Kiki’s Texas Chocolate Sheet Cake Recipe

This was my mom’s go-to dessert when I was in high school. I loved it—she made it almost every week so my friends and I could enjoy a warm, chocolatey treat together. Kiki’s Texas Sheet Cake became a staple at the Snodgrass house, and I’m finally sharing her original, time-honored recipe with you.

If you enjoy the flavors here, you’ll also find smaller, paleo-friendly takes that echo this recipe in my cookbook, The Comfortable Kitchen. This version, however, is the classic, full-flavor Texas sheet cake—rich chocolate with a glossy, slightly fudgy icing. It’s a homestyle favorite for a reason.

One important note about flavor: my mom always favored a pronounced cinnamon presence in the cake. A cinnamon-forwardTexas sheet cake is very much a “Texas mom/grandma” style and that’s how I’ve kept it. Many people love the warm spiced note, while others prefer a purely chocolate-forward experience. If you prefer straight chocolate, simply omit the cinnamon or reduce it to a pinch in the batter.

Ingredients:

• 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 (optional or adjust to taste)
• 1/4 teaspoon kosher salt
• 1/3 cup sweetened condensed milk (from a 14-ounce can) for the cake
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• For the icing: 4 tablespoons unsalted butter
• Remaining sweetened condensed milk (from the can)
• 1/4 cup cocoa powder
• 1 cup confectioners’ (powdered) sugar
• 1 cup finely chopped pecans, optional

Step-by-Step:

Step one: Preheat the oven and prepare the pan

Position a rack in the center of the oven and preheat to 350°F. Lightly grease a 15×10-inch jelly roll pan with nonstick cooking spray. (If you only have a smaller quarter-sheet pan, the batter will be deeper and may need a few extra minutes of baking time.)

Step two: Melt the butter and combine with cocoa

In a small saucepan over medium heat, melt the 2 sticks of butter. Whisk in 1/2 cup unsweetened cocoa powder until smooth and there are no lumps, then add 1 cup water. Bring the mixture to a rapid simmer, then remove from heat and let it cool briefly while you combine the dry ingredients.

Step three: Combine the dry ingredients

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1½ cups brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon (or less, if desired), and 1/4 teaspoon kosher salt until evenly combined and free of lumps. Pour in the cocoa-butter mixture and mix on medium-low with a hand mixer until the batter is smooth, scraping the sides of the bowl as needed.

Step four: Add the wet ingredients

Add 1/3 cup of the sweetened condensed milk, 2 large room-temperature eggs, and 1 teaspoon pure vanilla extract to the batter. Beat again over medium-low speed until fully incorporated and smooth.

Step five: Bake the cake

Pour the batter into the prepared jelly roll pan and tap the pan gently on the counter to level the batter. Bake on the middle rack until the cake springs back lightly when touched, about 15 minutes. Remove from the oven and set aside to cool slightly while you make the icing.

Step six: Make the icing

In a small saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Add the remaining sweetened condensed milk from the can and whisk to combine. Stir in 1/4 cup cocoa powder and whisk until smooth and free of lumps (1–2 minutes). Whisk in 1 cup confectioners’ (powdered) sugar until glossy and smooth, about 1–2 more minutes. If you like nuts, fold in 1 cup finely chopped pecans at the end.

Step seven: Frost and serve

Spread the warm icing evenly over the warm cake so it sets into a shiny, slightly gooey finish. Let the cake cool slightly before slicing and serving. This cake is classic served warm for a gooey bite, but it’s also excellent at room temperature.

Recipe FAQs

What is a jelly roll pan?

A jelly roll pan measures about 15″×10″ and is slightly larger than a standard 9″×13″ (quarter-sheet) pan. If using the smaller pan, the batter will be deeper and baking time may be a few minutes longer—watch for the cake to spring back lightly when touched.

Should I serve this warm?

Traditionally, Texas sheet cake is served warm to enjoy the fudgy texture and glossy icing. It’s also very tasty at room temperature, so serve however you prefer.

I hope Kiki’s Texas Sheet Cake becomes part of your dessert rotation—it’s one of those family recipes that brings people together. Leave a comment below if you try it and tell me how you liked the cinnamon level and whether you added nuts.

Looking for more family-favorite desserts? Try these:

GoGo’s Coffee Toffee Pie

GoGo’s Perfect Cheesecake

GoGo’s Russian Teacakes

Food photography and styling by Eat Love Eats.