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Texas Sheet Cake

Texas Sheet Cake

Christy Denney
5 from 1 vote
A tried and true Texas Sheet Cake with the right amount of chocolate, fluffiness, and sweet chocolate frosting. 
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Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients
  

FROSTING:

Instructions
 

  • Preheat oven to 350 ℉ and line a half sheet pan (11×17'') with parchment paper or grease it.
  • In a small saucepan add 1 cup salted butter, 1 cup waterand ⅓ cup cocoa powderand bring to a boil. This blooms the cocoa making the flavor pop. While mixture comes to a boil prep the dry ingredients.
  • In a large bowl, whisk together the 2 cups sugar, 2 cups all-purpose flour, 1 teaspoon baking soda and ½ teaspoon salt. When cocoa mixture comes to a boil, quickly add it to the dry ingredients and stir to combine.
  • Add the 2 large eggs, ½ cup sour cream, and 1 teaspoon vanilla extract. Mix well.
  • Pour batter into prepared pan. Bake for 18-22 minutes, until the top is set. When cake has baked halfway, start the frosting.
  • FOR THE FROSTING: In a small saucepan, add the ½ cup salted butter, ⅓ cup cocoa powder, and ⅓ cup milk to the same small saucepan and bring to a boil over medium heat. Reduce heat and keep warm. Right when cake has been removed from the oven, remove the cocoa mixture from the heat and pour into a large mixing bowl with 1 teaspoon vanilla extractand 3 ¾ cups powdered sugar. Mix with an electric mixer to ensure there are no lumps.
  • Quickly pour warm frosting over warm cake and use a spatula to gently spread frosting evenly over the cake being careful not to tear the top of the cake. Do this quickly as the frosting will set up almost immediately.
  • Let cake cool to room temperature. Cut into slices and serve with vanilla ice cream. Store at room temperature for up to 3 days, chill in the fridge up to five days, or freeze up to three months.
Cuisine: American
Course: All Desserts, All Recipes
Author: Christy Denney