Original Texas Sheet Cake

This Original Texas Sheet Cake is a beloved classic known for its rich chocolate flavor and moist texture. Baked to perfection in a jelly roll pan, this cake is generously topped with a decadent cocoa and walnut frosting.

Perfect for gatherings or potlucks, this recipe is a crowd-pleaser that captures the essence of homemade comfort food. Follow these simple steps to create a delicious dessert that’s sure to satisfy any chocolate lover’s cravings.

Original Texas Sheet Cake

Ingredients

1 tsp baking soda

½ tsp salt

2 cups all purpose flour

2 cups white sugar

½ cup sour cream

1 cup butter

2 eggs

5 tbsp unsweetened cocoa powder

6 tablespoons of milk

Frosting:

5 tbsp unsweetened cocoa powder

½ cup butter

4 cups powdered sugar

1 tsp vanilla

1 cup chopped walnuts

Instructions

Step 1:

Preheat the oven to 350*

Grease and flour a jelly roll pan

Step 2:

Combine the flour, salt, sugar and the baking soda. Beat in the sour cream and eggs. Set to the side momentarily

In a saucepan, melt the butter, add in the water and 5 tbsp of cocoa powder. Bring to a boil and remove from the heat.

Step 3:

Allow to cool slightly and then mix with the egg mixture until well blended

Pour the batter into the prepared pan

Step 4:

Bake for 20 minutes or until a toothpick inserted in the center comes out clean

Allow to cool completely

Step 5:

In a saucepan, combine the butter, milk and 5 tbsp of cocoa powder.

Bring to a boil, then remove from the heat.

Step 6:

Stir in the confectioner’s sugar and the vanilla until well blended.

Fold in the chopped nuts

Spread the icing over the entire dessert

Enjoy!

Notes:

Classic Flavor Profile: This recipe embodies the traditional Texas Sheet Cake with its rich chocolate flavor and moist texture, enhanced by the addition of sour cream in the batter.

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Simple Preparation: The cake batter comes together easily with basic pantry ingredients like flour, sugar, cocoa powder, and butter, ensuring it’s accessible and straightforward to make.

Technique for Moisture: Melting the butter with water and cocoa powder before adding it to the batter helps to infuse the cake with moisture and intensify the chocolate flavor.

Baking Method: Baking in a jelly roll pan allows for even cooking and ensures the cake bakes to perfection in about 20 minutes, resulting in a thin, but substantial cake layer.

Quick Frosting Preparation: The frosting is quickly made on the stovetop, combining butter, milk, cocoa powder, and powdered sugar to create a smooth, sweet topping that complements the cake.

Nutty Addition: Chopped walnuts folded into the frosting add a crunchy texture and nutty flavor, balancing the sweetness of the cake and frosting.

Ease of Serving: Being a sheet cake, it’s easy to cut into squares or rectangles, making it convenient for serving at gatherings or events.

Make-Ahead Option: The cake can be baked and frosted ahead of time, allowing flavors to meld, and it stores well, making it suitable for preparing in advance.

Variations: While traditionally made with walnuts, you can customize the nuts or omit them altogether based on preference or allergy considerations.

Popular Dessert: A favorite in many households, this Texas Sheet Cake is often a hit at potlucks, picnics, or any occasion where a delightful chocolate treat is appreciated.

Nutrition Information:

SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

YIELDS: 24 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter in this recipe?

Yes, you can use salted butter, but you may want to reduce the amount of additional salt called for in the recipe to balance the saltiness.

Can I substitute Greek yogurt for sour cream in the cake batter?

Yes, you can substitute Greek yogurt for sour cream in equal amounts.

The texture might be slightly different but it will still work well.

Can I omit the nuts in the frosting?

Yes, you can omit the chopped walnuts from the frosting if you prefer a nut-free version or have allergies.

How should I store the Texas sheet cake?

Store the cake covered at room temperature for up to 3 days.

You can also refrigerate it for longer storage, but bring it to room temperature before serving.

Can I freeze Texas sheet cake?

Yes, you can freeze the cake (without frosting) for up to 3 months.

Thaw it overnight in the refrigerator before adding the frosting.

What size jelly roll pan should I use?

A standard jelly roll pan measures approximately 10×15 inches.

Make sure your pan is at least 1-inch deep to accommodate the cake batter.

Can I make this recipe in advance for a party?

Yes, you can bake the cake a day in advance.

Store it covered and frost it before serving for the best texture and flavor.

Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?

Yes, you can use Dutch-processed cocoa powder, but adjust the leavening agent (baking soda) accordingly as Dutch-processed cocoa powder is less acidic.

Can I use a different type of nut in the frosting instead of walnuts?

Yes, you can use pecans or almonds instead of walnuts in the frosting, or omit nuts altogether if desired.

Can I use a different type of flour, like whole wheat flour, instead of all-purpose flour?

Whole wheat flour will yield a denser texture and may alter the flavor slightly.

It’s best to stick with all-purpose flour for this recipe for the classic texture and taste.