This is the BEST Texas Sheet Cake Recipe! It's rich, fudgy and so decadent. The poured frosting makes the cake extra fudgy and moist.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 23
Ingredients
For the Cake
2cups(260g)all-purpose flour
2cups(400g)granulated sugar
¼teaspoonsalt
1cup(226g)unsalted butter
1cup(240ml)whole milk
3tablespoonsunsweetened cocoa powder
½cup(113g)sour cream, at room temperature
1teaspoonbaking soda
1teaspoonvanilla extract
2eggs, slightly beaten at room temperature
For the Frosting
½cup(113g)unsalted butter
3tablespoonsunsweetened cocoa powder
6tablespoonswhole milk
2 ½cups(300g)confectioners' sugar
1teaspoonvanilla 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.