Description
This classic Texas Sheet Cake recipe from scratch features a rich, moist chocolate cake baked in a large sheet pan and topped with a luscious chocolate frosting studded with pecans. Perfect for gatherings, this Southern favorite is quick to make and irresistibly delicious.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 3 3/4 cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 13×18-inch sheet pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the sour cream and eggs together until the mixture is smooth and well blended.
- Make Cocoa Mixture: In a saucepan over medium heat, combine the unsalted butter, water, and unsweetened cocoa powder. Bring this mixture to a boil, then promptly remove it from the heat to prevent burning.
- Combine Ingredients: Slowly pour the hot cocoa mixture into the bowl with the dry ingredients, stirring gently until just combined. Then add the sour cream and egg mixture and mix thoroughly until smooth.
- Bake the Cake: Pour the batter evenly into the prepared sheet pan and spread it out uniformly. Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the cake bakes, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk, bringing it to a gentle boil. Remove from heat and whisk in vanilla extract and powdered sugar until the frosting is smooth and creamy. Fold in chopped pecans if using.
- Frost the Cake: As soon as the cake comes out of the oven, pour the warm frosting evenly over the surface and spread it out. Allow the cake to cool completely so the frosting can set before slicing and serving.
Notes
- Texas sheet cake is best served slightly warm or at room temperature for optimal moistness and flavor.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- You can omit the pecans in the frosting for a nut-free version that is just as delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – Southern
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
