If you have a hankering for something deeply chocolatey, richly moist, and luxuriously indulgent, then you are in for a real treat with this Gooey Texas Chocolate Sheet Cake Skillet Recipe. This dessert is the ultimate comfort food, combining a fudgy, tender cake baked right in a skillet with a glossy, nut-studded frosting that seeps into every bite. It’s the kind of chocolate cake that stays deliciously soft and gooey even as it cools, perfect for sharing, but honestly, you might find yourself wanting to keep it all to yourself. Whether it’s a casual weeknight treat or the shining star of your next gathering, this recipe delivers big on flavor and heartwarming nostalgia.
Ingredients You’ll Need
Whipping up the Gooey Texas Chocolate Sheet Cake Skillet Recipe is all about simple, familiar ingredients that come together to create magic. Each one is essential, playing a unique role—from the cocoa adding deep chocolate intensity, to the sour cream ensuring that moist, tender crumb, and the pecans giving an irresistible crunch and texture contrast.
- Water (1 cup, 227 grams): Essential for blooming the cocoa and melting the butter for a rich chocolate base.
- Unsweetened cocoa powder (4 tbsp, 21 grams): Brings bold chocolate flavor and intense color to the cake batter.
- Unsalted butter (8 oz, 226 grams): Adds richness and moisture; melted for a smooth cake texture.
- All-purpose flour (2 cups, 240 grams): Provides structure and balance to the crumb.
- Granulated sugar (2 cups, 400 grams): Sweetens perfectly without overpowering the chocolate.
- Baking soda (1 tsp, 6 grams): Gives the cake lift and lightness despite the dense fudge-like texture.
- Kosher salt (½ tsp): Enhances all the chocolate notes and balances sweetness.
- Large eggs (2, 100 grams): Bind everything together while contributing to a tender crumb.
- Sour cream (½ cup, 114 grams): Adds moisture and a subtle tang that cuts through richness beautifully.
- Pure vanilla extract (1 tsp, 4 grams): Brings warmth and rounds out the flavors perfectly.
- Milk (6 tbsp, 85 grams): Incorporated into the frosting for a creamy finish.
- Unsweetened cocoa powder (3 tbsp, 16 grams): Key for the decadent chocolate frosting.
- Unsalted butter (4 oz, 113 grams): Creates the luscious base for the icing.
- Powdered sugar (3¾ cups, 424 grams): Sweetens and thickens the frosting to spreadable perfection.
- Pecan bits (¾ cup, 86 grams): Add a delightful crunch and a nutty counterpoint to the smooth, gooey cake.
How to Make Gooey Texas Chocolate Sheet Cake Skillet Recipe
Step 1: Prepare Your Skillet and Oven
Start by preheating your oven to 350°F. Grab a 10-inch skillet—medium-sized is best for this recipe—and spritz it well with nonstick spray. The right skillet size helps the cake bake evenly, giving you that perfect gooey center and lightly crisped edges.
Step 2: Make the Chocolate Base
In a medium saucepan, combine water, cocoa powder, and chopped butter over medium heat. Stir as it heats until the mixture boils and the butter melts completely. This hot chocolate mixture forms the rich, velvety backbone of your cake.
Step 3: Mix Dry Ingredients
While the chocolate mixture cools slightly, whisk together flour, sugar, baking soda, and kosher salt in a large bowl. This combo ensures the cake’s texture is tender yet structured, with just the right sweetness and a hint of salt to boost the overall flavor.
Step 4: Combine the Eggs and Dairy
Lightly whisk two large eggs in a separate small bowl, then stir in the sour cream and vanilla extract until smooth. Adding these wet ingredients separately helps the cake remain tender and moist while giving the batter a silky consistency when combined.
Step 5: Bring It All Together
Pour the egg mixture into the flour bowl and stir gently with a wooden spoon until just combined. Then, slowly pour the chocolate sauce over the batter and mix using a whisk or hand mixer until smooth and completely incorporated—no lumps here!
Step 6: Bake the Cake
Transfer your luscious batter into the prepared skillet, spreading it evenly. Pop it into the oven and bake for 30 to 35 minutes. You want the cake to be set but with a slight jiggle in the center; a toothpick might have some moist crumbs, which means you’ve hit the perfect gooey texture that makes this recipe so special.
Step 7: Prepare the Frosting
While the cake bakes, make the frosting in a saucepan. Heat milk, cocoa powder, and butter over medium heat until boiling. Remove from heat and stir in powdered sugar. Use a hand mixer to beat the frosting until smooth and creamy, then fold in pecan bits for that signature crunch and flavor boost.
Step 8: Frost and Cool
Right after you take the skillet cake out of the oven, pour the warm frosting evenly over the top. Let the cake cool for at least 10 minutes in the skillet so the frosting can settle into the warm cake, creating that legendary gooey finish.
How to Serve Gooey Texas Chocolate Sheet Cake Skillet Recipe
Garnishes
This Gooey Texas Chocolate Sheet Cake Skillet Recipe tastes incredible on its own, but adding a scoop of vanilla ice cream on top takes it to the next level. The contrast of warm gooey cake and cold creamy ice cream is simply irresistible. You can also sprinkle a few extra pecan pieces or dust with powdered sugar for a delicate finish.
Side Dishes
Pair this rich cake with fresh berries or a light fruit salad to balance the deep chocolate flavor. A cup of strong coffee or a chilled glass of milk also complements the cake beautifully, rounding out the dessert experience with bright or creamy notes that keep every bite exciting.
Creative Ways to Present
Serve your Gooey Texas Chocolate Sheet Cake Skillet Recipe straight from the pan for a cozy, rustic vibe that invites sharing and casual enjoyment. For a special occasion, slice into squares and arrange on a platter, drizzling extra warmed chocolate sauce or caramel on top. Individual servings with whipped cream and a sprig of mint can turn this humble skillet cake into an impressive dessert plate.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps well covered at room temperature for up to two days. For longer storage, place it in an airtight container and refrigerate for up to a week. The frosting may firm up in the fridge, but the cake will retain its moist, gooey character once brought back to room temperature.
Freezing
You can freeze this skillet cake either whole or sliced. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Frozen, it will keep well for up to three months. Thaw overnight in the refrigerator before reheating or serving.
Reheating
For the best gooey texture, reheat individual portions in the microwave for 20-30 seconds until warm but not hot. If you froze the entire cake, thaw it completely first. Reheating will soften the frosting and bring that melt-in-your-mouth experience back to life.
FAQs
Can I use a different type of pan instead of a skillet?
Absolutely! While a cast-iron skillet is ideal for even heat distribution and rustic presentation, you can use a baking dish or sheet pan of similar size. Just keep an eye on baking time—it may vary slightly depending on the pan’s dimensions and material.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a subtle tang that balances the sweetness, contributing to that wonderfully tender crumb. If you don’t have sour cream, Greek yogurt is a great substitute in equal amounts.
Can I omit the pecans in the frosting?
Yes, pecans are a delightful addition but not mandatory. You can leave them out for a nut-free version, or swap in chopped walnuts or even mini chocolate chips if you want a different texture.
How do I know when the cake is perfectly gooey?
The cake should be mostly set with a slight jiggle in the center. A toothpick inserted will come out with a few moist crumbs but not wet batter. Remember, it continues to set as it cools, so err on the side of slightly underbaking if you want that signature gooeyness.
Can this cake be made vegan or gluten-free?
With some ingredient swaps, you can adapt this recipe. Use flax eggs or other vegan egg substitutes, dairy-free butter, and coconut or almond milk for vegans. For gluten-free, substitute the flour with a 1-to-1 gluten-free blend. Keep in mind texture and flavor may be slightly different.
Final Thoughts
You really can’t go wrong making this Gooey Texas Chocolate Sheet Cake Skillet Recipe a regular part of your baking repertoire. It’s an effortless crowd-pleaser with a rich, comforting flavor that feels like a warm hug in dessert form. Whether you’re indulging solo or sharing with your nearest and dearest, this cake brings joy in every bite. I genuinely can’t wait for you to try it and make it your own special go-to chocolate treat!
Print
Gooey Texas Chocolate Sheet Cake Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Gooey Texas Chocolate Sheet Cake Skillet is a rich, fudgy chocolate cake baked in a skillet for a moist, decadent dessert experience. Topped with a luscious chocolate pecan frosting, it’s perfect for sharing and guaranteed to satisfy any chocolate lover’s cravings.
Ingredients
For the Cake:
- 1 cup water (227 grams)
- 4 tablespoons unsweetened cocoa powder (21 grams)
- 8 ounces unsalted butter, chopped (226 grams, 2 sticks)
- 2 cups all-purpose flour (240 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- 2 large eggs (100 grams)
- ½ cup sour cream (114 grams)
- 1 teaspoon pure vanilla extract (4 grams)
For the Frosting:
- 6 tablespoons milk (85 grams)
- 3 tablespoons unsweetened cocoa powder (16 grams)
- 4 ounces unsalted butter, chopped (113 grams, 1 stick)
- 3¾ cups powdered sugar (424 grams)
- ¾ cup pecan bits (86 grams)
Instructions
- Preheat and prepare skillet: Preheat your oven to 350°F (175°C). Spray a medium (10-inch) skillet with nonstick spray and set it aside to use for baking the cake.
- Make chocolate mixture: In a medium saucepan, combine water, 4 tablespoons cocoa powder, and 8 ounces chopped butter. Heat over medium heat until the mixture comes to a boil, then promptly remove it from the heat.
- Mix dry ingredients: In a large bowl, stir together the flour, granulated sugar, baking soda, and kosher salt until fully combined.
- Whisk wet ingredients: In a small bowl, lightly whisk the eggs, then mix in the sour cream and vanilla extract until smooth and fully combined.
- Combine wet and dry: Pour the egg mixture over the flour mixture. Use a wooden spoon to stir gently until all ingredients are fully incorporated.
- Add chocolate mixture: Pour the warm chocolate mixture over the batter. Use a whisk or hand mixer to blend until smooth and uniform.
- Bake the cake: Pour the batter into the prepared skillet. Bake for 30 to 35 minutes or until the cake is mostly set — it should no longer jiggle in the middle. A toothpick inserted may have a bit of moist chocolate, but if you prefer fully cooked, bake up to 40 minutes until the toothpick comes out clean. Adjust time if your skillet is larger or smaller.
- Prepare frosting: Once the cake is out of the oven, start the frosting by heating milk, 3 tablespoons cocoa powder, and 4 ounces chopped butter together in a medium saucepan over medium heat until boiling.
- Mix frosting: Remove the saucepan from heat and stir in the powdered sugar. Using a hand mixer, beat the frosting until smooth and creamy.
- Add pecans: Mix pecan bits into the frosting with a spoon until evenly distributed.
- Frost the cake: Pour the warm frosting evenly over the warm cake in the skillet. Let it cool for about 10 minutes so the frosting sets slightly.
- Serve and enjoy: Serve warm, optionally garnished with ice cream, and share with friends!
Notes
- Adjust baking time depending on skillet size; larger pans bake faster.
- For a fudgier texture, slightly underbake the cake as noted.
- Let the cake cool a bit before slicing to allow frosting to set.
- Optional: Serve with vanilla ice cream for extra indulgence.
