Texas Sheet Cake
User Reviews
5
Texas Sheet Cake
Description
Texas Sheet Cake combines staple baking ingredients such as flour, sugar, baking soda, and cocoa powder with sour cream and eggs to produce a dense but moist chocolate cake. The batter is made by melting butter with cocoa and water, which is then incorporated into the dry and wet ingredients. Baking it in a 10x15 inch sheet pan allows even cooking and a thin, tender texture with a slight crust around the edges.
The frosting is prepared while the cake bakes. It is a warm, pourable chocolate concoction made from butter, cocoa powder, milk, and confectioners' sugar, enriched with vanilla. This is spread over the cake once removed from the oven and still warm, creating a silky, glossy finish that sets smoothly. Chopped walnuts sprinkled on top add a crunchy element balancing the cake's softness and richness.
This cake is served as a classic dessert, suitable for occasions where easy serving and sharing are desired. Its moist texture holds well and the chocolate layers appeal widely. The heat sensitivity of the frosting means it is best spread right away and allowed to set at room temperature.
To maximize flavor and texture, spread the frosting about 10 minutes after removing the cake from the oven. This timing ensures the cake is still warm enough to absorb the frosting but cool enough to prevent melting it away. Chopped walnuts add a pleasant texture and a touch of earthiness to the sweet chocolate flavor.
Ingredients
Chocolate Cake Batter
- 2 cups flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large egg
- 1 cup butter unsalted
- 1 cup water
- 5 tablespoons cocoa powder unsweetened
Chocolate Frosting
- 6 tablespoons milk
- 5 tablespoons cocoa powder unsweetened
- 1/2 cup butter unsalted
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees. Grease and flour a 10x15 inch sheet pan or jelly roll pan.
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside.
- Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat.
- Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. Frost cake while warm and sprinkle with chopped walnuts.
Frosting:
- In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat.
- Stir in the confectioners' sugar and vanilla, mixing until blended. Pour frosting over warm cake. Top with walnuts.
Notes
- Spread the chocolate frosting when the cake is warm, about 10 minutes after baking, to ensure proper absorption and smooth coating.
- Use unsalted butter to control the salt level in both cake and frosting.
- Chopped walnuts provide a crunchy contrast but can be omitted or replaced if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 131mg | 5% |
| Potassium | 102mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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