Texas Sheet Cake

A moist, fluffy and flavorful cake with a delicious poured chocolate frosting makes this Texas Sheet Cake a classical favorite that is an easy and quick dessert recipe.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings: slices

Calories: 393kcal

Author: Tornadough Alli

Ingredients

2 sticks butter
1 cup water
4 Tbs cocoa powder
2 cups sugar
2 cups flour
1/2 tsp salt
3 eggs
1/2 cup sour cream
1 tsp baking soda
1 tsp vanilla extract

Frosting

14 Tbs butter
4 Tbs cocoa powder
6 Tbs milk
1 tsp vanilla
1 lb powdered sugar

Instructions

Preheat oven to 400.
Line a 12"x17" baking pan with parchment paper and spray with non-stick cooking spray, set aside.
In sauce pan add your butter, water and cocoa powder and bring to a boil whisking to combine.
In a large bowl whisk together your sugar, flour and salt until combined.
Pour in your chocolate mixture and mix well.
Add in eggs, sour cream, baking soda and vanilla and stir until blended.
Pour into prepared pan and bake for 20 minutes.
Meanwhile to make frosting, in sauce pan melt your butter.
Once melted, remove from heat and whisk in your cocoa powder, milk and vanila until cmobined.
Slowly add in your powdered sugar a little at a time, whisking well inbetween to prevent lumps until all sugar is combined.
Pour over warm cake and let set at least 10 minutes before slicing.

Notes

Use unsweetened cocoa powder and not dutch process, this is what we have always used.
Let frosting set at least 10 minutes before slicing so it isn't too runny.
A pound of powdered sugar seems like a lot, but trust me, use the whole pound otherwise the frosting will not set up and will be runny.
Make frosting while cake is in the oven, you want the frosting poured over a hot cake.
This can be served warm of cooled, personal preference.
To store, cover with plastic wrap and place in refrigerator, it should keep 2-3 days.

Nutrition