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If you’re looking for a big dessert to take to a picnic or potluck, this Chocolate Sheet Cake (or Texas Sheet Cake) with easy chocolate frosting is just what you need. You may also love our chocolate cupcakes.
Chocolate Sheet Cake Recipe
We’re in full picnic, reunion and potluck season! If you need a dessert to take along and feed a crowd, this chocolate sheet cake recipe is what you need. Sometimes called Texas Sheet Cake, you’ll find that making homemade chocolate cake is easier than you think.
From Scratch Chocolate Cake
To make this cake, you’ll first boil together the butter, water and cocoa powder. Set it aside to cool while you whisk together the dry ingredients. Add the warm chocolate mixture into the dry ingredients, then add the eggs, sour cream and baking soda. If you’d like, you could replace the sour cream with Greek yogurt. It works great in this recipe and cuts down on the fat content a little.
It’s important to use an 11×17″ sheet cake pan for this recipe. You don’t want it to overflow!
Easy Chocolate Frosting
One thing I love about this frosting is that it is spread on the cake while it is warm. That step is what gives the frosting a deliciously “melty” feel. It soaks into the top of the cake just a little bit and makes the cake so, so good!
Store this cake in an airtight container. You can keep it at room temperature. If you have a lot of leftovers, it will freeze well!
Grease the bottom and sides of a 17x11" cookie sheet pan.
In a saucepan, mix the butter, water and cocoa powder. Bring to a low boil.
Pour the chocolate mixture into a large bowl. Set aside.
In a small bowl, mix together the sugar, flour and salt.
Gradually add the dry mixture to the chocolate and mix well.
Add the eggs and mix well.
Add the sour cream and baking soda. Mix well.
Pour into the greased cookie sheet and bake for 20 minutes.
For the Frosting:
*Plan to make the frosting about 15 minutes before the cake is done. The cake should be frosted while it is warm.
Melt the butter in a saucepan over medium low heat.
Add the cocoa powder and milk. Heat just until the mixture starts to bubble. Remove from the heat.
Using a hand mixer, gradually beat in the powdered sugar and vanilla until completely blended.
Spread the frosting on the cake as soon as it is out of the oven.
Allow the cake to cool completely.
Store any leftovers in an airtight container.
The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
This sounds so so good! I love Texas Sheet Cake but I have never actually made it. My sister’s mother in law always makes it and it is one of my favorites. Going to need to make it this summer!