Decadent Family-Friendly Texas Sheet Cake Recipe
Texas Sheet Cake is a classic Southern dessert that has earned its place as a family favorite due to its rich, moist texture and luscious frosting. This easy-to-make, decadent chocolate cake is perfect for parties, potlucks, birthdays, or whenever you’re craving something indulgent. Baked in a jelly roll pan and topped with a five-ingredient chocolate pecan fudge frosting, this cake is sure to impress without requiring hours of effort in the kitchen. Let’s dive into this irresistible Texas Sheet Cake recipe.
Ingredients You’ll Need
For the Cake
- 1 cup butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ¾ cups sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 6 tablespoons milk
- ½ cup unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 3 ½ cups powdered sugar
- 1 cup chopped pecans or walnuts
Step-by-Step Instructions
1. Preheat and Prep the Pan
Preheat your oven to 350°F. Grease and lightly flour a jelly roll pan (12×17 inches with 1-inch depth). If your pan is slightly smaller, like 11×16, it will still work just fine.
2. Prepare the Cake Batter
In a medium saucepan over medium-low heat, melt the 1 cup of butter. Add in the water and 4 tablespoons of cocoa powder and bring the mixture to a low boil, whisking frequently. Once the mixture begins to bubble, remove it from the heat and allow it to cool for about 20 minutes.
In a separate large mixing bowl, combine the flour, sugar, baking soda, and kosher salt. In a small bowl, whisk together the sour cream, eggs, and vanilla extract.
Once the chocolate mixture has cooled slightly, pour it into the flour mixture. Add in the sour cream mixture and stir everything together until well combined but do not over-mix.
3. Bake the Cake
Pour the cake batter into the prepared jelly roll pan. Smooth the surface with a spatula if necessary. Bake the cake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Frosting
While the cake is baking, start preparing the frosting. In a large saucepan over medium-low heat, combine the milk, ½ cup unsalted butter, and 4 tablespoons cocoa powder. Bring the mixture to a low boil, whisking constantly to avoid scorching.
Once the mixture is heated, remove it from the stove. Working quickly, stir in the powdered sugar and chopped pecans or walnuts. The frosting should be smooth and glossy.
5. Frost the Cake
As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread the frosting evenly across the cake. Allow the frosting to set for about 15 minutes before slicing and serving. Enjoy the rich, chocolatey goodness!
Expert Tips for the Best Texas Sheet Cake
1. Jelly Roll Pan Selection
A standard jelly roll pan is typically 12×17 inches with a depth of 1 inch. If your pan is slightly smaller, like 11×16 inches, that works too. Just be sure to adjust the cooking time if necessary by checking the cake a few minutes earlier.
2. Greasing the Pan
For easy removal, spray the pan with nonstick baking spray or grease it well and dust it lightly with flour. This prevents sticking and ensures the cake can be easily sliced and served.
3. Quality Cocoa Powder
Use a high-quality unsweetened cocoa powder for this recipe. A premium brand like Ghirardelli adds a rich chocolate flavor that makes a noticeable difference in the final product.
4. Cooling the Chocolate Mixture
After combining the butter, water, and cocoa, allow the mixture to cool for at least 20 minutes before adding it to the dry ingredients. If the mixture is too hot, it could cook the eggs, which could affect the cake’s texture.
5. Work Quickly with Frosting
The frosting sets up fast, so be ready to pour and spread it immediately over the warm cake. It helps to have your ingredients measured and prepared in advance.
6. Spread Carefully
When spreading the frosting, work quickly but carefully. A spatula will help create an even layer of frosting without pulling up the soft cake beneath.
Frequently Asked Questions (FAQs)
1. What is a Texas Sheet Cake?
A Texas Sheet Cake is a thin, moist chocolate cake traditionally baked in a jelly roll pan and topped with a rich fudge-like frosting, often made with pecans or walnuts. It’s a popular Southern dessert that’s perfect for feeding a crowd due to its large size and easy serving.
2. Can I make Texas Sheet Cake in advance?
Yes! You can make this cake a day or two in advance. Store it tightly covered at room temperature. If desired, you can refrigerate it, but bring it to room temperature before serving to ensure the frosting is soft and decadent.
3. Can I freeze Texas Sheet Cake?
Absolutely. Let the cake cool completely, then cover it tightly with plastic wrap and aluminum foil before freezing. It will keep in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight and bring it to room temperature before serving.
4. Can I use a different type of nut or omit nuts entirely?
Yes, you can substitute the pecans or walnuts with your favorite nut, such as almonds or hazelnuts. Alternatively, you can omit the nuts altogether if you prefer a smoother frosting or have a nut allergy.
5. What if my frosting hardens before I spread it on the cake?
If your frosting starts to set up too quickly while you’re adding the powdered sugar, you can place the saucepan back on very low heat and whisk it vigorously to soften it up. This will make it easier to spread over the cake.
Conclusion
This Texas Sheet Cake is the ultimate crowd-pleaser with its rich chocolate flavor and smooth, nutty frosting. Whether you’re making it for a family gathering, holiday celebration, or a potluck, this cake will leave everyone asking for seconds. With its easy preparation and foolproof instructions, it’s a great recipe for both novice and seasoned bakers alike. Be sure to follow the expert tips to ensure your cake turns out perfectly every time!