Texas Sheet Cake

Here’s what you will need to make a delightful Texas Sheet Cake:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• 1 cup unsweetened cocoa powder
• 1 cup sour cream or buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

For the Warm Chocolate Frosting:

• 1 cup (1 stick) unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1/2 cup milk
• 3-4 cups powdered sugar, to desired consistency
• 1 teaspoon vanilla extract
• 1 cup chopped pecans (optional but traditional)

Instructions

• Step 1: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or a 9×13 pan for a thicker cake.
• Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
• Step 3: In a saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until smooth and bring to a gentle boil.
• Step 4: Pour the hot cocoa mixture into the dry ingredients and stir well to combine.
• Step 5: In a small bowl, whisk together the eggs, sour cream, and vanilla, then add it to the batter, mixing until smooth and incorporated.
• Step 6: Pour the batter into the prepared pan, spreading it evenly, and bake for 20-25 minutes in a jelly roll pan or 30-35 minutes in a 9×13 pan until a toothpick inserted comes out clean.
• Step 7: While the cake is baking, prepare the frosting by melting the butter with cocoa and milk in a saucepan over medium heat. Bring it to a simmer and then remove from heat.
• Step 8: Stir in the vanilla and powdered sugar until smooth. If using chopped pecans, mix them in after.
• Step 9: Once the cake is done baking, pour the warm frosting over the top of the cake and spread it evenly. Allow it to set at room temperature until it firms slightly.

Frequently Asked Questions (FAQs)

Q1: Can I make Texas Sheet Cake ahead of time?

A1: Yes! The cake can be made a day in advance, just frost it closer to serving time.

Q2: Can I substitute baking powder for baking soda?

A2: No, these two are not interchangeable. Baking soda acts as a leavening agent and requires an acid, which this recipe provides through sour cream.

Q3: Is it necessary to use sour cream?

A3: Sour cream adds moisture and a slight tanginess; but if you don’t have it, buttermilk can be a perfect substitute.

Q4: Can I freeze the Texas Sheet Cake?

A4: Definitely! Wrap it tightly and freeze for up to three months. Frost it after thawing for the best results.

Q5: What other toppings can I add?

A5: Besides pecans, you can add chocolate chips, sprinkles, or toasted coconut for extra flair and flavor.

Conclusion

This Texas Sheet Cake is a timeless dessert bound to become a favorite in your home. With its fudgy texture and luscious frosting, it’s perfect for any occasion—from birthday parties to family dinners. Not to mention, it’s effortless to bake and cut, ensuring your guests enjoy every delicious bite. So grab your ingredients and treat yourself to this delightful Southern classic!