Tex Mex Chocolate Sheet Cake The Best Recipe

Indulge in this decadent Tex-Mex Chocolate Sheet Cake, a rich and irresistible treat straight from the heart of Texas! This recipe features the ultimate combination of deep chocolate flavor, spicy cinnamon, and crunchy pecans, all brought together with creamy Ibarra chocolate frosting. A single layer of pure chocolatey bliss, perfect for sharing (or not!). This easy-to-make sheet cake is guaranteed to be the star of your next gathering. Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience. Inspired by Ladies Home Journal.

Prep Time 20 mins
Cook Time 60 mins
Calories 568.3 kcal
Protein 12g
Rating 3.0 (2 Reviews)
Tex Mex Chocolate Sheet Cake The Best 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tex Mex Chocolate Sheet Cake The Best

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How to Make Tex Mex Chocolate Sheet Cake The Best

  1. Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan. Line the bottom with parchment paper.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
  3. In a medium bowl, whisk together ¾ cup unsweetened cocoa powder and 1 cup boiling water until smooth.
  4. Add the cocoa mixture to the dry ingredients and mix with a rubber spatula until just combined.
  5. In a separate medium bowl, whisk together 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and ½ cup (1 stick) unsalted butter, melted.
  6. Gradually whisk the wet ingredients into the cocoa mixture until smooth.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the cake is baking, prepare the frosting:
  10. In a medium microwave-safe bowl, combine 8 ounces Ibarra chocolate (or other Mexican chocolate with almond and cinnamon) and ¼ cup (½ stick) unsalted butter, chopped.
  11. Cover the bowl with plastic wrap, leaving a small vent. Microwave on high for 1 ½ minutes, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
  12. Stir in 1 cup heavy whipping cream. Cover and microwave for 1 ½ minutes, or until the cream is hot and slightly thickened. Stir until the frosting is completely smooth and glossy.
  13. Let the cake cool in the pan on a wire rack for 5 minutes.
  14. Pour the frosting evenly over the warm cake.
  15. Sprinkle with ½ cup chopped Texas pecans.
  16. Let the cake cool completely before serving.
  17. Serve immediately, optionally with a scoop of vanilla ice cream. Refrigerate leftovers.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

168g

Fat

95g

Carbs

20g

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