Skillet Texas Chocolate Sheet Cake (Half Recipe) (2024)

By Kaleigh McMordie - May 27, 2016, Updated February 11, 2024

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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.

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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.)

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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

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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.

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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.

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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.

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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.

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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.

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