Texas Sheet Cake with Frosting
Texas Sheet Cake with Frosting is a decadent Southern classic that combines rich, moist chocolate cake with a silky, pour-over cocoa frosting for maximum indulgence. Perfectly baked in a large sheet pan, this recipe is ideal for feeding a crowd at potlucks, family gatherings, or celebrations. The cake's unique combination of sour cream and cocoa creates a tender texture and deep chocolate flavor, while the frosting, made with melted butter and powdered sugar, sets into a glossy layer that coats every bite with sweetness. Optional chopped pecans add a delightful crunch, elevating the dessert’s texture. Ready in just 40 minutes, this easy-to-make, soul-satisfying dessert is not only delicious but also effortlessly impressive. Don't miss out on this quintessential Texas treat—it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup water
- 0.25 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup sour cream
- 2 pieces large eggs
- 0.5 cup unsalted butter (for frosting)
- 0.25 cup unsweetened cocoa powder (for frosting)
- 0.33 cup whole milk
- 3.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup chopped pecans (optional, for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan (or line it with parchment paper).
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, whisking until smooth. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine 2 cups of granulated sugar, 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 0.5 teaspoon of salt.
Pour the cocoa mixture into the dry ingredients and mix until combined.
In a small bowl, whisk together 0.5 cup of sour cream and 2 large eggs. Add this to the batter and mix just until smooth.
Pour the batter into the prepared sheet pan and spread it evenly. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt 0.5 cup of unsalted butter over medium heat. Stir in 0.25 cup of unsweetened cocoa powder and 0.33 cup of whole milk. Bring to a gentle boil, then remove from heat.
Whisk in 3.5 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth. Stir in 0.5 cup of chopped pecans, if using.
Once the cake is out of the oven, immediately pour the warm frosting over the hot cake. Spread it evenly with a spatula, working quickly as the frosting will set as it cools.
Allow the cake to cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
6806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 150.0 g | 750% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 946 mg | 315% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 1096.9 g | 399% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 826.6 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 592 mg | 46% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2624 mg | 56% | |
*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.
