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
- 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
- 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
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, 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.
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