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top down view of a slice of Texas Sheet Cake on parchment paper

Easy Texas Sheet Pan Cake

You will swoon over this super easy, light, and moist Sheet Cake recipe!
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Course: Dessert
Cuisine: American, Western
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 16
Calories: 462kcal


For The Cake

  • 2 eggs
  • ¾ cup 180ml buttermilk
  • ¼ cup 60ml plain greek yogurt
  • ½ cup 120ml canola oil
  • 1 tablespoon vanilla extract
  • 1 ⅓ cups 188g all-purpose flour
  • 1 ½ cups 320g granulated sugar
  • 1 cup 100g unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup 180ml hot black coffee
  • ½ cup 80g semi-sweet chocolate chips (optional)

For Frosting:

  • 1 cup 226g salted butter softened to room temperature
  • 1 ½ cups 180g powdered sugar
  • 8 ounces 228g milk chocolate melted and cool to touch
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons heavy whipping cream optional


For The Cake

  • Preheat oven to 350F/177C.
  • Grab your parchment paper, line your pan and spray with butter or cooking spray.
  • Mix the eggs, buttermilk, canola oil, greek yogurt and vanilla together until well combined, in a large bowl.
  • Next add the flour, cocoa powder, baking powder, sugar, baking soda and salt. Mix it all together until all combined and you no longer have flour clumps.
  • Stir in hot coffee. This should help the batter become pourable. Add in your chocolate chips and stir.
  • Pour your cake batter into your cake pan and bake for 20-25 minutes.
  • Once done baking, remove your cake from oven and let cool completely before adding your frosting.

Buttercream Frosting Instructions:

  • In a mixing bowl, add your butter and powdered sugar and beat until it’s light and fluffy.
  • Add your vanilla and melted milk chocolate and mix it all together until there is no more white streaking.
  • If using the heavy cream, add it now and whip the frosting for another 2-4 minutes or until it’s fluffy.
  • Once cake has cooled completely you can frost your cake and decorate it.


Tips For Success

  • Your cake is done baking when the center doesn’t jiggle anymore and the edges start to set. 
  • You can use a toothpick in the center of the cake to check for doneness. If you pull it out and it’s “clean” then your cake is baked. If it has cake batter or bits of cake on it, give it a bit longer in the oven. 
  • When making the frosting, you will need to scrape down the sides of the mixing bowl to help incorporate all the ingredients together. 
  • Use room temperature butter if you can, as this helps it combine together easier.  

Delicious Variations

There’s so many reasons to love a nice big moist slice of Texas Chocolate Sheet Cake and after you’ve tried it with this recipe, you can try some of these other variations:
  • Add extra flavorings: Try cinnamon or some coffee extract.
  • Add crunch: You’ll often find that some Texas Sheet Cake recipes include pecans, so try some chopped pecans
  • Even more chocolate: Try some chunks of dark or milk chocolate in the mix or tossed on top. 
  • Swap the yogurt: Out of yogurt? No worries, substitute it for the same amount of sour cream. 
  • Omit the coffee: Use hot water instead.

Store And Freeze

  • Store – In an airtight container in the fridge for up to 3-5 days. 
  • Freeze – You can freeze your Chocolate Sheet Cake after you’ve wrapped it in plastic and then aluminum foil for about a month. You could freeze it up to 3 months if necessary, but 1 month is optimal.  


Calories: 462kcal | Carbohydrates: 54g | Protein: 5g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 415mg | Potassium: 206mg | Fiber: 3g | Sugar: 40g | Vitamin A: 433IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg