Texas Sheet Cake is a rich, chocolatey dessert that’s as easy to make as it is to devour. Known for its moist, tender crumb and decadent cocoa icing, this Southern classic is perfect for celebrations, potlucks, or any time you’re craving chocolate. Topped with pecans for extra texture and flavor, this cake is baked in a thin sheet pan, making it quick to cook and simple to serve.
The real magic happens when the warm cocoa icing is poured over the freshly baked cake, creating a glossy, fudge-like topping that seeps into the layers. Whether enjoyed warm or at room temperature, this dessert is guaranteed to disappear fast!
Why You’ll Love This Recipe
• Quick and Easy: Made with simple ingredients and ready in under an hour.
• Rich Flavor: A double dose of cocoa in the cake and icing satisfies every chocolate craving.
• Perfect for Sharing: Baked in a large pan, it’s ideal for feeding a crowd.
Ingredients
For the Cake:
• 1 cup butter
• 1 cup water
• ¼ cup cocoa powder
• 2 cups sugar
• 2 cups all-purpose flour
• ⅛ teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• ½ cup sour cream
• 1 teaspoon vanilla extract
For the Icing:
• ½ cup butter
• ¼ cup cocoa powder
• ¼ cup plus 2 tablespoons milk
• 1 pound confectioners’ sugar, sifted
• ½ teaspoon vanilla extract
• Chopped pecans (optional)
Instructions
Step 1: Prepare the Cake
1. Preheat your oven to 350°F (175°C). Grease a sheet cake pan or jelly roll pan.
2. In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter melts and the mixture is smooth. Remove from heat and set aside.
3. In a large mixing bowl, combine the sugar, flour, and salt. Add the eggs and baking soda, mixing until combined.
4. Gradually add the hot cocoa mixture to the dry ingredients, stirring continuously to prevent scrambling the eggs.
5. Mix in the sour cream and vanilla extract until the batter is smooth.
6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Step 2: Prepare the Icing
1. While the cake bakes, make the icing. In a saucepan over medium heat, combine the butter, cocoa powder, and milk. Bring the mixture to a boil, then immediately remove it from heat.
2. Using a mixer, beat the confectioners’ sugar and vanilla extract into the cocoa mixture until smooth.
3. If using pecans, you can stir them into the icing or sprinkle them on top after icing the cake.
Step 3: Ice the Cake
1. Pour the hot icing over the cake as soon as it comes out of the oven. Spread it evenly with a spatula to cover the entire surface.
2. If you didn’t mix the pecans into the icing, sprinkle them over the top now.
Step 4: Cool and Serve
1. Allow the cake to cool slightly before cutting it into squares or rectangles.
2. Serve warm for a gooey treat, or at room temperature for a firmer texture.
Tips
• Sifting Sugar: Always sift the confectioners’ sugar to ensure a smooth icing.
• Pecan Variations: Toast the pecans before adding for a deeper, nuttier flavor.
• Storage: Cover the cake tightly and store at room temperature for up to 3 days or refrigerate for up to a week.
Texas Sheet Cake is a timeless dessert that’s simple to make and impossible to resist. Its rich, fudgy icing and tender cake make it a favorite for any occasion. Enjoy!
