Transforming the classic Texas Chocolate Sheet Cake into a skillet version is a brilliant twist that adds an element of fun and simplicity to this beloved dessert. This Gooey Texas Chocolate Sheet Cake Skillet is not only incredibly easy to make but also delivers all the rich, chocolatey goodness you crave in a dessert. It’s perfect for gathering around the table and sharing with family and friends.

Why You’ll Love This Skillet Chocolate Cake

Easy to Make: With simple ingredients and straightforward instructions, this cake is as easy to prepare as it is delicious.
Delightfully Gooey: The skillet version of this cake is extra gooey, making each spoonful a chocolate lover’s dream.
Perfect for Sharing: This dessert is meant to be enjoyed communally, making it a fun choice for family gatherings or casual get-togethers.

Ingredients for a Scrumptious Skillet Cake

For the Cake: Basic cake ingredients like flour, sugar, cocoa powder, and butter, along with sour cream for added moistness.
For the Frosting: A rich blend of cocoa powder, powdered sugar, milk, butter, and pecans for a smooth and nutty topping.
Toppings: Vanilla ice cream to add a creamy contrast to the warm cake.

Steps to Make the Texas Chocolate Sheet Cake Skillet

Prepare the Batter: Combine the dry and wet ingredients separately, then mix them together along with a warm chocolate mixture.
Bake in a Skillet: Pour the batter into a greased skillet and bake until it’s perfectly gooey or fully cooked, depending on your preference.
Make the Frosting: Boil the frosting ingredients, mix until smooth, and then pour over the warm cake.

Tips for the Perfect Skillet Cake

Check for Doneness: Bake the cake to your desired level of gooeyness. A slightly under baked center makes for a delightfully gooey texture.
Serve Warm: This cake is best enjoyed warm from the oven, topped with cold ice cream.
Customize Your Toppings: Feel free to add more toppings like whipped cream, chocolate shavings, or fresh berries.

Serving Suggestions

Enjoy this cake as a special dessert after a family dinner or bring it out at a casual party for a sweet treat.
Pair it with a glass of milk or a cup of coffee for a comforting combination.

Storing Leftovers

If you have leftovers, cover the skillet with foil and store it in the refrigerator. Reheat in the oven for a few minutes before serving.

Gooey Texas Chocolate Sheet Cake Skillet

"Indulge in the richness of Gooey Texas Chocolate Sheet Cake Skillet—a decadent treat with a gooey texture, perfect for satisfying your chocolate cravings!"

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings 6

Equipment

Skillet
Saucepan
Whisk

Ingredients

For the Cake:

2 Cups All-Purpose Flour 240 grams
1 Teaspoon Baking Soda 6 grams
4 Tablespoons Unsweetened Cocoa Powder 21 grams
8 Ounces Unsalted Butter Chopped (226 grams, 2 sticks)
½ Teaspoon Kosher Salt
2 Large Eggs 100 grams
2 Cups Granulated Sugar 400 grams
1 Cup Water 227 grams
½ Cup Sour Cream 114 grams
1 Teaspoon Pure Vanilla Extract 4 grams

For the Frosting:

3 Tablespoons Unsweetened Cocoa Powder 16 grams
4 Ounces Unsalted Butter Chopped (113 grams, 1 stick)
¾ Cup Pecan Bits 86 grams
6 Tablespoons Milk 85 grams
3¾ Cups Powdered Sugar 424 grams

Instructions

Preheat oven to 350°F. Spray a medium skillet (I used a 10-inch) with nonstick spray. Set aside.
In a medium saucepan, heat the water, cocoa, and butter over medium heat. Bring to a boil and then remove from the heat.
8 ounces unsalted butter,1 cup water,4 tablespoons unsweetened cocoa powder
Meanwhile, in a large bowl, combine flour, sugar, baking soda, and salt. Stir to combine.
2 cups granulated sugar,2 cups all-purpose flour,1 teaspoon baking soda,½ teaspoon kosher salt
In a separate small bowl, lightly whisk the eggs. Whisk in the sour cream and vanilla and combine fully. Pour egg mixture over flour mixture and use a wooden spoon to stir until fully combined.
½ cup sour cream,2 large eggs,1 teaspoon pure vanilla extract
Pour chocolate mixture over flour batter and use a whisk or hand mixer to fully combine until fully smooth.
Pour mixture into skillet.
Bake for 30-35 minutes or until almost cooked through. The cake should no longer jiggle in the middle but a toothpick inserted in the middle may still have a bit of chocolate on it. If you prefer your cake fully cooked, cook until the toothpick comes out completely clean, about 35-40 minutes. (NOTE: This also depends on the size of your skillet. If you use a larger skillet, cook times will be less. It’s great to check this recipe half-way through to monitor it’s doneness)
After removing the cake from the oven, prepare your frosting.
In a medium saucepan over medium heat, combine the milk, cocoa, and butter. Bring to a boil.
6 tablespoons milk,3 tablespoons unsweetened cocoa powder,4 ounces unsalted butter
Remove from the heat and add the powdered sugar. Use a hand mixer to beat the icing until fully smooth.
3¾ cup powdered sugar
Stir in the pecan bits with a spoon.
¾ cup pecan bits
Pour the icing over the warm cake and allow to cool another 10 minutes.
Serve garnished with ice cream and share with all of your friends! The more the merrier.

Notes

Feel free to substitute plain yogurt for the sour cream in this recipe.

Keep in mind that the total bake time might vary depending on the size of your skillet. Be attentive and adjust accordingly to ensure the dish is perfectly cooked.

Keyword Chocolate cake, Texas cake