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Chocolate Texas Sheet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 74 reviews
  • Author: Diane
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Chocolate Texas Sheet Cake is rich, moist, and perfect for any chocolate lover. Made with cocoa, buttermilk, and a luscious chocolate glaze, it’s baked in a large sheet pan for easy serving at parties or family gatherings. The cake is a buttery delight with a smooth, fudge-like frosting that sets quickly and pairs perfectly with a glass of milk. Enjoy a retro Southern favorite that’s simple to make yet impressively decadent.

Ingredients

Scale

Cake

  • 1 cup salted butter (2 sticks)
  • 1 cup water
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (spooned and leveled)
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup sour cream
  • 2 large eggs

Frosting

  • 3/4 cup salted butter (1 1/2 sticks)
  • 1/2 cup unsweetened cocoa powder (mounded)
  • 1/2 cup sour cream (mounded)
  • 2 teaspoons vanilla extract
  • 3 1/2 cups powdered sugar (divided)
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F. Line a jelly roll pan with parchment paper or spray it well with nonstick spray to prevent sticking.
  2. Make the chocolate base: In a medium to large saucepan, combine 1 cup butter, 1 cup water, and 3/4 cup cocoa powder. Bring this mixture to a boil over medium-high heat, stirring occasionally to prevent scorching. Remove from heat once boiling.
  3. Add sugars and vanilla: Let the chocolate mixture cool for a minute or two, then whisk in 1/4 cup vegetable oil, 1 cup brown sugar, 1 cup granulated sugar, and 2 teaspoons vanilla extract until well combined.
  4. Add dry ingredients: Spoon and level 2 cups all-purpose flour into a bowl. Add 3/4 teaspoon kosher salt and 1 teaspoon baking soda; lightly mix the salt and soda into the flour. Gradually whisk the dry ingredients into the chocolate mixture, mixing until just combined and a few lumps remain—avoid over mixing to keep the cake tender.
  5. Incorporate sour cream and eggs: In a separate glass measuring cup, beat together 3/4 cup sour cream and 2 large eggs until smooth. Fold this mixture gently into the batter using a spatula until just combined.
  6. Prepare the pan and bake: Pour the batter into the prepared pan and spread evenly to the edges. Bake at 350°F for 17-20 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan. Avoid overbaking to maintain moistness.
  7. Make the frosting: While the cake bakes, clean the saucepan. Combine 3/4 cup butter and 1/2 cup cocoa powder over medium heat. Stir until the butter melts and the mixture comes to a boil, then remove from heat.
  8. Add powdered sugar to frosting: Whisk in 2 cups powdered sugar until well blended.
  9. Incorporate sour cream and vanilla: Add 1/2 cup sour cream and 2 teaspoons vanilla extract to the frosting mixture and stir well.
  10. Finish the frosting: Stir in the remaining 1 1/2 cups powdered sugar and 1/4 teaspoon kosher salt. Whisk vigorously until smooth; if lumps persist, use a hand mixer on high speed for a smooth glaze.
  11. Manage frosting consistency: If the cake isn’t quite ready when frosting is done or still hot, stir the frosting occasionally to soften any hardened top layer.
  12. Cool and frost the cake: Remove the cake from the oven and let it cool for 15-20 minutes. Spread the chocolate glaze evenly over the warm cake, working quickly as the frosting sets fast. Let the frosting set for at least 20-60 minutes before serving.
  13. Serve: This cake is best enjoyed with a cold glass of milk for the ultimate indulgence.
  14. The Jackie method: For a fun twist, stack two slices with frosting between them and on top, then microwave briefly. Warm, gooey, and irresistible!

Notes

  • Be sure not to overmix the batter once flour is added to keep the cake tender and moist.
  • Line the pan with parchment paper for easier removal and cleanup.
  • If frosting becomes too firm while waiting for the cake to cool, stir occasionally to maintain spreadability.
  • Adjust baking time slightly depending on your oven and pan thickness.
  • The frosting sets quickly, so work fast when glazing the cake.
  • Microwaving a double-layer slice creates a warm, melty dessert experience that’s deliciously different.

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Find it online: https://savorytablerecipes.com/chocolate-texas-sheet-cake-recipe/