chocolate sheet cake

The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting.

The BEST Texas Sheet Cake

water

butter ((2 sticks))

Tablespoons unsweetened cocoa powder

all-purpose flour

sugar

baking soda

salt

sour cream

eggs

vanilla extract

Tablespoons milk

butter ((1 stick))

Preheat oven to 350 degrees F and grease a 18x13&#x27;&#x27; pan.

Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.

Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.&nbsp;

In another small bowl mix together the sour cream, eggs and vanilla.&nbsp;

Add sour cream/egg mixture to the flour mixture and mix until combined.&nbsp;

Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.

Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.

&nbsp;Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).

When the cake is about half-way through cooking, prepare the frosting.

Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.&nbsp;

Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps. 

Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.

For the Chocolate Sheet Cake Frosting

https://content.jwplatform.com/videos/hn7cMUgc.mp4

The best (and easiest) Texas Sheet Cake is an amazing chocolate cake recipe made in a jelly roll pan and covered in warm chocolate frosting. It the easiest chocolate cake to make, and perfect for a party or potluck.

Texas Sheet Cake

This chocolate cake recipe is super easy to put together, moist and delicious! It's almost as easy as a box mix, but even tastier.

Easy Moist Chocolate Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

(240 milliliters) hot water

(112 grams) butter

(95 grams) shortening

(345 grams) powdered sugar

(57 grams) natural unsweetened cocoa powder

Sprinkles, optional

Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2.

Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3

Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4

Add the wet ingredients to the dry ingredients and beat until well combined.
5

Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6

Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7

Remove cake from oven and allow to cool.
8

To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9

Add 2 cups of powdered sugar and mix until smooth.
1

. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
1

. Add remaining powdered sugar and cocoa and mix until smooth.
1

. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13.

Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.
14.

Spread frosting evenly onto the cake. Top with sprinkles, if desired.

Loved this recipe! It took me a bit longer to get it booked thoroughly, but the taste was amazing. I have used butter in the past and was surprised at how using oil makes such a huge difference.

What a fantastic recipe thank you so much! I have always relied on the packet cakes but this is just as tasty and half the price! 
Just a question, I have loads of left over mixture (as we made cup cakes) could I freeze it do you think? There are only so many cakes we can eat at once!! 

I found this recipe when I was pregnant and needed a chocolate fix, it's seriously delicious and moist. After I made the cake I made cupcakes (it makes about 2 dozen) this us my family's favorite caked/cupcakes. The batter seemed a bit liquid before I baked it but it makes up absolutely perfect way better than boxed.

Very easy to make. Very moist and light. It took around 55-60mins for mine to cook through with a few moist crumbs at 180c. The hot water really does make a difference to the taste of chocolate. Thank you!

I literally woke up to make this cake and the results are amazing feels so tender and moist, even the frosting is so light and fluffy! LOVE this recipe!

I made just the frosting from this cake (to fill a Funfetti Cake) and it was absolutely the best chocolate frosting EVER!  Light and fluffy while still being decadent and chocolatey!  Just the perfect balance!

Thank you so much for sharing this recipe, I never made a cake from scratch and I had a great result. I made this cake to pamper a friend after he came out from the hospital and it turned out very moist, rich on flavor and fluffy. We loved it!

Made this cake in beautiful 8 inch round, looked beautiful, moist and delicious.  The icing is amazing, everyone loves this cake !!!
Thanks for recipe :)

Delicious cake- so light and moist! Will never use a different cake recipe!

Delicious and moist cake recipe. I used it to make a black forest poke cake and it is the best chocolate cake recipe I have used.

Lovely. I really liked it. I will prepare! Thank you!!!

The batter was very thin, so I didn’t know if it was going to bake. It baked, but instead I baked it for 35 minutes. This cake was so good! It was perfectly moist and fluffy, and I paired it with some raspberry buttercream. My whole family loved this!

That was delicious! I just made it. My Kids and I both loved it. Thanks for the recipe!

Loooooove. It has ruined all other chocolate cakes for my family ???????? Thank you!

Made this for my family last nite for V-day and it was a hit! But it’s even better today! So moist it really doesn’t even need frosting! I served it with fresh strawberries and raspberries! Yum! Only difference was I used half &amp; half instead of milk and less baking soda. Yum! 

This is hands down one of the easiest but tastiest chocolate cake recipe I've ever done in my life. It was the "Fathers day" yesterday in Italy and mine LOVED the cake (even w/o frosting). Only one thing: the 414 g of sugar almost gave me an heart attack (and diabetes).

Hi Lindsay, I love your cake recipes!! I'm just wondering If you could help me with a 10inch chocolate cake recipe please ??

Made this today with a white chocolate buttercream frosting. Used buttermilk (no milk) and used hot coffee instead hot water. Came out perfect! Everyone raved! Thank u! 

Thank you so much for this wonderful recipe. Never tried a chocolate cake before for the feat it might turn bitter. But this was a real hit. I made it for my sons school party and all the kids and teachers enjoyed.  Even at home I made a couple of times and it was a super duper hit. Thanks for sharing in. Going to try your banana cake recipe too. Hope so it turns out the same. All the best. 👍🙏🏻👏

Incredibly moist I love this recipe .Its probably my favourite chocolate cake recipe.yummy

I found a possible error in the ingredients list. It lists 3 cups (345g) of confection sugar but the instructions say 2 cups (and one of your replies verified the 2 cups).  Because I read all the comments, I knew that it was 2 cups and adjusted it.  This cake was a huge hit with my grown children and husband. It is so incredibly moist! Other than the confection sugar I had no problems making this recipe. All of your recipes have been delicious.  I will never go back to making box cakes and frosting.

Made this cake and followed the exact instructions but it didn't cool and was all gooey do you have any advice for that 

How can I make this cake in an 11×15" rectangular pan?

Had to come up quickly with a dessert to take to a big party and I was very excited to spot this recipe! Was so quick and simple to make and came out so perfectly moist, fluffy and chocolaty -- with pretty much all pantry ingredients! Definitely a keeper, thank you so much.

Hi! I baked this cake twice. It is delicious and moist however my cake didn’t rise enough. Do you have any idea why it is happening?
Thanks 😊 

I was worried about how runny the batter was but I cooked it anyways and I'm so glad I did. This is the absolute best chocolate cake I have ever had. Thank you so much for the recipe. I will be keeping it for a very long time.

Your cake is a real winner!  I make it all the time - it's fast and so moist and delicious!

Love love love the flavour! So moist and light. But I think I may have done something wrong? It ended up in the oven for about an hour. As after 32 minutes it was still completely runny. 
What did I do wrong? Help!!!

Can I use all butter in frosting? I hate the thought of eating raw shortening.

Hello from sunny South Africa. 

My wife loves moist chocolate cakes, I normally buy the boxes and have tried my hand at one or two recipes to her disappointed (not said but noted). So I came across this one, made it according to the recipe and what a surprise! The best one yet. she was so impressed I am now standing and making our twins' first year birthday cake from this recipe. Thanks for getting me husband browniepoints to be used later when the rugby is on. Keep up the good work.
Dirk

This recipe turned out amazing😍Thank you for the ease...

So so SO good. I made this for my sons and daughter here in the UK and my son asked for it as an after school treat for tomorrow- so just made my second! Thank you for sharing. I’ve made so many cakes over the years and this is by far the best x

What to do if we dont have shortening.. any substitute.  Thanks

This cake was delicious and so easy to make.  I had to adjust the cooking time to about 42 minutes, but otherwise, not a hitch!  Thank you!!

I don't think I have ever commented on a recipe but I felt I had to because this cake was so delicious! After reading the comments I will have to try the vanilla too!
Thank you for sharing!!

Hello from South Africa! This recipe was exactly what I was looking for. Quick, easy, moist, chocolatey... yum. Dusted mine with powdered sugar instead of butter frosting and it was perfect!

Absolutely love the recipe. I added 1/4 cup more milk andcreduced wsrm water by an equal amount  The cake came out moist and yummy despite a blunder that I made. I put all the batter in one round tin. At 30min, the cake was still liquid inside. I reduced the heat to 165 and cooked till skewer came out clean. The crust is nice &amp; chewy, does not taste burnt and the inside is divine. My daughter has been gobbling it up....:-)

Just made this. So moist and so good! At first I was worried because the batter was very wet, but it baked perfectly!  Must try! Thank you for sharing this recipe! 

It took longer than i expected but it also came out better than what i expected. Thanks for sharing the recipe.

Can we add white choco chips or is it a bad idea? Just asking.

This is my favorite chocolate cake recipe EVER!! it works every time and is SUPER easy to follow. Plus no weird ingredients that a normal person wouldn't have in their house at a given time.

Breakfast for dinner is always fun with the kids and we do pizza a lot too. They are getting to be the age that I can allow them to use the cook top, it makes cooking/baking fun.

Lindsay I just used your recipe again. My family loves how this cake tastes! Nothing like this cake with a glass of milk or a bowl of vanilla ice cream!  Once again thanks!

https://content.jwplatform.com/videos/wFfbrg0w.mp4

This Chocolate Cake recipe is super easy to put together, moist and delicious! It’s almost as easy as a box mix cake, but tastier!

My Ultimate Texas Sheet Cake recipe is everything a good chocolate cake should be: soft cake, a fudgy frosting, &amp; the crunch of pecans.

The Ultimate Texas Sheet Cake Recipe

(10 ounces 284 grams) all-purpose flour

(16 ounces 450 grams) granulated sugar

(3 ounces 85 grams) unsweetened cocoa powder ((black

baking powder

eggs ((at room temperature))

(8floz/240 milliliters) water

(8floz/240 milliliters) buttermilk

(2 ½floz/71 milliliters) vegetable oil

(14 ½oz/414 milliliters) evaporated milk

(6½oz/185 grams) pecans, toasted and chopped

Preheat the oven to 350°F (180°C) and butter a 12x17-inch (30x43cm) sheet pan. Set aside.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

In a separate measuring cup, combine the eggs, water, buttermilk and vegetable oil.

Stir the wet ingredients into the dry until the batter is smooth and pour the batter into the prepared sheet pan.

Bake for 20-25 minutes, until a toothpick inserted into the center, comes out clean. Let cool for 10 minutes.

To Make the Chocolate Cake:

After the cake has cooled slightly, make the frosting: combine the sugar, evaporated milk, and melted chocolate in a blender and blend until combined and thickened, about 30 seconds.

Pour the frosting over the cake, sprinkle all over with the pecans and let the cake and frosting cool for a few hours before slicing. Store the cake at room temperature for up to 3 days.

To Make the 5 Minute Frosting:

My Ultimate Texas Sheet Cake recipe is everything a great cake should be: soft, moist, and incredibly chocolatey with fudgy frosting, alongside the wonderful crunch and flavor of toasted pecans. GET THE WRITTEN RECIPE: http://bit.ly/UltimateTexasSheet
  
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Texas sheet cake is a super simple cake recipe that can be mixed up in one bowl and baked in a sheet pan. All in all, it will probably take you about five minutes to make the batter and only about 20 to bake it. It's a thin chocolate cake topped with chocolate frosting and toasted pecans. 

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The Ultimate Texas Sheet Cake

Large Chocolate Sheet Cake covered in chocolate frosting and candy. 

Chocolate Sheet Cake

120 ml (1/2 cup) hot water

(1 cup) unsalted butter, room temperature

(1 cup) caster sugar or granulated sugar

(1/2 cup) brown sugar

eggs, room temperature

(1 and 3/4 cup) plain flour or all purpose flour

(3/4 cup) cocoa powder

240 ml (1 cup) full fat sour cream, room temperature

(1/2 cup or 1 stick) unsalted butter, room temperature

(1/2 cups) dark chocolate (50-70% cocoa), roughly chopped

(2 cups) icing sugar

full fat sour cream

(3 cups) assorted chocolate and candy pieces, roughly chopped

Chocolate cakeGrease a quarter-sized sheet pan (9 x 13 inch / 23 x 33 cm) and line with baking or parchment paper, ensuring two sides of the paper overhang.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Boil the kettle and pour out 1/2 cup water and set aside.

In a large mixing bowl, beat butter and sugars with an electric mixer on medium speed for 1-2 minutes or until creamy and combined.

Add vanilla and eggs, one at a time, and continue to beat until combined. Take a moment to scrape down the sides of the bowl. 

In a separate bowl, sift flour, cocoa powder, baking powder, baking soda and salt and lightly whisk. Add the dry ingredients, along with the hot water and gently mix on low speed.

Add sour cream and mix on low speed until cake batter is smooth and creamy. 

Pour chocolate batter into your prepared pan and smooth out into one even layer.

Bake for approximately 35 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for about 15 minutes before carefully transferring to a wire rack to cool completely.

Chocolate frostingPlace butter in a large mixing bowl and beat with an electric mixer on medium speed until pale and creamy.

Meanwhile, melt chocolate in the microwave, stirring every 20 second, until smooth and set aside to cool slightly.

Add half the sugar and the sour cream, and beat on low until the sugar is incorporated. Then, add the remaining sugar and beat on low until mixture is smooth and creamy.

Next, add melted chocolate to the buttercream, ensuring the chocolate is still smooth and melted but not warm. Beat on medium speed until chocolate buttercream is smooth and creamy. 

Gently cover your cooled cake with chocolate frosting. Then scatter candy pieces on top.

This is the softest chocolate cake I've ever had!

I’ve made this cake for a second time!! Easy to make and the result is delicious! The frosting recipe is soo good too! Winner!

box Devils Food Chocolate Cake Mix

chocolate

buttermilk

vegetable oil

cocoa powder

milk

butter

Preheat oven to 350 degrees F.

Pour cake mix, pudding mix, eggs, water, oil and buttermilk in a mixing bowl. Mix until combined.

Spray a 9 x 13 in pan with non-stick spray. Spread batter in pan. Bake for approximately 20- 25 minutes or until toothpick comes out clean.

Add butter, cocoa powder and milk to small saucepan. Cook over medium heat until it just starts to boil. Remove from heat.

Add powdered sugar into mixing bowl. Add in vanilla extract and then pour chocolate mixture over powdered sugar. Mix until creamy. Spread over cake.

Frosting

https://www.youtube.com/watch?v=LDJCJLJDFGw

This chocolate sheet cake is sooooo good! I love making it for parties and birthdays. It's a semi homemade cake with a fudgey frosting. Perfect with a scoop of vanilla ice cream!! 

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How to make THE BEST CHOCOLATE SHEET CAKE

Dreams are made of this Texas sheet cake recipe! Moist, delicious cake with Texas sheet cake frosting that&#039;s out of this world. Chocolate sheet cake is heavenly.

Chocolate Texas Sheet Cake Recipe

unsalted butter

Dutch-processed cocoa powder

heavy cream

corn syrup

confectioners' sugar

pecans (chopped)

Adjust oven rack to middle position and heat oven to 350 degrees. Grease an 18- by 13-inch rimmed baking sheet. In a large bowl combine flour, sugar, baking soda, and salt;set aside. In a another bowl whisk eggs and yolks, vanilla, and sour cream until smooth.

Heat chocolate, butter, oil, water, and cocoa in a large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until combined. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

For the cake:

About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Turn off heat and whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake with an offset spatula and sprinkle with toasted pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.

For the icing:

This chocolate sheet cake is super rich &amp; moist, yet simple and easy to make. Made up of a soft, decadent chocolate cake that is packed with chocolate flavor and topped with a ridiculously good (yet easy to make) chocolate fudge frosting, I guarantee this chocolate sheet cake will become a family favorite!

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Top 12 chocolate sheet cake recipes from across the web

The most viewed chocolate sheet cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The BEST Texas Sheet Cake

Easy Moist Chocolate Cake

The Ultimate Texas Sheet Cake Recip...

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Chocolate Sheet Cake

Chocolate Texas Sheet Cake Recipe

Moist Chocolate Sheet Cake

Easy &amp; Moist Chocolate Sheet Ca...

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