Description
Texas Sheet Cake is a rich, ultra-moist chocolate cake baked in a sheet pan and topped with a warm, fudgy chocolate icing. It’s a Southern classic known for feeding a crowd and delivering bold chocolate flavor in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
For the icing:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15 inch sheet pan or jelly roll pan.
- In a large bowl, whisk together flour, sugar, and salt.
- In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil while stirring, then remove from heat.
- Pour the hot mixture over the dry ingredients and stir to combine.
- Add sour cream, eggs, baking soda, and vanilla. Mix until smooth and well combined.
- Pour batter into prepared pan and spread evenly. Bake for 20–22 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the icing: In a saucepan, melt butter, milk, and cocoa powder over medium heat, stirring until smooth.
- Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in chopped pecans if using.
- Pour warm icing over the hot cake and spread evenly. Let cool slightly before serving.
Notes
- For a nut-free version, omit the pecans.
- Texas Sheet Cake is best served slightly warm or at room temperature.
- This cake freezes well – just slice and wrap tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 34g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Texas sheet cake, chocolate sheet cake, Southern dessert, fudgy cake, party cake