Texas Sheet Cake Recipe

Texas Sheet Cake is a classic dessert that’s as big in flavor as the Lone Star State itself! This thin, moist chocolate cake is made in a large sheet pan, making it perfect for serving a crowd. Topped with a warm, fudgy frosting and optional pecans, it’s irresistibly decadent and surprisingly easy to make.

Equipment:

• Large mixing bowl
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Rimmed baking sheet (13×18-inch)
• Offset spatula or knife

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• ⅓ cup unsweetened cocoa powder
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

For the Frosting:

• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• ⅓ cup milk
• 3½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional)

Instructions:

1. Prepare for Baking:
   Preheat your oven to 350°F (175°C) and grease a 13×18-inch rimmed baking sheet.
2. Make the Cake Batter:
   In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
   In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium, stirring, until the mixture comes to a gentle boil. Remove from heat.
   Pour the chocolate mixture into the dry ingredients and mix until combined.
   Add sour cream, eggs, and vanilla extract. Mix until smooth.
3. Bake the Cake:
   Pour the batter into the prepared baking sheet and spread evenly. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
4. Prepare the Frosting:
   While the cake bakes, melt the butter in a medium saucepan over medium heat. Stir in cocoa powder and milk, bringing the mixture to a gentle boil.
   Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
5. Frost the Cake:
   As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread evenly with an offset spatula or knife. Sprinkle chopped pecans over the frosting if desired.
6. Cool and Serve:
   Allow the cake to cool completely in the pan before slicing into squares. Serve at room temperature.

Tips:

• Substitute buttermilk for sour cream if desired for a slightly tangy flavor.
• For a nut-free option, skip the pecans and add chocolate chips or sprinkles instead.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Texas Sheet Cake is a crowd-pleasing dessert that’s simple to prepare yet always wows. With its ultra-moist chocolate cake and rich frosting, it’s sure to become a favorite in your home. Share a slice (or two) with friends and enjoy the taste of Texas-style indulgence!

Texas Sheet Cake Recipe

This Texas Sheet Cake recipe is a rich and moist chocolate cake topped with a luscious fudge-like frosting. Perfect for potlucks, celebrations, or when you’re craving a chocolate indulgence!

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Equipment

• Large mixing bowl
• Medium saucepan
• Whisk
• Measuring cups and spoons
• Rimmed baking sheet (13x18-inch)
• Offset spatula or knife

Ingredients

  

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• ⅓ cup unsweetened cocoa powder
• ½ cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Frosting:
• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• ⅓ cup milk
• 3½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans optional

Instructions

 

• Prepare for Baking:
• Preheat your oven to 350°F (175°C) and grease a 13x18-inch rimmed baking sheet.
• Make the Cake Batter:
• In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
• In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium, stirring, until the mixture comes to a gentle boil. Remove from heat.
• Pour the chocolate mixture into the dry ingredients and mix until combined.
• Add sour cream, eggs, and vanilla extract. Mix until smooth.
• Bake the Cake:
• Pour the batter into the prepared baking sheet and spread evenly. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
• Prepare the Frosting:
• While the cake bakes, melt the butter in a medium saucepan over medium heat. Stir in cocoa powder and milk, bringing the mixture to a gentle boil.
• Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
• Frost the Cake:
• As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread evenly with an offset spatula or knife. Sprinkle chopped pecans over the frosting if desired.
• Cool and Serve:
• Allow the cake to cool completely in the pan before slicing into squares. Serve at room temperature.