Rich, dense, Texas chocolate sheet cake with a hint of cinnamon topped with a glossy, fudge-like pecan-studded frosting made in a cast-iron skillet is the BEST chocolate cake you will ever have! It's half the recipe of a typical Texas sheet cake for smaller families, with the same fudgy goodness.
If you show up to a celebration here in Texas, there are likely to be a few things present. These things include lots of good food (ideally BBQ and a pot of beans), ice-cold beer, southern hospitality, and Texas chocolate sheet cake.
What is Texas Chocolate Sheet Cake?
If you know, you know. If you don't, let me school you because you are missing out big time. Texas sheet cake is a super rich, dense chocolate cake with a hint of cinnamon that's made on the stovetop. It gets topped with a that most amazing chocolate frosting that hardens to a fudge-like texture with tons of pecans. I like to think it's the frosting Jesus would have on his (chocolate) birthday cake. If you've ever had Texas sheet cake, you'll never forget it. It's usually made in a jelly roll pan and makes a LOT of cake.
Where Does Texas Sheet Cake Come From?
Texas chocolate sheet cake is one of those desserts that everyone's mom has a recipe for, and nobody knows where it actually comes from. They are all so delicious, but none is better than the one your own mom makes. This recipe is the one my mom always made for our family gatherings and backyard barbecues. It came from an old Betty Crocker cookbook that had the cover torn off that was kept at the top of our pantry behind the knife block growing up. (A very strange place for both the knife block and the book, I know.)
Why You'll Love This Skillet Texas Sheet Cake
This recipe is THE best chocolate sheet cake, hands down. Even better than the Pioneer Woman's. Yes I know, that's a big claim, but it's true. (Sorry, Ree.) It's the same amazing sheet cake recipe I grew up with, but half the size. Because when you're a family of two you don't need a giant (Texas sized) sheet cake hanging out. We love things made in cast iron skillets around here, but you can definitely make it in any round or square pan. Don't let the stovetop part intimidate you. This cake is so simple to make, very forgiving, and you don't even need a stand mixer!
How To Make Skillet Texas Sheet Cake
Make the Cake
- Sift the sugar, flour, baking soda and cinnamon together in a large bowl and set it aside.
- In a saucepan on the stove, bring the water, cocoa powder, butter and oil to a boil, whisking.
- Pour the hot mixture into the dry ingredients and whisk to combine.
- In another bowl, whisk the egg, buttermilk and vanilla. Add to the chocolate batter and whisk well to combine.
- Pour the batter into a greased cast iron skillet and bake at 400°F for 20 minutes. Clean your saucepan out and make the frosting while the cake bakes.
Make The Sheet Cake Frosting
- In a saucepan, slowly bring the butter, cocoa powder and milk to a boil while stirring. Careful not to scorch the milk.
- Turn off the heat and stir in the powdered sugar, vanilla and pecans. Whisk until no sugar lumps remain.
- Pour the hot frosting over the hot cake. Let it cool for the frosting to firm up.
Pro Tips for Making The Best Texas Sheet Cake
- Be careful not to scorch the milk and butter while making the frosting. It's tempting to turn up the heat to speed things up, but low and slow is the way to go for the smoothest frosting.
- If the frosting seizes up, add a little bit more milk at the end if needed, just until you're able to pour it. You don't want it to runny or it won't set up correctly.
- Pour the hot frosting on the cake just after you remove it from the oven so that it will spread evenly over the cake.
- I use a 10 inch skillet (This white Staub is my current favorite piece of cookware!) but you can use any skillet from 8 to 11 inches. Adjust the baking time accordingly. You can also use a round or square cake pan.
- Serve your sheet cake with a scoop of Blue Bell Homemade Vanilla. It's the rule.
Ingredient Substitutions
- If you don't have buttermilk, you can make 'soured milk'. Add 1 teaspoon vinegar or lemon juice to a measuring cup and fill to the ¼ cup line with milk. Stir and let it stand to thicken for a few minutes.
- I like to use dark cocoa powder for the richest chocolate flavor.
- I like salted butter because I think the salt is a nice contrast in every dessert, but unsalted butter is just fine.
- I've made this cake with all-purpose flour, whole wheat pastry flour, and white whole wheat flour. They're all delicious.
- If you're allergic to nuts, leave out the pecans. It will still taste amazing.
How To Make A Full Sized Sheet Cake
You can absolutely make a full-sized sheet cake easily by doubling the recipe and making it in a jelly roll pan. The bake time should be the same. You can also bake it in a 9x13 inch cake pan, though you may need to increase the make time by a few minutes.
Can Sheet Cake Be Frozen?
Why would you need to freeze sheet cake? It should be all gone. Kidding! (Kind of.) In the event that you need to freeze chocolate sheet cake, you absolutely can. Remove it from the pan (you will probably want to use your cast iron skillet, yes?) and wrap it tightly in plastic wrap then in foil before freezing. Or wrap in foil then in a plastic zip-top bag. Double wrap, ok? Then freeze up to 3 months. Thaw it on the counter or overnight in the refrigerator.
Did you make this recipe? Please leave a star rating in the comments!
PrintSkillet Texas Chocolate Sheet Cake
Rich, dense, Texas chocolate sheet cake with a hint of cinnamon topped with a glossy, fudge-like pecan-studded frosting made in a cast-iron skillet is the BEST chocolate cake you will ever have! It's half the recipe of a typical Texas sheet cake for smaller families, with the same fudgy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baked
- Cuisine: American
Ingredients
- 1 cup sugar
- 1 cup flour (all purpose, white whole wheat or whole wheat pastry flour)
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ cup water
- ¼ cup salted butter
- ¼ cup canola oil (or other neutral flavored oil)
- 2 tbsp cocoa powder
- ¼ cup buttermilk
- 1 large egg
- ½ tsp vanilla
For the frosting:
- ¼ cup salted butter
- 2 tbsp cocoa powder
- 3 tbsp milk
- 2 cups powdered sugar
- ½ tsp vanilla
- ½ cup chopped pecans
Instructions
- Heat oven to 400°F. Lightly grease a 10 inch cast iron skillet.
- In a large bowl, sift together sugar, flour, baking soda and cinnamon. Set aside.
- In a saucepan, combine water, butter, oil and cocoa. Bring to a boil, stirring. Pour over the dry ingredients and mix well.
- In a small bowl or glass measuring cup, mix the buttermilk, egg, and vanilla. Add to the chocolate batter and whisk to combine.
- Pour into the prepared skillet. Bake 18-22 minutes, or until a toothpick inserted in the middle comes out clean or with just a couple of moist crumbs.
- While the cake is baking, prepare the frosting. In a saucepan, combine butter, cocoa and milk. Bring to a boil slowly while stirring, careful not to scorch the milk.
- Remove from heat and add the powdered sugar, vanilla and pecans, stirring until smooth.
- Pour warm frosting over the hot cake. Let the frosting firm up before serving.
Notes
- Be careful not to scorch the milk and butter while making the frosting. It's tempting to turn up the heat to speed things up, but low and slow is the way to go for the smoothest frosting.
- If the frosting seizes up, add a little bit more milk at the end if needed, just until you're able to pour it. You don't want it to runny or it won't set up correctly.
- Pour the hot frosting on the cake just after you remove it from the oven so that it will spread evenly over the cake.
- This recipe can be doubled and baked in a jelly roll pan or 13x9 inch cake pan.
- I use a 10 inch cast iron skillet. (This white Staub is my favorite!) Any skillet from 8 to 11 inches will work. Adjust the bake time accordingly. You can also use a round or square cake pan instead of a skillet.
Ingredient Substitutions
- If you don't have buttermilk, you can make 'soured milk'. Add 1 teaspoon vinegar or lemon juice to a measuring cup and fill to the ¼ cup line with milk. Stir and let it stand to thicken for a few minutes.
- I like to use dark cocoa powder for the richest chocolate flavor.
- I like salted butter because I think the salt is a nice contrast in every dessert, but unsalted butter is just fine.
- I've made this cake with all-purpose flour, whole wheat pastry flour, and white whole wheat flour. They're all delicious.
- If you're allergic to nuts, leave out the pecans. It will still taste amazing.
Keywords: texas chocolate sheet cake, skillet chocolate sheet cake, chocolate sheet cake half recipe
Lauren says
This is the best recipe!!! Forth time making it and it’s always gone within 24 hours .. or less haha
★★★★★
Kaleigh says
So glad you love it. It's always gone fast around here too!
Kerri says
This looks incredible! I am absolutely going to make this for my family of boys this weekend - I'm certain it's going to get devoured! Yum!!
Kaleigh says
Hope you and your family loved it!
Debbie says
10” skillet? Can u double and use a larger skillet?
Kaleigh says
I haven't tried it, but I'm sure you can!
Renee says
I made it today and it was awesome!
Kaleigh says
So glad you enjoyed it!
Homer says
Made this cake this evening. Used my 12" cast iron skillet so I did 1 1/2 times all ingredients and baked for 20 minutes. It was a hit, so definitely a keeper.. Thanks for the recipe.
★★★★★
Kaleigh says
I'm so glad you enjoyed the recipe! Thanks for sharing your tips for a larger skillet.
Dawn Kiefer Hall says
What size skillet? 12"? 10"? Need to know ASAP!
Kaleigh says
I used an 8-inch here. If you use a bigger one, just decrease the cooking time a bit.
Acorn says
What did you grease your skillet with? Mine are nicely “seasoned” but I’m sure it requires something extra.
Kris says
Do you cool the cake before pouring the frosting on? Or do you pour it on while the cake is still hot/warm.
Kaleigh says
Hi Kris,
You pour the frosting on while the cake is hot, straight from the oven!
Gloria says
Made it last night. Followed recipe exactly except substituted gluten-free flour. Was a hit! Definite repeat.
Thanks Kaleigh.
Kaleigh says
So glad it worked out! Thanks for sharing your results!
Gloria says
Can you use gluten-free flour?
Kaleigh says
Hi Gloria,
I can't say since I've never made this cake with gluten-free flour. You can try a cup-for-cup gluten-free blend. Let us know how it works!
Kirk says
Do you pre-heat the skillet in the oven before you add in the cake batter?
Kaleigh says
Hi Kirk, you do not have to heat the skillet first.
Nancy Hughes says
How big is the skillet?
Kaleigh says
Hi Nancy, our skillet is 12 inches, but this recipe will work for a 10 to 14 inch skillet. Thanks for stopping by!
Regina C says
At the last minute, I made this for a group of friends and it was a crowd pleaser!! They were so impressed and it was so easy. This will be a go to quick dessert for me again.
Kaleigh says
Hi Regina, I'm so glad this was a hit with your friends! Thanks for stopping by! 🙂
Melanie says
I believe my cast iron is 13 in. Would that work for this recipe?
Kaleigh says
Yes, it should work great!
Amanda says
So so yummy! Thank you for the recipe. I have quite the chocolate tolerance-ha ha so I worried it wouldn't be chocolatey enough so I added 3 Tablespoons of cocoa powder to the cake and again to the frosting. I used white flour because that was all I had. And had to bake it in an 8x8 pan. So yummy! I will definitely make this again, maybe tonight 😉
Kaleigh says
That sounds delicious and extra chocolatey! Thanks for stopping by Amanda!
760raptor says
Don't have a cast iron. Can you use a glass pan?
Kaleigh says
Absolutely!
Kaleigh says
Hi Patty! I'm so glad you liked it! The original recipe doesn't call for any salt, but I bet it would be perfectly fine to add a dash to the batter!
Patty says
I just want to verify... there is no salt in the batter? I made this and followed your directions. It was good. But I think it would have been better with salt. Thanks!
Julie Barton says
can you use white flour like in the regular sheet cake recipes
Kaleigh says
Yes, you sure can!
Tim McDonald says
I love skillet baked items! Growing up my father said it was against the law to bake cornbread or pineapple upside down cake in anything but a cast iron skillet. This is a definite try. My only question is, what size skillet did you use? I have 7different sizes, from five inches to 15.
Kaleigh says
My husband would agree! I used a 10 inch. I'm jealous of your collection!
Shelly says
What size skillet do you use?
Kaleigh says
Hi Shelly! I used a 10 inch skillet!
LuAnn says
What size skillet did you use for this recipe?
Kaleigh says
Hi LuAnn! I used a 10 inch skillet.
Pat says
Reckon it would be ok made with white flour instead of whole wheat?
Kaleigh says
Hi Pat! You could definitely use all purpose white flour! I just try to make it a little more wholesome with wheat. Not that it will make a difference here, ha!
Jenna Owens (@aSavoryFeast) says
I LOVE skillet desserts! My husband and I like to treat ourselves to them at Chili's for a special date night dessert. We've tried making them at home a couple times, too. I got some 6-inch skillets that are perfect! I can't wait to try making this recipe next.
Kaleigh says
Hi Jenna! We love them too! I can't wait to get some mini skillets, too! 🙂
nutritioulicious says
I think you should write a cast-iron skillet recipe book! I've never heard of Texas Chocolate Sheet Cake but it looks and sounds amazing!
Kaleigh says
That would be fun! My hubby would love that, he likes to make everything in the skillet! Thanks, Jessica!
Tawnie Kroll says
This looks divine!!
Kaleigh says
Thank you, Tawnie!
Kelli (The Healthy Toast) says
I just bought a cast-iron skillet and now I know exactly what the first thing I need to make in it is! This looks incredible!
Kaleigh says
Perfect! Thanks, Kelli! 🙂
Angela says
Do you have to use a cast-iron skillet??
Kaleigh says
Hi Angela,
No, you do not have to use a cast-iron skillet! You can use any oven safe baking dish. I recommend at least 9x9" for this recipe.