Description
Have you ever tasted a dessert so rich, fudgy, and crowd-pleasing that it feels like a party in every bite? That’s the magic of Texas Sheet Cake! This classic Southern treat combines a moist chocolate cake with a gooey, nutty frosting that’s poured on while the cake is still warm.
Ingredients
For the Cake
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Margarine (1 cup): Adds richness and moisture. Margarine is traditional, but butter works too.
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Water (1 cup): Combines with margarine and cocoa to create a smooth, pourable base.
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Cocoa Powder (4 tbsp): Provides the deep chocolate flavor that defines the cake.
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All-Purpose Flour (2 cups): Forms the cake’s structure.
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Granulated Sugar (2 cups): Sweetens the cake and helps create a tender crumb.
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Large Eggs (2, beaten): Bind the ingredients and add moisture.
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Baking Soda (1 tsp): Helps the cake rise for a light texture.
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Sour Cream (½ cup): Adds tanginess and keeps the cake moist and soft.
For the Frosting
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Margarine (½ cup): Creates a smooth, spreadable frosting base.
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Milk (6 tbsp): Thins the frosting for easy pouring.
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Cocoa Powder (4 tbsp): Keeps the chocolate flavor consistent with the cake.
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Powdered Sugar (3 ½ cups): Sweetens and thickens the frosting for a fudgy texture.
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Chopped Walnuts (1 cup): Adds crunch and a nutty flavor. Optional but traditional.
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Vanilla Extract (1 tsp): Enhances the frosting’s flavor with a warm note.
Substitutions and Variations
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Margarine: Swap for unsalted butter for a richer flavor.
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Sour Cream: Greek yogurt or buttermilk can substitute for similar tanginess and moisture.
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Walnuts: Use pecans, almonds, or omit nuts for a nut-free version.
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Cocoa Powder: Dutch-processed cocoa gives a darker, smoother flavor.
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Gluten-Free: Use a 1:1 gluten-free flour blend for the cake.
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Dairy-Free: Replace margarine with vegan butter, sour cream with coconut yogurt, and milk with a plant-based alternative.
Instructions
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Preheat the Oven: Set your oven to 375°F (190°C). Butter and flour (or spray with nonstick spray) a 10x15x2-inch jelly roll pan and set aside.
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Make the Cake Batter:
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In a large saucepan, combine 1 cup margarine, 1 cup water, and 4 tbsp cocoa powder. Bring to a boil over medium heat, stirring occasionally.
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Remove from heat and let cool slightly (about 2–3 minutes).
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Stir in 2 cups flour, 2 cups granulated sugar, 2 beaten eggs, 1 tsp baking soda, and ½ cup sour cream. Mix until smooth and well combined. The batter will be thin.
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Bake the Cake:
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Pour the batter into the prepared pan, spreading it evenly.
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Bake on the middle oven rack for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Oven times may vary, so check early.
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Let the cake cool in the pan for 10–15 minutes while you prepare the frosting.
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Make the Frosting:
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In a medium saucepan, bring ½ cup margarine, 6 tbsp milk, and 4 tbsp cocoa powder to a boil over medium heat, stirring constantly.
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Remove from heat and stir in 3 ½ cups powdered sugar, 1 tsp vanilla extract, and 1 cup chopped walnuts (if using). Beat until smooth and glossy.
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Frost the Cake:
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Pour the warm frosting over the warm cake, spreading it evenly with a spatula. The warmth helps the frosting set into a fudgy layer.
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Cool and Serve:
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Let the cake cool until the frosting is set (about 30 minutes). Cut into squares and serve.
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Cooking Tips
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Measure Flour Correctly: Spoon flour into the measuring cup and level off to avoid a dense cake.
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Don’t Overbake: Check the cake at 20 minutes to prevent drying out. It should be moist and fudgy.
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Frost While Warm: Pouring the frosting over a warm cake creates the signature glossy, fudgy texture.
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Smooth Frosting: Work quickly to spread the frosting before it sets.