Chocolate Texas Sheet Cake 🍫🍰✨
A classic Southern dessert—rich, moist, and baked in a sheet pan. This cake is topped with a fudgy chocolate frosting that makes it irresistible for gatherings, potlucks, or family dinners.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs + 2 yolks
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream (or buttermilk)
- 1 tsp vanilla extract
For the Frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3½ cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1 cup chopped pecans
Directions 👩🍳
Make the Cake
- Preheat oven to 180°C (350°F). Grease a 13×18-inch sheet pan.
- Whisk flour, sugar, baking soda, and salt in a large bowl.
- In a saucepan, melt butter with water and cocoa powder. Bring to a gentle boil, then pour over dry ingredients.
- Add eggs, yolks, sour cream, and vanilla. Mix until smooth.
- Pour batter into prepared pan and bake 20–25 minutes, until a toothpick comes out clean.
Make the Frosting
- In a saucepan, melt butter with cocoa powder and milk. Bring to a simmer.
- Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Spread frosting over warm cake. Sprinkle with pecans if desired.
Tips
- Extra fudgy: Add ½ cup melted chocolate chips to the frosting.
- Variation: Swap pecans for walnuts or shredded coconut.
- Serving idea: Best enjoyed slightly warm with a scoop of vanilla ice cream.
Details
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Kcal: ~320 per slice
Caption & Engagement
Caption: “Chocolate Texas Sheet Cake—moist, fudgy, and perfect for sharing 🍫🍰✨”
- Comment prompt: “Would you add pecans or keep it classic?”
- Rotating closers: “Save for your next potluck.” • “Tag a friend who loves chocolate cake.” • “Rich cocoa, fudgy frosting.”