Texas Sheet Cake is a beloved, easy-to-make dessert known for its moist, chocolatey base and rich icing that’s poured over the cake while it’s still warm, creating a smooth, fudgy finish. The addition of sour cream makes this cake ultra-soft, while the optional chopped pecans in the icing add a touch of Southern charm and crunch. Perfect for gatherings, this large, crowd-pleasing cake is ready to serve right from the pan—simple, satisfying, and decadently delicious!
Why You’ll Love This Recipe:
Easy to Make: Simple steps and no special equipment required!
Perfect for a Crowd: Baked in a sheet pan, this cake yields plenty of servings.
Ultra Moist and Chocolatey: Sour cream and cocoa combine for a rich, moist cake with intense chocolate flavor.
Classic Southern Dessert: This is a nostalgic, crowd-pleasing dessert that’s great for gatherings and celebrations.
Key Ingredients:
Butter: Butter adds richness and moisture, creating a tender crumb and enhancing the chocolate flavor.
Cocoa Powder: Cocoa is used in both the cake and icing, delivering a deep chocolate flavor that’s perfectly balanced by the sugar.
Sour Cream: The sour cream adds moisture and a slight tang that keeps the cake soft and balanced in flavor.
Vanilla Extract: Vanilla enhances the chocolatey notes and adds a warm undertone to both the cake and icing.
Pecans: Chopped pecans are optional but add a traditional, crunchy topping that pairs wonderfully with the chocolate icing.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions:
Prepare the Cake Batter
1. Preheat the Oven: Preheat to 350°F (175°C).
2. Prepare the Baking Pan: Grease a 13×18 inch sheet cake or jelly roll pan.
3. Combine Butter, Water, and Cocoa: In a medium saucepan, combine 1 cup butter, 1 cup water, and ¼ cup cocoa powder. Heat over medium until smooth. Avoid boiling for too long.
4. Mix Dry Ingredients: In a large bowl, whisk together 2 cups sugar, 2 cups flour, and ⅛ teaspoon salt.
5. Combine Wet and Dry Ingredients: Carefully pour the hot butter mixture into the dry ingredients, stirring continuously.
6. Add Eggs and Baking Soda: Beat in 2 large eggs, one at a time. Then add 1 teaspoon baking soda and mix well.
7. Incorporate Sour Cream and Vanilla: Add ½ cup sour cream and 1 teaspoon vanilla extract, mixing until smooth.
8. Pour Batter into Pan: Spread the batter evenly in the prepared pan.
9. Bake the Cake: Bake for 20 minutes, or until a toothpick comes out clean.
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Prepare the Icing
1. Combine Butter, Cocoa, and Milk: In a medium saucepan, combine ½ cup butter, ¼ cup cocoa powder, and ¼ cup plus 2 tablespoons milk. Heat over medium until it comes to a boil.
2. Remove from Heat and Add Sugar and Vanilla: Remove from heat, then add sifted confectioners’ sugar and ½ teaspoon vanilla extract, mixing until smooth.
3. Add Pecans (Optional): Stir in chopped pecans or sprinkle on top after icing is spread.
Assemble the Cake
1. Ice the Cake While Hot: Pour warm icing over the hot cake, spreading evenly to allow it to seep into the cake.
2. Cool and Serve: Let the cake cool completely 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.
With Ice Cream: Pair with a scoop of vanilla or coffee ice cream for a decadent treat.
Add a Sprinkle of Sea Salt: A sprinkle of flaky sea salt over the icing adds a contrast to the sweetness and enhances the chocolate flavor.
Storage Tips:
Room Temperature: Store leftovers in an airtight container at room temperature for up to 3 days.
Refrigeration: Refrigerate for up to 5 days. Let the cake come to room temperature before serving for the best texture.
Freezing: Wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature.
Variations:
Spicy Chocolate Sheet Cake
Add a pinch of cayenne pepper or a teaspoon of cinnamon to the cake batter for a hint of warmth that complements the chocolate.
Almond Chocolate Sheet Cake
Replace pecans with slivered almonds in the icing, or add ½ teaspoon of almond extract to the cake batter for a chocolate-almond twist.
Mocha Texas Sheet Cake
Substitute ¼ cup of the water in the cake batter with freshly brewed coffee for a mocha flavor that enhances the chocolate. You can also add a teaspoon of espresso powder to the icing.
Coconut Chocolate Sheet Cake
Add a layer of sweetened shredded coconut to the top of the icing before it sets, giving it a delicious coconut-chocolate combination.
Conclusion:
Texas Sheet Cake is a decadent, chocolate lover’s dream that’s easy to make and even easier to enjoy! With its soft, moist texture and rich, fudgy icing, it’s a classic Southern dessert that’s always a hit. Perfect for family gatherings, potlucks, or just a cozy night in, this cake is as delightful as it is 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.