Description
A classic, moist Texas Sheet Cake with a rich chocolate flavor, topped with a smooth chocolate frosting and optional toasted nuts, perfect for large gatherings or potlucks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
Cake Wet Ingredients
- 1 stick unsalted butter
- ⅓ cup unsweetened cocoa powder
- 1 cup water
- 2 large eggs (at room temperature)
- ½ cup sour cream
- 1 teaspoon pure vanilla extract
Frosting Ingredients
- 1 stick unsalted butter
- ¼ cup unsweetened cocoa powder
- ½ cup milk (2% or semi skimmed)
- 1 teaspoon pure vanilla extract
- 4 cups sifted confectioner’s sugar (powdered sugar)
- 1 cup finely chopped and toasted pecans, walnuts, or hazelnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C), or 160°C for a fan oven. Grease an 18×13-inch (46×33 cm) rimmed sheet pan or a 15×10.5×1 inch (38×26.5×2.5 cm) jelly roll pan with softened butter, or use a non-stick baking spray right before adding the batter to ensure even spreading.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, and baking soda. Stir together thoroughly and set aside, providing the base for your cake batter.
- Prepare cocoa mixture for cake: In a medium saucepan over medium heat, combine 1 stick of unsalted butter, ⅓ cup unsweetened cocoa powder, and 1 cup water. Heat until the butter melts and the mixture is smooth. Bring to a boil briefly while whisking, then remove from heat to prevent scorching.
- Combine wet and dry ingredients (cake batter): Pour the hot cocoa mixture over the dry ingredients and mix thoroughly using an electric hand mixer to incorporate evenly without lumps.
- Add eggs and sour cream: Add 2 large eggs and ½ cup sour cream to the batter. Mix on low speed with an electric mixer until just combined. The batter will be thin and easy to pour, which is characteristic of this cake.
- Pour and spread batter: Pour the batter into the prepared pan. Use a spatula or the back of a spoon to spread the batter evenly, ensuring it reaches all corners of the pan for uniform baking.
- Bake the cake: Place the pan in the preheated oven and bake for 15 to 20 minutes. The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs.
- Prepare frosting: While the cake bakes, make the frosting by combining 1 stick unsalted butter, ¼ cup unsweetened cocoa powder, and ½ cup milk in a saucepan over medium heat. Stir until the butter has melted and the mixture is smooth. Note that the butter may look separated—this is normal because sugar will bind everything together later.
- Add vanilla and sugar to frosting: Remove the saucepan from heat. Stir in 1 teaspoon pure vanilla extract. Gradually whisk in 4 cups of sifted confectioner’s sugar until the frosting is smooth and creamy. An electric hand mixer can be used if needed to achieve a smooth texture.
- Add nuts (optional): Fold in 1 cup of finely chopped and toasted pecans, walnuts, or hazelnuts with a spatula if desired for added texture and flavor.
- Frost the cake: While the cake is still warm in the pan, quickly spread the warm frosting evenly over the surface using an offset spatula. The warmth helps the frosting spread easily and set properly.
- Cool and serve: Allow the frosted cake to cool completely in the pan on a wire rack. The frosting will harden slightly as it cools. Once cooled, cut the cake into squares and serve.
Notes
- Room temperature eggs help achieve a smoother batter.
- Do not overbake the cake to keep it moist.
- Using sour cream adds richness and tenderness to the cake crumb.
- Frost the cake while both cake and frosting are warm to ensure the frosting spreads smoothly.
- Optional nuts add crunch and additional flavor but can be omitted for nut-free preferences.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
