Texas Sheet Cake Recipe – Rich, Moist, and Perfect for Any Occasion
This homemade Texas Sheet Cake recipe features a moist chocolate base topped with warm cocoa frosting and optional toasted pecans. A quick, easy, and crowd-pleasing dessert for any occasion.
Ingredients
- Cake:
- 1 cup 226 g unsalted butter, cut into 8 pieces
- 1 cup 235 ml water
- ⅓ cup 33 g cocoa powder
- ½ cup 125 g sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups 250 g all-purpose flour
- 1 ½ cups 300 g granulated sugar
- ½ cup 100 g light brown sugar, firmly packed
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
- Frosting:
- 6 tablespoons whole milk
- ½ cup 113 g salted butter, cut into pieces
- 6 tablespoons natural cocoa powder
- 4 cups 500 g powdered sugar, sifted
- ¾ teaspoon vanilla extract
- 1 cup toasted pecans optional
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan.
- Make the chocolate base: In a medium saucepan, combine butter, water, and cocoa powder. Bring just to a boil, stirring until smooth. Remove from heat and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and instant coffee (if using).
- Add wet ingredients: Stir in sour cream, eggs, and vanilla until smooth. Slowly pour in the warm chocolate mixture, whisking until fully combined.
- Bake the cake: Pour batter into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the frosting: While the cake bakes, heat milk, butter, and cocoa in a saucepan until the butter melts. Remove from heat, whisk in powdered sugar and vanilla until smooth.
- Frost the cake: Spread frosting over the warm cake. Sprinkle toasted pecans on top if desired.
- Serve: Allow frosting to set for 10–15 minutes before slicing into squares.
Notes
- For extra depth of flavor, keep the instant coffee in the batter—it enhances the chocolate taste.
- Toasting pecans before adding them to the frosting gives a nutty crunch that elevates the cake.