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Texas Sheet Cake

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Texas Sheet Cake is a moist, rich chocolate cake topped with a warm, fudgy icing and often sprinkled with pecans. Baked in a sheet pan and easy to make, it’s a Southern classic perfect for feeding a crowd with minimal effort.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 cup water
  • 2 large eggs
  • 1/2 cup sour cream or buttermilk
  • 1 tsp vanilla extract
  • For the icing:
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch or larger sheet pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a saucepan, melt butter with water and bring to a light simmer. Pour into the dry ingredients and mix well.
  4. Add eggs, sour cream or buttermilk, and vanilla. Stir until the batter is smooth.
  5. Pour batter into prepared pan and spread evenly. Bake for 20–25 minutes, or until a toothpick comes out clean.
  6. While the cake bakes, prepare the icing: In a saucepan, melt butter with cocoa powder and milk. Bring to a simmer, then remove from heat.
  7. Whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
  8. Immediately pour warm icing over the hot cake. Spread evenly with a spatula.
  9. Let cool until icing is set. Serve warm or at room temperature.

Notes

Use buttermilk or sour cream for a tender, moist crumb.Pour icing while both cake and icing are hot for a glossy, crackly finish.Add a pinch of cinnamon or cayenne for a spicy twist.Replace water with coffee to enhance the chocolate flavor.Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.

Nutrition

Find it online: https://cookibly.com/texas-sheet-cake/