Aunt Dorothy's Texas Sheet Cake Recipe
User Reviews
4.4
Aunt Dorothy's Texas Sheet Cake Recipe
Description
This classic Texas Sheet Cake uses a blend of butter, water, and cocoa powder melted together to create a chocolate base for the batter. Flour, sugar, baking soda, and salt form the dry mixture, while eggs, sour cream, and vanilla are added to provide moisture, richness, and depth of flavor. The batter is poured into a greased 10x15-inch pan and baked until tested to be done with moist crumbs, ensuring the cake remains tender and dense without becoming dry.
The frosting is made by melting butter, cocoa, and milk together and boiling briefly before whisking in vanilla and powdered sugar until smooth. Chopped pecans or walnuts may be stirred in for added texture and flavor. The warm frosting is immediately poured over the hot cake and gently spread to cover, allowing the frosting to meld with the cake's surface for a moist, glossy finish.
This cake is typically served as a dessert or at gatherings, offering a rich chocolate flavor balanced by the slight tang of sour cream in the batter. It stores well at room temperature for several days or refrigerated to extend freshness. Properly wrapped, it can also be frozen for up to one month without losing quality.
You can substitute buttermilk or plain yogurt for sour cream to adjust moisture and tang.Either unsweetened cocoa powder or Dutch-process cocoa may be used according to preference.Traditional nuts are pecans, but walnuts are a common alternative or can be omitted.Cover and store at room temperature for up to 4 days or refrigerate for up to 1 week to maintain freshness.For freezing, frost the cake completely, cool, then wrap tightly in plastic and aluminum foil; freeze up to 1 month.
Ingredients
For the Cake:
- 1 cup butter unsalted
- 1 cup water
- 5 tablespoons cocoa powder unsweetened
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 egg
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Icing:
- ½ cup butter unsalted
- 6 tablespoons milk
- 5 tablespoons cocoa powder unsweetened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 cup pecans optional, or walnuts, chopped
Instructions
- Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan.
- Make the Cake: In a medium saucepan, melt the butter over low heat. Add the water and cocoa powder, increase the heat to medium, and whisk until the mixture reaches a bowl. Remove from the heat and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Make a well in the center, add the eggs, sour cream, and vanilla, and whisk them together. Add the chocolate mixture and gently whisk to combine all ingredients thoroughly.
- Pour into the prepared pan and bake until a toothpick comes out with moist crumbs attached, 18 to 22 minutes.
- Make the Frosting: In a medium saucepan, melt the butter over low heat. Add the milk and cocoa powder and bring to a boil. Remove from the heat, whisk in the vanilla and powdered sugar until smooth. If using, stir in the chopped nuts.
- Immediately pour the frosting over the warm cake, using an offset spatula to gently spread it evenly over the surface. Allow to cool for at least 30 minutes so the frosting can set, then serve warm or at room temperature.
Notes
- You can substitute buttermilk or plain yogurt for sour cream to adjust moisture and tang.
- Either unsweetened cocoa powder or Dutch-process cocoa may be used according to preference.
- Traditional nuts are pecans, but walnuts are a common alternative or can be omitted.
- Cover and store at room temperature for up to 4 days or refrigerate for up to 1 week to maintain freshness.
- For freezing, frost the cake completely, cool, then wrap tightly in plastic and aluminum foil; freeze up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 75mg | 25% |
| Sodium | 173mg | 7% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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