Introduction: Can a Cake Be Both Easy and Outrageously Delicious?
Ever wondered if a dessert could be rich, chocolatey, and feed a crowd without hours in the kitchen? Say hello to Texas Sheet Cake, the ultimate Southern treat that’s as big in flavor as the Lone Star State itself! This moist, chocolatey cake topped with a fudgy, nutty icing is a go-to for potlucks, birthdays, or any time you need a crowd-pleaser. Ready to whip up a dessert that’s simple, decadent, and sure to have everyone asking for seconds? Let’s dive into this Texas-sized delight!
Overview: Why Texas Sheet Cake is a Crowd Favorite
Texas Sheet Cake is a classic dessert known for its rich chocolate flavor, moist texture, and fudgy icing that’s poured on while the cake is still warm. It’s baked in a large sheet pan, making it perfect for sharing. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 20 minutes to bake, plus a few minutes for icing.
- Difficulty Level: Easy—perfect for beginners, with simple mixing and no fancy techniques.
- Why It’s Special: This cake is quick to make, feeds a crowd (32 servings!), and combines a tender chocolate cake with a pourable, nutty icing that sets into a fudgy layer. It’s versatile, budget-friendly, and always a hit.
Ideal for parties, barbecues, or family gatherings, this cake is a Southern staple that’s as easy to make as it is to love.
Essential Ingredients
Texas Sheet Cake uses pantry staples to create its iconic flavor and texture. Here’s what you’ll need for 32 servings:
For the Cake:
- 2 cups all-purpose flour: Forms the base of the tender, moist cake.
- 2 cups white sugar: Sweetens the cake and balances the cocoa.
- 1 teaspoon baking soda: Helps the cake rise and stay light.
- ½ teaspoon salt: Enhances the flavors.
- ½ cup sour cream: Adds moisture and a slight tang for a tender crumb.
- 2 eggs: Bind the batter and add structure.
- 1 cup butter: Brings richness and flavor to the cake.
- 1 cup water: Thins the batter for a smooth consistency.
- 5 tablespoons unsweetened cocoa powder: Provides deep chocolate flavor.
For the Icing:
- 6 tablespoons milk: Creates a smooth, pourable icing.
- 5 tablespoons unsweetened cocoa powder: Adds rich chocolatey goodness.
- ½ cup butter: Makes the icing creamy and decadent.
- 4 cups confectioners’ sugar: Sweetens and thickens the icing.
- 1 teaspoon vanilla extract: Enhances the icing’s flavor.
- 1 cup chopped walnuts (optional): Adds a crunchy, nutty texture.
Why These Ingredients Matter
- Sour Cream: Keeps the cake moist and adds a subtle tang that balances the sweetness.
- Cocoa Powder: Unsweetened cocoa delivers bold chocolate flavor without overpowering the cake.
- Butter: Used in both the cake and icing for richness and a smooth texture.
- Walnuts: Optional, but they add a delightful crunch to the fudgy icing.
Substitutions and Variations
- Sour Cream: Swap with Greek yogurt or buttermilk for similar moisture and tang.
- Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Nuts: Replace walnuts with pecans, almonds, or omit for a nut-free cake.
- Cocoa: Use Dutch-processed cocoa for a smoother, darker flavor.
- Vegan Option: Use vegan butter, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and plant-based milk and sour cream alternatives.
Step-by-Step Instructions
Making Texas Sheet Cake is a breeze, with simple steps that come together quickly. Let’s get baking!
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 10×15-inch jelly roll pan to prevent sticking.
Tip: Use a jelly roll pan for the perfect thickness, but a 9×13-inch pan can work for a thicker cake (adjust baking time slightly).
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups white sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Beat in ½ cup sour cream and 2 eggs using a hand mixer or whisk until just combined.
Tip: Don’t overmix the batter to keep the cake tender and light.
Step 3: Make the Cocoa Mixture
- In a medium saucepan, melt 1 cup butter over low heat.
- Stir in 1 cup water and 5 tablespoons unsweetened cocoa powder.
- Bring the mixture to a boil, stirring constantly, then remove from heat and let cool slightly (about 5 minutes).
Tip: Stir continuously to prevent burning and ensure a smooth cocoa mixture.
Step 4: Combine and Bake
- Pour the warm cocoa mixture into the flour and egg mixture, stirring until fully blended.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Check the cake at 18 minutes, as ovens vary, to avoid overbaking.
Step 5: Make the Icing
- While the cake bakes, combine 6 tablespoons milk, 5 tablespoons unsweetened cocoa powder, and ½ cup butter in a large saucepan over medium heat.
- Bring to a boil, stirring constantly, then remove from heat.
- Stir in 4 cups confectioners’ sugar and 1 teaspoon vanilla extract until smooth.
- Fold in 1 cup chopped walnuts (if using).
Tip: Work quickly, as the icing thickens as it cools. Keep it warm for easy spreading.
Step 6: Ice the Cake
- As soon as the cake comes out of the oven, pour the warm icing over the top, spreading it evenly with a spatula.
- Let the cake cool to room temperature, about 1-2 hours, to let the icing set.
Tip: Pouring the icing over a warm cake helps it soak in slightly, creating a fudgy layer.
Step 7: Serve
- Slice into 32 squares and serve on plates or directly from the pan.
Tip: Use a sharp knife for clean cuts, wiping it between slices for a neat presentation.
Assembly: Building the Perfect Texas Sheet Cake
Assembling Texas Sheet Cake is all about creating a chocolatey masterpiece that’s as beautiful as it is delicious. Here’s how to put it together:
- Cake Base: Pour the batter into a greased and floured jelly roll pan for a thin, even layer that bakes quickly.
- Icing: Spread the warm icing over the hot cake to create a glossy, fudgy topping that melds with the cake.
- Presentation: Slice into small squares for easy serving at gatherings. The walnuts (if used) add a rustic, nutty charm.
- Garnish: Sprinkle extra chopped nuts or a dusting of powdered sugar for a polished look.
Presentation Tips
- Serve on a large platter to show off the cake’s glossy icing and generous size.
- Add a scoop of vanilla ice cream or whipped cream on the side for extra indulgence.
- Use a colorful serving spatula to make slicing and serving festive.
Storage and Make-Ahead Tips
Texas Sheet Cake is perfect for making ahead and stores well for sharing.
- Storage:
- Store the cake covered at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze the cake (whole or in slices) wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
- Make-Ahead:
- Bake the cake a day in advance and store covered at room temperature—the flavors deepen overnight.
- Prepare the dry ingredients and measure out wet ingredients a day ahead to save time.
- Make the icing just before pouring to ensure it’s pourable and smooth.
Tip: If refrigerated, let the cake sit at room temperature for 20 minutes before serving for the best texture.
Recipe Variations
Texas Sheet Cake is a versatile dessert that’s easy to customize. Here are some fun twists:
- Mocha Sheet Cake: Add 1 tablespoon instant coffee to the cocoa mixture for a coffee-chocolate flavor.
- Peanut Butter Sheet Cake: Swirl ¼ cup peanut butter into the icing for a nutty twist.
- Nut-Free: Omit walnuts and sprinkle chocolate chips or toffee bits on the icing.
- Gluten-Free: Use a gluten-free all-purpose flour blend for the cake.
- Cinnamon Chocolate: Add ½ teaspoon cinnamon to the cake batter and icing for a warm, spiced flavor.
Conclusion: Share the Texas-Sized Love!
Texas Sheet Cake is the dessert that proves you don’t need fancy ingredients to create something unforgettable. Its rich chocolate flavor, fudgy icing, and crowd-feeding size make it perfect for any occasion, from casual barbecues to holiday feasts. With simple steps and big results, this cake is a Southern classic you’ll want to make again and again. So, grab your jelly roll pan, whip up this chocolatey delight, and watch it disappear! Share your creations in the comments or on social media—we can’t wait to see your Texas-sized masterpiece!
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Texas Sheet Cake
Description
Ever wondered if a dessert could be rich, chocolatey, and feed a crowd without hours in the kitchen? Say hello to Texas Sheet Cake, the ultimate Southern treat that’s as big in flavor as the Lone Star State itself! This moist, chocolatey cake topped with a fudgy, nutty icing is a go-to for potlucks, birthdays, or any time you need a crowd-pleaser
Ingredients
For the Cake:
- 2 cups all-purpose flour: Forms the base of the tender, moist cake.
- 2 cups white sugar: Sweetens the cake and balances the cocoa.
- 1 teaspoon baking soda: Helps the cake rise and stay light.
- ½ teaspoon salt: Enhances the flavors.
- ½ cup sour cream: Adds moisture and a slight tang for a tender crumb.
- 2 eggs: Bind the batter and add structure.
- 1 cup butter: Brings richness and flavor to the cake.
- 1 cup water: Thins the batter for a smooth consistency.
- 5 tablespoons unsweetened cocoa powder: Provides deep chocolate flavor.
For the Icing:
- 6 tablespoons milk: Creates a smooth, pourable icing.
- 5 tablespoons unsweetened cocoa powder: Adds rich chocolatey goodness.
- ½ cup butter: Makes the icing creamy and decadent.
- 4 cups confectioners’ sugar: Sweetens and thickens the icing.
- 1 teaspoon vanilla extract: Enhances the icing’s flavor.
- 1 cup chopped walnuts (optional): Adds a crunchy, nutty texture.
Why These Ingredients Matter
- Sour Cream: Keeps the cake moist and adds a subtle tang that balances the sweetness.
- Cocoa Powder: Unsweetened cocoa delivers bold chocolate flavor without overpowering the cake.
- Butter: Used in both the cake and icing for richness and a smooth texture.
- Walnuts: Optional, but they add a delightful crunch to the fudgy icing.
Substitutions and Variations
- Sour Cream: Swap with Greek yogurt or buttermilk for similar moisture and tang.
- Flour: Use a gluten-free all-purpose flour blend for a gluten-free version.
- Nuts: Replace walnuts with pecans, almonds, or omit for a nut-free cake.
- Cocoa: Use Dutch-processed cocoa for a smoother, darker flavor.
- Vegan Option: Use vegan butter, a flax egg substitute (1 tbsp flaxseed meal + 3 tbsp water per egg), and plant-based milk and sour cream alternatives.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 10×15-inch jelly roll pan to prevent sticking.
Tip: Use a jelly roll pan for the perfect thickness, but a 9×13-inch pan can work for a thicker cake (adjust baking time slightly).
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups white sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
- Beat in ½ cup sour cream and 2 eggs using a hand mixer or whisk until just combined.
Tip: Don’t overmix the batter to keep the cake tender and light.
Step 3: Make the Cocoa Mixture
- In a medium saucepan, melt 1 cup butter over low heat.
- Stir in 1 cup water and 5 tablespoons unsweetened cocoa powder.
- Bring the mixture to a boil, stirring constantly, then remove from heat and let cool slightly (about 5 minutes).
Tip: Stir continuously to prevent burning and ensure a smooth cocoa mixture.
Step 4: Combine and Bake
- Pour the warm cocoa mixture into the flour and egg mixture, stirring until fully blended.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Check the cake at 18 minutes, as ovens vary, to avoid overbaking.
Step 5: Make the Icing
- While the cake bakes, combine 6 tablespoons milk, 5 tablespoons unsweetened cocoa powder, and ½ cup butter in a large saucepan over medium heat.
- Bring to a boil, stirring constantly, then remove from heat.
- Stir in 4 cups confectioners’ sugar and 1 teaspoon vanilla extract until smooth.
- Fold in 1 cup chopped walnuts (if using).
Tip: Work quickly, as the icing thickens as it cools. Keep it warm for easy spreading.
Step 6: Ice the Cake
- As soon as the cake comes out of the oven, pour the warm icing over the top, spreading it evenly with a spatula.
- Let the cake cool to room temperature, about 1-2 hours, to let the icing set.
Tip: Pouring the icing over a warm cake helps it soak in slightly, creating a fudgy layer.
Step 7: Serve
- Slice into 32 squares and serve on plates or directly from the pan.
Tip: Use a sharp knife for clean cuts, wiping it between slices for a neat presentation
FAQs
1. Why is my cake dry?
A dry cake can result from overbaking or too much flour. Measure flour by spooning it into the cup and leveling it off, and check the cake at 18 minutes to avoid overbaking.
2. Can I use a different pan size?
Yes, a 9×13-inch pan works but will make a thicker cake—bake for 25-30 minutes. Adjust the icing quantity slightly if needed.
3. Is this cake gluten-free?
Not as written, but you can use a gluten-free all-purpose flour blend to make it gluten-free.
4. Can I skip the walnuts?
Absolutely! The icing is delicious without nuts, or you can add chocolate chips, pecans, or toffee bits instead.
5. Why is my icing grainy?
Grainy icing can happen if the confectioners’ sugar isn’t fully dissolved. Stir thoroughly after boiling, and sift the sugar if it’s lumpy.
6. Can I make this ahead for a party?
Yes! Bake the cake a day ahead and store covered at room temperature. The flavors meld beautifully overnight.
7. What are the health benefits of this cake?
While indulgent, the cocoa powder provides antioxidants, and sour cream adds a bit of protein. Enjoy in moderation, and consider smaller portions for a lighter treat.