Texas Sheet Cake

Instructions

Preheat oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet.
Whisk together flour, sugar, salt, baking soda, and cinnamon (if using).
In a saucepan, melt butter, water, and cocoa powder over medium heat. Bring to a gentle boil, then remove from heat.
Pour warm cocoa mixture into the dry ingredients; stir until combined.
Whisk sour cream, eggs, and vanilla; add to batter and stir until smooth.
Pour batter into prepared pan and spread evenly.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Prepare the icing while the cake bakes.

Melt butter in a saucepan over medium heat. Add cocoa powder and milk; whisk until smooth. Bring to a gentle simmer, then remove from heat.
Gradually whisk in powdered sugar until smooth. Stir in vanilla extract.
Fold in nuts (optional).

Immediately pour warm icing over the hot cake. Spread evenly with an offset spatula.
Let cool completely before slicing and serving.

Pour icing over the warm cake for a fudgy texture.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Cinnamon Twist: Add cinnamon to the batter for a spiced note.
Buttermilk Substitute: Use buttermilk or a mixture of milk and lemon juice/vinegar.
White Texas Sheet Cake: Omit cocoa; add almond extract to batter and icing.

Yes! Store cooled cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.

Store in an airtight container at room temperature (up to 3 days) or refrigerate (up to 5 days).

Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Vanilla ice cream, whipped cream, milk, or coffee are all delicious pairings.

A 13×18 inch pan is recommended. A smaller pan will result in a thicker cake; adjust baking time accordingly.

Texas Sheet Cake is a simple, crowd-pleasing dessert with rich chocolate flavor and a moist texture. Enjoy!