Instructions for Texas Sheet Cake

Step 1: Prepare the Oven and Baking Sheet

• Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch rimmed baking sheet (or use a jelly roll pan) to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together until well combined and set aside.

Step 3: Make the Chocolate Mixture

• In a medium saucepan over medium heat, combine the butter, water, and cocoa powder. Stir until the butter is melted and the mixture is smooth.
• Bring the mixture just to a boil, then remove from heat.

Step 4: Combine Wet and Dry Ingredients

• Pour the hot chocolate mixture into the bowl with the dry ingredients. Stir until combined.
• Add the sour cream, eggs, and vanilla extract. Mix until smooth and well incorporated.

Step 5: Bake the Cake

• Pour the batter into the prepared baking sheet, spreading it evenly.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Frosting

• While the cake is baking, start the frosting. In a medium saucepan over medium heat, combine the butter, cocoa powder, and milk. Stir until the butter is melted and the mixture is smooth.
• Bring just to a boil, then remove from heat and gradually whisk in the powdered sugar and vanilla extract until smooth.

Step 7: Frost the Cake

• Once the cake is done baking, let it cool for 5 minutes. Pour the warm frosting over the warm cake, spreading it evenly with a spatula.
• Sprinkle with chopped pecans or walnuts if desired.

Tips & Notes

• Work Quickly with the Frosting: The frosting sets quickly, so be sure to spread it immediately after pouring it over the cake.
• Use Room Temperature Ingredients: Make sure the eggs and sour cream are at room temperature to ensure a smooth batter and even baking.
• Sour Cream Substitute: If you don’t have sour cream, you can substitute it with plain Greek yogurt for a similar texture and tang.

Recipe Variations & Substitutions

• Nut-Free Version: Simply omit the chopped pecans or walnuts if you prefer a nut-free cake.
• Spicy Chocolate Twist: Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the batter for a spicy Mexican chocolate flavor.
• Vanilla Sheet Cake: Use the same recipe but omit the cocoa powder and add an extra 1 teaspoon of vanilla extract for a classic vanilla sheet cake.

Frequently Asked Questions (FAQs)

1. How do I store Texas Sheet Cake?

Store the cake covered at room temperature for up to 3 days. You can also refrigerate it to keep it fresh longer, up to 5 days.

2. Can I freeze Texas Sheet Cake?

Yes! Allow the cake to cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

3. Can I use a different size pan?

If you don’t have a 13×18-inch baking sheet, you can use a 9×13-inch pan, but the cake will be thicker, and you will need to adjust the baking time to 25-30 minutes.

This Texas Sheet Cake is the ultimate crowd-pleaser, with its rich chocolate flavor, moist texture, and creamy frosting that melts in your mouth. It’s easy to make, feeds a large group, and is sure to satisfy any chocolate lover’s craving. Whether you’re serving it at a family gathering, a potluck, or just because, this classic dessert will never go out of style. Give it a try, and enjoy every decadent bite!

Happy baking, and enjoy this classic chocolate treat!