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Texas Sheet Cake Recipe

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4 from 14 reviews

This Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan, featuring a luscious chocolate cocoa butter frosting generously spread over the warm cake and topped with optional chopped pecans for added crunch. Perfect for gatherings, this cake combines a classic homemade chocolate flavor with a quick and easy preparation.

Ingredients

Cake Ingredients

  • 1 cup water (240mL)
  • 1 cup unsalted butter (226g)
  • ¼ cup unsweetened cocoa powder (25g)
  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sour cream (120g)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Frosting Ingredients

  • ½ cup plus 2 tablespoons unsalted butter (141g)
  • ½ cup whole milk (120mL)
  • ¼ cup unsweetened cocoa powder (25g)
  • 4 cups powdered sugar (480g)
  • 1 cup finely chopped pecans (optional) (113g)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 18x13-inch rimmed sheet pan with baking spray ensuring an even, non-stick coating.
  2. Make the Butter Mixture: In a medium saucepan over medium heat, combine 1 cup water, 1 cup unsalted butter, and ¼ cup unsweetened cocoa powder. Bring the mixture to a boil while stirring continuously until smooth. Remove from heat immediately once boiling.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
  4. Prepare Wet Ingredients: In a separate small bowl, whisk ½ cup sour cream with 2 large eggs and 1 teaspoon vanilla extract until smooth.
  5. Combine Batter: Add the sour cream and egg mixture to the flour mixture. Use an electric mixer on medium speed to beat until combined; a wooden spoon can be used but batter will be stiff.
  6. Add Warm Butter Mixture: Carefully pour the warm cocoa butter mixture into the batter. Beat on the lowest speed until the batter is smooth and well-blended.
  7. Pour and Bake: Pour the batter into the prepared sheet pan and smooth it out into an even layer with a spatula. Bake for 15 to 18 minutes or until a wooden pick inserted in center comes out with a few moist crumbs.
  8. Prepare Frosting: While the cake bakes, in a medium saucepan combine ½ cup plus 2 tablespoons unsalted butter, ½ cup whole milk, and ¼ cup unsweetened cocoa powder. Bring to boil over medium-high heat, stirring until smooth. Remove from heat once boiling.
  9. Add Sugar and Pecans: Whisk in 4 cups powdered sugar until the frosting is smooth. Stir in 1 cup chopped pecans if using.
  10. Frost the Cake: Immediately after removing the cake from oven, pour the warm frosting evenly over the hot cake. Use a spatula to quickly spread the frosting before it sets.
  11. Cool and Serve: Allow the cake to cool completely at room temperature before slicing. Store covered at room temperature for up to 5 days.

Notes

  • Ensure the frosting is poured while still warm and the cake is hot to achieve a smooth, glossy finish.
  • Chopped pecans are optional but add a nice texture and flavor contrast.
  • Use unsweetened cocoa powder for the richest chocolate flavor.
  • Do not overbake; the cake should be moist with a few crumbs on the toothpick.
  • Store the cake covered at room temperature to maintain freshness.

Find it online: https://dishcooks.com/texas-sheet-cake-recipe/