Texas Sheet Cake
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!
Servings 24 serving
Calories 329kcal
Ingredients
Cake
- 1 cup unsalted butter
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 eggs room temperature
Chocolate Frosting
- 1/4 cup + 2 tbsp whole milk
- 1/2 cup unsalted butter
- 3 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped pecans optional
Instructions
Cake
- 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.
Chocolate Frosting
- Bring the milk and butter to a boil. Remove from heat.
- Whisk in the powdered sugar, cocoa powder, salt 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.
Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 138mg | Potassium: 74mg | Fiber: 1g | Sugar: 35g | Vitamin A: 410IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.9mg