Texas Sheet Cake is a quick and easy moist decadent chocolate cake covered with a chocolate fudge pecan frosting. This large rich cake goes a long way so small pieces are best. This is the perfect potluck, pool party, birthday party and family reunion cake. Just watch how fast it disappears.
Life is better with cake! Don’t you agree? This delectable Texas Sheet Cake is thinner than your average single layer cake and therefore bakes up considerably faster. The frosting is spread when the cake is still warm making it possible to enjoy this cake in about an hour. There are a few steps to this classic recipe but none of them are too complicated. Even the novice cook can handle this delectable treat. You can buy a special sheet cake pan made for this or just simply use a jelly roll pan and it works like a dream.
How do you make Texas Sheet Cake?
First, in a medium saucepan over medium-low heat melt two sticks of butter, add the water, and 4 tablespoons cocoa powder. Bring the mixture to a low boil whisking frequently. Then remove it from the heat. Let it cool for about 20 minutes away from the heat of the stove. Meanwhile in a large mixing bowl combine the flour, sugar, baking soda, and kosher salt. Next in a separate small mixing bowl whisk together the sour cream, eggs, and vanilla extract.
Once the chocolate mixture has cooled for about 20 minutes pour the egg and sour cream mixture into the flour mixture. Now pour the chocolate mixture in as well. Then stir to combine mixing just until incorporated. Pour the batter into a greased and floured jelly roll pan and bake.
While the cake is baking combine the milk, one stick of butter, and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a low boil whisking constantly. Then remove it from the heat. Working quickly stir in the powdered sugar and the pecans or walnuts. Now pour the icing over the warm cake spreading with a spatula. Let the frosting set for about 15 minutes before slicing the cake and enjoying.
Recipe Tips and Helpful Hints
- A jelly roll pan works perfectly for this Texas Sheet Cake recipe. Most jelly roll pans are 1 inch deep and 12 x 17. Mine is a tad smaller at 11 x 16 but as long as you are in the ballpark the cake will turn out great.
- Spray the jelly roll pan with nonstick baking spray or grease well and lightly flour.
- Use good quality unsweetened cocoa powder. I really love Ghirardelli premium cocoa powder.
- Cool the butter, water, and cocoa mixture for about 20 minutes away from the heat of the stove. Whisking helps to cool the mixture faster.
- Both chopped pecans and chopped walnuts work in this recipe.
- When making the frosting be prepared to work quickly. Have everything you need within range and your powdered sugar measured. Keep the warm cake close by.
- If the frosting is setting up too fast while you are stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.
- Once the warm frosting is poured on the cake spread quickly but carefully with a spatula.
- Texas sheet cake does not need to be refrigerated. It will keep for several days at room temperature. For best results store in an airtight container or cover tight with plastic wrap.
More chocolate desserts to try!
Texas Sheet Cake Recipe
Ingredients
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 cups all purpose flour
- 1 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons milk
- 1/2 cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 3 1/2 cups powdered sugar
- 1 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350 degrees. Grease and lightly flour a jelly roll pan (12 x 17 - 1 inch deep)
- In a medium saucepan over medium-low heat melt 1 cup butter, add water, and 4 tablespoons cocoa. Bring mixture to a low boil; whisking frequently. Remove from the heat; cool for 20 minutes.
- In a large bowl combine flour, sugar, baking soda, and salt. In a separate small bowl whisk together the sour cream, eggs, and vanilla extract.
- Pour the egg and sour cream mixture and the chocolate mixture into the flour mixture. Stir to combine mixing just until incorporated. Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- In the last few minutes of the cake baking start the frosting. Combine milk, 1/2 cup butter, and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a low boil whisking constantly. Remove from the heat. Working quickly stir in the powdered sugar and the pecans or walnuts. Now pour the icing over the warm cake spreading with a spatula. Let the frosting set for about 15 minutes before slicing and enjoying.
Notes
- A jelly roll pan works perfectly for this recipe. Most jelly roll pans are 1 inch deep and 12 x 17. Mine is a tad smaller at 11 x 16 but as long as you are in the ballpark the cake will turn out great.
- Spray the jelly roll pan with nonstick baking spray or grease well and lightly flour.
- Use good quality unsweetened cocoa powder. I really love Ghirardelli premium cocoa powder.
- Cool the butter, water, and cocoa mixture for about 20 minutes away from the heat of the stove. Whisking helps to cool the mixture faster.
- When making the frosting be prepared to work quickly. Have everything you need within range and your powdered sugar measured. Keep the warm cake close by.
- If the frosting is setting up too fast while you are stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.
- Once the warm frosting is poured on the cake spread quickly but carefully with a spatula.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Pat Warnicke
May I use a 9 by 11 glass pan for this recipe?
Beth Pierce
Do you have a 9×13?
Shanna
Hi, I think in the instructions you maybe you left out adding the powdered sugar to the other icing ingredients? Also, I’ve made this cake many times before, but have not added sour cream to the cake batter. Thanks for sharing, I’ll be trying it this weekend!
Beth Pierce
Thanks for the heads up. I fixed it. I sure hope you enjoyed the cake!