Sunday Chocolate Cake

Sunday Chocolate Cake with Boiled Frosting

This Sunday Chocolate Cake is the easiest, most comforting chocolate cake recipe ever.  The boiled frosting on top is flaky, fudgy and delicious!

What IS Sunday Chocolate Cake?

So this cake might not look like much, but let me tell you…it’s everything. It’s simple, it’s classic, it’s nostalgic. AND it has the best flaky boiled chocolate icing on top.

I found the recipe for this in my Grandma’s recipe box and yes, she’d always make it on Sunday’s…hence the name. My Gram was a rule follower.

BUT it’s the perfect weekend cake. Or weeknight cake. Or afternoon cake…Also, it’s my kid’s most favorite.  The classics usually are.

Sunday Chocolate Cake with Boiled Frosting |

What is fantastic about this chocolate cake recipe, is it’s SO easy. There is no mixer involved, which is always nice!

How to Make Sunday Chocolate Cake:

Go ahead and whisk your dry ingredients in one bowl and your wet in another…

Sunday Chocolate Cake with Boiled Frosting |

Melt your butter and shortening in a saucepan…also, if you think vegetable shortening is from the devil go ahead and sub in all butter.  This recipe is my Grandma’s back in the days where Crisco was king.  Actually the recipe calls for Oleo, so yeah. I’ve made it will all butter and it’s delicious.

Sunday Chocolate Cake with Boiled Frosting |

Next add unsweetened cocoa powder.

Sunday Chocolate Cake with Boiled Frosting |

Also, I am the messiest cocoa powder user ever in existence. What’s my problem??

When it’s all melted pour it into your dry ingredients…

Sunday Chocolate Cake with Boiled Frosting |

And whisk them together.

Sunday Chocolate Cake with Boiled Frosting |

A smooth, glorious batter will form.

Pour that all in your prepared pan.

Sunday Chocolate Cake with Boiled Frosting |

When the chocolate cake is almost done baking, start making your boiled frosting.

Boil butter, milk and cocoa powder together in a medium saucepan, and then stir in some powdered sugar…

Sunday Chocolate Cake with Boiled Frosting |

Whisk it all up until it’s smooth.

Sunday Chocolate Cake with Boiled Frosting |

Pull the cake out of the oven when it’s done…Sunday Chocolate Cake with Boiled Frosting |

And pour that frosting all over top!

Sunday Chocolate Cake with Boiled Frosting |


Allow the cake to cool, and your frosting will look like wrinkly. It’s ok…in this case wrinkles are good.

Sunday Chocolate Cake with Boiled Frosting |

This is easily the most made cake in my house, along with my easy cinnamon roll cake. Not having to worry about making layers and piping frosting makes cake baking so much more of an everyday type of dessert.

Sunday Chocolate Cake with Boiled Frosting |

Your Sundays will be better for it.

Also, the edge pieces are my favorite.  All the frosting.


Sunday Chocolate Cake

  • Author: Cookies & Cups
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: serves 12 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Dessert


This Sunday Chocolate Cake is the easiest, most comforting chocolate cake recipe ever.  The boiled frosting on top is flaky, fudgy and delicious!



  • 2 cups granulated sugar
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1 1/2 cup whole milk
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla
  • 1/2 cup butter
  • 1/2 cup vegetable shortening (you can sub in butter if you prefer)
  • 1/4 cup cocoa powder


  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 1/4 cup milk + 2 Tbsp
  • 5 cups powdered sugar
  • 2 teaspoons vanilla



  1. Preheat oven to 400°F. Coat a 9×13 baking pan with nonstick spray and set aside.
  2. In a large bowl whisk together sugar, flour, salt and baking soda. Set aside.
  3. In another bowl whisk eggs, milk, vinegar and vanilla together. Set aside.
  4. In a saucepan melt butter, shortening and cocoa powder together, whisking until completely melted and smooth.
  5. Remove from heat and pour into flour mixture, and then add the other liquid ingredients. Stir together until smooth and there are no more lumps.
  6. Pour into prepared pan and bake for 15-20 minutes until center of cake is set.
  7. Prepare icing when cake is almost ready.


  1. Melt butter, cocoa powder and milk together over medium heat. Bring just to a boil and remove from heat. Whisk in powered sugar and vanilla until there are no lumps.
  2. Pour icing over hot cake in pan.
  3. Allow cake to cool before slicing.


Store airtight at room temperature for up to 3 days

Keywords: cake, chocolate cake, recipe, baking, cocoa powder


86 Responses

  1. Um, is it possible to use cocoa WITHOUT making a mess? I’ll try to neatly scoop cocoa and all of a sudden there’s chocodust everywhere! Maybe I’m just messy cook in general, and I just notice the cocoa more because it contrasts with the counter.

  2. Recipes like this, straight from Grandma’s recipe box, are always the best. Especially with the memories you have of it! I love the nostalgic taste of TX sheet cakes and I know this would be right up there too! That frosting just looks awesome! pinned

  3. OK boiled, flaky chocolate frosting is the BEST! I haven’t had it in God knows how long because nobody makes it like that anymore. And I once described my idea of perfect frosting to a friend, and it was JUST THIS! Love!! I want some so badly now!

  4. sue shantz

    my mom made this recipe and she was always told it was the texas sheet cake and she would say no and said she got the recipe out of a local paper, and it was for a 9 x 13 cake pan, not a sheet pan. Its the cake all my bros and sis want when we get togetheer.

      1. Shelly

        You could use evaporated if you would like! It will be a bit bit thicker, but that’s ok! The frosting is a bit thin for a layer cake, so if you’re looking for a thinner frosting that’s good. You could let it cool a bit more and it will thicken up to spread.

  5. Debbie Caraballo

    This is the recipe I also call Texas
    sheet cake. Or “our” chocolate cake- because it’s been our go to choc cake recipe for over 40 yrs now. You just CANNOT beat it, according to our family. That wrinkly old icing is simply the best. Loved your description! Lol.

  6. Ashleigh

    I cooked it for the 12 – 15 minutes but it wasn’t ready. Is this the correct time?
    Awesome recipe – it makes me look organised!

      1. Karen

        I had to cook it for 35 minutes on 400 degrees. After 20 minutes, the middle was still jiggly. It’s a pretty thick cake!

  7. Kristen

    Hi Shelley,

    My Grandmother used to make this cake for every church event when I was growing up. It is SO good! She sprinkled pecan halves on hers before she poured the icing. Thanks for posting a oldie but goodie.

  8. I’m baking this right now! Smells really good, and I decided to taste the batter before pouring it on the pan, and it tasted GREAT!! I’m excited, and so is everyone else in here lol

  9. Amanda

    I’m a little disappointed–I tried this recipe (using the butter for Crisco substitute and skim milk instead of whole) and by the end of 20 minutes of cooking my cake was still liquid! I ended up cooking for closer to 30 minutes, and when it came out it tasted like eggs. Any advice?

    1. Shelly

      That’s strange! I can’t imagine that the substitution of butter for Crisco would make it taste egg-y, but I don’t ever bake with skim milk, as the fat content isn’t high enough. Maybe that could have been the issue.

  10. Jo

    The icing turned out all right, too much powdered sugar for my taste though. The cake would not cook in the centre at all. I left it in for over thirty minutes and it still would not cook. Very disappointed as I was looking forward to making this cake.

    1. Shelly

      All ovens are different, if even slightly, and yes the baking dish will also make a difference. I am sure you didn’t do anything wrong, just give it a few more minutes in the oven!

  11. Lynne West

    could you please put the oz and pounds or even grams it takes so long to work out the ingredients and i so love all your recipes thankyou x

  12. Ilona

    This cake is really awesome, but I was scared to put 5 cups of powdered sugar into the icing. I made it with just one cup. It was still tasty, but of course looks completely different 🙂 My son loved the cake and so do I 🙂

    1. I just did the same. 5 cups of sugar was too much. In went just 1 cup Sugar just was yummy.(It was the frosting that drew me to this cake though) Will make it again for church.Also, I had Dutch processed cocoa so I went with Self Rising flour.

  13. Julie

    Looks terrific! I’d double the amount of cocoa (from 1/4 cup to 1/2 cup) in the cake recipe – I like my cake more chocolatey 🙂

  14. Michelle

    I saw this post on Facebook, had everything on hand, so I made it. It looks just like yours, my family will love it! Thanks for sharing.

  15. Christina B.

    Do you think I could make this a day in advance? I’d like to make it for Easter Sunday lunch, but I’d need to make it ahead on Saturday morning. Store in the fridge or out on counter?

  16. Betty

    I made this with a few tweaks (mostly because I messed up) and it is the best cake I have ever made. I am not a fan of chocolate but this will be craveable. My icing ended up having almost instead of vanilla and I topped it with coconut. So yummy I debating hiding it from the rest of my family.

  17. simona

    I do not know when..and I do not know how but one day I started follow your facebook profile…………..and last saturday I prepared this cake for my family……it has been a SUCCESS!!!!!!!!!!!!!!WONDERFUL……today my mum asked me to do it again…………… my sister asked me your receipt and my son confirmed me it was very good!!!!!!!! thank you!!!!!

  18. Beena

    Made it today, came out really well. My children loved it. It took around 28 mins in a fan oven plus the only substitution I made was, that I made it on a Tuesday, oops!!

  19. Kate

    So, I found this recipe and have been wanting to make it. I followed the recipe to a T & put it in the oven for 15 minutes, checking it still Very runny in the middle, 5 more minutes, still not done another 5, still not done, now I’m thinking I messed it up, another3 minutes, I made the frosting and poured it on the hot cake. Let it cool and it was like a dence brownie with frosting? It tasted good, but did not look like the pictures at all. I am an experienced baker, my oven is good, but don’t know what happened??

    1. Mel

      Same thing happened to me. It came out like a dense brownie with frosting. The taste was good but not at all cake like and didn’t look like the pic.

    2. Anna

      I am making right now, and after 20 minutes in the oven the cake is really wet in the center. Going to let it cook another 10 minutes, and re-check, and cook a little longer if needed. Hopefully it doesn’t dry out.

  20. Gloria

    I am going to make this right now, have a chocolate craving going on today. I have tried the frosting on my Texas cake recipe, I agree that it is the best frosting you
    Could ever use on a chocolate cake, hmm, wish I had some vanilla ice cream to go with this

  21. Marion

    I have just now seen the recipe and read the post. Interesting about the Crisco/Oleo comment in the post. Both of my parents grew up on a farm where fresh butter was the norm. Raising four children in town during the 50’s/60’s, real butter was not an option. My mother had to resort to “fake” butter–Oleo margarine. So, in my mind Crisco and Oleo are two different ingredients. I haven’t made the cake, yet, but 15-20 minutes for a 9″ x 13″ sheet cake doesn’t sound long enough. Most of my sheet cake recipes call for at least 30-35 minutes. Hope to give the recipe a try soon.

  22. Anjeeha

    I remembered that I didn’t have cocoa powder when I took the cake out and now it’s cooled, can I pour the boiled icing on cold cake?

    1. Shelly

      yes absolutely! The only thing that will change is, when the cake is warm the icing partially melts into the cake. When the cake is cooled it will sit more on top, like a regular frosting, which is completely delicious as well!

  23. Jamul

    I made this Cake Last night because I’m a baker and wanted cake and something chocolate… with that being said OMG when I tell you it was the BEST HOMEMADE CHOCOLATE CAKE I’VE EVER MADE!!!! THE Heavens opened up with the first bite. Also when I cut a piece there was so much hot icing that it flowed down the cake (from where I cut it ) like lava WOW I will be making this cake again. This is a good one

  24. Pingback : Chocolate Cheesecake Cake - Recipe Girl

  25. Pingback : Dr Pepper Cake | An EASY Chocolate Cake Recipe – Food journal

Leave a Reply