Texas Sheet Cake
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Texas Sheet Cake
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Ultra moist, dense, and rich, this classic Texas Sheet Cake recipe is one of the easiest chocolate cakes to make. Each cake serves 24 people, making it perfect for potlucks, birthdays, and other gatherings.
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Ingredients
Chocolate Cake:
- 1 cup water
- 1 cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour spooned and leveled
- 1 1/2 cups white granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup full fat sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Warm Chocolate Frosting:
- 1/3 cup whole milk
- 5 Tablespoons unsweetened cocoa powder
- ½ cup unsalted butter 1 stick
- 3 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees
- Prepare an 18x13 inch baking sheet by greasing with butter. Set aside.
- In a medium saucepan, add the water, vegetable oil and cocoa powder and whisk to combine. Heat over medium until the mixture begins to boil. Make sure the cocoa powder is dissolved, then remove from heat and set aside.
- In a large mixing bowl, add the flour, sugar, baking soda and salt. Whisk to combine.
- Pour the hot mixture into the flour mixture making sure to use the spatula to get all the hot mixture out of the pan.
- Use an electric hand mixer (or you can hand whisk yourself) on medium speed to combine the wet and dry ingredients until smooth.
- Add sour cream, eggs and vanilla and mix again until fully incorporated.
- Pour the cake batter into the prepared baking sheet. Use an offset spatula to spread the cake making sure it’s evenly distributed. You can tap the baking sheet on the counter a few times to help it settle.
- Bake for 15-18 minutes or until a toothpick inserted into the center of the cake is clean when removed.
- When the cake has been baked for 10 minutes, begin to make the frosting so that it can be poured onto the cake while it’s still hot.
Make the Frosting
- In a medium saucepan, add the milk, cocoa powder and butter. Heat over medium while whisking constantly so that it doesn’t burn.
- Once the mixture starts to boil, remove it from heat and add the vanilla, salt and powdered sugar. Whisk until fully combined and smooth.
- Pour the frosting over the warm cake and use an offset spatula to help the frosting reach all edges of the cake. I picked up the baking sheet with oven mitts tilted it back and forth to help the frosting become evenly distributed.
- Allow the cake and frosting to set and then cut and serve!
Equipments used:
Notes
- Storing: room temperature for 2-3 days and in the fridge for 3-4 days.
Nutrition Information
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Calories
290kcal
(15%)
Carbohydrates
39g
(13%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
27mg
(9%)
Sodium
153mg
(6%)
Potassium
87mg
(2%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
174IU
(3%)
Vitamin C
0.04mg
(0%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 153mg | 6% |
| Potassium | 87mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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