Texas Sheet Cake is a cherished Southern dessert known for its rich, chocolatey flavor and moist, tender crumb. This cake is typically baked in a large, shallow pan, which gives it its characteristic thin, sheet-like appearance. The cake is then topped with a warm chocolate icing that seeps into the cake, adding an extra layer of decadence. Growing up in Texas, this dessert was a staple at family gatherings, church potlucks, and holiday celebrations. The aroma of baking chocolate cake and the sight of that glossy chocolate icing were enough to make anyone’s mouth water. Today, I’m excited to share this beloved recipe with you, complete with step-by-step instructions and tips for success.
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 large 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 box (1 pound) confectioners’ sugar, sifted
½ teaspoon vanilla extract
Chopped pecans (optional)
Step-by-Step Instructions
Prepare the Cake Batter
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature by the time your batter is ready.
Prepare the Baking Pan: Grease a large sheet cake pan or jelly roll pan. A 13×18 inch pan works well for this recipe.
Combine Butter, Water, and Cocoa: In a medium saucepan, combine 1 cup of butter, 1 cup of water, and ¼ cup of cocoa powder. Heat over medium heat until the butter melts and the mixture is smooth. Be careful not to let it boil for too long.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of sugar, 2 cups of all-purpose flour, and ⅛ teaspoon of salt. This ensures the dry ingredients are well combined and helps prevent lumps in the batter.
Combine Wet and Dry Ingredients: Carefully pour the hot butter mixture into the dry ingredients, stirring continuously to prevent the eggs from cooking. The hot mixture helps dissolve the sugar and creates a smooth batter.
Add Eggs and Baking Soda: Beat in 2 large eggs, one at a time, until fully incorporated. Then, add 1 teaspoon of baking soda and mix well. The baking soda acts as a leavening agent, helping the cake rise.
Incorporate Sour Cream and Vanilla: Add ½ cup of sour cream and 1 teaspoon of vanilla extract to the batter. Mix until the batter is smooth and well combined. The sour cream adds moisture and richness to the cake.
Pour Batter into Pan: Pour the batter into the prepared sheet cake pan, spreading it evenly with a spatula.
Bake the Cake: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. The cake should be set and slightly pulling away from the edges of the pan.
Prepare the Icing
Combine Butter, Cocoa, and Milk: While the cake is baking, prepare the icing. In a medium saucepan, combine ½ cup of butter, ¼ cup of cocoa powder, and ¼ cup plus 2 tablespoons of milk. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
Remove from Heat and Add Sugar and Vanilla: Immediately remove the saucepan from heat and stir in the sifted confectioners’ sugar and ½ teaspoon of vanilla extract. Mix well with a hand mixer or whisk to ensure the icing is smooth and free of lumps.
Add Pecans (Optional): If using, mix in chopped pecans at this stage or sprinkle them over the top of the icing after it’s spread on the cake.
Assemble the Cake
Ice the Cake While Hot: Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the hot cake. Use a spatula to spread the icing evenly, allowing it to seep into the cake. This step ensures that the cake remains moist and flavorful.
Cool and Serve: Let the iced cake cool completely in the pan before slicing and serving. This allows the icing to set and makes it easier to cut clean slices.
Variations and Substitutions
Different Nuts: Substitute chopped pecans with walnuts, almonds, or omit them altogether if you prefer a nut-free version.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour to make the cake suitable for those with gluten sensitivities.
Dairy-Free: Substitute the butter with a dairy-free margarine and use a plant-based milk like almond or soy milk. Replace the sour cream with a dairy-free yogurt or sour cream alternative.
Flavor Twist: Add a teaspoon of instant coffee granules to the icing for a mocha flavor, or a pinch of cinnamon for a warm, spicy note.
Conclusion
Texas Sheet Cake is a delightful and satisfying dessert that’s perfect for any occasion. Its rich, chocolatey flavor, moist texture, and smooth icing make it a crowd-pleaser. The simplicity of the ingredients and the straightforward preparation ensure that even novice bakers can achieve delicious results. Whether you’re making this cake for a family gathering, a potluck, or simply to satisfy a chocolate craving, it’s sure to be a hit. Enjoy the process of baking and sharing this classic Southern dessert with your loved ones.
