Chocolate Texas Sheet Cake

Texas Sheet Cake

This post is a little late, but on March 2nd, it was Texas Independence Day. This day celebrates when Texas declared its independence from Mexico in 1836, creating the Republic of Texas. Being a newly relocated Texan, I still want to hold on to every tradition possible… I’ve lived in California for 10 months now, and I still haven’t been able to let go of my Texas license and license plates. Heck, I wear a Texas State shaped necklace every single day and say y’all in almost every sentence.

“You can take the girl out of Texas, but you can’t take the Texas out of the girl”

So, luckily, I was not working this year on Texas Independence Day and had to bake something with the humongous state in mind.  

I have always heard chocolate sheet cakes referred to as “Texas Sheet Cakes,” I think the reasoning is because it is extremely quick and easy, and more importantly, you can make this cake ahead of time, and let chill… but if you have a party in the heat of the Texas sun and the icing melts, it still tastes AMAZING. So essentially, it is fool proof.

So yes, I had to make a Texas Sheet Cake and then go out to celebrate with drinks, proudly show off my Texas ID and tell everyone, “I am celebrating TEXAS today, only the best state out there.”

But seriously, this cake is so simple… while you bake the cake, you make the frosting. From start to finish, if you want to eat it warm, it takes about 25 minutes. Come one… everyone has time for that.

 Texas Sheet Cake



2 cups flour

2 cups sugar

1/4 teaspoon salt

4 tablespoons cocoa

– 1 teaspoon instant espresso powder

2 sticks butter

1 cup boiling water

1/2 cup whole milk

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

Preheat your oven to 350 degrees.

Grease a 18×13 jelly roll pan (this is the same and a sheet cake pan, but the sides come up a little higher),

In a mixing bowl, combine flour, sugar, and salt, set aside.

In a saucepan, melt butter, cocoa and espresso powder together.
Add boiling water, allow mixture to boil for 30 seconds, and then turn off heat. Pour over flour mixture, and stir, let cool for a bit, just so you don’t start cooking your eggs when they are added.

In a measuring cup, pour the milk and add eggs, baking soda, and vanilla, whisk together. Stir milk mixture into butter/chocolate mixture.

Pour into the pan and bake for 20 minutes.



1-3/4 stick butter

4 tablespoons cocoa

6 tablespoons milk

1 teaspoon vanilla

3 ½ cups powdered sugar

While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, and then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together and pour over warm cake.

Texas Sheet Cake

Texas Sheet Cake

You can eat this cake warm, or put in the refrigerator so the icing can set, then indulge!

 Texas Sheet Cake

Texas is Delicious


2 thoughts on “Chocolate Texas Sheet Cake

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