Skillet Texas sheet cake is a twist on a classic, but I can assure you- it’s even better than the original! Light and fluffy chocolate cake gets topped with warm chocolate frosting and chopped pecans for the perfect old-fashioned dessert!
The “right” way to make Texas sheet cake can be a little controversial… do you sprinkle pecans on top or do you skip them?! I think the added texture of pecans on top is nice but if it’s not your thing- feel free to leave them off!
Why you’ll love this skillet cake:
Not only is the batter mixed and baked in the same skillet to cut down on dishes- it’s also made with pantry staples and no special equipment is required! Idk about you, but if there’s one thing I love most in life- it’s a no-fuss baking recipe!
Who knew chocolate and cinnamon would taste so good together?! This decadent cake is made even more delicious by adding a little warm spiced flavor of cinnamon into the batter… and don’t even get me started on how nicely the fudgy chocolate frosting balances it all out either!
How to make the best skillet Texas sheet cake:
- Preheat your oven and mix the dry ingredients: Preheat your oven to 375 degrees F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and cinnamon. Set aside.
- Combine everything for the cake batter: In a 9-inch cast iron skillet over medium heat, melt 1 stick of butter. Whisk in ½ cup of water and bring the mixture to a boil. Remove from the heat and stir in your bowl of dry ingredients. Mix in the egg, milk, and vanilla extract to form a fudgy batter, then bake for 20 minutes.
- Make the frosting: While the cake cools slightly, make the frosting by melting butter, cocoa powder, and milk in a small saucepan over medium heat. Once smooth, mix in the powdered sugar and vanilla.
- Assemble and enjoy: Pour the warm frosting all over the slightly cooled cake and sprinkle chopped pecans on top. Let the frosting cool until it is just set, then enjoy this cake warm as is, or alongside a big scoop of vanilla ice cream!
I like serving this skillet Texas sheet cake warm for best results. You can pour the warm frosting over the warm cake and let it sit for about 10 minutes before cutting into it so the frosting will have a chance to set up (and you won’t burn your mouth!)- but the cake will still be warm and delicious!
FAQ:
Yes! The 9 inch skillet is perfect here because you can transfer the skillet right from the stove, to the oven, to your table for serving! The batter is made in the same skillet it’s baked in and makes this recipe so convenient!
Although pecans are traditional for topping Texas sheet cake, you can use chopped walnuts if it’s all you can get your hands on! If you want to serve this cake without the nuts, that’s always an option too!
I recommend letting the cake cool to room temperature, then just cover the skillet with foil and leave at room temperature. The cake will keep for up to 3 days when stored this way!
If you’re looking for more cake recipes, try these out!
- https://dangthatssweet.com/blueberry-lemon-upside-down-cake/
- https://dangthatssweet.com/upside-down-pecan-cake/
- https://dangthatssweet.com/chocolate-walnut-cake/
- https://dangthatssweet.com/basil-olive-oil-cake/
- https://dangthatssweet.com/banana-cake-with-cream-cheese-frosting/
Skillet Texas Sheet Cake
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 tsp baking soda
- 2 tbsp unsweetened cocoa powder
- 1 tsp ground cinnamon
- 8 tbsp butter 1 stick
- 1/2 cup water
- 1 egg
- 1/4 cup milk
- 1 tsp vanilla extract
For the frosting:
- 4 tbsp butter
- 1 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
For topping:
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 375 degrees F. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda and cinnamon. Set aside.
- In a 9-inch cast iron skillet over medium heat, melt 1 stick of butter. Whisk in ½ cup of water and bring the mixture to a boil. Remove from the heat and stir in your bowl of dry ingredients. Mix in the egg, milk, and vanilla extract to form a fudgy batter, then bake for 20 minutes.
- While the cake cools slightly, make the frosting by melting butter, cocoa powder, and milk in a small saucepan over medium heat. Once smooth, mix in the powdered sugar and vanilla.
- Pour the warm frosting all over the slightly cooled cake and sprinkle chopped pecans on top. Let the frosting cool until it is just set, then enjoy this cake warm as is, or alongside a big scoop of vanilla ice cream!
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