The classic flavors of Rocky Road all in a simple sheet cake that is perfect for the family or feeding a crowd. If you love rich, fudgy chocolate cake loaded with gooey marshmallows, crunchy pecans, and a luscious chocolate frosting, this delicious Rocky Road Texas Sheet Cake is for you!
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This Rocky Road cake is a perfect dessert for potlucks, birthday parties, or just when you need a chocolate fix. With a moist, tender cake base, a rich and chocolate frosting, and the delightful contrast of fluffy marshmallows and crunchy pecans, it’s no surprise this recipe is a favorite.
More fun marshmallow recipes you might like are this Lemonade Cake with Marshmallow Frosting, Rocky Road Bars with Peanut Butter, and this old-fashioned Lemon Mallow Pie.
Why We Love This Recipe
- Easy to Make – No complicated cake recipe here. Just mix, bake, and frost!
- Perfect for a Crowd or the Family – An 18x13-inch sheet cake means plenty to go around. Cut the recipe in half and use a 9x13 pan for a smaller group.
- Deliciously Decadent – This chocolate sheet cake is fudgy, chocolatey, and packed with texture.
Ingredients for Rocky Road Cake
- All-Purpose Flour
- Granulated Sugar
- Salt
- Baking Soda
- Cocoa Powder
- Water
- Butter
- Eggs
- Sour Cream
- Vanilla
- Milk
- Powdered Sugar
- Pecans
- Marshmallows
Step-by-Step Recipe Directions
For the chocolate sheet cake:
Preheat your oven to 350°F. Spray an 18x13-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 this mixture to the dry ingredients and mix until just combined.
In a medium saucepan, combine water, butter, and cocoa powder. Bring to a boil over medium-high heat.
Pour the hot chocolate mixture into the cake batter and whisk until smooth.
Pour the batter into the prepared pan and spread evenly.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Mom Tip
For a smaller cake, cut the recipe in half and use a 9 by 13-inch baking pan. Follow the rest of the recipe as directed.
For the chocolate frosting:
Prepare the frosting by adding milk, cocoa powder, and butter to a medium saucepan. Bring to a boil over medium-high heat.
Add the powdered sugar with the hot cocoa mixture. Whisk until smooth. Use a hand mixer if necessary to remove lumps.
Assemble the Rocky Road Cake
Pour half of the hot frosting over the warm cake and spread evenly.
Sprinkle the mini marshmallows and pecans over the frosting.
Drizzle the remaining frosting over the top, ensuring the marshmallows and pecans are well coated.
Let the cake cool completely before slicing and serving.
Tips for a Perfect Rocky Road Sheet Cake
- Work Quickly with the Frosting – Since the frosting sets fast, make sure to spread it while it’s still warm.
- Use Fresh Marshmallows – Stale marshmallows won’t give you the same gooey texture.
- Nut Variations – Swap pecans for walnuts, almonds, or peanuts to change up the flavor. Leave them out altogether if you prefer.
Recipe FAQ's
You can bake the cake a day in advance and frost it before serving.
Use a sharp knife and wipe it clean between slices for perfect cuts.
This cake is definitely sweet and makes a great special occasion cake.
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Recipe
Rocky Road Cake
Ingredients
Chocolate Sheet Cake:
- 1 cup Water
- 1 cup Butter
- 3 tablespoons Unsweetened Cocoa Powder
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Sour Cream
- 2 large Eggs slightly beaten
- 1 teaspoon Vanilla Extract
Chocolate Frosting:
- ¾ cup Milk
- 6 tablespoons Unsweetened Cocoa Powder
- 1 cup Butter
- 7 ½ cups Powdered Sugar
Topping:
- 10 ounces Marshmallows mini
- 1 cup Pecans chopped
Instructions
To Make the Cake:
- Preheat your oven to 350°F.
- Spray an 18x13-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 this mixture to the dry ingredients and mix until just combined.
- In a medium saucepan, combine water, butter, and cocoa powder. Bring to a boil over medium-high heat.
- Pour the hot chocolate mixture into the cake batter and whisk until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
To Make the Chocolate Frosting:
- Add the milk, cocoa powder, and butter to a medium saucepan. Bring to a boil over medium-high heat.
- Add the powdered sugar with the hot cocoa mixture. Remove from heat. Whisk until smooth. Use a hand mixer if necessary to remove lumps.
Assemble the Rocky Road Cake:
- Pour half of the hot frosting over the warm cake and spread evenly.
- Sprinkle the mini marshmallows and pecans over the frosting.
- Drizzle the remaining frosting over the top, ensuring the marshmallows and pecans are well coated.
- Let the cake cool completely before slicing and serving.
Keri H
My family loves this cake for special occasions.