Texas Sheet Cake
Indulge in the rich, nostalgic charm of Texas Sheet Cake, a Southern classic that’s perfect for feeding a crowd. This ultra-moist chocolate cake is made effortlessly in a large baking sheet, combining creamy sour cream and a rich cocoa-infused batter for unparalleled flavor. Topped with a glossy, warm chocolate frosting and optional chopped pecans for a delightful crunch, this dessert is as decadent as it is simple to prepare. With just 20 minutes of prep and 20 minutes of baking time, Texas Sheet Cake is the ultimate quick and easy treat for gatherings, celebrations, or casual weekday indulgence. Create this timeless favorite today and delight in every slice of chocolaty perfection! Keywords: Texas Sheet Cake, chocolate cake recipe, Southern dessert, easy sheet cake recipe, quick chocolate frosting.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1 cup water
- 0.25 cup unsweetened cocoa powder
- 0.5 cup sour cream
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (for frosting)
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.25 cup whole milk
- 1 teaspoon vanilla extract (for frosting)
- 3.5 cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 13x18 inch baking sheet.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Add 1 cup of water and 1/4 cup of unsweetened cocoa powder, stirring constantly until it comes to a boil. Immediately remove from heat.
Pour the hot cocoa mixture over the dry ingredients and mix until well combined.
In a small bowl, whisk together the sour cream, eggs, and vanilla extract.
Add the sour cream mixture to the batter, stirring until fully incorporated and smooth.
Pour the batter into the prepared baking sheet and spread evenly.
Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat.
Add the unsweetened cocoa powder and whole milk, stirring constantly until smooth and just beginning to boil. Remove from heat and stir in 1 teaspoon of vanilla extract.
Gradually whisk in the powdered sugar until the frosting is smooth and slightly thickened.
Once the cake is done, remove it from the oven and let it cool for about 5 minutes. Then, pour the warm frosting over the warm cake, spreading evenly with a spatula.
If desired, sprinkle the chopped pecans evenly over the frosting.
Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
7198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 326.0 g | 418% | |
| Saturated Fat | 153.3 g | 767% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 1104.5 g | 402% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 828.2 g | ||
| Protein | 80.2 g | 160% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 608 mg | 47% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 2833 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
