Description
A moist and decadent Texas Sheet Cake topped with rich chocolate frosting, perfect for gatherings and family celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup milk (for frosting)
- 4 cups powdered sugar (for frosting)
- 1/2 cup unsweetened cocoa powder (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a large rectangular baking pan.
- In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
- In a medium saucepan, combine butter, water, and cocoa over medium heat until melted and smooth.
- Pour the warm butter mixture into the bowl with the dry ingredients and stir until just combined.
- Add eggs, vanilla extract, and sour cream, mixing until smooth.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
- While the cake cools, make the frosting by melting butter in a saucepan and stirring in milk and cocoa, then whisk in powdered sugar until smooth.
- If using, stir nuts into the frosting.
- Once the cake is warm, pour the frosting over it and let it cool completely before slicing.
Notes
This cake can be made ahead and stores well at room temperature for 3 days or in the refrigerator for a week. Freezing portions is also an option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 24g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg