Description
This classic Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan, topped with a decadent, fudgy chocolate frosting. Perfect for parties and gatherings, it combines the convenience of a one-pan cake with the irresistible chocolate flavor that everyone loves.
Ingredients
Scale
Cake
- 1 cup water
- 1 cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour (spooned and leveled)
- 1 ½ cups white granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup full fat sour cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- â…“ cup whole milk
Frosting
- 5 tablespoons unsweetened cocoa powder
- ½ cup unsalted butter (1 stick)
- 3 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is ready for baking the cake.
- Prepare pan: Grease an 18×13 inch baking sheet with butter to prevent sticking and set it aside.
- Make cocoa mixture: In a medium saucepan, combine the water, vegetable oil, and ¾ cup cocoa powder. Whisk to combine and heat over medium until it begins to boil, ensuring the cocoa powder dissolves completely. Remove from heat and set aside.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined.
- Combine wet and dry ingredients: Pour the hot cocoa mixture into the dry ingredients, scraping the saucepan with a spatula to get all the mixture out. Use a hand mixer or whisk to blend on medium speed until the batter is smooth.
- Add remaining wet ingredients: Add the sour cream, eggs, and 1 teaspoon vanilla extract to the batter. Mix again until fully incorporated and smooth.
- Pour and spread batter: Pour the cake batter into the prepared baking sheet and spread evenly using an offset spatula. Tap the pan on the counter a few times to settle the batter evenly.
- Bake the cake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare frosting: After the cake has baked for about 10 minutes, start making the frosting. In a medium saucepan, melt the butter over medium heat. Stir in 5 tablespoons cocoa powder, then remove from heat. Gradually whisk in the powdered sugar, 2 teaspoons vanilla extract, ⅓ cup whole milk, and ½ teaspoon salt until the frosting is smooth and pourable.
- Frost the cake: Pour the warm frosting evenly over the hot cake while still in the pan to allow it to sink in and create a fudgy topping. Spread if needed.
- Cool and serve: Allow the cake to cool completely in the pan before slicing into 24 squares and serving. This allows the frosting to set properly.
Notes
- Use room temperature eggs for better incorporation and a smoother batter.
- The sour cream adds moisture and richness, making the cake extra tender.
- Be careful not to overbake the cake to keep it moist.
- Pouring the frosting while the cake is still warm helps it absorb better for fudgier results.
- Store any leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
