The Best Texas Sheet Cake Recipe
User Reviews
5
The Best Texas Sheet Cake Recipe
Description
The Best Texas Sheet Cake is made by first melting butter with cocoa powder and water, then mixing this into a batter containing sour cream, eggs, flour, sugars, baking soda, salt, and optional instant coffee. The batter is spread evenly in a greased 10x15-inch pan and baked until a toothpick comes out mostly clean. After baking, the cake is covered with a cocoa-based frosting made by heating milk, butter, and cocoa together before whisking in powdered sugar and vanilla. Toasted pecans may be added on top for a nutty texture and flavor.
The cake’s texture is tender yet moist due to the sour cream and butter-cocoa mixture, with a rich chocolate cocoa flavor balanced by subtle hints of coffee if included. The frosting adds creaminess and sweetness without overwhelming the cake. When pecans are used, they provide crunchy, toasted notes.
This sheet cake serves well for large gatherings or casual desserts, cutting neatly into squares for easy serving. It pairs well with coffee or milk. The cake's size and preparation make it suitable for celebrations or potlucks.
Pecans can be included either chopped in the frosting or sprinkled whole immediately after frosting for different texture variations. Omission of pecans does not compromise the cake’s flavor.
Ingredients
- 1 cup butter cut into 8 pieces, unsalted
- 1 cup water
- ⅓ cup cocoa powder
- ½ cup sour cream
- 2 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
FROSTING
- 6 Tablespoons milk whole
- ½ cup butter cut into pieces, salted
- 6 Tablespoons cocoa powder natural
- 4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps
- ¾ teaspoon vanilla extract
- 1 cup pecans optional, see note, toasted
Instructions
- Preheat oven to 350F (175C) and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
- Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
- While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt and instant coffee in a large bowl.
- In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
- Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
- Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once cake has finished baking (or several minutes before), begin preparing frosting.
FROSTING
- Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
- Pour over cake while cake is still warm. If using pecans, sprinkle over frosting now.
- Allow frosting to harden (about one hour) and then slice and serve!
Notes
- Toasted pecans can be added whole or chopped to the frosting or sprinkled on top after frosting for texture.
- Omitting pecans is fine if preferred; the cake remains moist and flavorful without them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 493kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 269mg | 11% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 59g | 118% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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