Chocolate Texas Sheet Cake
Classic Texas sheet cake with a thin, ultra moist chocolate crumb and warm pour over cocoa frosting
PRINT PINServings 16
INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract.
Frosting
- 1/2 cup unsalted butter
- 6 tbsp whole milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 1 cup chopped pecans optional.
INSTRUCTIONS
Cake
- heat oven to 350 degrees F and grease a 18 by 13 inch rimmed sheet pan
- whisk flour sugar baking soda and salt in a large bowl
- bring butter water and cocoa to a boil in a saucepan then pour over dry ingredients and stir until combined
- whisk in sour cream then eggs then vanilla until smooth
- spread batter evenly in pan and bake until center springs back and a toothpick comes out with a few moist crumbs about 18 to 22 minutes.
Frosting
- near the end of baking heat butter milk and cocoa in a saucepan until steaming and smooth do not boil hard
- remove from heat and whisk in vanilla then powdered sugar until glossy and pourable adding a little more milk if needed
- stir in pecans if using
- pour warm frosting over hot cake and spread quickly to the edges then rest 20 to 30 minutes to set before slicing.
Notes
1. Use buttermilk in place of sour cream for a slightly tangier cake 2. sift cocoa and powdered sugar for a smoother frosting 3. pour frosting while both cake and frosting are warm for the signature finish 4. avoid overbaking to keep the cake fudgy 5. skip nuts or swap with toasted walnuts
Nutrition
Calories: 425kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g