The BEST Texas Sheet Cake
User Reviews
5
The BEST Texas Sheet Cake
Description
This Texas Sheet Cake begins with a boiling mixture of butter, cocoa, and water combined with a batter made from flour, sugar, baking soda, and salt, then joined with a sour cream, egg, and vanilla blend. The heat from the cocoa mixture helps create a dense but tender crumb throughout the cake. It is spread evenly in a greased 18x13-inch pan and baked until set, usually around 15 minutes.
The frosting incorporates similar ingredients—milk, cocoa, and butter boiled together before stirring in powdered sugar to achieve a glossy, slightly fudgy topping that melts into the cake while still warm. This layering adds a creamy texture complementary to the cake's moistness and cocoa intensity.
Once cooled, the cake can be served in squares and stored covered in an airtight container for a few days, maintaining its freshness. It’s suitable for gatherings or as a comforting treat.
Ingredients
- 1 cup water
- 1 cup butter
- 3 Tablespoons cocoa powder unsweetened
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 large egg
- 1 teaspoon vanilla extract
For the Frosting
- 6 Tablespoons milk
- 3 Tablespoons cocoa powder unsweetened
- 1/2 cup butter
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven to 350 degrees F and grease a 18x13'' pan.
- Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil.
- Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt.
- In another small bowl mix together the sour cream, eggs and vanilla.
- Add sour cream/egg mixture to the flour mixture and mix until combined.
- Once the chocolate mixture in the saucepan in boiling, remove it from heat and pour it into the batter. Mix until combined and no lumps remain.
- Pour mixture into prepared pan and smooth with a spatula to make sure it is dispersed in an even layer.
- Bake in preheated oven for 15-20 minutes or until set (mine is usually done around 15 minutes).
- When the cake is about half-way through cooking, prepare the frosting.
For the Chocolate Sheet Cake Frosting
- Add milk, cocoa and butter to a saucepan. Bring mixture to a boil.
- Once boiling, remove it from the heat and stir in powdered sugar. I like to beat the mixture with my hand-held mixer to get rid of any lumps.
- Pour hot icing over hot cake. Use a spatula to spread it evenly over the cake. Allow frosting to set for about 10 minutes before eating.
Notes
- Cover leftover cake in an airtight container and store at room temperature or in the refrigerator for 2-3 days to keep it moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15people
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 71g | 24% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 75mg | 25% |
| Sodium | 343mg | 14% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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