Texas Sheet Cake
Chocolate lovers rejoice! This velvety rich Texas Sheet Cake hits the spot! It’s fluffy chocolate cake topped with a fudgy ganache. It feeds a crowd and is always the most popular dessert.
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Everything is bigger in Texas! This sheet cake is no exception! It has big chocolate flavor and is made in a jelly roll pan to feed a big crowd.
It’s rich, creamy, decadent and delicious; everything you want in a chocolate cake. This recipe comes together easily and you can make it the day before to save time.
I guarantee it will disappear fast! I don’t remember a large gathering from when I was young that didn’t include Texas Sheet Cake. It was the go-to dessert recipe in our family.
Try this Slab Cherry Pie to easily feed a crowd.
What you’ll need
- A jelly roll pan or a sheet pan with a rimmed edge, I used an 11×18″ size
- Butter– Use unsalted butter so the cake isn’t too salty
- Water
- Unsweetened cocoa powder
- Granulated sugar
- All purpose flour
- Salt– this enhances the chocolate flavor
- Eggs
- Sour cream– sounds nuts, but makes the cake moist
- Baking soda– to help the cake rise
- Powdered sugar, sifted– this is for the icing.
- Vanilla extract– use a high quality vanilla
- Milk– to make the ganache creamy. I have not tried this with non-dairy milks.
How to make Texas Sheet Cake
Preheat oven to 400°F
Using butter, grease an 11×16 or similar size sheet pan.
To a heavy bottom sauce pan add 1 cup of butter (2 sticks), the water and 4 tablespoons cocoa powder. Bring the mixture to a boil, stirring until smooth. As soon as it’s boiling and smooth, take off the heat. Let cool 5 minutes.
Pour the chocolate mixture into large mixing bowl.
In a separate bowl mix together the sugar, flour and salt. Gradually add the dry mixture in to chocolate, beating well until smooth.
To the mixing bowl add in 3 eggs, sour cream and baking soda. Mix on low until smooth, scraping the sides as necessary.
Pour the batter into the greased sheet pan and bake for 20 minutes.
While the cake is baking prepare the frosting. The cake should be frosted as soon as it is removed from the oven.
Add 1/2 cup of butter (1 stick) to the same saucepan as earlier. Melt the butter. When it’s melted, add in 4 tablespoons of cocoa powder and 6 tablespoons milk. Continue cooking; as soon as the mixture starts to bubble take it off the heat and whisk in the powdered sugar and vanilla extract. Continue whisking until the frosting is smooth.
Spread the frosting evenly over cake with an offset spatula as soon as it is removed from oven.
Let cool completely and slice into squares.
I recommend cutting the squares on the smaller side because this cake is rich. I usually get 28 squares.
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Can I use a different pan?
You can use a 9×13 cake pan if you prefer. The cake will not be so thin, but will still taste amazing! You may need to add a couple minutes of baking time. Check the center and when a toothpick comes out clean, the cake is ready.
Tips and Tricks
- This cake can be prepared the day before. After cooking and icing the cake, let it cool completely and wrap in foil or plastic wrap. If it’s very hot or humid, refrigerate the cake until ready to serve. If the temperature is mild, the cake can be stored on the counter.
- Sift the powdered sugar with a sifter before adding it to the sauce pan with the chocolate to ensure a smooth ganache.
- Remove the chocolate frosting mixture from the heat as soon as it starts to bubble and then add the powdered sugar. Do not let the mixture boil or cook too long or the frosting will be grainy.
- Add 1/2 cup chopped walnuts to the chocolate icing for a different taste.
- Use a plastic disposable knife to cut the cake for clean edges.
This sheet cake is perfect for birthdays. potlucks, summer cookouts, work event, or any get-together!
Try these delicious desserts
- Chocolate Covered Strawberry Pie
- Hot Chocolate Poke Cake
- Crock Pot Death By Chocolate Cake
- Red, White, and Blue Cupcakes
- Peach Crisp
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Texas Sheet Cake
Equipment
Ingredients
CAKE:
Frosting
- 1/2 cup unsalted butter 1 stick
- 3 1/2 cups powdered sugar sifted
- 4 tbs unsweetened cocoa powder
- 1 tsp vanilla extract
- 6 tbs milk
Instructions
- Preheat oven to 400°F
- Using butter, grease an 11×16 or similar size sheet pan.
- To a heavy bottom sauce pan add 1 cup of butter (2 sticks), the water and 4 tablespoons cocoa powder. Bring the mixture to a boil, stirring until smooth. As soon as it’s boiling and smooth, take off the heat. Let cool 5 minutes.
- Pour the chocolate mixture into large mixing bowl.
- In a separate bowl mix together the sugar, flour and salt. Gradually add the dry mixture in to chocolate, beating well until smooth.
- To the mixing bowl add in 3 eggs, sour cream and baking soda. Mix on low until smooth, scraping the sides as necessary.
- Pour the batter into the greased sheet pan and bake for 20 minutes.
- While the cake is baking prepare the frosting. The cake should be frosted as soon as it is removed from the oven.
- Add 1/2 cup of butter (1 stick) to the same saucepan as earlier. Melt the butter. When it’s melted, add in 4 tablespoons of cocoa powder and 6 tablespoons milk. Continue cooking; as soon as the mixture starts to bubble take it off the heat and whisk in the powdered sugar and vanilla extract. Continue whisking until the frosting is smooth.
- Spread the frosting evenly over cake with an offset spatula as soon as it is removed from oven.
- Let cool completely and slice into squares.
Notes
- This cake can be prepared the day before. After cooking and icing the cake, let it cool completely and wrap in foil or plastic wrap. If it’s very hot or humid, refrigerate the cake until ready to serve. If the temperature is mild, the cake can be stored on the counter.
- Sift the powdered sugar with a sifter before adding it to the sauce pan with the chocolate to ensure a smooth ganache.
- Remove the chocolate frosting mixture from the heat as soon as it starts to bubble and then add the powdered sugar. Do not let the mixture boil or cook too long or the frosting will be grainy.
- Add 1/2 cup chopped walnuts to the chocolate icing for a different taste.
- Use a plastic disposable knife to cut the cake for clean edges.
