Texas Sheet Cake
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5.0
12 reviews
Excellent
Texas Sheet Cake
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Texas Sheet Cake is an irresistible chocolate dessert that everyone always raves about! This rich chocolate cake combines a moist chocolate cake with a decadent chocolate pecan frosting.
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Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sour cream
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup salted butter room temperature
- 1 cup boiling water
- 1 tsp instant coffee
- 4 tbsp unsweetened cocoa powder
Icing
- 1/2 cup salted butter
- 4 tbsp unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3 3/4 cups powdered sugar
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350 degrees F. Grease a 13x18 inch sheet pan that has a lip at least 3/4" high around it.
- In a large mixing bowl, stir together the flour, white sugar, baking soda and salt. Add sour cream, eggs and vanilla to the ingredients. Using an electric mixer to combine ingredients, but do not over-mix.
- In a medium saucepan, over medium heat, melt butter and cocoa powder together and whisk together.
- Stir the instant coffee into the boiling water. Pour instant coffee and water mixture, and brown sugar, into the saucepan with other ingredients. Whisk until smooth while bringing mixture to a boil. Once a low boil starts, remove from heat and sit aside to allow it to cool slightly, approximately 10 minutes.
- Gradually add the chocolate, butter and coffee mixture to the batter in the large mixing bowl, stirring constantly. Mix until smooth and free of any lumps.
- Pour batter into prepared baking pan and smooth to evenly distribute into the pan. Bake for 15 minutes. Test by poking a toothpick into the middle of the cake. If the batter is still very wet, continue baking for another 5 minutes. Then remove it from the oven. It is okay if the toothpick still comes out a little dirty. We don’t want to over-bake the cake.
Icing
- While the cake is baking you may begin working on the frosting. In a medium saucepan melt the butter then mix in the cocoa and cream. Bring this mixture to a boil. Remove the saucepan from the heat. Stir in the vanilla, icing sugar, and chopped pecans. You may need a hand mixer to get this smooth.
- Pour the frosting over the cake while both are warm. Make sure to pour and spread quickly, while still warm because this frosting sets up and crystalizes quickly. Let it set for 10 minutes before serving.
Notes
- Make sure you’re adding your frosting while it’s warm and while the cake is still hot! There is a special magic that is created, and the icing starts to sink into the cake to some extent. The combo of warm cake and frosting is really integral when it comes to a true Texas Sheet Cake!
- For storage, you can keep the cake at room temperature if your home feels cool and dry. If not, it’s best to store the cake in the refrigerator.
Nutrition Information
Show Details
Calories
347kcal
(17%)
Carbohydrates
46g
(15%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
185mg
(8%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
482IU
(10%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 185mg | 8% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 482IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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