Texas Sheet Cake
Texas Sheet Cake is a rich, thin chocolate cake baked in one large pan and topped with warm fudgy frosting poured over the cake while it’s still hot.
Ingredients
Cake Batter
- 1 cup water
- 1 cup unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Chocolate Frosting
- 6 tablespoons milk
- 3 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter
- 3 ¾ cups powdered sugar
- 1 cup chopped pecans optional topping
Instructions
- Preheat oven to 350°F (175°C). Grease an 18x13-inch sheet pan and lightly dust with flour if needed.
- In a medium saucepan, combine water, butter, and cocoa powder. Heat over medium heat until butter melts and mixture reaches a gentle boil. Remove from heat.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, whisk sour cream, eggs, and vanilla until smooth.
- Add the sour cream mixture to the dry ingredients and stir gently. Slowly pour in the hot cocoa mixture and mix until smooth.
- Pour batter into the prepared pan and spread evenly.
- Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake bakes, prepare the frosting by heating milk, cocoa powder, and butter in a saucepan until melted and lightly boiling.
- Remove frosting mixture from heat and whisk in powdered sugar until smooth. Use a hand mixer if needed for a silky texture.
- Immediately pour warm frosting over the hot cake and spread quickly with a spatula.
- Sprinkle chopped pecans on top if desired. Let the cake rest for 10 to 15 minutes before slicing and serving.
Notes
Use an 18x13-inch pan for the traditional thin texture. Avoid overmixing the batter to keep the cake tender. This cake can be made a day ahead and often tastes even better the next day. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze for up to 2 months.
Nutrition Facts (Per Serving)
- Calories: 475 kcal
- Carbohydrates: 71g
- Protein: 3g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 75mg
- Sodium: 343mg
- Potassium: 81mg
- Fiber: 1g
- Sugar: 56g
- Vitamin A: 655 IU
- Vitamin C: 0.1mg
- Calcium: 29mg
- Iron: 1.2mg