5 from 15 votes
Texas Sheet Cake
Texas Sheet Cake offers a rich and moist chocolate experience baked in a large rectangular sheet pan. The batter includes sour cream for added moisture and a balance of cocoa and butter that creates a tender crumb. The cake is finished with a warm chocolate frosting made from cocoa, milk, and butter, topped with crunchy chopped walnuts for texture contrast. It is an ideal dessert for gatherings due to its large size and easy portioning.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
20
servings
Calories:
403 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 403
% 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.