Description
This classic Texas Sheet Cake is a rich, moist chocolate cake baked in a jelly roll pan and topped with a warm, fudgy chocolate frosting. Easy to make and perfect for serving a crowd, it combines a tender cake with a luscious frosting that seeps into every bite.
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 your oven to 350°F (175°C) and grease an 18×13-inch jelly roll pan to ensure the cake doesn’t stick.
- Make chocolate mixture: In a medium saucepan over medium heat, combine water, butter, and cocoa powder. Bring this mixture to a boil, stirring occasionally to blend the flavors and melt the butter thoroughly.
- Mix dry ingredients: While the chocolate mixture is heating, whisk together the flour, granulated sugar, baking soda, and salt in a large bowl until evenly combined.
- Combine wet ingredients: In a separate small bowl, beat together the sour cream, eggs, and vanilla extract to create a smooth mixture.
- Mix batter: Add the sour cream and egg mixture to the bowl with the dry ingredients and stir until combined. Then, carefully pour the hot chocolate mixture from the saucepan into the batter and mix until the batter is smooth and free of lumps.
- Bake: Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 15 to 20 minutes, typically done around 15 minutes, until the cake is set but still moist.
- Prepare frosting: When the cake is about halfway done, make the frosting by combining milk, cocoa powder, and butter in a saucepan. Bring this mixture to a boil, then remove from heat and beat in the powdered sugar with a hand mixer to remove lumps and achieve a smooth consistency.
- Frost the cake: Immediately pour the hot frosting over the warm cake and spread it evenly with a spatula. Let the frosting set for about 10 minutes before serving.
Notes
- Store any leftover cake in an airtight container at room temperature for 2-3 days to maintain freshness.
- This cake is best served slightly warm for the richest flavor and texture.
- You can substitute sour cream with plain Greek yogurt if desired, but it may slightly alter the texture.
- To make slicing easier, use a clean, sharp knife or a cut and serve turner as recommended.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
