Description
Indulge in the rich and decadent flavors of a classic Texas Sheet Cake. This moist and tender chocolate cake topped with a luscious cocoa frosting is a beloved Southern dessert that’s perfect for any occasion.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 10×15-inch jelly roll pan or rimmed baking sheet.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Prepare cake batter: In a saucepan, combine butter, water, and cocoa powder. Pour into the dry ingredients, mix, then add sour cream, eggs, and vanilla.
- Bake: Pour batter into pan and bake for 18-22 minutes until a toothpick comes out clean.
- Make frosting: In a saucepan, melt butter, cocoa, and milk. Remove from heat, add powdered sugar and vanilla, then stir in pecans.
- Frost the cake: Pour warm frosting over warm cake and spread. Let cool slightly before serving.
Notes
- This cake is traditionally served warm or at room temperature.
- For a nut-free version, omit the pecans.
- Adding a pinch of cinnamon to the batter is a Texas favorite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (Southern)
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 33 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
