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Aunt Dorothy's Texas Sheet Cake Recipe

This classic Texas sheet cake is a chocolate lover's dream! Insanely moist chocolate cake is topped with a fudge-like frosting and chopped pecans.

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 15 servings
Calories: 533 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 1 cup unsalted butter
  • 1 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
For the Icing:
  • ½ cup unsalted butter
  • 6 tablespoons milk
  • 5 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1 cup Chopped pecans or walnuts optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease a 10x15-inch jelly roll pan.
  2. 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.
  3. 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.
  4. Pour into the prepared pan and bake until a toothpick comes out with moist crumbs attached, 18 to 22 minutes.
  5. 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.
  6. 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

  • Nutritional values are based on one serving
  • Cocoa Powder: You can use your favorite cocoa powder in this recipe. I always reach for my regular unsweetened cocoa powder, but Dutch-process cocoa would work, too.
  • Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.
  • Nuts: Traditional Texas sheet cake contains chopped pecans, but walnuts are also a popular option. You can omit them entirely, as well.
  • Storage: The cake should be covered and will keep at room temperature for up to 4 days, but can also be refrigerated (covered) for up to 1 week.
  • Freezing Instructions: This cake freezes very well! Once you frost it and let it cool completely, wrap it tightly in plastic wrap, then in aluminum foil and freeze for up to 1 month.

Nutrition Information

Calories 533kcal (27%) Carbohydrates 75g (25%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 14g (70%) Cholesterol 75mg (25%) Sodium 173mg (7%) Potassium 126mg (4%) Fiber 2g (8%) Sugar 59g (118%) Vitamin A 660IU (13%) Vitamin C 1mg (1%) Calcium 35mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 533

% 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.