This recipe is a result of years of testing methods and ingredients to make the very best version of the very Best Texas Sheet Cake recipe!
Ingredients
2cupsall purpose flour
2cupsgranulated sugar
1cupunsalted butter
1/4cupunsweetened cocoa powder
1cupwater, *if humid environment, use 3/4 cup
1/2cupsour cream, full fat is best
2largeeggs
1teaspoonbaking soda
1teaspooncinnamon
1teaspoonvanilla
1/2teaspoonsalt
Icing:
1/2cupunsalted butter
1/3cupmilk (skim, 2%, whole)
1/4cupunsweetened cocoa powder
3cupspowdered sugar
1teaspoonvanilla
1cupnuts (walnuts, pecans) chopped (optional)
Instructions
Preheat oven to 400 degrees and place the rack in center of the oven. Line a jelly roll pan with a sheet of parchment paper and spray lightly with cooking oil, set aside.
Mix flour and sugar in a large bowl. Set aside.
Bring butter, unsweetened cocoa and water to a boil in a heavy saucepan on stove top over medium heat. Stir to prevent burning.
Pour butter mixture over flour mixture, mix until the flour and sugar are incorporated into the melted butter mixture.
Add sour cream, eggs, soda, cinnamon, vanilla and salt. Stir into hot mixture just until all ingredients are blended and no lumps remain in batter.
Pour cake batter into the prepared pan.
Bake at 400 degrees for 18-20 minutes.
Prepare Icing
Bring butter, cocoa and milk to a boil in a large saucepan. Remove from heat.
Stir in powdered sugar and vanilla, whisk until smooth.
Cool slightly. Frost warm cake.
Notes
Jelly roll pans vary in size from 15.5x10.5 to 17x12 inches. I generally use a pan that measures 17x12.
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 slightly warm, or on the second day!