Texas Sheet Cake Recipe: The Ultimate Chocolate Lover’s Delight
Craving a dessert that’s rich, chocolatey, and perfect for sharing? Meet the Texas Sheet Cake—a classic treat that’s as big and bold as the Lone Star State itself. Whether it’s a potluck or a cozy night in, this cake is always the star of the show.
What makes Texas Sheet Cake so special? It’s the melt-in-your-mouth fudgy goodness paired with that iconic glossy frosting that’s poured on while still warm. Plus, it’s simple to make, which means more time to savor every decadent bite.
Imagine slicing into a soft, chocolate-drenched cake that’s packed with flavor yet so easy, it feels like cheating. The best part? You probably have most of the ingredients in your pantry right now.
Ready to whip up this Southern favorite? Let’s dive into the step-by-step guide to creating your very own Texas Sheet Cake masterpiece. You’ll want to bookmark this recipe—it’s about to become a household favorite!
Why You’ll Love This Recipe
- Rich and Chocolatey: The combination of cocoa in both the cake and frosting delivers an intense chocolate experience.
- Quick and Easy: Despite its impressive results, Texas Sheet Cake is simple to make and uses basic pantry ingredients.
- Perfect for Sharing: This large cake is ideal for feeding a crowd at gatherings.
- Customizable Toppings: Add pecans, coconut, or even sprinkles to make it your own.
- Great for Any Occasion: From casual family dinners to celebrations, this cake shines in every setting.
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Saucepan
- Baking sheet or jelly roll pan (10×15-inch recommended)
- Rubber spatula
- Offset spatula (optional)
Ingredients for Texas Sheet Cake
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (cut into pieces)
- 1 cup water
- ⅓ cup unsweetened cocoa powder
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup milk
- 3½ cups powdered sugar (sifted for smoothness)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional, for crunch)
How to Make Texas Sheet Cake
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour a 10×15-inch baking sheet or jelly roll pan to prevent sticking. Set aside.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution of the leavening agents.
3. Make the Chocolate Mixture
In a medium saucepan, melt the butter over medium heat. Add the water and cocoa powder, stirring until smooth and well combined. Bring the mixture to a gentle boil, then remove from heat.
4. Combine Wet and Dry Ingredients
Pour the warm chocolate mixture into the bowl with the dry ingredients. Stir until just combined.
5. Add the Remaining Wet Ingredients
In a small bowl, whisk together the sour cream, eggs, and vanilla extract. Gradually fold this mixture into the batter until fully incorporated.
6. Bake the Cake
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Making the Fudgy Frosting
1. Prepare the Frosting Base
In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, whisking until smooth. Bring the mixture to a gentle boil, then remove from heat.
2. Add the Sweet Touch
Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy. If using pecans, fold them in now.
3. Frost the Cake
Once the cake is out of the oven and still warm, pour the frosting over the top. Use an offset spatula or knife to spread it evenly. The heat from the cake will help the frosting soak in slightly, creating that signature fudgy layer.
Variations for Texas Sheet Cake
- Nut-Free Version: Omit the pecans for a smooth, nut-free frosting.
- Extra Decadence: Sprinkle shredded coconut, mini chocolate chips, or a dusting of sea salt over the frosting.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour.
- Add a Hint of Coffee: Mix 1 teaspoon of instant coffee granules into the frosting for a mocha twist.
- Cinnamon Touch: Add ½ teaspoon of ground cinnamon to the cake batter for a warm, spiced flavor.
How to Serve Texas Sheet Cake
This cake is best served slightly warm, allowing the frosting to retain its fudgy texture. Here are some serving suggestions:
- Classic Style: Slice into squares and serve as is.
- A La Mode: Top with a scoop of vanilla ice cream for an indulgent dessert.
- With Fresh Fruit: Pair with fresh berries for a hint of tartness.
- Layered Delight: Add a dollop of whipped cream on each slice.
Storing and Reheating Texas Sheet Cake
Storage:
- At Room Temperature: Store the cake in an airtight container for up to 3 days.
- In the Refrigerator: Keep it chilled for up to a week. Bring to room temperature before serving.
Freezing:
- Whole Cake: Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
- Individual Slices: Store in a freezer-safe bag or container for grab-and-go treats.
Reheating:
Microwave slices for 10-15 seconds for a warm, gooey treat.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Cholesterol | 55mg |
| Sodium | 150mg |
| Total Carbohydrates | 45g |
| Sugars | 32g |
| Protein | 3g |
Frequently Asked Questions
1. Why is it called Texas Sheet Cake?
The origins are unclear, but the large size and bold flavors are reminiscent of Texas-sized traditions.
2. Can I make this cake in advance?
Absolutely! It tastes even better the next day as the flavors meld together.
3. Can I double the recipe?
Yes, but use a larger pan or bake in two separate pans to ensure even cooking.
4. What type of cocoa powder works best?
Unsweetened natural cocoa powder is ideal for a rich chocolate flavor.
