The Texas Chocolate Sheet cake is a super easy and delicious chocolate cake with chocolate frosting, and you likely have everything you need to make this cake in your pantry already!
This cake is our version of a traditional Texas Sheet Cake, but with a little bit of a twist. The recipe for this cake is originally one my (Angela’s) mom used to make for me growing up in California. We called it “Mom’s Chocolate Cake” and had no idea that this was based on a recipe for Texas Sheet Cake. Over the years, my mom has modified the recipe to a very similar version of this, but we made a few small changes that make this recipe extra chocolatey!
How to make the Texas Chocolate Sheet Cake
We all need chocolate cake on a Monday at noon right?? The best part about this cake is not only how delicious and easy it is, but you probably don’t have to go to the store either! Check your pantry and get to it! And don’t worry, if you aren’t much of a baker, you can easily make this cake. Just follow the recipe and you will be fine!
Milk or Buttermilk?
A traditional Texas Sheet Cake uses buttermilk, but let’s be honest, who has buttermilk in their fridge usually? Likely very few of you. If you have it, feel free to use it, but this recipe is just fine with good ol’ regular milk. Again, we are trying to save you a trip to the store. We use whole milk in this recipe, but you can use whatever is in your fridge. There are also recipes online with buttermilk substitutes, which typically involves added a touch of lemon or vinegar to your regular milk. Do that if you want to, but again, we use regular milk and it is still so incredibly good!
If I don’t like coffee, do I have to use espresso powder in this cake?
Short answer: no, you can omit espresso powder.
Longer answer and convincing explanation: Many bakers know that when making anything with chocolate, the addition of a small amount of instant espresso powder or brewed coffee to the recipe doesn’t actually make it taste like coffee at all! You would probably be surprised to learn that there is instant espresso in this recipe after tasting the cake. The instant espresso powder actually deepens the chocolate flavor and makes it taste more decadent! We add espresso powder to many of our chocolate recipes, and this uber-chocolatey sheet cake is the perfect vessel for the added espresso. But if you are worried, you can omit the espresso powder without any other changes. I encourage you to try the cake this way first though. The brand we buy is Medaglia D’Oro.
A whole sheet of cake, Baxter? Can I freeze it?
Yes, freeze away! We always do. If you didn’t catch that reference in the heading, you need to go watch Anchorman again. Or if you did catch it, go watch Anchorman anyway!
We typically make this cake, cut it into squares, then take a few pieces out to eat for a few days and we freeze the rest! It tastes just as good out of the freezer – once defrosted of course! And then you can eat more cake, more often, and just become a happier person overall!