Texas Sheet Cake – The EASIEST chocolate cake recipe! Moist chocolate cake baked in a sheet pan and then topped with walnuts and a fudgy chocolate frosting.
Texas Sheet Cake
This might be the most indulgent chocolate dessert I have ever made. With a rich oil-based chocolate cake base that is topped with walnuts and a fudgy chocolate frosting, it is pure chocolate bliss. I love making this cake for parties because it makes a whole bunch of servings but it also stores really well so you can have it for the next few days if there are leftovers!
Common Questions About Making a Texas Sheet Cake
What is a texas sheet cake?
A texas sheet cake is a moist, oil-based chocolate cake that is made by mixing the ingredients together in a single bowl before transferring the batter to a half sheet pan. Once baked, it is covered with a rich chocolate frosting and walnuts.
What makes a texas sheet cake different than a chocolate sheet cake?
They are pretty similar but a texas sheet cake is mixed in one bowl and topped with a fudgy frosting while warm that soaks into the cake. Additionally, sometimes it is topped with walnuts.
How many servings does this recipe make?
This recipe makes about 24 slices.
How long does this cake last?
It keeps for 4-5 days when covered and refrigerated.
Do I have to use walnuts?
No! The nuts are optional so you can skip them or even use pecans instead. If you have time, I suggest toasting the walnuts for even more flavor.
Is the cake supposed to be warm when I pour the frosting?
Yes, while you normally would cool a cake before frosting, we want to do the opposite. If the frosting is poured over while the cake is warm, it melts into the cake a bit and makes it even more moist.
What should I do if the frosting starts to harden before it goes on the cake?
You can keep the frosting on top of the warm oven while the cake finishes cooking to keep it smooth and pourable – if it thickens too much, just heat again before pouring.
What kind of pan should I use?
I used a half sheet pan but a jelly roll pan would also work, depending on what you have. They are similar sizes.
Looking for more indulgent chocolate desserts? Check these out!
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup hot water
For the Topping
- 3/4 cup butter
- 1/4 cup cocoa powder
- 4 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 1 cup walnuts (chopped)
- Preheat the oven to 350 degrees F and grease a large baking sheet (half slab).
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda until well blended.
- Add the buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Add the hot water and mix again until the batter is uniform.
- Pour the batter onto the prepared baking sheet before transferring to the oven to cook for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare the topping by melting the butter on medium-low, then whisking in the cocoa powder.
- Add the milk, vanilla, and some of the powdered sugar and whisk. Keep adding the powdered sugar until it is all mixed in.
- Once the cake has cooked, sprinkle the walnuts on top, then pour the chocolate topping over. You can use a spoon to help guide the frosting to the edges.
- Allow the cake to cool completely before slicing and serving.
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