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

Scale

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.

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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