Recipe Background
Texas Sheet Cake offers deep cocoa flavor with a fudgy texture; a smooth, easy-to-make treat perfect for gatherings.
Texas Sheet Cake is less about showy highs and more about that simple, honest chocolate flavor. Bite into its fudgy layers, and you’re met with a soothing hum of cocoa—a taste both deep and straightforward. The thin layer of icing melts slightly as it touches the warm cake, forming a glossy coat that hints at sweetness without overwhelming. Texture-wise, this cake is both airy and compact, thanks to the sour cream, which adds moisture and a subtle tang.
Baking this cake fills the kitchen with an aroma that’s both nostalgic and inviting, reminiscent of childhood afternoons. It’s quick to prepare, with no lengthy creaming or sifting required, which makes it perfect for sudden cravings or unexpected guests. Once the cocoa mixture hits a gentle boil, give it a moment to cool before combining—this ensures a smoother blend with the eggs, avoiding any chance of curdling. It’s these small moments in cooking that connect method to magic.
When the cake emerges from the oven, the urge to dive in is palpable, but waiting for it to cool completely is worth the anticipation. Sharing it feels like offering part of your day to others, whether at a family gathering or a laid-back potluck. A slice of Texas Sheet Cake, with its inviting balance of chocolate and walnuts, speaks not just of flavor but of connection.
Ingredients
- 2 cups all-purpose flour plus more, for dusting the baking dish
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
For the icing:
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 6 tablespoons milk
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts plus more, optional, for topping
Directions
- Preheat the oven to 350 degrees F.
- Prepare a 10x15-inch baking dish by greasing it with nonstick cooking spray, then use the extra flour to lightly dust the greased dish.
- Combine the white sugar, the remaining 2 cups of the flour, the salt, and the baking soda in a bowl.
- Beat in the eggs and the sour cream. Set it aside.
- In a saucepan, melt 1 cup of the butter on low, then add in 5 tablespoons of the cocoa, and the water. Bring the mixture to a boil, then remove it from the heat.
- Let the cocoa mixture cool slightly, about 5 minutes.
- Stir the cocoa mixture into the egg mixture until fully-blended.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, in a large saucepan on the stovetop over medium heat, combine the remaining cocoa, the remaining butter, and the milk.
- Bring the milk mixture to a boil, then remove it from the heat.
- Mix in the vanilla and the confectioners' sugar.
- Fold in 1 cup of the walnuts, mixing until fully-combined.
- Let the cake cool before frosting.
- Serve frosted and topped with the remaining walnuts.
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