Texas Cheesecake Sheet Cake
Indulge in the rich decadence of this Texas Cheesecake Sheet Cake, a dessert that’s equal parts fudgy chocolate cake and creamy cheesecake all in one pan. Perfectly marbled with swirls of velvety cream cheese and topped with semi-sweet chocolate chips, this easy-to-make sheet cake offers a show-stopping presentation with minimal effort. The batter, infused with cocoa and buttermilk, creates a moist and tender crumb, while the cheesecake layer adds a tangy-sweet balance that's simply irresistible. Ready in under an hour and ideal for serving a crowd, this recipe is the ultimate choice for celebrations, potlucks, or whenever you’re craving a slice of Texas-sized indulgence.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 large egg
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring occasionally, until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, flour, baking soda, and salt. Slowly pour the cocoa mixture into the dry ingredients, stirring until combined.
Add the buttermilk, eggs, and vanilla extract to the batter, mixing until smooth and well combined. Pour this batter into the prepared baking pan and spread evenly.
In a separate bowl, beat the cream cheese with a hand or stand mixer until smooth. Add the powdered sugar and mix until well incorporated. Beat in the egg until the cheesecake mixture is creamy.
Drop dollops of the cheesecake mixture over the chocolate batter in the pan. Use a knife or skewer to gently swirl the cheesecake and chocolate batters together for a marbled effect.
Sprinkle the semi-sweet chocolate chips evenly over the top of the swirled batter.
Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking).
Let the cake cool completely in the pan on a wire rack before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 793.7 g | 289% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 579.7 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 541 mg | 42% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
