Description
Classic Texas Sheet Cake is a rich and moist chocolate cake baked in a large sheet pan and topped with a warm, pourable fudge frosting. This beloved Southern dessert is easy to make and perfect for feeding a crowd.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 large eggs
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
- In a large bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
- In another bowl, whisk together sour cream and eggs. Set aside.
- In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil, then remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and mix well.
- Stir in the sour cream and egg mixture, followed by the vanilla extract, and mix until smooth.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting: In a saucepan, melt the butter over medium heat. Stir in cocoa powder and milk and bring just to a boil. Remove from heat.
- Whisk in powdered sugar and vanilla extract until smooth. Stir in chopped pecans if using.
- Pour the warm frosting over the hot cake and spread quickly and evenly.
- Allow the cake and frosting to cool completely before slicing and serving.
Notes
- Frost the cake while it’s still warm to help the frosting soak in slightly for extra richness.
- Omit pecans if you prefer a nut-free version.
- Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 30g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg