Texas Sheet Cake
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Introducing the remarkable Texas Sheet Cake, the epitome of simplicity and deliciousness in the realm of chocolate cakes. Prepared effortlessly in a jelly roll pan and adorned with a luscious layer of warm chocolate frosting, it reigns supreme as the easiest chocolate cake to whip up.
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When my sweet tooth craves a treat that is both speedy and effortless, a handful of recipes never fail to cross my mind. One of the top contenders in the realm of desserts is the legendary Texas sheet cake. Alongside it, I have a collection of other go-to easy dessert options, such as Chocolate Peanut Butter Cookies, Chocolate Pudding, and Chocolate Chip Salted Caramel Cookies.
Now, let me introduce you to the crème de la crème, the ultimate Texas Sheet Cake recipe passed down to me by my stepdad’s mom. Believe me when I say that no other recipe can rival its excellence. After countless trials, this cake has emerged victorious, surpassing all others.
Curiously enough, the origin of the name “Texas sheet cake” remains a mystery. Personally, I like to envision that it earned its title due to its immense size, reminiscent of the vast expanse of Texas itself.
To clarify, this chocolate sheet cake marvel takes form in a sheet cake pan, from which it derives its distinctive name, “sheet cake.” A sheet cake refers to any cake baked in a generously proportioned rectangular pan, commonly known as a sheet pan or jelly roll pan.
Recipe Snapshot
- TASTE: Rich chocolate flavor.
- TEXTURE: Fudgy and so decadent.
- EASE: This recipe comes together so easily that even beginners can make it.
- TIME: It takes about 45 minutes to make a Texas Sheet Cake.
What You’ll Need
Ingredients
- All-purpose flour – This flour works best for today’s cake.
- Granulated sugar – Used for sweetness in the cake.
- Salt – To balance the sweetness and enhance the chocolate.
- Unsalted butter – If you use salted butter, omit the additional salt in the recipe.
- Whole milk – Whole milk works best for the cake’s texture.
- Unsweetened cocoa powder – For loads of chocolate flavor!
- Sour cream – Be sure to use full-fat sour cream that is at room temperature.
- Baking soda – To give the cake rise.
- Vanilla extract – For additional flavor.
- Eggs – Slightly beaten at room temperature.
- Powdered sugar – Use to make the icing.
What’s the Best Baking Pan to Use?
When it comes to the size of the pan required for crafting this delightful treat, most Texas sheet cake recipes call for a baker’s half-sheet pan, measuring 18×13 inches. Personally, I find this type of pan ideal as it yields a thinner cake topped with a delicate layer of chocolate frosting, perfectly suited for feeding a crowd.
Nevertheless, if a 9×13-inch pan is all you have at your disposal, fret not! You can still embark on this baking adventure; simply extend the baking time to approximately 30-35 minutes, allowing the cake to achieve its desired perfection.
How to Make Texas Sheet Cake
This cake comes together easily with just a few steps!
Be sure to check out the full recipe and ingredient list below
Make the Cake
- Prep the pan. Heat the oven to 325°F. Spray 18x13x1-inch baking pan with cooking spray.
- Combine the dry ingredients. In a large bowl, whisk together the flour, granulated sugar, and salt; set aside.
- Warm the milk. In a large saucepan, heat the butter, milk, and cocoa powder over medium-low heat, whisking until the butter is melted and the cocoa powder is well mixed in.
- Add the remaining ingredients. Remove from heat. Pour over the flour mixture and stir until well mixed. Add the sour cream, baking soda, vanilla, and eggs; whisk until well blended.
- Bake. Pour into the prepared pan, spreading evenly. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Make the Frosting
- Melt the butter. Meanwhile, in another large saucepan, heat the butter, cocoa powder, and milk over medium-low heat, whisking until the butter is melted and the cocoa powder is well mixed in.
- Whisk in the remaining ingredients. Remove from heat. Whisk in the powdered sugar and vanilla until smooth.
- Pour over hot cake. Pour frosting over the hot cake and spread evenly with an offset spatula. Cool completely before cutting, about 1 hour.
Handy tip:
Be sure to pour the hot frosting over the hot cake. The frosting will seep down into the cake making the cake extra fudgy and moist.
Tips For Success
- Weigh the ingredients to ensure accurate measurements are being used. Accidentally using too much flour can cause the cake to be dense and dry.
- This cake is so beginner-friendly. Don’t worry about overmixing. The thin batter will require a good amount of mixing to get it well combined.
Storage & Freezing
You can store this cake covered, in an air-tight container for 2-3 days.
Texas Sheet Cake
Ingredients
For the Cake
- 2 cups (260 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ¼ teaspoon salt
- 1 cup (226 g) unsalted butter
- 1 cup (240 ml) whole milk
- 3 tablespoons unsweetened cocoa powder
- ½ cup (113 g) sour cream, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten at room temperature
For the Frosting
- ½ cup (113 g) unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 6 tablespoons whole milk
- 2 ½ cups (300 g) confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cake
- Heat the oven to 325°F. Spray an 18x13x1-inch baking pan with cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, and salt; set aside.
- In a 2-quart saucepan, heat the butter, milk, and cocoa powder over medium-low heat, whisking until the butter is melted and the cocoa powder is well mixed in. Remove from heat. Pour over the flour mixture and stir until well mixed.
- Add the sour cream, baking soda, vanilla, and eggs; whisk until well blended.
- Pour into the prepared pan, spreading evenly. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Make the Frosting
- Meanwhile, in another 2-quart saucepan, heat the butter, cocoa powder, and milk over medium-low heat, whisking until the butter is melted and the cocoa powder is well mixed in. Remove from heat. Whisk in the powdered sugar and vanilla until smooth.
- Pour frosting over the hot cake and spread evenly with an offset spatula. Cool completely before cutting, about 1 hour.
Notes
- You can store this cake covered, in an air-tight container for 2-3 days.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.