Texas Sheet Cake

5 from 5 votes

Featuring a moist chocolate sheet cake topped with a rich, fudgy frosting, this Texas Sheet Cake recipe is perfect for a crowd!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Half Sheet Pan

Ingredients

For the Sheet Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon table salt
1 cup unsalted butter (2 sticks)
5 tablespoons unsweetened Dutch cocoa powder
1 cup water
½ cup full-fat sour cream
2 large eggs
1 teaspoon vanilla extract

For the Icing

6 tablespoons whole milk
5 tablespoons unsweetened Dutch cocoa powder
½ cup unsalted butter (1 stick)
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts optional

US Customary - Metric

Instructions

Preheat the oven to 350℉/175℃ . Grease and flour a 18x13-inch half sheet pan.
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon table salt.
In a medium saucepan, melt 1 cup unsalted butter over medium heat. Add 5 tablespoons unsweetened Dutch cocoa powder, stirring to combine. Add 1 cup water, bring the mixture to a boil and and allow the mixture to boil for 30 seconds; turn off the heat. Let cool slightly.
Pour the cocoa mixture over the flour mixture, and stir lightly to cool.
In a small bowl or glass measuring cup, whisk together 2 large eggs, ½ cup full-fat sour cream, and 1 teaspoon vanilla extract. Pour the egg mixture into the flour mixture and mix until the batter is evenly combined.
Pour the batter into the prepared pan, using an offset spatula to spread the batter out if needed.
Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Don’t overbake! The cake should just be set.
While the cake is baking, prepare the icing. In a large saucepan, melt ½ cup unsalted butter over medium heat. Add 6 tablespoons whole milk and 5 tablespoons unsweetened Dutch cocoa powder, whisking to combine. Bring the mixture to a bubble, whisking constantly in order to dissolve the cocoa powder into the butter and milk. Remove this mixture from the heat.
Whisk 1 teaspoon vanilla extract into the cocoa mixture. Then stir 4 cups powdered sugar, 1 cup at a time, until dissolved. Stir in 1 cup chopped pecans or walnuts if using.
Pour the icing over the warm cake, spreading as needed.
I find it is best to allow the cake to cool fully, cover and refrigerate overnight before enjoying for the best flavor.

Video

Notes

Nutrition is based on using pecans.

Storage: You can safely store Texas Sheet Cake covered at room temperature for up to 24 hours. After that, I recommend storing the cake, covered, in the refrigerator for up to 5 days.

Freeze: Wrap cooled, sliced slices of the cake in a layer of plastic wrap or foil and place each piece into a freezer-safe storage bag. Store in the freezer for up to 1 month. Defrost at room temperature or in the refrigerator before enjoying.

Gluten-Free Texas Sheet Cake: I have had success using a 1:1 all-purpose gluten-free flour blend in place of the flour in this cake recipe.

Halving the Recipe: If you aren't serving a crowd, you can prepare this cake in a 9x13 cake pan or quarter sheet pan. The baking time should remain similar.

Nutrition