Texas Sheet Cake
User Reviews
4.8
Texas Sheet Cake
Description
This Texas Sheet Cake recipe uses cocoa powder, butter, and buttermilk or sour cream to create a moist and tender chocolate cake baked in a large, rimmed half sheet pan (11x17 inches). The batter is prepared by boiling butter, water, and cocoa, then combining with dry ingredients before adding sour cream, eggs, and vanilla. Baking time is short due to the thin batter layer.
The frosting is prepared while the cake bakes by heating butter, cocoa, milk (or buttermilk), vanilla, and salt on the stove, then incorporating powdered sugar and stirring to a pourable consistency. Toasted pecans are an optional topping to add texture contrast.
Once baked, the cake cools briefly before the warm frosting is poured over it, creating a shiny chocolate glaze that seeps into the surface. The finished cake has a tender crumb complemented by a rich and slightly fudgy frosting, satisfying a chocolate craving without being too dense.
Variations include adjusting the cocoa type by substituting Dutch-process cocoa for a deeper flavor or changing the pan size for thicker layers which will affect bake time. Proper measuring of flour and cocoa ensures consistent texture and taste.
Ingredients
Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter salted
- 1 cup water
- 5 tablespoons cocoa powder
- ½ cup sour cream or buttermilk
- 2 egg large, lightly beaten
- 1 teaspoon vanilla extract
Frosting:
- ½ cup butter salted
- 5 tablespoons cocoa powder
- ⅓ cup milk or buttermilk
- ½ teaspoon vanilla extract
- Pinch salt
- 3 ½ cups powdered sugar sifted to avoid lumps
- pecans chopped, toasted, optional
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a half sheet pan (a rimmed baking sheet measuring 11X17-inches). Set aside.
- For the cake, in a large bowl, whisk together the granulated sugar, flour, baking soda and salt.
- In a medium saucepan, add the butter and water. Sift in the cocoa to avoid lumps. Bring the mixture to a boil. Pour over the dry ingredients and stir until combined.
- Add the buttermilk, eggs and vanilla and mix until well-combined.
- Spread the batter evenly in the prepared pan. Bake for 20-25 minutes until the cake is evenly baked and springs back lightly to the touch (watch closely; it is a thin cake and bakes quickly).
- While the cake bakes, make the frosting. In a medium saucepan, combine the butter, cocoa, milk (or buttermilk), vanilla and salt. Bring the mixture to a simmer over medium heat, stirring constantly.
- Immediately remove from the heat and add the sifted powdered sugar a cup at a time, whisking in between additions and mixing until the frosting is smooth. Keep the frosting warm if the cake is not finished baking.
- Pour the warm frosting over the warm cake and spread evenly. Top with chopped pecans, if desired. Let the cake cool to room temperature. Serve at room temp or chilled.
Notes
- Natural, unsweetened cocoa powder works well, but substituting 1 tablespoon of Dutch-process cocoa in both cake and frosting deepens the chocolate flavor.
- If you do not have a half sheet pan, a jelly roll pan or 9x13-inch pan can be used; adjust baking time accordingly for thicker cake layers.
- Ensure sides of alternative pans are high enough to prevent batter overflow, especially in jelly roll pans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Piece | |
| Calories | 294kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 47mg | 16% |
| Sodium | 183mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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