This moist, sweet, and crowd-pleaser Texas Sheet Cake is undeniably delicious. My kids most requested cake on every occasion. Super chocolatey and a nice and quick sweet tooth fix. Satisfy your cravings with this heavenly cake. Don’t be overwhelmed by the list of the ingredients, trust me this is easier than you think. I have been receiving an insane number of requests to make this cake from friends, colleagues, and family. They love this cake so much and they can attest that this is the best chocolate sheet cake ever!
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 (recipe below)
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. Cook over medium heat until the butter has melted, making sure to not cook for too long.
Step 2: Combine the sugar, flour, salt, eggs, and baking soda in another bowl.
Step 3: Carefully stir the butter mixture into the dry ingredients.
Step 4: Add in the sour cream followed by vanilla and mix thoroughly.
Step 5: Transfer the batter into a sheet cake pan or jelly roll pan.
Step 6: Place inside the oven and bake for about 20 minutes at 350 degrees.
For the icing:
Step 1: Combine the butter, cocoa, and milk in a saucepan. Bring to a boil over medium heat.
Step 2: Quickly remove the pan from the heat and mix it with the confectioner’s sugar and vanilla.
Step 3: Using a mixer, combine well to remove lumps.
Step 4: While still hot, spread the icing over the sheet cake.
Step 5: For the chopped pecans, you have an option to mix those into the icing before you pour it over the cake or sprinkle on top of the icing or not include it.
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 (recipe below)
- 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. Cook over medium heat until the butter has melted, making sure to not cook for too long.
Step 2: Combine the sugar, flour, salt, eggs, and baking soda in another bowl.
Step 3: Carefully stir the butter mixture into the dry ingredients.
Step 4: Add in the sour cream followed by vanilla and mix thoroughly.
Step 5: Transfer the batter into a sheet cake pan or jelly roll pan.
Step 6: Place inside the oven and bake for about 20 minutes at 350 degrees.
For the icing:
Step 1: Combine the butter, cocoa, and milk in a saucepan. Bring to a boil over medium heat.
Step 2: Quickly remove the pan from the heat and mix it with the confectioner's sugar and vanilla.
Step 3: Using a mixer, combine well to remove lumps.
Step 4: While still hot, spread the icing over the sheet cake.
Step 5: For the chopped pecans, you have an option to mix those into the icing before you pour it over the cake or sprinkle on top of the icing or not include it.
