Texas Sheet Cake Recipe: Classic Chocolate Dessert

A rich, moist chocolate cake with a thick cream cheese frosting, baked in a 9x13-inch pan for effortless crowd-pleasing portions. The fudgy texture and bold chocolate flavor make it a timeless American dessert.

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Course: Cakes

Cuisine: American (Texas)

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: servings

Calories: 320kcal

Author: Lila benett

Ingredients

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup vegetable oil
2 cups semi-sweet chocolate chips (vegan optional)
1 cup unsweetened applesauce
2 cups softened butter
4 cups powdered sugar
1/2 cup cocoa powder
1/4 cup milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan
Combine flour, cocoa powder, sugar, baking powder, and salt in the prepared pan
Mix eggs, vanilla, milk, vegetable oil, and chocolate chips in a bowl
Pour wet ingredients into the dry mixture and stir until combined
Add applesauce and mix until smooth
Bake for 25 minutes or until toothpick comes out clean
Prepare frosting: Beat butter until creamy
Gradually add powdered sugar, cocoa powder, and milk/vanilla until smooth
Spread frosting over the warm cake
Let cool completely before slicing

Notes

Use room-temperature eggs for better emulsion
Frosting sets best when cake is at room temperature
Store in airtight container at room temperature for 2-3 days or refrigerate
For halal certification ensure all chocolate and cocoa powders are alcohol-free

Nutrition