Description
The BEST Texas Sheet Cake is a classic, rich chocolate cake made in a jelly roll pan with a moist texture and topped with a warm, fudgy chocolate frosting. This easy-to-make dessert is perfect for gatherings and is loved for its deep chocolate flavor and quick preparation.
Ingredients
For the 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)
For the 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°F (175°C) and grease an 18×13 inch jelly roll pan to prevent the cake from sticking.
- Make Chocolate Mixture: In a medium saucepan, combine water, butter, and cocoa powder over medium heat. Bring the mixture to a boil, stirring occasionally to blend all ingredients.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly mixed.
- Mix Wet Ingredients: In a small bowl, whisk the sour cream, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Mixtures: Add the sour cream mixture to the dry ingredients and stir until just combined with no large lumps.
- Add Hot Chocolate Mixture: Remove the boiling chocolate mixture from heat and gradually pour it into the batter. Stir until evenly combined to create a smooth batter.
- Pour Batter into Pan: Transfer the batter to the prepared pan and spread it evenly with a spatula to ensure an even layer for baking.
- Bake the Cake: Bake in the preheated oven for 15-20 minutes, typically about 15 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Prepare Frosting: When the cake is halfway through baking, prepare the frosting by combining milk, cocoa powder, and butter in a saucepan. Bring to a boil over medium heat.
- Finish Frosting: Remove the boiling frosting mixture from heat, then stir in the powdered sugar. Beat with a hand mixer or whisk vigorously to remove lumps and achieve a smooth frosting.
- Frost the Cake: Pour the warm frosting evenly over the hot cake and spread with a spatula. Let the frosting set for about 10 minutes before serving to allow it to firm up slightly.
Notes
- Store any leftover cake covered in an airtight container at room temperature for 2-3 days to maintain freshness.
- You can warm the frosting slightly if it starts to thicken too much before pouring over the cake.
- For optimal results, use fresh cocoa powder and high-quality butter to enhance the chocolate flavor.
- This cake is best served on the day it is made but can be refrigerated for up to 3 days, just bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
