Texas Sheet Cake
User Reviews
4.9
Texas Sheet Cake
Description
This Texas Sheet Cake starts by mixing dry ingredients including flour, sugar, baking soda, and salt. A hot mixture of butter, water, and cocoa powder is boiled briefly then combined with the dry ingredients, followed by sour cream, eggs, and vanilla. This batter spreads thin in a large jelly roll pan and bakes quickly to a moist texture that springs back when pressed lightly and pulls slightly from the pan edges.
The frosting is made by combining melted butter, milk, and cocoa powder, then whisking in powdered sugar for sweetness and vanilla for flavor. It is spread warm onto the cake after baking, melting slightly into the cake's surface. Toasted chopped pecans can be added for texture and nutty contrast. The final cake is rich, sweet, and has a tender crumb with a shiny chocolate topping.
The cake is suitable for serving at gatherings or dessert occasions where a large, shareable chocolate cake is desired. The use of sour cream contributes to moistness, and the frosting coating adds a complementary flavor layer.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup butter (2 sticks)
- 1 cup water
- 1/3 cup cocoa powder
- 1 cup sour cream
- 2 egg
- 1 teaspoon vanilla
Frosting Ingredients
- 1/2 cup butter 1 stick, melted
- 1/3 cup milk
- 1/4 cup cocoa powder
- 1 pound powdered sugar
- 1 tablespoon vanilla
- 1 cup pecans toasted (optional, chopped
Instructions
- Heat the oven to 350°F and spray a 13-inch x 18-inch x 1-inch jelly roll pan with non-stick cooking spray. In a large bowl combine the flour, sugar, baking soda, and salt. Whisk the mixture until well combined and set aside.
- In a medium sauce pan over medium heat add 1 cup of butter, water, and 1/3 cup cocoa powder.
- Bring the mixture to a boil, stirring often, then remove from the heat and add to the flour mixture. Mix to combine then add the sour cream, eggs, and vanilla and mix thoroughly.
- Spread the mixture into the prepared pan and bake for 20-22 minutes, or until the cake springs back when gently pressed in the center and the edges of the cake are coming away from the sides of the pan.
- While the cake is baking prepare the frosting. In a medium bowl combine ½ cup melted butter, milk, and ¼ cup cocoa powder and mix until smooth. Add the powdered sugar to a large bowl and add the butter mixture and vanilla.
- Whisk until no lumps remain. Cover with plastic wrap or a damp tea towel until the cake has finished baking.
- Pour the frosting on the cake as soon as it comes out of the oven. Spread the frosting to the edges of the cake.
- Then immediately sprinkle the toasted pecans over frosting.
- Let the cake cool completely to room temperature before serving.
Notes
- Prepare a 13x18-inch jelly roll pan with nonstick spray to prevent sticking.
- Bake the cake until it springs back slightly and edges begin to pull away for ideal doneness.
- While hot, spread frosting evenly for best absorption and gloss.
- Toast and chop pecans to add a crunchy topping if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 266mg | 11% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 27mg | 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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