Texas Sheet Cake

Texas Sheet Cake is a classic dessert that’s beloved for its rich chocolate flavor and easy-to-make nature. This crowd-pleasing treat features a moist, tender cake topped with a decadent, fudgy frosting, and a sprinkle of walnuts for added texture and flavor.

Perfect for family gatherings, potlucks, or any occasion that calls for a large, shareable dessert, this cake delivers big on taste without requiring a lot of effort. It’s a simple yet indulgent way to satisfy your sweet tooth!

Texas Sheet Cake

Ingredients:

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

½ teaspoon salt

½ cup sour cream

2 large eggs

1 cup butter (for the cake)

1 cup water

5 tablespoons unsweetened cocoa powder (for the cake)

6 tablespoons milk (for the icing)

5 tablespoons unsweetened cocoa powder (for the icing)

½ cup butter (for the icing)

4 cups powdered sugar

1 teaspoon vanilla extract

1 cup chopped walnuts (optional)

Instructions:

Step 1

Preheat your oven to 350°F (175°C).

Grease and flour a 10×15 inch baking dish.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add the sour cream and eggs, mixing well to combine.

Set this mixture aside. In a saucepan, melt the butter over low heat.

Stir in the water and 5 tablespoons of cocoa powder.

Bring the mixture to a gentle boil, then remove it from the heat.

Let it cool slightly before mixing it into the egg and flour mixture.

Stir until fully combined.

Step 3

Pour the cake batter into the prepared baking dish.

Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Step 4

For the frosting: In a large saucepan, combine the milk, 5 tablespoons of cocoa powder, and ½ cup of butter. Bring it to a boil, then remove from heat.

Stir in the powdered sugar and vanilla extract, and mix until smooth.

If you’re using walnuts, fold them in at this point.

Spread the warm frosting evenly over the cake while it is still hot from the oven.

Notes:

Baking Pan:

A 10×15 inch baking pan is the ideal size for this recipe. If you use a different size pan, you may need to adjust the baking time. A smaller pan will require a longer baking time, while a larger pan may cook faster, so be sure to keep an eye on it.

Flour and Sugar:

When measuring the flour and sugar, be sure to measure by spooning the ingredients into the measuring cup and leveling off, rather than scooping directly from the container. This helps prevent packing the ingredients and ensures accurate measurements.

Sour Cream:

The sour cream adds a nice tang and helps keep the cake moist. If you don’t have sour cream, you can substitute with plain yogurt, though sour cream will give the best texture and flavor.

Butter:

Make sure to melt the butter for both the cake and the frosting before adding the other ingredients. This helps create a smooth batter and frosting.

Cocoa Powder:

For a richer, deeper chocolate flavor, use unsweetened cocoa powder. Make sure to sift the cocoa powder when adding it to the batter and frosting to avoid any lumps.

Baking Time:

The cake should bake for about 20 minutes, but check it with a toothpick in the center to make sure it’s done. If the toothpick comes out clean or with just a few moist crumbs, the cake is ready.

Frosting Tip:

When making the frosting, it’s important to pour it over the cake while it’s still warm. The warmth of the cake will allow the frosting to spread more easily and sink into the cake a bit for a moist, fudgy finish.

Nuts:

Chopped walnuts are a classic addition to the frosting, but you can skip them if you prefer a nut-free cake, or use another nut like pecans for a different flavor.

Storage:

This cake stays fresh for several days at room temperature, covered tightly. You can also store it in the fridge for up to a week, but be sure to let it come to room temperature before serving for the best texture.

Make-Ahead:

You can bake and frost the cake a day in advance. In fact, letting it sit for a few hours (or overnight) allows the flavors to meld and makes it even more delicious!

Nutrition Information:

YIELDS: 24 slices | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this cake ahead of time?

Yes, you can make the cake a day ahead.

Once it’s baked and frosted, cover it tightly and store it at room temperature for up to 2-3 days.

The flavors will even improve after sitting for a few hours or overnight.

Can I use a different type of flour in this recipe?

All-purpose flour is recommended for the best texture, but you could try cake flour for a softer crumb.

If you need a gluten-free version, you can use a 1:1 gluten-free flour substitute, though the texture may vary slightly.

Can I use a different type of nut for the frosting?

Yes, you can substitute walnuts with pecans, almonds, or even hazelnuts.

Just make sure to chop them finely, and feel free to toast them slightly for extra flavor.

Can I make this cake without sour cream?

If you don’t have sour cream, you can substitute with plain yogurt or buttermilk.

Yogurt provides a similar tangy flavor and moisture, though the texture might be slightly different.

How can I store leftover Texas Sheet Cake?

Leftover cake can be stored at room temperature, covered tightly with plastic wrap or foil, for up to 3 days.

If you need to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months.

Let it come to room temperature before serving for the best texture.

Why is my cake not cooking through?

If your Texas Sheet Cake isn’t baking all the way through, it could be due to a few reasons:

Oven temperature: Make sure your oven is preheated to 350°F (175°C). Ovens can vary in temperature, so it’s a good idea to use an oven thermometer to confirm.

Pan size: If you’re using a pan smaller than the recommended 10×15 inches, the batter will be thicker, which could cause it to take longer to cook. Try using the right size pan or adjusting the baking time.

Batter thickness: If the batter is too thick (from under-mixing or adding too much flour), it can take longer to cook. Ensure the batter is smooth and evenly mixed.

How do I know when the cake is done baking?

The best way to check if the cake is done is by inserting a toothpick into the center.

If it comes out clean or with just a few moist crumbs (not wet batter), the cake is ready.

Be sure not to overbake, as this can make the cake dry.

What can I do if my frosting is too thin or too thick?

If the frosting is too thin: You can add more powdered sugar, a little at a time, to thicken it. Just be careful not to add too much, or it may become overly sweet.

If the frosting is too thick: Add a small amount of milk (1 tablespoon at a time) to loosen it up until you reach the desired spreadable consistency.

Can I make the frosting in advance?

Yes, you can prepare the frosting in advance.

Simply make the frosting, let it cool to room temperature, and store it in an airtight container.

You can refrigerate it, but make sure to let it come to room temperature before spreading it on the cake.

Can I double the recipe to make a larger cake?

Yes, you can double the recipe if you need to make a larger cake.

For a larger batch, consider using a larger baking pan (such as a 12×17 inch pan) and increasing the baking time by 5-10 minutes.

Be sure to keep an eye on it, checking for doneness with a toothpick.