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This was my mom’s go-to dessert recipe when I was in high school. I absolutely loved it and she would make it for me weekly to enjoy with my friends. Kiki’s Texas Sheet Cake quickly became a “thing” at the Snodgrass house, and I can’t believe it’s taken me so long to share her original recipe.
I have a recipe for mini paleo-friendly Texas-style sheet cakes in my cookbook, The Comfortable Kitchen, which is derived from the flavors of this one. But this recipe is the real deal for those who want that good-ole homestyle dessert — it’s a classic!
One thing to note is that my mom always makes hers with lots of cinnamon. A cinnamon-forward Texas sheet cake is very Texas mom/grandma era — that was the style for a long time, which is why I have kept it true to her! Today, people are more divided because some grew up with the addition of cinnamon and LOVE that warm spice, while others expect the more modern, straight chocolate version. If you want a really chocolate-forward flavor, you can omit the cinnamon or just add a pinch of it to the cake batter!
Ingredients:
- Nonstick Cooking Spray
- Unsalted Butter
- Unsweetened Cocoa Powder
- Water
- All-Purpose Flour
- Brown Sugar
- Baking Soda
- Ground Cinnamon
- Kosher Salt
- Sweetened Condensed Milk
- Large Eggs
- Pure Vanilla Extract
- Confectioners’ (Powdered) Sugar
- Finely Chopped Pecans
Step-by-Step:
step one: preheat the oven and prep the pan
Position a rack in the middle of the oven and preheat to 350°F. Using nonstick cooking spray, lightly grease a 15×10-inch jelly roll pan.
step two: melt the butter
In a small saucepan set over medium heat, melt the butter. Add the cocoa powder and whisk until there are no longer clumps, then add 1 cup of water. Bring to a rapid simmer, then remove from heat and set aside to cool slightly.
step three: whisk the dry ingredients
In a large mixing bowl, combine the flour, brown sugar, baking soda, cinnamon, and salt. Whisk until well combined and there are no longer any clumps. Pour in the cocoa mixture and, using a hand mixer, mix over medium-low speed until well combined, scraping down the sides as you go to make sure it’s well combined.
step four: add the wet ingredients
Add in 1/3 cup of the condensed milk, eggs, and vanilla. Beat again over medium-low speed until well combined.
step five: bake the cake
Pour batter into the prepared pan and tap the pan on the counter to make sure it settles evenly across the pan. Transfer to the middle rack of the oven and bake until the cake springs back lightly when touched, about 15 minutes. Remove from the oven and set aside to cool slightly while you prepare the icing.
step six: make the icing
In a small saucepan, melt butter over medium-low heat. Add the remaining condensed milk and whisk to combine. Whisk in the cocoa until there are no clumps, 1 to 2 minutes. Then, mix in the confectioners’ sugar and continue to whisk until smooth, another 2 minutes. If using nuts, stir in the nuts now.
step seven: FROST AND SERVE
Evenly spread the icing over the warm cake. Let cool slightly, then serve.
recipe faqs:
My mom’s recipe calls for a jelly roll pan (15″x10″), which is slightly larger than a quarter sheet pan (your typical pan that is 13″x9″). If you only have a quarter sheet pan, the batter will be a bit deeper, so you may need to add a few extra minutes of bake time.
Texas Sheet Cake is traditionally served warm so that you get that really rich, gooey bite, but it’s also totally delicious at room temperature!
I hope that Kiki’s Texas Sheet Cake becomes a part of your dessert rotation, just like it is in my family’s. Comment below and let me know what you think of the recipe!
looking for more of my family-favorite dessert recipes? try these!
Kiki’s Texas Sheet Cake
Ingredients
For the Cake:
- Nonstick cooking spray
- 2 sticks (16 tablespoons) unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 1½ cups brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon, see note
- 1/4 teaspoon kosher salt
- 1/3 cup sweetened condensed milk (from a 14-ounce can)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
For the Icing:
- 4 tablespoons unsalted butter
- Remaining sweetened condensed milk
- 1/4 cup cocoa powder
- 1 cup confectioners’ (powdered) sugar
- 1 cup finely chopped pecans, optional
Instructions
Make the Cake:
- Position a rack in the middle of the oven and preheat the oven to 350°F. Using nonstick cooking spray, lightly grease a 15×10-inch jelly roll pan.
- In a small saucepan set over medium heat, melt the butter. Add the cocoa powder and whisk until there are no longer clumps, then add 1 cup of water. Bring to a rapid simmer, then remove from heat and set aside to cool slightly.
- In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Whisk until well combined and there are no longer any clumps. Pour in the cocoa mixture and using a hand mixer, mix over medium-low speed until well combined, scraping down the sides as you go to make sure it’s well combined.
- Add in 1/3 cup of the condensed milk, eggs, and vanilla. Beat again over medium-low speed until well combined.
- Pour batter into the prepared pan and tap the pan on the counter to make sure it settles evenly across the pan. Transfer to the middle rack of the oven and bake until cake springs back lightly when touched, about 15 minutes. Remove from the oven and set aside to cool slightly while you prepare the icing.
Make the Icing:
- In a small saucepan, melt butter over medium-low heat. Add the remaining condensed milk and whisk to combine. Whisk in the cocoa until there are no clumps, 1 to 2 minutes. Then, mix in confectioners’ sugar and continue to whisk until smooth, another 2 minutes. If using nuts, stir in the nuts now.
- Evenly spread the icing over the warm cake. Let cool slightly, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
I reread the recipe multiple times and don’t see where to add in the eggs and vanilla in the directions but it is listed under the ingredients. Am I missing it?
You add them in Step 4!
By the cinnamon it says to see note, but there is no extra note or comment about the cinnamon.
Apologies for the confusion there! The cinnamon is optional 🙂
What flour would you use to make this gluten free?!
Any sort of 1:1 gluten-free flour (like Bob’s Red Mill or King Arthur Baking) will work great!
Can you make this ahead of time and store in fridge?
You can definitely make it ahead of time, but I’d keep it at room temperature!
Have you ever made these in muffin pans?
I haven’t tried that!