Texas Sheet Cake
A rich and moist chocolate cake topped with a velvety chocolate frosting, perfect for gatherings and celebrations.
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 For the cake
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 2 large eggs At room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream At room temperature
For the Frosting
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter Melted
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a large sheet pan (approximately 18 x 13 inches) with butter or non-stick spray.
- In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt. Stir until well blended.
- In a saucepan, combine the unsalted butter, water, and unsweetened cocoa powder. Bring to a boil, stirring frequently. Once boiling, remove from heat.
- Pour the hot cocoa mixture into your dry ingredients while mixing still warm. Add the eggs, vanilla extract, and sour cream. Beat until smooth and well combined.
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Frosting
- While the cake is baking, prepare the chocolate frosting. Melt the butter in a saucepan and stir in cocoa powder and milk. Bring it to a gentle boil, then remove from heat. Whisk in the powdered sugar and vanilla until smooth.
- Once the cake is out of the oven, let it cool for about 10 minutes before pouring the frosting over the warm cake. Spread it evenly for a glossy finish.
Serving
- Allow the cake to cool completely before slicing. Serve at room temperature.
Notes
Use fresh eggs and quality butter for the best flavor. Mix just until combined to avoid a tough cake. Frost the cake while it's warm for the best results.