Rocky Road Texas Sheet Cake is the ultimate indulgence, combining rich chocolate cake, fluffy marshmallows, crunchy pecans, and a smooth, fudgy frosting.
Jump to RecipeThis classic dessert is a crowd-pleaser, perfect for potlucks, family gatherings, or any occasion when you need a decadent treat. The combination of soft cake, gooey frosting, and a delightful rocky road topping makes this a must-try recipe for chocolate lovers.
PRO TIPS for the Best Texas Sheet Cake
- Use high-quality cocoa powder for a deep, rich chocolate flavor.
- Whisk the frosting while warm to create a smooth, glossy finish.
- Pour the frosting over the cake while both are still hot to ensure even distribution and absorption.
Personalizing the Recipe
- Swap pecans for walnuts, peanuts, or almonds for a different nutty crunch.
- Add chocolate chips to the cake batter for extra richness.
- Drizzle caramel sauce over the top for a gooey twist.
Ingredients
Cake:
- Water: Helps create a moist and tender texture.
- Butter: Adds richness and flavor.
- Unsweetened cocoa powder: Provides the deep chocolatey base.
- All-purpose flour: The foundation of the cake’s structure.
- Granulated sugar: Sweetens and balances the flavors.
- Baking soda: Helps the cake rise.
- Salt: Enhances and balances the sweetness.
- Sour cream: Adds moisture and slight tanginess for a tender cake.
- Eggs, slightly beaten: Provide structure and richness.
- Vanilla extract: Adds depth and enhances the chocolate flavor.
Frosting:
- Milk: Creates a smooth, pourable consistency.
- Unsweetened cocoa powder: Adds deep chocolate flavor.
- Butter: Ensures a rich and creamy texture.
- Powdered sugar: Sweetens and thickens the frosting.
Topping:
- Mini marshmallows: Give the signature rocky road texture.
- Chopped pecans: Adds crunch and nutty depth.
Rocky Road Texas Sheet Cake
Preheat the oven to 350°F. Grease an 18×13-inch jelly roll pan with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a small bowl, whisk together the sour cream, eggs, and vanilla extract. Add to the dry ingredients and mix until just combined.
In a medium saucepan, heat water, butter, and cocoa powder over medium-high heat until it reaches a boil.
Pour the hot chocolate mixture into the batter and whisk until smooth.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting.
Frosting:
In a medium saucepan, bring the milk, cocoa, and butter to a boil over medium-high heat.
In a large bowl, combine powdered sugar with the hot cocoa mixture. Whisk until smooth. Use a hand mixer if needed to remove lumps.
Pour half of the hot frosting over the baked cake and spread evenly.
Sprinkle mini marshmallows and pecans over the frosting.
Drizzle the remaining frosting over the top.
Allow the cake to cool to room temperature before slicing and serving.
Different Methods of Baking
- Stovetop Method: Cook the cake batter in a large skillet over low heat, covered, until fully set.
- Slow Cooker Method: Pour the batter into a greased slow cooker and cook on low for 2-3 hours.
- Cupcake Version: Pour batter into lined muffin tins and bake for 12-15 minutes.
How to Serve your Texas Sheet Cake
- Serve warm with a scoop of vanilla ice cream for a melt-in-your-mouth experience.
- Top with extra chocolate chips or caramel drizzle for an added treat.
- Pair with a cup of coffee or hot cocoa for the perfect dessert pairing.
How to Store Leftovers Rocky Road Texas Sheet Cake
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating: Microwave individual slices for 15-20 seconds to restore freshness.
Rocky Road Texas Sheet Cake: FAQs
Can I make this cake in a different size pan?
Yes, you can use a 9×13-inch pan, but baking time will increase slightly.
Can I substitute marshmallows with something else?
Yes, try using whipped cream or coconut flakes for a twist.
How do I keep the frosting smooth?
Whisk it while warm and use a hand mixer if lumps remain.
Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it covered at room temperature until ready to serve.
Rocky Road Texas Sheet Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 cup water
- 2 large eggs slightly beaten
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Frosting:
- ¾ cup milk
- 6 tablespoons unsweetened cocoa powder
- 1 cup butter
- 7 ½ cups powdered sugar
- Topping:
- 10 ounces mini marshmallows
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F and grease an 18×13-inch jelly roll pan.
- Whisk flour, sugar, baking soda, and salt in a large bowl.
- Mix sour cream, eggs, and vanilla, then combine with dry ingredients.
- In a saucepan, bring water, butter, and cocoa to a boil. Pour into batter and whisk until smooth.
- Pour batter into prepared pan and bake for 15-18 minutes.
- For frosting, heat milk, cocoa, and butter until boiling. Whisk with powdered sugar until smooth.
- Pour half of the frosting over the cake, then top with marshmallows and pecans.
- Drizzle remaining frosting over the top. Let cool before serving.
Notes
I can’t wait to see your version of this rich and fudgy Rocky Road Texas Sheet Cake! A moist chocolate cake topped with gooey marshmallows, crunchy pecans, and smooth chocolate frosting—perfect for any occasion. Easy to make and irresistibly delicious!
About the Author
I am Seun, and I love to share my first-hand experience using multiple air fryers. Stick around for yummy delicacies made from the air fryer and many amazing tips on using your newfound Kitchen appliance – the air fryer!
