Texas Sheet Cake is an easy, beloved dessert that can be known for its moist, chocolate base and rich icing that’s poured over the cake while it’s still warm for a smooth, fudgy finish. The secret to this cake being extra soft is the addition of sour cream, and the pecans in the icing, which are optional but a nice nod to good old Southern cooking, will add crunch. Ideal for parties, this big crowd-pleasing cake is meant to serve straight from the pan — easy, gratifying and decadently delicious!
Why You’ll Love This Recipe:
So Easy: Minimal steps and no specialized gear required!
Crowd-Friendly: This cake is baked in a sheet pan, yielding lots of servings.
Ultra Moist and Chocolatey: Sour cream and cocoa unite for a super-rich, moist cake with a deep chocolate flavor.
A Classic Southern Dessert: This is a nostalgic, crowd-pleasing dessert that’s perfect for gatherings and celebrations.
Key Ingredients:
Butter: A key to richness and moisture, producing a soft crumb that enhances the flavor of chocolate.
Cocoa Powder: Cocoa is used in both the cake and frosting, lending a deeply chocolatey flavor that’s perfectly harmonized by, yes, the sugar.
Sour Cream: Sour cream adds moisture and a bit of tang that ensure that the cake will stay moist and that the flavor will be balanced.
Vanilla Extract: The vanilla balances the chocolatey flavor and gives a nice warm hue to the cake and icing.
Pecans: Chopped pecans are optional, but traditional, crunchy topping that complements the icing.
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Step-by-Step Instructions:
Prepare the Cake Batter
Preheat the Oven to 350°F (175°C)
Prepare the baking pan: grease a 13×18 inch sheet cake or jelly roll pan.
Steps on how to prepare the famous colonel’s cake Prepare Butter-Water-Cocoa Mix: In a medium boiler combine 1 cup butter, 1 cup water and ¼ cup cocoa powder.Heat over medium until mixed. Avoid boiling for too long.
Mix Dry Ingredients: In a large bowl combine 2 cups sugar, 2 cups flour ⅛ teaspoon salt.
Add Wet and Dry Ingredients Together: With the hot butter mixture slowly being poured into the dry ingredients as you stir.
Add the eggs and baking soda: Add 2 large eggs, 1 at a time, beating to combine. Then add 1 teaspoon baking soda and mix again until incorporated.
Add the sour cream and vanilla: Add ½ cup sour cream and 1 teaspoon vanilla extract, and mix until smooth.
Pour Batter into Pan: Spoon the batter into the prepared pan and spread it out evenly.
Bake the Cake: Bake until a toothpick inserted comes out clean, 20 minutes.
Prepare the Icing
Melt butter, cocoa & milk: In a medium saucepan, combine over medium heat ½ cup butter, ¼ cup cocoa powder and ¼ cup plus 2 tablespoons milk until melted. Add heat over medium until boiling.
Remove from Heat and Beat in Sugar and Vanilla: Remove from heat, then stir in sifted confectioners’ sugar and ½ teaspoon vanilla extract; beat until smooth.
Add Pecans (Optional): Mix and/or garnish with chopped pecans after icing has been spread.
Assemble the Cake
Ice the Cake While Hot: Once the cake is hot, drizzle on warm icing and spread it evenly so it can seep into the cake.
Cool and Serve: Let the cake cool down fully in the pan before slicing and serving.
Serving Suggestions:
Classic Presentation: Cut into squares or rectangles and serve as is for a crowd-pleasing dessert.
Serve with a scoop of vanilla or coffee ice cream for an indulgent treat.
Scatter Over A Little Sea Salt: A few flecks of flaky sea salt over the icing counterbalances the sweetness, and brings out the chocolate flavor.
Storage Tips:
Room Temperature: Leftovers should be kept in an airtight container at room temperature for 3 days.
Refrigerate: Up to 5 days. This is best eaten when left out to come to room temperature before serving so that it is still the right texture.
Freezing: First wrap each slice in plastic, then put it into a freezer-safe bag; store for up to 3 months. Thaw at room temperature.
Variations:
Spicy Chocolate Sheet Cake
Mix in a pinch of cayenne pepper or a teaspoon of cinnamon in the cake batter for a touch of warmth that goes nicely with the chocolate.
Almond Chocolate Sheet Cake
And for a chocolate-almond twist, sub slivered almonds for the pecans in the icing, or whisk in ½ teaspoon of almond extract to the cake batter.
Mocha Texas Sheet Cake
Replace ¼ cup of the water in the cake batter with freshly brewed coffee for a mocha flavor that enriches the chocolate. You can fold a teaspoon of espresso powder into the icing, too.
Coconut Chocolate Sheet Cake
Before the icing sets, add a layer of sweetened shredded coconut on top for a tasty coconut-chocolate treat.
Conclusion:
Texas Sheet Cake is the best chocolate lover’s dream, and easy to make and even easier to eat! Beneath its soft, moist texture and rich, fudgy icing, it’s a classic Southern dessert that can be counted on to please the crowd. Perfect for family gatherings or potlucks or just a cozy night in, this cake is delightful, as well as simple. Enjoy each chocolatey bite!
Texas Sheet Cake
Ingredients
- 1 cup butter for cake
- 1 cup water
- 1/4 cup cocoa powder for cake
- 2 cups sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup butter for icing
- 1/4 cup cocoa powder for icing
- 1/4 cup + 2 tablespoons milk for icing
- 1 box confectioners' sugar 1 pound, sifted
- 1/2 teaspoon vanilla extract
- chopped pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 13×18-inch sheet cake or jelly roll pan.
- In a saucepan, combine 1 cup butter, 1 cup water, and 1/4 cup cocoa powder. Heat over medium until smooth. Do not let it boil for too long.
- In a large bowl, whisk together 2 cups sugar, 2 cups flour, and 1/8 teaspoon salt.
- Pour the hot butter mixture into the dry ingredients, stirring continuously.
- Beat in 2 large eggs, one at a time, then add 1 teaspoon baking soda and mix well.
- Add 1/2 cup sour cream and 1 teaspoon vanilla extract, mixing until smooth.
- Spread batter in the prepared pan and bake for 20 minutes or until a toothpick comes out clean.
- In a saucepan, combine 1/2 cup butter, 1/4 cup cocoa powder, and 1/4 cup + 2 tablespoons milk. Heat over medium until it reaches a boil, then remove from heat.
- Stir in the sifted confectioners' sugar and 1/2 teaspoon vanilla extract until smooth.
- Stir in chopped pecans or sprinkle them on top after spreading the icing, if desired.
- Pour the warm icing over the hot cake, spreading evenly to let it seep into the cake.
- Let the cake cool completely in the pan before slicing and serving.