This incredibly moist Texas Sheet Cake is perfect for any occasion. A no-fuss cake filled with chopped pecans. A quick fix if you are craving for something sweet but not too sweet. This is heavenly delicious, outrageously rich topped with perfectly sweet chocolate frosting. It is a classic Texas dessert recipe to keep.
INGREDIENTS
Cake:
1 cup butter
1 cup of water
¼ cup of cocoa
2 cups of sugar
2 cups flour
⅛ teaspoon salt
2 eggs
1 teaspoon baking soda
½ cup sour cream
1 teaspoon vanilla
Icing
Icing:
½ cup butter
¼ cup of cocoa
¼ cup plus 2 tablespoons milk
1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
½ teaspoon vanilla
Chopped Pecans (optional)
HOW TO MAKE TEXAS SHEET CAKE
To make the cake:
Step 1: Add the butter, water, and cocoa in a saucepan. Heat over medium heat until the butter has melted. Make sure to not cook it too long, though.
Step 2: Combine the sugar, flour, salt, eggs, and baking soda in another bowl.
Step 3: Carefully, add the melted butter into the dry ingredients.
Step 4: Stir in the sour cream and vanilla.
Step 5: Transfer the mixture into a sheet cake pan or jelly roll pan.
Step 6: Place inside the oven and bake for about 20 minutes at 350 degrees.
To make the icing:
Step 1: Add the butter, cocoa, and milk in a saucepan. Bring to a boil over medium heat.
Step 2: Remove the saucepan immediately from the heat, then, stir in the confectioner’s sugar and vanilla.
Step 3: Use a mixer to mix the icing well to get rid of the lumps.
Step 4: While the icing is still hot, pour it over the sheet cake and spread.
Step 5: For the chopped pecans, you can either stir them into the icing before you pour it over the hot sheet cake or you can sprinkle them over the cake after icing it. Or leave them if you don’t want pecans.
Ingredients
- Cake:
- 1 cup butter
- 1 cup of water
- ¼ cup of cocoa
- 2 cups of sugar
- 2 cups flour
- ⅛ teaspoon salt
- 2 eggs
- 1 teaspoon baking soda
- ½ cup sour cream
- 1 teaspoon vanilla
- Icing
- Icing:
- ½ cup butter
- ¼ cup of cocoa
- ¼ cup plus 2 tablespoons milk
- 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy)
- ½ teaspoon vanilla
- Chopped Pecans (optional)
Instructions
To make the cake:
Step 1: Add the butter, water, and cocoa in a saucepan. Heat over medium heat until the butter has melted. Make sure to not cook it too long, though.
Step 2: Combine the sugar, flour, salt, eggs, and baking soda in another bowl.
Step 3: Carefully, add the melted butter into the dry ingredients.
Step 4: Stir in the sour cream and vanilla.
Step 5: Transfer the mixture into a sheet cake pan or jelly roll pan.
Step 6: Place inside the oven and bake for about 20 minutes at 350 degrees.
To make the icing:
Step 1: Add the butter, cocoa, and milk in a saucepan. Bring to a boil over medium heat.
Step 2: Remove the saucepan immediately from the heat, then, stir in the confectioner's sugar and vanilla.
Step 3: Use a mixer to mix the icing well to get rid of the lumps.
Step 4: While the icing is still hot, pour it over the sheet cake and spread.
Step 5: For the chopped pecans, you can either stir them into the icing before you pour it over the hot sheet cake or you can sprinkle them over the cake after icing it. Or leave them if you don't want pecans.
