Texas Sheet Cake
Big chocolate energy incoming: this Texas sheet cake is overflowing with buttery richness, cocoa warmth, and that irresistible fudgy-top-meets-cakey-bottom situation. Made with pantry classics and ultra-simple technique, it’s a crowd-pleasing cake that’s cozy, nostalgic, and perfect for any occasion.
20
slices
Ingredients
For the Cake
- 1 cup (226 g) unsalted butter 2 sticks
- 1 cup (240 ml) water
- 5 tbsp (30 g) unsweetened cocoa powder
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp (5 g) baking soda
- 0.5 tsp (2.5 g) salt
- 2 large (2) eggs room temperature
- 0.5 cup (120 g) sour cream or plain Greek yogurt
For the Icing
- 0.5 cup (113 g) unsalted butter 1 stick
- 6 tbsp (90 ml) milk whole milk preferred
- 4 tbsp (24 g) unsweetened cocoa powder
- 3.5 cups (420 g) powdered sugar sift if lumpy
- 1 tsp (5 ml) vanilla extract
- 0.75 cup (90 g) chopped walnuts optional
Equipment
- 10x15-inch rimmed jelly roll pan
- Medium saucepan
- Large mixing bowl
- Whisk
Instructions
- Prep your pan and oven: Preheat oven to 350°F (175°C). Butter a 10x15-inch rimmed jelly roll pan and dust with flour; set aside.
- Make the chocolate-butter mixture: In a medium saucepan over low heat, melt 1 cup butter. Stir in 1 cup water and 5 tablespoons cocoa; bring to a gentle boil. Remove from heat and let cool slightly.
- Whisk the dry ingredients: In a large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk together.
- Add the eggs and sour cream: Stir in eggs and sour cream. Mixture will look clumpy—don’t worry.
- Combine everything: Gradually pour the slightly cooled cocoa mixture into the bowl, stirring until batter is glossy and smooth.
- Bake: Pour batter into the prepared pan and bake for 18–22 minutes, until a toothpick comes out clean or with moist crumbs.
- Make the icing: While the cake bakes, heat 1/2 cup butter, milk, and 4 tablespoons cocoa in a clean saucepan until boiling. Remove from heat and whisk in powdered sugar and vanilla until smooth. Stir in walnuts if using.
- Ice the cake: Pour hot icing over the warm cake as soon as it comes out of the oven. Tilt the pan gently to evenly coat the surface. Let cool slightly before slicing.
Notes
Storage: Once cooled, cover tightly with foil or plastic wrap. Store at room temp for 2–3 days, or refrigerate for up to 5 days. Freeze slices individually for chocolate emergencies.
Variations: Substitute full-fat Greek yogurt for sour cream, pecans for walnuts, or add espresso powder to deepen the chocolate flavor. Omit nuts for a nut-free version.
Nutrition
Calories: 320kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 185mg | Potassium: 100mg | Fiber: 2g | Sugar: 37g | Vitamin A: 300IU | Calcium: 27mg | Iron: 2.5mg