The legendary Texas Sheet Cake is my go-to cake recipe to feed a crowd! Easy as can be, this cake boasts intense chocolate flavor and richness and can be made with or without nuts – dig in!
Dilemma. You have a crowd coming over and you want to make a cake. Chocolate cake. But you don’t want to have to break out your cake pans, make layers, smooth on frosting, etc. You want something quick. But from scratch. What do you do?
Make a Texas Sheet Cake. Duh. This cake is the reason jelly roll pans exist. Honest. I can’t think of a single better way to use mine. When I make a cake it’s usually a big ordeal. Trying to pour the same amount of batter into each cake pan is a struggle. Then you have to get them out of the pan in one piece, then you have to frost and decorate and then cross your fingers that when you go to slice it, the slices come out pretty.
What a headache! (I’m lazy if you can’t tell…)
If all of that ^^^made you cringe, this is the cake for you. If you need to serve more than a dozen people and you don’t want to have to sit there and cut slices of cake, this is the cake for you. If you like chocolate, chocolate, and a little more chocolate, this is the cake for you.
So, for those of who us who grew up on sheet cakes like this, there comes a time when the “great nut debate” takes place. Some like it with, some like it without. Often times, the nuts are stirred into the frosting and so the entire cake is coated with nutty frosting. A good thing if you like nuts. Something terrible if you don’t.
To resolve this crisis, after frosting the cake, I sprinkle nuts on half (quickly because this frosting sets up FAST) and leave the other half plain. That way, people can serve themselves from one side or the other and peace has been restored once again.
Speaking of serving, let the people do it themselves! Who are we to say how big a piece of cake each person gets? No! Not good, not good at all. I say let your guest serve themselves…it’s for their own good and your sanity. Trust me.
Can we take a moment of silence to admire that frosting. I just want to lick it. Don’t judge. It’s crazy good.
If you haven’t tried a Texas Sheet Cake before, let this be your first. If you have, but seem to have forgotten all about them, quickly put this back into your repertoire. If you’re like me and enjoy a good Texas Sheet Cake now and again, welcome home.
- 1 cup (2 sticks) butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp salt
- 1 tsp baking soda
- ½ cup sour cream
- 2 eggs, room temperature
- ¼ cup + 2 tbsp whole milk
- ½ cup (1 stick) butter
- 3¾ cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
- Preheat oven to 350F.
- Grease and flour a 10 x 15 jellyroll pan. (Use cocoa powder to "flour" the pan if you like.)
- Bring butter, water, and cocoa powder to a boil in a medium saucepan, stirring frequently. Remove from heat and let cool for 10 minutes.
- Whisk together the flour, sugar, salt and baking soda in a large bowl. Set aside.
- Whisk together sour cream and eggs.
- Combine the sour cream and egg mixture with the flour and sugar mixture.
- Gradually stir in the warm cocoa mixture and mix well. (You might need to whisk together.)
- Pour the batter into the prepared jellyroll pan.
- Bake for 22-25 minutes. The center of the cake should spring back when touched.
- Bring the milk and butter to a boil. Remove from heat.
- Whisk in the powdered sugar, cocoa powder and vanilla extract.
- Pour the frosting over the cake while the cake is still warm.
- Quickly sprinkle on nuts if desired.
- Leftovers should be stored in airtight container.
If you’re in the mood for cake…
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