The BEST Texas Sheet Cake Recipe

Introduction

Texas Sheet Cake is a rich, moist chocolate cake that’s wonderfully simple to make. Its tender crumb and luscious chocolate frosting make it a favorite for gatherings and everyday indulgence alike.

Ingredients

• 1 cup water (240 ml)
• 1 cup butter (227 g)
• 3 tablespoons unsweetened cocoa powder (22.5 g)
• 2 cups all-purpose flour (240 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking soda (5 g)
• 1/2 teaspoon salt (2.5 g)
• 1/2 cup sour cream (120 g)
• 2 large eggs
• 1 teaspoon vanilla extract (5 ml)
• 6 tablespoons milk (90 ml)
• 3 tablespoons unsweetened cocoa powder (22.5 g)
• 1/2 cup butter (115 g)
• 3 3/4 cups powdered sugar (450 g)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease an 18×13-inch sheet pan.
2. Step 2: In a medium saucepan over medium heat, combine water, 1 cup butter, and 3 tablespoons cocoa powder. Bring the mixture to a boil, stirring occasionally.
3. Step 3: While the chocolate mixture heats, whisk together flour, granulated sugar, baking soda, and salt in a large bowl.
4. Step 4: In a separate small bowl, mix sour cream, eggs, and vanilla extract until smooth.
5. Step 5: Add the sour cream and egg mixture to the flour mixture and stir until just combined.
6. Step 6: Remove the chocolate mixture from heat once boiling and pour it into the batter. Mix until fully combined and smooth, with no lumps.
7. Step 7: Pour the batter into the prepared pan and spread evenly with a spatula.
8. Step 8: Bake for 15-20 minutes, or until the cake is set. It is usually done around 15 minutes. Avoid overbaking to keep it moist.
9. Step 9: While the cake bakes, prepare the frosting.
10. Step 10: In a saucepan, combine milk, 3 tablespoons cocoa powder, and 1/2 cup butter. Bring to a boil over medium heat.
11. Step 11: Remove from heat and quickly stir in powdered sugar. For a smooth frosting, beat the mixture with a hand mixer to remove any lumps.
12. Step 12: Pour the hot frosting over the hot cake and spread evenly with a spatula. Let the frosting set for about 10 minutes before serving.

Tips & Variations

• Make sure the frosting is poured over the cake while both are still hot for the best texture and shine.
• For a nutty twist, sprinkle chopped pecans or walnuts on top of the frosting before it sets.
• If you prefer a less sweet cake, reduce the granulated sugar by 1/4 cup.
• Use full-fat sour cream for extra moistness and richness in the cake.

Storage

Store leftover Texas Sheet Cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. To reheat, warm individual slices in the microwave for about 15 seconds to soften the frosting and cake. Avoid freezing, as the frosting texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking powder instead of baking soda?

It’s best to use baking soda as called for since it reacts with the acidic sour cream, helping the cake rise properly. Baking powder may affect the texture and rise.

Why is my Texas Sheet Cake dense instead of moist and tender?

Overbaking is a common cause. Bake just until the cake is set and a toothpick comes out clean or with a few moist crumbs. Also, ensure you measure flour accurately—too much flour can make the cake dense.

The BEST Texas Sheet Cake Recipe

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★★★★★

5 from 123 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 12–16 servings 1x

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Description

This Texas Sheet Cake recipe delivers a rich, moist chocolate cake baked in a large sheet pan and topped with a luscious chocolate frosting. With simple ingredients and straightforward steps, it’s a perfect dessert for gatherings or anytime you crave a decadent chocolate treat.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup water (240 ml)
• 1 cup butter (227 g)
• 3 tablespoons unsweetened cocoa powder (22.5 g)
• 2 cups all-purpose flour (240 g)
• 2 cups granulated sugar (400 g)
• 1 teaspoon baking soda (5 g)
• 1/2 teaspoon salt (2.5 g)
• 1/2 cup sour cream (120 g)
• 2 large eggs
• 1 teaspoon vanilla extract (5 ml)

Frosting Ingredients

• 6 tablespoons milk (90 ml)
• 3 tablespoons unsweetened cocoa powder (22.5 g)
• 1/2 cup butter (115 g)
• 3 3/4 cups powdered sugar (450 g)

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease an 18×13 inch sheet pan to prevent sticking.
2. Heat chocolate mixture: In a medium saucepan over medium heat, combine water, butter, and 3 tablespoons of cocoa powder. Bring this mixture to a boil, stirring occasionally to dissolve the butter and cocoa evenly.
3. Mix dry ingredients: While the chocolate mixture heats, in a separate large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
4. Combine wet ingredients: In another bowl, beat together the sour cream, eggs, and vanilla extract until smooth and creamy.
5. Incorporate wet ingredients into dry: Add the sour cream and egg mixture to the bowl with the dry ingredients and mix until just combined with no dry streaks.
6. Add hot chocolate mixture to batter: When the chocolate-water-butter mixture reaches a boil, remove it from the heat and immediately pour it into the batter. Stir thoroughly to incorporate and eliminate lumps for a smooth batter.
7. Transfer batter to pan: Pour the cake batter into the greased sheet pan and use a spatula to spread it evenly for a uniform thickness.
8. Bake the cake: Place the pan in the preheated oven and bake for 15 to 20 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Typically, it is done at about 15 minutes.
9. Prepare frosting during baking: When the cake is about halfway baked, start making the frosting to have it ready while the cake finishes.
10. Make chocolate frosting: In a saucepan, combine milk, 3 tablespoons cocoa powder, and butter. Heat over medium heat until the mixture comes to a boil, stirring frequently.
11. Add powdered sugar and blend: Remove the saucepan from heat and stir in the powdered sugar. Use a hand-held mixer to beat the frosting well, removing any lumps and achieving a smooth consistency.
12. Frost the cake: Once the cake is hot out of the oven, immediately pour the hot frosting over the top. Use a spatula to spread the frosting evenly across the entire surface.
13. Set frosting: Allow the cake to rest for about 10 minutes so the frosting can set before slicing and serving.

Notes

• Make sure the cake is hot when pouring the frosting so it melts into the surface for a smooth finish.
• The sour cream adds moisture and tenderness to the cake.
• Using a hand mixer for the frosting will help achieve a lump-free texture.
• The baking time can vary slightly depending on your oven; watch closely after 15 minutes.
• Store leftovers covered at room temperature for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Texas sheet cake, chocolate sheet cake, easy chocolate cake, chocolate frosting, moist chocolate cake