
• Bake for 20-25 minutes or until cake springs back when lightly touched or a toothpick inserted comes out clean.
• Meanwhile, prepare the icing.
• Add butter, cocoa powder and remaining sweetened condensed milk to a medium saucepan. Heat over medium-low heat, stirring until butter is melted. Remove from heat.
• Add powdered sugar and chopped pecans and stir until combined.
• Spread over warm cake.

Notes

Coffee: For extra richness, you can substitute the water in the cake batter with brewed coffee.

Nuts: Toasted pecans add a true Texas flair to this delicious chocolate cake. Substitute your favorite nuts like walnuts, peanuts or hazelnuts if desired. Skip the nuts if you have food allergies or don't like nuts.

Baking Time for Half Sheet Pan: If you don't have a jelly roll pan, a half sheet pan will work, the cake will just be thinner and will bake in about 15 minutes.

Storage: Store leftover cake covered with plastic wrap or aluminum foil at room temperature up to 3 days. Refrigerate in an airtight container up to one week.

Nutrition

Serving: 1g | Calories: 458kcal | Carbohydrates: 58g | Protein: 7g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 319mg | Fiber: 2g | Sugar: 43g