Chocolate Texas Sheet Cake
User Reviews
4.9
Chocolate Texas Sheet Cake
Description
This cake begins with melting butter, water, and cocoa together, which creates a warm, smooth base batter when combined with oil, sugars, and vanilla extract. Dry ingredients including flour, salt, and baking soda are whisked in gently to maintain a tender crumb, followed by sour cream and eggs that further enrich the texture with moisture and structure. The batter is poured into a large jelly roll pan or baking sheet, resulting in a thinner, evenly baked cake that sets the stage for a proportional frosting.
The chocolate glaze is prepared by melting butter and cocoa again with sour cream and vanilla, then mixing in powdered sugar gradually to a smooth, spreadable consistency. It is poured over the warm cake so it soaks in slightly, forming a glossy, rich covering that adds depth and sweetness without overpowering the cake.
Chocolate Texas Sheet Cake serves well as a dessert for gatherings where a large sheet cake is preferred. It balances a tender, moist cake base with a rich yet not overly sweet frosting. Baking times vary depending on pan size, ranging from about 18 to 25 minutes, and adjusting accordingly helps achieve the right texture.
Notes include alternate pan sizes and baking times, with personal preferences for thinner cake and frosting ratio. Caution is advised to avoid scorching the pan during cake batter preparation, and the possibility to reuse the pan for making frosting without washing is mentioned, though not necessarily recommended.
Ingredients
For the cake
- 1 cup butter 2 sticks, salted
- 1 cup water
- 3/4 cup cocoa powder unsweetened
- 1/4 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup sour cream
- 2 egg large
For the glaze
- 3/4 cup butter 1 and 1/2 sticks, salted
- 1/2 cup cocoa powder mounded, unsweetened
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 & 1/2 cups powdered sugar divided
- 1/4 teaspoon kosher salt
Instructions
- Preheat your oven to 350 degrees F. Line a jelly roll pan* with parchment paper, or spray well with nonstick spray.
- Make the cake batter. In a medium or large saucepan, add 1 cup butter, 1 cup water, and 3/4 cup cocoa. Bring to a boil over medium high heat, sticking around to stir it. Once it boils, take it off the heat.
- Let it cool for a minute or two, then stir in 1/4 cup vegetable oil, 1 cup brown sugar, 1 cup granulated sugar, and 2 teaspoons vanilla. Beat well with a whisk.
- Add 2 cups flour, making sure to spoon the flour into the measuring cup and leveling it off. Add 3/4 teaspoon kosher salt (or sea salt) and 1 teaspoon baking soda. Use a small spoon to blend the salt and soda into the flour a little bit. Use a whisk to blend the dry ingredients into the batter thoroughly. Mix only until well combined and there are only a few lumps. (Don't over mix, or you will get a tough cake)
- In a glass measuring cup, add 3/4 cup of sour cream. Add 2 eggs and beat well until combined.
- Add the sour cream and eggs to the saucepan and fold the mixture in using a spatula, stirring only until it is just combined.
- Pour the batter into the prepared pan and spread evenly to the sides.
- Bake at 350 for about 17-20 minutes* (check times below), until a toothpick comes out of the center with no wet batter on it. The sides of the cake should just be starting to pull away from the edge of the pan. Don't over bake!
- Meanwhile, make the frosting. Clean out the saucepan you used for the batter** and add 3/4 cup butter and mounded 1/2 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat.
- Add 2 cups powdered sugar and whisk well.
- Add 1/2 cup mounded sour cream and 2 teaspoons vanilla extract. Stir well.
- Use a whisk to stir in the remaining and 1 and 1/2 cups powdered sugar, plus 1/4 teaspoon kosher or sea salt. Beat very well with the whisk. If you can't get all the powdered sugar lumps out, bust out your hand mixer and beat on high until it is smooth.
- If your cake is not done baking (or still too hot) when you finish the glaze, stir the frosting every now and then to break up the hardened shell on top.
- When the cake is done, take it out of the oven and let cool for 15-20 minutes. Spread the glaze over the cake, moving quickly, as it sets pretty fast. Let the frosting set up for at least 20-60 minutes before serving. (Or, you know. Don't.)
- Serve this with milk. No, seriously.
- The Jackie: my friend Jackie showed me her favorite way to eat this cake. Take two slices and stack them together so there is frosting in the middle and on top. Then stick it in the microwave. Whaaaat yes please it's so good you need to try it!!
Notes
- You can bake this cake in pans sized 9x13, 10x15, or 12x18 inches; adjust baking time accordingly for a thicker or thinner cake texture.
- Baking times generally range from 18 to 25 minutes depending on pan size and oven differences.
- When preparing the cake batter on the stove, watch carefully to avoid scorching by occasionally rubbing butter on the pan sides if needed.
- Some bakers start making the frosting in the same pan used for the batter without washing it to save time, but this carries a slight risk of scorched bits affecting the frosting flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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