Best Texas Sheet Cake Recipe
This updated classis recipe uses butter and sour cream for just the right taste and texture.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water (if humid environment, use 3/4 cup)
- 1/2 cup sour cream (full fat is best)
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Icing:
- 1/2 cup unsalted butter
- 1/3 cup milk (skim, 2%, whole)
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup walnuts or pecans, chopped (optional)
Instructions
- CAKE
- Preheat oven to 400 degrees. Place rack in the center of the oven. Line a jelly roll pan with parchment paper and lightly spray with cooking spray.
- In a large bowl, combine flour and granulated sugar. Set aside.
- In a heavy saucepan, bring butter, cocoa powder, and water to a boil on medium heat, stirring continuously. Pour over the flour and sugar mixture. Using a heavy-duty whisk or wooden spoon, stir until blended.
- Add sour cream, eggs, baking soda, cinnamon, vanilla, and salt. Stir just until all ingredients are incorporated and no lumps remain in the batter.
- Pour the batter into the prepared pan.
- Bake for 18-20 minutes or just until the cake springs back when lightly touched in the middle.
- ICING
- In a large saucepan, bring butter, milk, and cocoa powder to a boil, stirring occasionally. Remove from heat.
- Add powdered sugar and vanilla. Whisk until smooth. Remove from heat and let the icing cool slightly.
- Frost while the cake is still warm. If desired, sprinkle nuts on top right after frosting.
Notes
- Jelly roll pans vary in size from 15.5x10.5 inches to 17x12 inches. I generally use a pan that measures 17x12 inches.
- Each oven is different. My oven bakes this cake in 18-20 minutes. If your oven bakes hot, bake at 375 for 20-25 minutes or just until cake springs back when touched lightly in middle.
- This dessert can be made just before serving or up to two days ahead if covered. I think this dessert is best served either slightly warm or on the second day!