Texas Sheet Cake Recipe

An easy, decadent chocolate cake that is baked in a jelly roll pan and topped with a simple five-ingredient luscious chocolate pecan fudge icing. This Texas Sheet Cake recipe is perfect for potlucks, parties, and birthdays.

Course Dessert

Cuisine Southern

Keyword how do you make Texas sheet cake, how to make Texas sheet cake, recipe for Texas sheet cake, Texas Sheet Cake recipe, what is Texas Sheet Cake

Prep Time 15

Cook Time 25

Servings servings

Calories 237kcal

Author Beth Pierce

Ingredients

Sheet Cake

1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
2 cups all purpose flour
1¾ cup granulated sugar
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup sour cream
2 large eggs
1 teaspoon vanilla extract

Chocolate Pecan Icing

6 tablespoons milk
½ cup unsalted butter
¼ cup unsweetened cocoa powder
3½ 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 the 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. Pour the icing over the warm cake, spreading quicklu with a spatula. Let the frosting set for about 15 minutes before slicing and enjoying.

Notes

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 the cake will turn out great as long as it is in the ballpark.
Cool the butter, water, and cocoa mixture for about 20 minutes away from the stove's heat. Whisking helps to cool the mix 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 sets up too fast while stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.

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