Texas Chocolate Sheet Cake is a classic, and this fun skillet version is just as gooey, chocolatey, and delicious! This easy chocolate cake recipe is just as easy as baking it in a sheet pan. Top this tasty skillet dessert with ice cream and dig in!
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Texas Chocolate Sheet Cake Skillet
I’m taking some inspiration from Texas Chocolate Sheet Cake and turning into the perfect skillet dessert. This easy chocolate cake recipe is perfect for sharing!
Okay. I know making this cake in a skillet technically means it is NOT a true Texas Sheet Cake. But the gooey, chocolate goodness is directly inspired by it, and I think baking it in a skillet is just as simple as baking it in a sheet pan. Anyways, I love this idea and I’m sticking to it!
This Gooey Texas Chocolate Sheet Cake Skillet recipe is just perfect. It’s so delicious and it’s easy to make. An EASY chocolate cake recipe? Yup, that’s what I’m here for! I think skillet desserts are so fun, and they always make me feel like I’m at a restaurant, even when I make them at home.
Top this amazing chocolate cake with scoops of vanilla ice cream, hand everyone and spoon, and dig in! This dessert is meant to be shared, so have at it!
Make Gooey Texas Chocolate Sheet Cake in a SKILLET instead of a sheet pan, and see how easy it it. Everyone will devour this easy chocolate cake recipe!
Easy Chocolate Cake Recipe
I like my Texas Chocolate Sheet Cake Skillet EXTRA GOOEY so that the only way to eat it is with a spoon! Actually multiple spoons, because this dessert is definitely meant to be shared.
If you prefer a more rule-driven existence, you can bake it a bit longer until it’s fully cooked and ready to slice. But then that takes the fun out of diving head first into all that chocolate dessert goodness. And let me tell you, it is FUN.
Come to think of it, skillet desserts are just plain fun. AND delicious! Like strawberry buttermilk skillet cake or skillet caramel brownies.
Yup, this easy chocolate cake recipe is tasty AND fun. It’s sure to bring everyone together!
How to Make Texas Chocolate Sheet Cake in a Skillet
Let me just say it again: I realize that by baking this in a cast iron skillet, it kind of takes away the “sheet cake” part of Texas Sheet Cake. BUT it still follow the same idea by being made in this skillet.
It’s soft and moist in the middle, and it’s so simple to make. This cake is just so delicious, and that frosting is so perfect!
How to make the cake:
- Preheat oven to 350°F and spray your 10-inch skillet with non-stick spray.
- Combine water, cocoa powder, and butter in a saucepan. Bring mixture to a boil and then remove from heat.
- In a large mixing bowl, combine flour, sugar, baking soda, and salt.
- In another bowl, whisk the eggs, and then whisk in the sour cream and vanilla extract. Pour this mixture into the flour mixture, and stir to combine.
- Now pour the warm chocolate mixture into the flour mixture, and whisk to fully combine everything.
- Pour the chocolate cake mixture into the skillet, and bake for 30-35 minutes at 350°F.
Check the recipe card for more details on the preferred doneness of the cake. I like it a little bit gooey in the middle, but you might prefer to bake it a bit longer.
Once the cake is done, remove it from the oven and prepare the frosting.
How to make the frosting:
- Combine milk, cocoa powder, and butter in a saucepan. Bring it to a boil.
- Remove from heat and add in the powdered sugar. Use a hand mixer to beat until the frosting is fully smooth.
- Use a spoon to gently stir in the pecan bits.
- Pour the icing over the cake (still in the skillet) and give the cake about 10 minutes to cool before serving.
Top with scoops of ice cream, hand everyone and spoon, and have at it!
Everyone will LOVE this amazingly gooey Texas Chocolate Sheet Cake Skillet recipe. An easy chocolate cake recipe, and the perfect dessert for sharing!
Watch the Video and See the recipe card for details on how to make this Texas Chocolate Sheet Cake Skillet. Enjoy!
If you like this recipe, try some other deliciously easy cake recipes:
- Oreo Poke Cake Recipe
- Chocolate Peanut Butter Cake with Peanut Butter Frosting
- Sticky Toffee Pudding Cake
- Velvet Chocolate Cake with Chocolate Ganache Icing
- Gingerbread Pudding Cake
- Dr. Pepper Cake
- Magic Chocolate Cake with White Icing
Gooey Texas Chocolate Sheet Cake Skillet
Equipment
- Kitchen Scale (optional)
Ingredients
- 1 cup water 227 grams
- 4 tablespoons unsweetened cocoa powder 21 grams
- 8 ounces unsalted butter 226 grams, chopped (2 sticks)
- 2 cups all-purpose flour 240 grams
- 2 cups granulated sugar 400 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- 2 large eggs 100 grams
- ½ cup sour cream 114 grams
- 1 teaspoon pure vanilla extract 4 grams
Frosting
- 6 tablespoons milk 85 grams
- 3 tablespoons unsweetened cocoa powder 16 grams
- 4 ounces unsalted butter 113 grams, chopped (1 stick)
- 3¾ cup powdered sugar 424 grams
- ¾ cup pecan bits 86 grams
Instructions
- Preheat oven to 350°F. Spray a medium skillet (I used a 10-inch) with nonstick spray. Set aside.
- In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.8 ounces unsalted butter, 1 cup water, 4 tablespoons unsweetened cocoa powder
- Meanwhile, in a large bowl, combine flour, sugar, baking soda, and salt. Stir to combine.2 cups granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a separate small bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla and combine fully. Pour egg mixture over flour mixture and use a wooden spoon to stir until fully combined.½ cup sour cream, 2 large eggs, 1 teaspoon pure vanilla extract
- Pour chocolate mixture over flour batter and use a whisk or hand mixer to fully combine until fully smooth.
- Pour mixture into skillet.
- Bake for 30-35 minutes or until almost cooked through. The cake should no longer jiggle in the middle but a toothpick inserted in the middle may still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes. (NOTE: This also depends on the size of your skillet. If you use a larger skillet, cook times will be less. It’s great to check this recipe half-way through to monitor it’s doneness)
- After removing the cake from the oven, prepare your frosting.
- In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil.6 tablespoons milk, 3 tablespoons unsweetened cocoa powder, 4 ounces unsalted butter
- Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth.3¾ cup powdered sugar
- Stir in the pecan bits with a spoon.¾ cup pecan bits
- Pour the icing over the warm cake and allow to cool another 10 minutes.
- Serve garnished with ice cream and share with all of your friends! The more the merrier.
Video
Becky’s Tips
- You can use plain yogurt in place of the sour cream.
- The total bake time may vary depending on the size of your skillet.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Do I heat the skillet up in the oven while it’s preheating?
No need to put in the skillet while preheating!
Is the cake meant to cool at all before the frosting? The instructions say that after it has been frosted, to let it cool *another* 10 mins, which would imply there’s an earlier cooling period. Thanks.
Let the cake cool before icing and then let it set, to let the icing set up a little :)
This is literally one of the absolute best desserts I’ve ever made and I’ve baked since I was young. 25 stars. Nicely done.
This sounds amazing! Can’t wait to try it!
Thanks for stopping by Emily. If you do try it out, let me know what you think of it!
Awesome article!
I loved it! Such a huge hit in my house!
Love to hear that, Toni. Glad it was a hit! :)
The best dessert I’ve had in a long time!
I’m so glad!!
We loved this so good!!
Oh good!!
I grew up on TX sheetcake and your skillet version is my new favorite!
That’s so nice to hear!!
Oh, my! This was outrageously tasty! Perfect with a scoop of ice cream
Yes, gotta have the ice cream!