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Texas Chocolate Sheet Cake: The Ultimate Crowd-Pleasing Dessert

This Texas Chocolate Sheet Cake is a rich, fudgy dessert with deep cocoa flavor that creates an exceptionally tender crumb thanks to sour cream in the batter. It's a classic Southern sheet cake that's perfect for parties, potlucks, and family gatherings with its simple preparation and signature glossy chocolate frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan or a 9x13-inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil. Remove from heat.
  4. Pour the hot chocolate mixture over the dry ingredients and mix until just combined. In a small bowl, whisk together eggs, sour cream, and vanilla. Add this to the batter and mix until smooth.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  6. In a medium saucepan, combine butter, milk, and cocoa powder. Bring to a boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth. Stir in nuts if using.
  7. Pour the warm frosting over the hot cake immediately after removing it from the oven. Spread evenly with a spatula. Allow to cool completely before cutting into squares.

Notes

Measure accurately by spooning flour into cups and leveling off; use room temperature ingredients for better incorporation; don't overmix once flour is added; test for doneness when edges pull away from pan; frost while cake is hot for signature glossy finish