Texas Sheet Cake Recipe

An easy family-friendly decadent chocolate cake that is baked in a jelly roll pan and topped with a simple five ingredient luscious chocolate pecan fudge frosting. This Texas Sheet Cake recipe is perfect for potlucks, parties, and birthdays.

Course Dessert

Cuisine Southern

Keyword chocolate sheet cake recipe, original Texas sheet cake, Texas chocolate sheet cake, Texas Sheet Cake, Texas sheet cake frosting, Texas Sheet Cake recipe, what is Texas Sheet Cake

Prep Time 15

Cook Time 25

Servings servings

Calories 237kcal

Author Beth Pierce

Ingredients

1 cup butter
1 cup water
4 tablespoons unsweetened cocoa powder
2 cups all purpose flour
1 3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sour cream
2 large eggs
1 teaspoon vanilla extract
6 tablespoons milk
1/2 cup unsalted butter
4 tablespoons unsweetened cocoa powder
3 1/2 cups powdered sugar
1 cup chopped pecans or walnuts

Instructions

Preheat the oven to 350 degrees. Grease and lightly flour a jelly roll pan (12 x 17 - 1 inch deep)
In a medium saucepan over medium-low heat melt 1 cup butter, add water, and 4 tablespoons cocoa. Bring mixture to a low boil; whisking frequently. Remove from the heat; cool for 20 minutes.
In a large bowl combine flour, sugar, baking soda, and salt. In a separate small bowl whisk together the sour cream, eggs, and vanilla extract.
Pour the egg and sour cream mixture and the chocolate mixture into the flour mixture. Stir to combine mixing just until incorporated. Pour the batter into the prepared pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
In the last few minutes of the cake baking start the frosting. Combine milk, 1/2 cup butter, and 4 tablespoons cocoa powder in a large saucepan over medium-low heat. Bring to a low boil whisking constantly. Remove from the heat. Working quickly stir in the powdered sugar and the pecans or walnuts. Now pour the icing over the warm cake spreading with a spatula. Let the frosting set for about 15 minutes before slicing and enjoying.

Notes

A jelly roll pan works perfectly for this recipe. Most jelly roll pans are 1 inch deep and 12 x 17. Mine is a tad smaller at 11 x 16 but as long as you are in the ballpark the cake will turn out great.
Spray the jelly roll pan with nonstick baking spray or grease well and lightly flour.
Use good quality unsweetened cocoa powder. I really love Ghirardelli premium cocoa powder.
Cool the butter, water, and cocoa mixture for about 20 minutes away from the heat of the stove. Whisking helps to cool the mixture faster.
When making the frosting be prepared to work quickly. Have everything you need within range and your powdered sugar measured. Keep the warm cake close by.
If the frosting is setting up too fast while you are stirring in the powdered sugar place the saucepan over very low heat and whisk vigorously.
Once the warm frosting is poured on the cake spread quickly but carefully with a spatula.

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