Description
This Texas Sheet Cake recipe offers a rich, moist chocolate cake topped with a smooth, luscious chocolate frosting. With simple ingredients and a quick baking time, it’s perfect for gatherings or an indulgent dessert. The cake is tender with a deep chocolate flavor complemented by a creamy, sweet frosting that sets beautifully when poured warm over the hot cake.
Ingredients
Cake
- 1 cup water (240 ml)
- 1 cup butter (227 g)
- 3 Tablespoons unsweetened cocoa powder (22.5 g)
- 2 cups all-purpose flour (240 g)
- 2 cups granulated sugar (400 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/2 cup sour cream (120 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
Frosting
- 6 Tablespoons milk (90 ml)
- 3 Tablespoons unsweetened cocoa powder (22.5 g)
- 1/2 cup butter (115 g)
- 3 3/4 cups powdered sugar (450 g)
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees F and grease an 18x13 inch baking pan thoroughly to prevent sticking.
- Make chocolate mixture: In a medium saucepan over medium heat, combine water, butter, and 3 tablespoons of cocoa powder. Bring this mixture to a boil, allowing the butter to melt completely and the cocoa to infuse the water.
- Mix dry ingredients: In a separate bowl, stir together the flour, granulated sugar, baking soda, and salt until evenly combined.
- Mix wet ingredients: In another small bowl, whisk together sour cream, large eggs, and vanilla extract until smooth and well combined.
- Combine wet and dry: Add the sour cream mixture to the flour mixture and mix gently until just combined, ensuring no pockets of flour remain.
- Add chocolate mixture: Remove the boiling chocolate mixture from heat and immediately pour it into the batter. Stir thoroughly to combine and create a smooth, lump-free batter.
- Pour batter into pan: Transfer the batter into the prepared pan and smooth the surface evenly using a spatula for consistent baking.
- Bake the cake: Place the pan in the preheated oven and bake for 15-20 minutes, checking around 15 minutes for doneness. The cake should be set and spring back lightly when touched.
- Prepare frosting while cake bakes: When the cake is about halfway done, start the frosting by combining milk, cocoa powder, and butter in a saucepan over medium heat. Bring to a boil to melt and blend together.
- Finish frosting: Remove the saucepan from heat and gradually stir in the powdered sugar until smooth. Use a hand-held mixer for about a minute to remove lumps and achieve a silky texture.
- Frost the cake: Pour the hot frosting evenly over the hot cake immediately out of the oven. Use a spatula to spread it smoothly. Let the frosting set for about 10 minutes before slicing and serving.
Notes
- Ensure the cake is fully cool or just warm when frosting to allow the icing to set properly.
- Using sour cream adds moisture and tenderness to the cake.
- Greasing the pan well or lining it with parchment paper can help with easy removal.
- Check the cake with a toothpick near the 15-minute mark to avoid overbaking.
- The frosting sets beautifully when poured hot over the warm cake, creating a thin, glossy finish.
