This recipe for The Best Ever Texas Sheet Cake seriously is the BEST EVER! So incredibly moist and chocolatey, it will leave you forever craving more!
Be the first to get new recipes – Subscribe to Back For Seconds by Email
Oh my goodness, you guys. This cake!! I love sheet cakes because they are so easy to make and this one in particular is so incredibly moist and decadent! And the frosting…oh my!
MY LATEST RECIPES
This is a great cake to make when you have a lot of people to feed, although my family couldn’t keep their forks out of it and we had it polished off in a few days. It’s just so stinkin’ good!
It’s easy to do a little easy decorating to make this cake more festive for holidays. I just took some red mini M&M’s to make a heart, which is fun for Valentines Day. Or just add sprinkles in a color to match any occasion.
Typical Texas Sheet Cakes have chopped pecans mixed in with the frosting but I decided to leave them out and stick with pure chocolate – but you could totally add them in if that’s how you roll.
This cake comes together so quickly and you don’t even have to wait for it to cool before frosting. You’re going to cook the frosting on the stove top while the cake is baking. Then when it comes out of the oven, pour the gooey chocolate frosting all over the hot cake. Try to wait at least a few minutes before digging in – you don’t want to burn yourself, but boy is it good warm and fresh from the oven!
I hope you give this cake a try. You’re gonna love it!
Sisco says
Hope this is not a silly question, but, do you wait until the boiling water mixture cools off before adding the eggs? Thanks!
Stephanie says
Not a silly question at all! You do not have to wait for the mixture to cool. Enjoy!
Nancy j says
Next time add 1 tsp cinnamon to the batter….makes all the difference!
Mel says
Everyone loved it thanx … this is now on my recipe list
Stephanie says
Yippee! Thanks for sharing 🙂
Maria ray says
Is unsalted butter necessary?
Stephanie says
You can use salted if that’s what you like to use. I always use unsalted so I have control over the salt content in the recipe. Hope you enjoy the cake – we love this one!! 🙂
PAULENE says
Hi Stephanie,
Just wondering if I can use a 10 1/2 ” x 15 1/2 ” jelly roll pan instead? And will the baking time just the same?
Thank you.
Stephanie Brubaker says
Hi Pauline, If the sides of your pan are at least 1 1/2″-2″ tall then you would be just fine baking in the smaller pan. You may need to add a few minutes of cooking time though. Enjoy!