Texas Chocolate Sheet Cake

July 5, 2025

This is the cake every good Texan grew up with. Thin, rich, deeply chocolatey, and slathered in warm fudge frosting that seeps into every corner. It’s the kind of sheet cake that shows up at birthdays, potlucks, church socials, and backyard get-togethers—and disappears fast. No fancy tricks, no twists—just a time-tested classic made with real cocoa, a full stick of butter, and sour cream for extra richness. Serve it slightly warm with a glass of cold milk or a scoop of vanilla ice cream and you’ve got dessert perfection.

I first tasted this cake while living in McAllen, Texas, and I’ll never forget it. It was a staple at church gatherings and a guaranteed favorite at every potluck. The second that warm frosting hit the still-warm cake, you knew you were about to dig into something special. It’s a recipe that’s stuck with me for years, and it never fails to deliver.

The Chocolate Cake That Never Needed an Introduction

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Glenn Connaughton

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

330

This is the real-deal Texas Chocolate Sheet Cake—the one I first tasted in McAllen after a Sunday service, passed around at church socials and potlucks like prized treasure. It’s rich, chocolatey, and made to feed a crowd, with warm fudge frosting poured right over the top while the cake is still hot. This recipe brings that same nostalgic flavor to your kitchen, with simple ingredients and serious payoff.

Cook Mode

The Chocolate Cake That Never Needed an Introduction

Ingredients

For the Cake:

1 cup butter
1 cup water
3 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract

For the Frosting:

6 tablespoons milk
3 tablespoons unsweetened cocoa powder
½ cup butter
3¾ cups powdered sugar

Directions

Preheat the oven: Set oven to 350°F. Grease an 18x13-inch sheet pan with butter or nonstick spray.
Make the chocolate mixture: In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir and bring to a boil, then remove from heat.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
Whisk the wet ingredients: In a small bowl, stir together the sour cream, eggs, and vanilla until smooth.
Combine the batter: Add the sour cream mixture to the dry ingredients and stir until just combined. Slowly pour in the hot chocolate mixture and stir or whisk until the batter is smooth and lump-free.
Bake the cake: Pour the batter into the prepared pan, spreading it into an even layer. Bake for 15 to 20 minutes, or until the center is set and a toothpick inserted comes out clean.
Make the frosting: While the cake bakes, add the milk, cocoa powder, and butter to a saucepan. Bring to a boil over medium heat, stirring to combine. Once boiling, remove from heat and stir in the powdered sugar. Use a hand mixer or whisk to smooth out any lumps.
Frost the cake: Pour the hot frosting over the hot cake straight from the oven. Use an angled icing spatula to spread it evenly. Let the cake sit for at least 10 minutes to allow the frosting to set before serving.

Recipe Note

This is the kind of cake that doesn’t need a fancy name or a modern update. It shows up, does its job, and leaves nothing but a few crumbs behind. If this recipe takes you back—or inspires you to start your own traditions—you’ll find more originals and comfort food favorites at RevolutionBBQ.com.
#revolutionbbq #powertothepig #whenflavormatters

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (95 grams)
Calories 330, Fat 15 grams, Polyunsaturated Fat 1 milligrams, Monounsaturated Fat 5 milligrams, Carbs 48 grams, Protein 3 grams, Potassium 78 milligrams, Fiber 1 grams, Sodium 170 milligrams, Sugar 37 grams, Iron 1.3 milligrams