Description
This classic Texas Sheet Cake is rich, moist, and full of chocolatey goodness, perfect for any occasion. Made with a simple, easy-to-follow recipe, it features a tender chocolate cake base topped with a luscious, fudgy chocolate frosting. Ready in just 30 minutes, it’s ideal for feeding a crowd with minimal effort.
Ingredients
Cake Ingredients
- 1 cup water (240 ml)
- 1 cup butter (227 g)
- 3 Tablespoons unsweetened cocoa powder (22.5 g)
- 2 cups all-purpose flour (240 g)
- 2 cups granulated sugar (400 g)
- 1 teaspoon baking soda (5 g)
- 1/2 teaspoon salt (2.5 g)
- 1/2 cup sour cream (120 g)
- 2 large eggs
- 1 teaspoon vanilla extract (5 ml)
Frosting Ingredients
- 6 Tablespoons milk (90 ml)
- 3 Tablespoons unsweetened cocoa powder (22.5 g)
- 1/2 cup butter (115 g)
- 3 3/4 cups powdered sugar (450 g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 C) and grease an 18x13 inch baking pan thoroughly to prevent sticking.
- Make Chocolate Mixture: In a medium saucepan over medium heat, combine water, butter, and 3 tablespoons of cocoa powder. Bring this mixture to a boil, then remove from heat once boiling.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, granulated sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate small bowl, whisk sour cream, eggs, and vanilla extract until evenly blended.
- Combine Wet and Dry: Add the sour cream mixture into the flour mixture and stir until thoroughly combined.
- Add Chocolate Mixture: Pour the hot chocolate/water/butter mixture into the batter and mix well until smooth and lump-free.
- Pour Batter into Pan: Transfer the batter into the prepared pan and use a spatula to spread it evenly for uniform baking.
- Bake: Place in the oven and bake for 15-20 minutes, typically about 15 minutes, until the cake is set and a toothpick inserted comes out clean.
- Prepare Frosting Midway: When the cake is about halfway done baking, start making the frosting to have it ready for when the cake comes out.
- Make Frosting: In a saucepan, combine milk, 3 tablespoons cocoa powder, and 1/2 cup butter. Heat and bring to a boil, then remove from heat.
- Add Powdered Sugar: Stir the powdered sugar into the hot mixture. Use a hand mixer to beat the frosting to smooth out any lumps.
- Frost the Cake: Pour the warm frosting over the hot cake and use a spatula to spread it evenly over the surface.
- Set the Frosting: Allow the frosted cake to sit for about 10 minutes so the frosting can firm up before slicing and serving.
Notes
- Ensure the cake batter is mixed well to avoid lumps for an even texture.
- Using sour cream adds moisture and a slight tanginess, balancing the sweetness and enhancing softness.
- Be careful not to overbake the cake to keep it moist; test with a toothpick at 15 minutes.
- Spread the frosting while both cake and icing are still warm for a smooth, glossy finish.
- This cake stores well covered at room temperature for 2-3 days and can be refrigerated for up to a week.