Texas Sheet Cake

A classic Texas Sheet Cake is the epitome of Southern comfort baking—a decadent chocolate cake topped with a rich, fudgy frosting. With its moist texture and the perfect balance of sweetness, this dessert is ideal for celebrations, potlucks, or any time you’re craving something truly indulgent. Plus, it’s easy to make and comes together quickly, making it a crowd favorite for all occasions.

Why You’ll Love This Recipe

• Simple Ingredients: Everything you need is probably already in your pantry.
• Quick to Make: From start to finish, this cake takes less than an hour!
• Rich Flavor: A perfect balance of cocoa and sweetness in every bite.
• Versatile: You can make it nut-free or switch up the toppings to suit your taste.

Ingredients

For the Cake:

• 2 cups all-purpose flour: Provides structure to the cake.
• 2 cups white sugar: For sweetness and moisture.
• 1 teaspoon baking soda: Ensures the cake rises properly.
• ½ teaspoon salt: Balances the sweetness.
• ½ cup sour cream: Adds moisture and a slight tang to the cake.
• 2 eggs: Acts as a binder and adds richness.
• 1 cup butter: Adds flavor and moisture.
• 1 cup water: Helps create the batter’s liquid consistency.
• 5 tablespoons unsweetened cocoa powder: The star ingredient for a rich chocolate flavor.

For the Frosting:

• 6 tablespoons milk: Creates a silky texture for the frosting.
• 5 tablespoons unsweetened cocoa powder: Keeps the chocolate theme going strong.
• ½ cup butter: Adds creaminess to the frosting.
• 4 cups confectioners’ sugar: Sweetens and thickens the frosting.
• 1 teaspoon vanilla extract: Enhances the chocolate flavor.
• 1 cup chopped walnuts (optional): For added texture and nuttiness.

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 10×15-inch pan to ensure the cake doesn’t stick.

Step 2: Mix the Dry Ingredients

1. In a large bowl, combine the flour, sugar, baking soda, and salt.
2. Add the sour cream and eggs, then beat until smooth. Set aside.

Step 3: Prepare the Cocoa Mixture

1. In a saucepan over low heat, melt the butter.
2. Add the water and 5 tablespoons of cocoa powder.
3. Stir well and bring the mixture to a boil.
4. Remove from heat and let it cool slightly.

Step 4: Combine and Bake

1. Stir the cooled cocoa mixture into the egg mixture until well blended.
2. Pour the batter into the prepared pan and spread it evenly.
3. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Make the Frosting

1. In a large saucepan, combine the milk, 5 tablespoons cocoa powder, and ½ cup butter.
2. Bring to a boil, stirring frequently. Remove from heat.
3. Gradually stir in the confectioners’ sugar until smooth.
4. Add the vanilla extract and fold in the walnuts (if using).

Step 6: Frost the Cake

1. Spread the warm frosting evenly over the hot cake.
2. Allow the cake to cool slightly before serving, giving the frosting time to set.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for a heavenly dessert.
• Add a dollop of whipped cream and a drizzle of chocolate syrup for extra indulgence.
• Pair with a hot cup of coffee or a cold glass of milk for a classic treat.

Tips for Success

1. Don’t Overmix: Stir the batter until just combined to keep the cake light and tender.
2. Work Quickly with the Frosting: Spread it over the cake while both are still warm for the best texture and flavor.
3. Use High-Quality Cocoa Powder: It makes a noticeable difference in the cake’s richness.
4. Custom Toppings: If you’re not a fan of walnuts, try pecans, chocolate chips, or shredded coconut.

Variations

1. Nut-Free Option: Simply omit the walnuts from the frosting for a nut-free version.
2. Add a Twist: Mix a teaspoon of cinnamon into the batter for a hint of warmth and spice.
3. Mocha Flavor: Add a tablespoon of instant coffee granules to the cocoa mixture for a coffee-chocolate combo.
4. Gluten-Free: Use a 1:1 gluten-free flour blend to make this dessert gluten-free.

Storage and Reheating

Storage:

• Room Temperature: Store the cake in an airtight container for up to 3 days.
• Refrigerator: Keep it refrigerated for up to 5 days for extended freshness.

Reheating:

• To enjoy warm, microwave individual slices for 15-20 seconds.

Frequently Asked Questions

Can I Freeze Texas Sheet Cake?

Yes! Let the cake cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What’s the Difference Between a Sheet Cake and a Regular Cake?

Sheet cakes are baked in a shallow pan, resulting in a thinner cake with more surface area for frosting.

Can I Use a Different Pan Size?

If you don’t have a 10×15-inch pan, you can use a 9×13-inch pan. Note that the cake will be slightly thicker, and the baking time may need to be adjusted.

Nutritional Information (Per Serving)

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Protein: 4g
• Sodium: 210mg

Final Thoughts

The Texas Sheet Cake is a timeless classic that’s sure to please any crowd. Its rich chocolate flavor, moist texture, and luscious frosting make it a go-to dessert for all occasions. Whether you’re making it for a special event or simply to satisfy a sweet craving, this cake is guaranteed to become a family favorite. Enjoy!