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Texas Sheet Cake Loaf Cake

If you love rich, fudgy Texas Sheet Cake but want something smaller, easier to slice, and perfect for gifting — you’re going to fall in love with this Texas Sheet Cake Loaf Cake.

This recipe takes all the classic goodness of the original — the chocolate cake, the warm fudgy frosting that seeps into every bite — and bakes it into a single loaf pan.

It’s moist, indulgent, and has that melt-in-your-mouth texture that makes Texas Sheet Cake so irresistible.

The best part? It’s the perfect amount for a smaller family dessert, holiday treat box, or when you just need something sweet without making a full sheet cake.

Why You’ll Love This Recipe

• Smaller batch perfection: All the flavor of traditional Texas Sheet Cake — just half the recipe!
• Perfect for gifting: Bakes beautifully in a loaf pan and slices into gorgeous, fudgy pieces.
• The frosting soaks right in: The warm frosting seeps into the cake for that signature gooey bite.
• Beginner-friendly: No mixer required, and you probably have all the ingredients already.

Ingredients You’ll Need

For the cake:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick)
• 1/4 cup unsweetened cocoa powder
• 1/2 cup boiling water
• 1/4 cup buttermilk (or milk + 1/2 tsp vinegar)
• 1 large egg
• 1/2 teaspoon baking soda
• 1/2 tsp baking powder
• 1 teaspoon vanilla extract
• 1 TBSP Vegetable oil

For the warm chocolate frosting:

• 1/4 cup unsalted butter (½ stick)
• 2 tablespoons cocoa powder
• 3 tablespoons milk
• 1 ½ cups powdered sugar
• ½ teaspoon vanilla extract
• Optional: pinch of salt or handful of chopped pecans

How to Make Texas Sheet Cake Loaf Cake

Step 1: Preheat and Prep
Preheat your oven to 350°F. Line a loaf pan with parchment paper or lightly grease it with butter and dust with cocoa powder.

Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, brown sugar, and salt. Set aside.

Step 3: Melt the Butter and Cocoa
In a small saucepan, melt the butter over medium heat. Add cocoa powder and whisk until smooth and glossy. Pour in the boiling water and let the mixture bubble for about 30 seconds, then remove from heat.

Step 4: Combine Wet and Dry Ingredients
Pour the warm cocoa mixture over the dry ingredients and stir until combined.

Step 5: Add the Buttermilk Mixture
In a small bowl, whisk together buttermilk, egg, baking soda, baking powder, oil, and vanilla extract. Pour into the batter and stir until smooth.

Step 6: Bake the Loaf Cake
Pour the batter into the prepared loaf pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Make the Frosting
While the cake bakes, make your warm chocolate frosting. In a saucepan, melt butter, add cocoa powder, and whisk until smooth. Stir in milk and bring to a gentle boil. Remove from heat, then whisk in powdered sugar and vanilla until smooth.

Step 8: Poke Holes and Pour the Frosting
When the cake is done, let it cool for just 5–10 minutes. Using a toothpick or skewer, poke small holes all over the top of the cake. Pour the warm frosting over the top, letting it seep into the cake and run down the sides.

Let it set for at least 30 minutes before slicing — though if you sneak a piece early, I won’t tell.

Jennie’s Thoughts

This Texas Sheet Cake Loaf Cake is honestly one of my favorite kitchen experiments that turned into a keeper.

I wanted something a little smaller, something I could bake on a weeknight without making a full pan — and this loaf cake came out perfectly fudgy, rich, and full of that nostalgic chocolate flavor.

When you pour the warm frosting over the top, it melts right into the cake — it’s messy, it’s beautiful, and it tastes like chocolate heaven.

It’s perfect for the holidays too. I love making two loaves, wrapping them in parchment and ribbon, and giving them as edible gifts.

It feels homemade and special, and the loaf shape makes it easy to package up.

For another cozy baking project, you might also love my Red Velvet Cream Cheese Mints, Honey Bun Bread Pudding, or Chocolate Thumbprint Cookies.

Tips for the Best Texas Sheet Cake Loaf

1. Use real butter. It makes a big difference in the richness of the frosting.
2. Don’t overbake. This cake should stay moist. Check at 35 minutes.
3. Pour the frosting while the cake is warm. That’s the secret to the gooey texture.
4. Add pecans if you love texture. They’re classic in Texas Sheet Cake and add a nice crunch.
5. Store it covered. This cake stays moist for up to 4 days at room temperature.

Variations to Try

• Peanut Butter Frosting: Swap cocoa for ¼ cup peanut butter for a chocolate-peanut butter loaf.
• Espresso Kick: Add a teaspoon of instant espresso to the batter for a mocha flavor.
• Mini Loaves: Make in two mini loaf pans for gift giving.
• Frosting Swirl: Add a swirl of caramel or Nutella to the warm frosting before pouring.

How to Store

• Room temperature: Cover tightly and store up to 4 days.
• Refrigerate: Store in the fridge up to 6 days. Warm slightly before serving.
• Freeze: Wrap in plastic wrap and foil. Freeze up to 3 months. Thaw and glaze before serving for a fresh look.

What to Serve With Texas Sheet Cake Loaf Cake

This cake is incredible on its own, but if you’re building a dessert spread, try pairing it with:

• Banana pudding cheesecake
• Chocolate Kiss Thumbprint Cookies
• Honey Biscuits
• Vanilla Bean Biscuits
• Pumpkin Spice Waffles for a cozy brunch treat

You can also drizzle a little caramel over a warm slice and top with whipped cream for an extra-special dessert moment.

Frequently Asked Questions

Can I double this recipe?
Yes! Double the recipe and bake in a 9×13 pan for a traditional Texas Sheet Cake.

Can I use boxed cake mix?
You can, but it won’t have quite the same fudgy texture. The homemade version is worth the few extra minutes.

Can I use a different pan?
Yes, you can bake it in an 8×8 pan for a thicker cake or two mini loaves for gifting.

This Texas Sheet Cake Loaf Cake is a rich, fudgy chocolate dessert with warm frosting poured right over the top. A small-batch twist on the classic Texas Sheet Cake — perfect for holidays, gifting, or chocolate lovers!