Pumpkin Chocolate Texas Sheet Cake

Enjoy this Pumpkin Chocolate Texas Sheet Cake for your next holiday gathering. This recipe serves up to 24, so enjoy and serve with your favorite ice cream. With both pumpkin and chocolate and a delicious frosting, it’s perfect for the fall season!

I love the layers of a cake. Some cakes are more complex than others, a bit more festive (for the season), elegant, or fancy. Some are mouth-watering in their simplicity, with one pretty garnish on top, like this delicious cake, that is made in my Pampered Chef stoneware pan. It is so incredibly fluffy, moist and easy to make!

Pumpkin Chocolate Texas Sheet Cake

With both pumpkin (spice) and chocolate- you can’t go wrong with this cake for the holidays. Plus, everyone loves a Texast sheet cake, right?! It’s light on the pumpkin, too.

Back to baking a cake. I’m not a baker. I’ve never had the attention span for fancy cake decorating. Honestly, I like to bake a simple cake. This cake is simple! And if you love a good frosting, try our Pumpkin Bread with cream cheese frosting.

Why I love this recipe

• It’s simple – no layers, just one pan.
• The frosting is sooo good.
• It feeds a lot of people
• Pumpkin and chocolate are a delicious combo.

Gather these ingredients

• Butter
• Cocoa
• Sugar
• Flour
• Salt
• Eggs
• Baking soda
• Pumpkin pie spice
• Sour cream
• Vanilla

Ingredients for the frosting:

• Butter
• Milk
• Powdered sugar
• Softened cream cheese
• Vanilla
• Pumpkin pie spice

How do you make a Texas Sheet Cake?

1. Combine the butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
2. Add sugar, flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. (I use the Pampered Chef Bar Pan.)
3. Bake at 350 for 20 minutes. Make the frosting in the meantime.
4. Make the frosting: Combine butter and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Allow to cool for 15 minutes.
5. Spread frosting over hot cake; cool and serve!

Tips and substitutions:

• With one delicious cream cheese frosting. Make sure and frost the cake when it’s hot out of the oven!
• You have to frost the cake when it’s hot out of the oven.
• You can skip the pumpkin pie spice if you want, and just make the cake chocolate.
• Add chopped pecans or walnuts on top – very good!
• We use the Pampered Chef “bar pan” for this recipe.
• Store covered with plastic wrap or foil on the counter for up to 5 days!

How do you serve this cake?

We love this cake served for dessert with this meatloaf, kale salad, and buttermilk biscuits. It’s a great cozy cake for fall and winter, and it even freezes well!

More fall cake recipes:

• Salted Caramel Apple Cake [Brown Eyed Baker],
• Cinnamon Apple Cream Cake [RE]
• Apple Butter Oatmeal Bars [RE]

5 stars (1 review)

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Pumpkin Chocolate Texas Sheet Cake

Enjoy this Pumpkin Chocolate Texas Sheet Cake for your next holiday gathering, served with ice cream. This recipe serves up to 24!

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Yield: 24

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Ingredients

 

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• 1 cup butter
• 1 cup water
• ½ cup cocoa
• 2 cups sugar
• 2 cups flour
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoon pumpkin pie spice
• ½ cup sour cream
• 1 teaspoon vanilla

Make the frosting:

• ½ cup butter
• ¼ cup milk plus more if needed
• 1 lb. powdered sugar, sifted, about 4 1/4 cups sifted
• 4 oz. cream cheese, softened
• ½ teaspoon vanilla
• 1 teaspoon pumpkin pie spice

Instructions

 

• Combine the butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
• Add sugar, flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. (I use the Pampered Chef Bar Pan.)
• Bake at 350 for 20 minutes. Make the frosting in the meantime.
• For frosting, combine butter and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Allow to cool for 15 minutes.
• Spread frosting over hot cake; cool and serve!

Notes

Updated from Sept. 2018.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

Calories: 316kcal, Carbohydrates: 45g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 52mg, Sodium: 210mg, Potassium: 66mg, Fiber: 1g, Sugar: 36g, Vitamin A: 472IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 1mg

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