Texas Sheet Cake

Instructions

1. Prepare the Cake

• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet or jelly roll pan.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon (if using). Set aside.
• Heat Wet Ingredients: In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter is melted and the mixture is smooth. Bring to a gentle boil, then remove from heat.
• Combine Wet and Dry: Pour the warm cocoa mixture into the flour mixture and stir until just combined.
• Add Remaining Ingredients: In a separate bowl, whisk together the sour cream, eggs, and vanilla extract. Add this to the batter and stir until smooth.
• Pour into Pan: Pour batter into the prepared baking sheet and spread evenly.

2. Bake the Cake

• Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. While baking, prepare the icing.

3. Make the Icing

• Heat Butter and Cocoa: In a medium saucepan over medium heat, melt the butter. Add the cocoa powder and milk, whisking until smooth. Bring to a gentle simmer, then remove from heat.
• Add Powdered Sugar and Vanilla: Gradually whisk in the powdered sugar until smooth. Stir in the vanilla extract.
• Add Nuts (Optional): Fold in the chopped pecans or walnuts if desired.

4. Finish the Cake

• Pour Icing: Immediately pour the warm icing over the hot cake. Use an offset spatula to spread evenly.
• Cool: Let cool completely in the pan before slicing and serving.

Cooking Notes

• Icing Consistency: Pouring the icing over while both are warm ensures easy spreading and a fudgy texture.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Variations

• Cinnamon Twist: Add cinnamon to the batter for a spiced note.
• Buttermilk Substitute: Use buttermilk, or mix 1/2 cup milk with 1 tablespoon lemon juice/vinegar (let sit 5 minutes).
• White Texas Sheet Cake: Omit cocoa; add almond extract to batter and icing.

Frequently Asked Questions (FAQs)

Can I make this ahead?

Yes! Once cooled, store in an airtight container at room temperature or in the refrigerator for 3-5 days.

How do I store leftovers?

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

Can I freeze it?

Yes! Wrap slices tightly, place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator.

What to serve it with?

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

Can I use a smaller pan?

A 13×18-inch pan is best for the classic thinner cake. A smaller pan will result in a thicker cake; adjust baking time accordingly.

Texas Sheet Cake is a true crowd-pleaser—simple to make and full of rich chocolate flavor. Its moist texture and delicious warm icing make it a guaranteed hit! Its easy preparation is perfect for casual get-togethers, and its irresistible taste ensures everyone will love it. Try this classic recipe for a delicious treat!