Chocolate Texas Sheet Cake Recipe

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If you love chocolate then you will want to make this classic Chocolate Texas Sheet Cake. It has a fudgy sweet chocolate flavor and is very moist. When I make it for my family they devour it, a perfect crowd pleasure.

Grease and lightly flour a jelly roll pan (10” x 15”) or spray with cooking oil.

In a medium saucepan over medium heat add butter, water and cocoa powder. Stir to combine and the butter melts.

Bring to a boil, stirring frequently, then remove from the heat.

Add the sugar, flour, salt and baking soda.

Use a mixer and beat on low until combined and no lumps remain.

Add the eggs and sour cream beating until combined.

Pour batter into the prepared pan. Tap lightly on the counter to release some of the air bubbles. Bake in a preheated 375º oven for 22 minutes or until a toothpick inserted in the center comes out clean, do not over bake. Let cool completely.

Make the frosting but not until the cake is cool. In a medium saucepan add the butter, cocoa powder and milk.

Heat over medium heat until the butter melts and the mixture boils, stirring frequently. Remove from the heat.

To the hot mixture, add the powdered sugar and vanilla, beating until smooth and combined. Work fast so frosting doesn’t start to set up.

If there are any visible lumps in the frosting, use a strainer and pour hot frosting into the strainer and over the cake spreading the frosting to the edges, work quickly. If there are no lumps there is no reason to use a strainer, just pour the hot frosting over the cake and spread it out evenly.

Let the cake cool completely, slice and serve.

Texas Sheet Cake

  • Difficulty: Intermediate
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http://www.InDianesKitchen.com

Ingredients

CAKE INGREDIENTS

  • 1 stick butter
  • 1 cup water
  • 4 Tbsp cocoa powder
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 eggs, slightly beaten with a fork
  • 1/2 cup sour cream

FROSTING INGREDIENTS 

  • 1 stick butter
  • 4 Tbsp cocoa powder
  • 6 Tbsp milk
  • 1# powdered sugar
  • 1 Tbsp vanilla extract

Directions

MAKE THE CAKE

  1. Preheat oven to 375º.
  2. Grease and lightly flour a jelly roll pan (10” x 15”) or spray with cooking oil.
  3. In a medium saucepan over medium heat add 1 stick of butter, 1 cup water and 4 Tbsp of cocoa powder. Stir to combine and the butter melts.
  4. Bring to a boil, stirring frequently, then remove from the heat.
  5. Add the sugar, flour, salt and baking soda. Use a mixer and beat on low until combined and no lumps remain.
  6. Add the eggs and sour cream beating until combined.
  7. Pour batter into the prepared pan. Tap the pan lightly on the counter to release some of the air bubbles. Bake in the oven for 22 minutes or until a toothpick inserted in the center comes out clean, do not over bake. Let cool completely.

MAKE THE FROSTING

  1. Make the frosting but NOT until the cake is cool. In a medium saucepan add the butter, cocoa powder and milk.
  2. Heat over medium heat until the butter melts and the mixture boils, stirring frequently. Remove from the heat.
  3. To the hot mixture, add the powdered sugar and vanilla, beating until smooth and combined. Work fast so frosting doesn’t start to set up.
  4. If there are any visible lumps in the frosting, use a strainer and pour hot frosting into the strainer and over the cake spreading the frosting to the edges, work quickly. If there are no lumps there is no reason to use a strainer, just pour the hot frosting over the cake and spread it out evenly.
  5. Let the cake cool completely, slice and serve.

http://www.InDianesKitchen.com

Categories: Butter, Cakes, Chocolate, Eggs, Flour, Frosting/Icing, Milk Products, Powdered sugar

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46 Comments »

  6. Pingback: Chocolate Texas Sheet Cake Recipe | Ned Hamson's Second Line View of the News

  9. Diane, this has always been one of our favorite cakes, but when I was growing up in Southeast Missouri we called it “Ice While Hot Cakes.” I had no idea what a Texas Sheet cake was until after I moved out of the bootheel. Thanks for sharing this awesome recipe.
    – Melanie

    Reply

    • It disappears fast Ab! The first time I made it for my grandson he went crazy! I don’t know anyone that doesn’t love this one. The little bit of sour cream makes it so moist. Thank you!

      Reply

  17. Sheet cake – oh my, I’d have to share bigtime. Yesterday at Meijer I saw cornbread cake and told myself I used to split in half, one half one day and the other half the next, just with baked beans. I was younger then, but I did look at it and decided to forego it. Now if it were chocolate cake though …

    Reply

      • Yes, that’s true too – they keep shrinking. I bought instant coffee (Nescafe Classico) and the top inch and one-half of space is empty. I’ve heard of “contents may settle” but that is ridiculous!

      • They think we’re dumb bunnies. I should take a photo of the coffee and it’s not an oddity, they are all liked that. The first time I encountered it, I thought “I’m not using this – someone opened it and tampered with the coffee.” I hadn’t noticed how much was missing in the store. But the seal wasn’t broken and I’m still here. 🙂

    • Let this be your first!!! I have loved this one since my mom made it when I was a kid. It is perfect for a potluck because it makes a lot of pieces but they are about half as thick as a regular cake.

      Reply

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