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Texas Sheet Cake

Yasser
What if I told you there's a chocolate cake so legendary it has its own state? The Texas sheet cake is a beloved dessert that combines rich chocolate flavor with a moist, tender crumb and a signature fudgy frosting. This crowd-pleasing cake gets its name from the large sheet pan it's baked in, making it perfect for potlucks, parties, and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24
Calories 280 kcal

Ingredients
  

Chocolate Sheet Cake

  • 1 cup water
  • 1 cup unsalted butter
  • 3 tbsp unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup sour cream For best results, use full-fat sour cream rather than low-fat alternatives.
  • 2 large eggs
  • 1 tsp vanilla extract

Chocolate Frosting

  • 6 tbsp milk
  • 3 tbsp unsweetened cocoa powder
  • 0.5 cup unsalted butter
  • 3.75 cups powdered sugar

Instructions
 

Chocolate Sheet Cake

  • Preheat oven to 175°C (350°F). Grease an 18x13-inch jelly roll pan generously with nonstick cooking spray.
  • In a medium saucepan over medium heat, combine the water, butter, and cocoa powder. Bring the mixture to a boil, stirring occasionally.
  • Meanwhile, in a large bowl whisk together the flour, sugar, baking soda, and salt.
  • In a separate small bowl, whisk together the sour cream, eggs, and vanilla extract until smooth.
  • Add the sour cream and egg mixture to the flour mixture and stir until combined.
  • Once the chocolate mixture in the saucepan reaches a boil, remove it from the heat immediately and pour it into the batter. Mix until fully combined and no lumps remain.
  • Pour the batter into the prepared pan and smooth it with a spatula into a perfectly even layer all the way to the edges.
  • Bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out clean.

Chocolate Frosting

  • When the cake is about halfway through baking, start the frosting. Add the milk, cocoa powder, and butter to a small saucepan over medium heat. Bring the mixture to a boil, stirring constantly.
  • Once boiling, remove from heat immediately and stir in the powdered sugar.
  • Beat with a handheld electric mixer to eliminate any lumps and create a smooth, glossy frosting.
  • As soon as the cake comes out of the oven, pour the hot frosting directly over the hot cake. Use a spatula to spread it quickly and evenly all the way to the edges before it begins to set.
  • Allow the frosting to set for about 10 minutes before slicing and serving.

Notes

For best results with your Texas sheet cake, use full-fat sour cream rather than low-fat alternatives. The extra fat content contributes to the cake's moist texture. Natural cocoa powder works better than Dutch-processed for this recipe because it reacts properly with the baking soda.