Gooey Chocolate Sheet Cake Skillet

Why You’ll Love This Gooey Texas Chocolate Sheet Cake Skillet:

Insanely moist and gooey chocolate cake with an irresistible molten chocolate center
Decadent chocolate-pecan frosting adds a delightful crunch
Simple one-bowl preparation for an easy chocolate cake recipe
Bakes up quickly in a cast iron skillet for a rustic, shareable presentation
Perfect for satisfying intense chocolate cravings or impressing guests

Ingredients :

All-purpose flour for a tender crumb
Granulated sugar to sweeten the rich chocolate batter
Premium unsweetened cocoa powder for robust chocolate flavor
Baking soda for a light, airy texture
Salt to balance and enhance the chocolate notes
Large eggs for structure and richness
Thick sour cream for an ultra-moist, tender cake
Pure vanilla extract for warmth and depth of flavor
Water and butter for the fudgy chocolate base
Milk, butter, and powdered sugar for the shiny frosting
Crunchy pecan bits dotted throughout the luscious frosting


1 cup water
4 tablespoons unsweetened cocoa powder
8 oz 2 sticks unsalted butter, cubed
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
6 tablespoons milk
3 tablespoons unsweetened cocoa powder
4 oz 1 stick unsalted butter, cubed
3 3/4 cups powdered sugar
3/4 cup pecan pieces


Preheat oven to 350°F. Generously grease a 10-inch cast iron skillet with butter or non-stick spray.

Make the chocolate base: In a saucepan, bring the water, 4 tbsp cocoa powder, and 8 oz butter to a boil over medium heat. Remove from heat and set aside.

In a large bowl, whisk together the 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt.

In a small bowl, lightly beat the 2 eggs. Whisk in the 1/2 cup sour cream and 1 tsp vanilla.

Pour the egg mixture into the dry ingredients and stir just until combined.

Fold in the warm chocolate base until you have a smooth, chocolatey batter.

Pour batter into prepared skillet and spread evenly.

Bake for 30-35 minutes until edges are set but center still jiggles slightly.

Make the frosting: In a saucepan, bring the 6 tbsp milk, 3 tbsp cocoa powder, and 4 oz butter to a boil.

Remove from heat and whisk in the 3 3/4 cups powdered sugar until smooth and pourable.

Gently stir in the 3/4 cup pecan pieces.

Pour warm frosting over warm cake and spread to edges.

Allow to cool 10-15 minutes before serving warm, scooping out gooey cake portions.

Use dutch-processed cocoa for richer chocolate flavorCheck for doneness by gently shaking skillet – center should wobbleUnderbaking slightly creates an ultra-molten centerLeftovers keep 1-2 days at room temp or 3-4 days refrigerated