Texas Sheet Cake
A rich and moist chocolate cake topped with a creamy chocolate frosting that's perfect for gatherings and celebrations.
Ingredients
For the Cake
- 2 sticks unsalted butter Adds richness and moisture to the cake.
- 1 cup water Combines with the cocoa to create that luscious chocolate flavor.
- 5 tbsp unsweetened cocoa powder The star of the show; brings a bold chocolate taste.
- 2 cups all-purpose flour Gives structure and a delightful crumb.
- 2 cups granulated sugar Sweetens the cake and balances the cocoa.
- 1 tsp baking soda Helps the cake rise for a fluffy texture.
- ½ tsp kosher salt Enhances the flavors and cuts sweetness.
- ½ cup sour cream Adds creaminess without needing cream!
- 2 large eggs Binds everything together and adds moisture.
- 1 tsp vanilla extract Infuses a warm, inviting aroma.
- 6 tbsp whole milk Keeps the cake moist and tender.
For the Frosting
- 4 tbsp unsweetened cocoa powder For the decadent frosting.
- 1 stick unsalted butter Makes the frosting creamy and luscious.
- 3 ¾ cups powdered sugar Sweetens the frosting and gives it that perfect silky texture.
- 6 tbsp whole milk Used in the frosting for consistency.
Instructions
Preparation
- Preheat Your Oven: Start by heating your oven to 350°F (175°C).
- Grease Your Pan: Use a large sheet pan (about 18x13 inches) and grease it well with butter or cooking spray.
- Gather Your Ingredients: Measure out all your ingredients.
Cooking
- Melt Butter: In a saucepan, melt 2 sticks of unsalted butter. Add in 1 cup of water and 5 tablespoons of cocoa powder. Stir until smooth, then bring to a boil.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of flour, 2 cups of sugar, baking soda, and salt.
- Combine Wet Ingredients: Pour the melted butter mixture over the dry ingredients. Stir until combined, then add in the sour cream, eggs, vanilla, and milk. Mix until smooth.
- Bake: Pour the batter into the prepared sheet pan and bake for about 20-25 minutes.
Serving
- Prepare Frosting: While the cake is baking, melt 1 stick of butter, then add 4 tablespoons of cocoa and 6 tablespoons of milk. Bring to a simmer, then remove from heat and stir in powdered sugar until smooth.
- Frost the Cake: Once the cake is out of the oven and cooled for about 10 minutes, pour the frosting over the top.
- Slice and Serve: Let the cake cool a bit more, then slice into squares. Serve warm or at room temperature.
Notes
Keep leftover cake in an airtight container for up to 3 days. Freeze for up to 3 months.