Skillet Texas Sheet Cake

Skillet Texas Sheet Cake – The Easy Way to Make a Classic Dessert

Few desserts are as beloved as the Texas Sheet Cake, a rich and indulgent chocolate cake topped with a decadent, fudge-like frosting. What makes it even better? Cooking the entire thing in one skillet! Whether you’re short on time, want to reduce dishes, or simply enjoy the convenience of cooking everything in one pan, this Skillet Texas Sheet Cake is the perfect solution.

In this post, I’ll share with you how to make this cake right in your skillet, plus some tips and tricks to ensure your cake turns out perfect every time. We’ll also answer some of the most common questions about the recipe and the method to make your baking experience as seamless as possible.

Why You’ll Love This Skillet Texas Sheet Cake

This cake is every bit as delicious as the classic Texas Sheet Cake but with one major difference—there’s no need to dirty multiple bowls and pans! You can make the batter, bake the cake, and prepare the icing all in the same skillet. It’s rich, chocolaty, and topped with a smooth, buttery icing loaded with pecans for that irresistible crunch.

Plus, the skillet creates a perfect environment for even baking and gives the cake a slightly crispy edge that contrasts beautifully with the soft, tender center. Whether you’re a seasoned baker or a kitchen newbie, this recipe is approachable, quick, and absolutely delicious.

Tips for the Best Skillet Texas Sheet Cake

• Use a large, oven-safe skillet: A cast iron skillet is ideal for this recipe because it retains heat so well and gives the cake that classic crispy edge. A 10- or 12-inch skillet works best.
• Don’t overmix the batter: Once you add the flour, mix until just combined. Overmixing can lead to a denser cake.
• Make sure the skillet is evenly greased: Even though cast iron skillets are naturally non-stick when seasoned, give it an extra layer of butter or non-stick spray before adding the batter to ensure the cake releases easily.
• Watch your baking time: Every oven is different, so start checking your cake at the 18-minute mark. You’ll know it’s done when a toothpick comes out mostly clean with just a few moist crumbs.

Skillet Texas Sheet Cake Recipe

Ingredients

For the cake:

• 1 cup (2 sticks) unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ cup sour cream
• 2 large eggs
• 1 tsp vanilla extract

For the frosting:

• ½ cup (1 stick) unsalted butter
• ¼ cup unsweetened cocoa powder
• 6 tbsp milk
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• ¾ cup chopped pecans (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the butter in your cast iron skillet over medium heat. Add the water and cocoa powder, whisking until smooth. Remove from heat and allow to cool for a few minutes.
3. In a large bowl, combine the flour, sugar, baking soda, and salt. Gradually stir the cocoa mixture into the dry ingredients until combined.
4. Add the sour cream, eggs, and vanilla to the batter, and stir until smooth.
5. Bake the cake in the skillet for 18-22 minutes or until a toothpick inserted in the center comes out mostly clean.
6. While the cake is baking, prepare the frosting. In the same skillet (wipe it clean first, or use a small saucepan), melt the butter over medium heat. Add the cocoa powder and milk, stirring until smooth. Remove from heat and stir in the powdered sugar and vanilla until the mixture is smooth. Stir in pecans if desired.
7. Pour the frosting over the warm cake, spreading it evenly to cover the top.
8. Let the cake cool for about 15 minutes before serving. The frosting will harden slightly, creating that irresistible fudgy layer.

Skillet Texas Sheet Cake

Make a rich and indulgent Skillet Texas Sheet Cake with this easy recipe! Baked entirely in a cast iron skillet, this one-pan chocolate cake is topped with a decadent fudge frosting. Perfect for quick desserts with minimal cleanup!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 450 kcal

Equipment

• Cast iron skillet (10- or 12-inch)
• Whisk
• Spatula
• Large mixing bowl
• Measuring cups and spoons

Ingredients

  

For the cake:

• 1 cup 2 sticks unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ cup sour cream
• 2 large eggs
• 1 tsp vanilla extract

For the frosting:

• ½ cup 1 stick unsalted butter
• ¼ cup unsweetened cocoa powder
• 6 tbsp milk
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• ¾ cup chopped pecans optional

Instructions

 

• Preheat the oven to 350°F (175°C).
• Melt the butter in your cast iron skillet over medium heat. Add the water and cocoa powder, whisking until smooth. Remove from heat and allow to cool for a few minutes.
• In a large bowl, combine the flour, sugar, baking soda, and salt. Gradually stir the cocoa mixture into the dry ingredients until combined.
• Add the sour cream, eggs, and vanilla to the batter, and stir until smooth.
• Bake the cake in the skillet for 18-22 minutes or until a toothpick inserted in the center comes out mostly clean.
• While the cake is baking, prepare the frosting. In the same skillet (wipe it clean first, or use a small saucepan), melt the butter over medium heat. Add the cocoa powder and milk, stirring until smooth. Remove from heat and stir in the powdered sugar and vanilla until the mixture is smooth. Stir in pecans if desired.
• Pour the frosting over the warm cake, spreading it evenly to cover the top.
• Let the cake cool for about 15 minutes before serving. The frosting will harden slightly, creating that irresistible fudgy layer.

Keyword Cast Iron Desserts, Chocolate Sheet Cake, Skillet Texas Sheet Cake

Common Questions About Skillet Texas Sheet Cake

1. Can I use a different type of skillet if I don’t have cast iron?

Yes! While cast iron skillets are preferred because of how well they retain heat and their naturally non-stick surface, any oven-safe skillet will work. Just be sure to grease it well to prevent the cake from sticking.

2. Do I need to season my cast iron skillet before baking?

If your cast iron is already well-seasoned, you shouldn’t need to do anything extra. Just make sure to grease it with butter or spray before adding the batter to ensure an easy release. If it’s newer, give it a good seasoning by applying a thin layer of oil and heating it before use.

3. Can I make this cake without pecans?

Absolutely! The pecans are completely optional and are only added for extra texture and flavor. You can omit them if you prefer a smoother frosting.

4. How do I store leftovers?

Store any leftovers at room temperature, covered, for up to 3 days. You can also refrigerate the cake if you prefer, but be sure to allow it to come to room temperature before serving to enjoy the best texture and flavor.

5. Can I double this recipe?

If you want to serve a larger crowd, you can certainly double the recipe, but you’ll need to bake it in a larger skillet or divide the batter into two skillets. Alternatively, you could bake it in a 9×13-inch pan if you’re not concerned about using a skillet.

This Skillet Texas Sheet Cake is a game-changer, making it easier and faster to enjoy a classic Southern favorite. With its rich flavor, fudge frosting, and crispy edges, it’s a dessert that will win over any crowd. Best of all, cleanup is a breeze since you only need one skillet from start to finish! Give it a try, and let me know how it turns out.