Texas Sheet Cake is a rich, moist chocolate cake that is baked in a large sheet pan and topped with a creamy chocolate frosting. It’s perfect for gatherings and serves a crowd, making it a beloved dessert in Texas and beyond.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans or walnuts (optional, for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 18×13 inch sheet pan.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter over medium heat. Once melted, stir in the water and cocoa powder, bringing it to a boil.
- Pour the hot butter mixture into the flour mixture and stir until combined.
- Add the eggs, vanilla extract, and sour cream, mixing until smooth.
- Bake the Cake:
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting:
- In a saucepan, melt the butter for the frosting over medium heat. Stir in the milk and cocoa powder, and bring it to a gentle boil.
- Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
- Frost the Cake:
- Once the cake has cooled for about 10-15 minutes, pour the warm frosting over the cake and spread it evenly.
- If desired, sprinkle chopped pecans or walnuts on top of the frosting.
- Serve:
- Allow the cake to cool completely before slicing into squares. Enjoy!
This cake is best served at room temperature and can be stored in an airtight container for several days. Enjoy your delicious Texas Sheet Cake!