Home » Easy Chocolate Texas Sheet Cake With Cinnamon

Easy Chocolate Texas Sheet Cake With Cinnamon

February 10, 2026

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There is a white plate with a piece of chocolate cake with chocolate frosting. There is a black fork with a piece of cake on it resting on the plate. There is a measuring spoon with cocoa powder in it and pieces of pecans lying on the surface. There is the corner of a baking pan with cake in it, in the background. Items are on a wooded surface.

Texas sheet cake is one of the easiest chocolate cakes to make. This easy recipe is the perfect cake for chocolate lovers. It is a classic Southern favorite with a hint of cinnamon that combines a moist chocolate cake with a rich chocolate pecan frosting.

Prep time: 10 minutes
Bake time: 20 minutes
Additional time: 5 minutes
Total time: 35 minutes
Servings: 20-24 pieces
Prep level: Beginner +

Things I Love About This Recipe

Texture – This rich chocolate cake has a tender melt-in-your-mouth texture.
Budget-friendly – Simple pantry staples come together to create a dessert the size of Texas!
Easy to make – Baked in a sheet cake pan and no electric mixers are needed, this is the easiest chocolate cake to make.
Crowd-friendly – It is larger than a regular cake and perfect for large gatherings.

There are two white plates with pieces of chocolate cake with chocolate icing. On one of the plates there is a black for with a bite of cake on it. There is a measuring spoon with cocoa in it and pieces of pecans. Items are on a wood surface.

Ingredient Notes

Multiple bowls and measuring cups with ingredients in them: Flour, sugar, sour cream, cocoa powder, cinnamon, baking soda, and water. There are 2 brown eggs and 2 sticks of butter. There is an old newspaper clipping of a recipe. Items are on a white surface.

Various size bowls with ingredients in them: Powdered sugar, milk, chopped pecans, powdered cocoa, and vanilla extract. There is also a stick of butter. Items are on a white surface.

This is the original recipe that my grandmother cut from the newspaper so many years ago. I’ve tweaked it throughout time to become the best chocolate cake! It’s the perfect cake for family gatherings.

Cake

All-purpose flour: Gives structure while keep the crumb light. Spoon and level for best results. Swap: Use a 1:1 gluten-free flour blend if needed.
White sugar: Sweetens and creates the cake’s signature moist texture. For a richer flavor, replace half the amount with brown sugar.
Cinnamon: Add warmth and depth without overpowering the chocolate.
Unsweetened cocoa powder: Delivers classic chocolate flavor. Variation: Dutch-process cocoa creates a darker, smoother chocolate taste.
Sour cream: Adds moisture and a subtle tang. Plain Greek yogurt or buttermilk works well.

Frosting

Butter: (salted or unsalted butter)
Cocoa powder: Unsweetened
Vanilla extract: Rounds out the chocolate flavor
Powdered sugar: Keeps the frosting light and smooth
Nuts (optional): Sprinkle chopped pecans or walnuts over the warm frosting for a little crunch

Cinnamon with Chocolate

Cinnamon enhances chocolate by adding warmth and complexity without making the cake taste spicy. It deepens the cocoa flavor, balances sweetness, and gives this Texas sheet cake its signature Southern bakery taste. Even a small amount makes the chocolate taste richer and more full-bodied.

There is a baking sheet pan with part of a chocolate cake with chocolate frosting.

Step-by-Step Instructions

Make The Cake

There is a large clear glass bowl with flour, sugar, baking soda, and cinnamon. Bowl is on a white surface.

There is a large clear glass bowl with a flour mixture in it. There is a whisk resting in the bowl. Bowl is on a white surface.

Preheat oven.
In a large mixing bowl, combine the dry ingredients.

Gray sauce pan with cocoa and butter sitting on a single burner plate. There is a white cloth napkin. Items are on a white surface.

Gray sauce pan with cocoa and butter sitting on a single burner plate. There is a wooden spoon resting in the pan. There is a glass measuring cup with water in it and a white cloth napkin. Items are on a white surface.

Melt butter in a saucepan over medium heat. Add the cocoa powder and stir a few times. Once the butter is melted, add the water.
Bring the mixture to a boil, stirring well, then remove from heat.

There is a dark gray sauce pan with a chocolate sauce in it. There is a wooden spoon resting in the pan. In the background there is a large clear bowl with a flour mixture in it. There is a white cloth napkin. Items are on a white surface.

There is a large clear bowl with a chocolate sauce poured over a flour mixture. There is a white cloth napkin. Items are on a white surface.

Pour the chocolate butter sauce into the flour mixture and stir to blend.

There is a large clear glass bowl with two lightly beaten eggs. There is a whisk resting in the bowl. There is a measuring cup with sour cream and a white cloth napkin. Items are on a white surface.

Large clear bowl with a mixture of sour cream and eggs. There is a whisk resting in the bowl. There is a white cloth napkin. Items are on a white surface.

In a separate bowl, combine the sour cream with the slightly beaten eggs. Whisk until fully incorporated.

There is large clear bowl with a chocolate mixture in it. There is a whisk resting in the bowl. In the background there is an empty clear bowl with a gray rubber spatula resting in it. There is a white cloth napkin. Items are on a white surface.

There is a large clear bowl with chocolate cake batter in it. There is a whisk resting in the bowl. There is a white cloth napkin and a gray baking sheet pan. Items are on a white surface.

Add the egg mixture to the batter and mix well.

There is a baking sheet pan with chocolate cake batter in it. There is a gray rubber spatula resting in the pan. The pan is on a white surface.

There is a baking sheet pan with a chocolate cake. Pan is on a white surface.

Pour cake batter into a jelly roll pan.
Bake until a cake tester inserted in the center comes out clean and the top of the cake is golden brown.

Make The Frosting

Gray sauce pan with cocoa and butter sitting on a single burner plate. There is a wooden spoon resting in the pan. Single burner is on a white surface.

Gray sauce pan with cocoa, butter, vanilla, and white powdered sugar, sitting on a single burner plate. There is a wooden spoon resting in the pan. Single burner is on a white surface.

Just before the cake is done, make the frosting: Melt butter in a heavy saucepan. Stir in the cocoa powder.

Gray sauce pan with chocolate frosting in it. There is a bowl of chopped pecans in the background. Items are on a white surface.

Gray sauce pan with chocolate frosting with pecans in it.

Add the vanilla extract, and powdered sugar, mix well. Fold in the pecans (if using).
Pour the hot frosting over the warm cake.

There is a baking sheet pan with a chocolate cake with chocolate pecan frosting on it. Pan is on a white surface.

There is a baking sheet pan with a chocolate cake with chocolate pecan frosting on it. Pan is on a wood surface.

The full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.

Laura Belle’s Tips

Don’t skip the cinnamon – The cinnamon sets this delicious cake apart from a classic Texas sheet cake.
Use a jelly roll pan – A traditional Texas sheet cake is baked in a 10x15x1-inch pan. This ensures the cake is thin and bakes evenly.
Melt the butter – Melting the butter before mixing it in the batter gives the cake its smooth texture.
Bring ingredients to room temperature – Let the butter, eggs, and sour cream come to room temperature for better mixing and a lighter cake texture.
Work quickly with the frosting – The frosting sets fast as it cools, so pour and spread it quickly for best results.

There is a piece of chocolate cake with chocolate frosting on a white round plate. There is a sheet pan with chocolate cake in it in the background. Items are on a wood surface.

Esme’s Salon

Storing

I’m sure this delicious cake won’t last long however, leftover cake, covered with plastic wrap, can be stored at room temperature for a day. Any longer than a day, store in an airtight container in the fridge for 4 to 5 days.

Frequently Asked Questions

What if I don’t have a jelly roll pan?

You can use a 9×13-inch pan. The cake will be thicker and will take a little longer to back. Just keep an eye on it and check doneness with a toothpick or cake tester.

Do I have to frost the cake while it’s still warm?

Yes! Pouring the hot frosting over the warm cake allows it to seep into the surface, creating that fudgy, moist texture.

More of my Favorite Desserts

Black Bottom Cup Cakes
Easy Bread Pudding with Rum Sauce
Easy Churro Cheesecake Bars
Blueberry Cobbler made with Cake Mix
Buttermilk Texas Sheet Cake by Back To My Southern Roots

Yield: 20 to 24 pieces