Chocolate Sheet Cake(Texas Sheet Cake)
A rich, moist chocolate sheet cake with hints of cinnamon, perfect for family gatherings or potlucks, topped with classic chocolate icing and baked in a large jelly roll pan.
Ingredients
Instructions
- Sift together sugar, flour, soda, and cinnamon in a large bowl.
- Bring butter or margarine, cocoa, and water to a boil in a saucepan.
- Pour the boiling cocoa mixture over the dry ingredients in the large bowl.
- Add eggs, buttermilk, and vanilla to the mixture.
- Blend everything together until well mixed.
- Pour the batter into a greased and floured 10 x 15-inch jelly roll pan.
- Bake in a 350°F oven for 20 minutes.
- While the cake is baking, prepare the icing.
Tips & Substitutions
For a richer flavor, consider using dark cocoa instead of regular cocoa powder. If you run out of buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Be careful not to overmix the batter to maintain a light texture. To enhance the cake’s flavor, add a pinch of salt to the dry ingredients.
Serving Suggestions
This chocolate sheet cake pairs beautifully with a scoop of ice cream or a dollop of whipped cream for a decadent dessert. For a fun twist, serve it with a side of Fresh Apple Slaw to balance out the sweetness. It’s also delicious with a cup of coffee, making it a great treat for gatherings or casual afternoons.
Storage & Reheating
Store the leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10 seconds or warm in the oven at 350°F for 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake(Texas Sheet Cake) contains roughly 730 calories, with 17g protein, 103g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (61% of the Daily Value), vitamin C (49% of the Daily Value), and iron (41% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with gluten-free flour if necessary. However, make sure to use a blend that is suitable for baking to ensure the cake rises properly. The texture may differ slightly, but it should still yield a delicious cake.
How do I know when the cake is done baking?
You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on it as baking times may vary slightly based on your oven.
Can I add ingredients like nuts or chocolate chips?
Absolutely! You can fold in chopped nuts like walnuts or pecans, or even chocolate chips into the batter before baking. This adds extra texture and flavor to the cake, making it even more delightful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).