Description
Indulge in the rich, chocolaty goodness of this classic Texas Sheet Cake made entirely from scratch. Moist and fudgy with a luscious pecan-studded frosting, this dessert is sure to become a family favorite!
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 13×18-inch sheet pan.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking soda, and salt.
- Prepare Batter: Melt butter with water and cocoa in a saucepan, then mix with dry ingredients. Add sour cream, eggs, and vanilla; stir until smooth.
- Bake: Pour batter into pan and bake for 20–22 minutes until a toothpick comes out clean.
- Make Frosting: Melt butter, cocoa, and milk in a saucepan. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir in pecans if using.
- Frost Cake: Pour warm frosting over the warm cake; spread evenly. Let cool slightly before slicing.
Notes
- For richer flavor, use Dutch-processed cocoa.
- Best served slightly warm; store covered for up to 3 days.
- Frost cake while warm for a glossy finish.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/20 cake)
- Calories: 320
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
