Texas Sheet Cake
User Reviews
5
Texas Sheet Cake
Description
This Texas Sheet Cake starts with a batter made by boiling water, butter, and cocoa powder, which is then combined with a mixture of flour, sugar, baking soda, salt, sour cream, eggs, and vanilla. The sour cream adds moisture and a tender texture, while the cocoa provides a deep chocolate flavor. The batter is poured into a large rimmed sheet pan and baked until a toothpick shows moist crumbs.
The frosting is prepared separately using butter, milk, cocoa powder, powdered sugar, and optionally pecans for texture and a nutty accent. A key step is to pour this frosting onto the hot cake so it melts slightly and forms a rich coating that sets as the cake cools, making for a fudgy and glossy top layer. The pecans can be stirred into the frosting or sprinkled on top.
This cake is ideal to serve at gatherings or as a dessert that can be made a day ahead. It pairs well with coffee or milk and showcases a classic Southern style chocolate cake with a moist crumb and creamy frosting.
For best results, measure flour by weight to avoid density, avoid overmixing to keep the cake tender, and use room-temperature eggs for better mixing. Using a baking pan with tall rims helps contain the batter and frosting. If the frosting thickens too quickly, gently rewarm it while whisking. Tapping the pan before baking reduces air bubbles.
Ingredients
For the Cake:
- 1 cup water (240mL)
- 1 cup butter 226g, unsalted
- ¼ cup cocoa powder 25g, unsweetened
- 2 cups all-purpose flour (240g)
- 2 cups granulated sugar (400g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream (120g)
- 2 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup butter 141g, unsalted, 2 tablespoons
- ½ cup milk 120mL, whole
- ¼ cup cocoa powder 25g, unsweetened
- 4 cups powdered sugar (480g)
- 1 cup pecan optional (113g, finely chopped
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray an 18x13-inch rimmed sheet pan with baking spray.
- In a medium saucepan, combine the water, butter, and cocoa powder. Bring to a boil over medium heat, stirring until smooth. Remove from the heat.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. In a small bowl, whisk together the sour cream and eggs. Add the sour cream mixture to the flour mixture and beat with an electric mixer on medium speed until combined. (You can use a wooden spoon too, but the mixture will be stiff so I like to use a hand mixer.)
- Add the warm butter mixture to the batter and carefully beat together on the lowest speed until well blended and smooth.
- Pour the batter into the prepared sheet pan and smooth into an even layer.
- Bake for 15 to 18 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs.
- While the cake is baking, make the frosting.
For the Frosting:
- In a medium saucepan, combine the butter, milk, and cocoa.
- Bring to a boil over medium-high, stirring until smooth. Remove from the heat. (If your cake is still baking, keep this mixture warm and proceed immediately after removing the cake from the oven.)
- Add the powdered sugar and whisk until smooth. Stir in the pecans, if using. Immediately pour over the hot cake, quickly spreading it in an even layer over the cake. Let cool completely before slicing. Store the cake covered at room temperature for up to 5 days.
Notes
- Measure flour by weight for accuracy and lighter texture.
- Mix batter just until combined to avoid a tough cake.
- Bring eggs to room temperature or warm gently in water before mixing.
- Pour frosting over hot cake to ensure smooth spreading and proper setting.
- The cake can be frosted and cooled a day ahead with good results.
- Use a sheet pan with high rims to prevent frosting overflow.
- Rewarm frosting over low heat if it thickens too fast while mixing in powdered sugar.
- Tap sheet pan before baking to release air bubbles for even texture.
- Sprinkle pecans on top after frosting if preferred to mixing them in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 212mg | 9% |
| Potassium | 160mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 74g | 148% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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