Texas Sheet Cake is a rich, moist, and decadent chocolate cake that has been a favorite in Southern kitchens for generations. This easy-to-make dessert is perfect for gatherings, potlucks, and family celebrations. With its thin layer of chocolate cake topped with a luscious chocolate icing, it delivers an indulgent experience in every bite.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 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
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the 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 cup chopped pecans (optional)
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil while stirring continuously.
- Pour the hot cocoa mixture over the dry ingredients and stir until well combined.
- Add the sour cream, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool slightly while you prepare the frosting.
Making the Frosting:
- In a saucepan over medium heat, melt butter, then add cocoa powder and milk. Stir until smooth and remove from heat.
- Gradually add powdered sugar, stirring continuously to avoid lumps.
- Stir in vanilla extract and pecans if using.
- Pour the warm frosting over the warm cake, spreading evenly.
- Allow the cake to cool completely before serving.
FAQs
What makes Texas Sheet Cake different from other chocolate cakes?
Texas Sheet Cake is thinner and more dense than traditional chocolate cakes. It also has a signature boiled frosting that is poured over the warm cake, creating a fudgy texture.
Can I make this cake ahead of time?
Yes! Texas Sheet Cake can be made a day in advance and stored at room temperature. Just cover it tightly to keep it moist.
Can I use nuts other than pecans?
Absolutely! Walnuts or almonds work well, or you can omit nuts entirely for a nut-free version.
How should I store leftovers?
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes & Tips:
- Use high-quality cocoa powder for a richer chocolate flavor.
- For an extra moist cake, substitute half of the water with brewed coffee.
- Serve with a scoop of vanilla ice cream for an extra treat!
Texas Sheet Cake is a time-honored dessert that brings comfort and joy to any occasion. Whether you’re making it for a party or just to satisfy a chocolate craving, this recipe is sure to become a favorite in your home!
Texas Sheet Cake: A Classic Southern Delight
Description
Texas Sheet Cake is a rich, moist, and decadent chocolate cake that has been a favorite in Southern kitchens for generations. This easy-to-make dessert is perfect for gatherings, potlucks, and family celebrations. With its thin layer of chocolate cake topped with a luscious chocolate icing, it delivers an indulgent experience in every bite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 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
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the 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 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil while stirring continuously.
- Pour the hot cocoa mixture over the dry ingredients and stir until well combined.
- Add the sour cream, eggs, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let it cool slightly while you prepare the frosting.
Notes
- Use high-quality cocoa powder for a richer chocolate flavor.
- For an extra moist cake, substitute half of the water with brewed coffee.
- Serve with a scoop of vanilla ice cream for an extra treat!
