Classic Texas Sheet Cake (Print Version)

Ultra-moist chocolate cake with warm fudgy icing, perfect for Southern dessert lovers.

# What You'll Need:

→ Cake

01 - 2 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1/2 teaspoon salt
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon ground cinnamon (optional)
06 - 1 cup unsalted butter (2 sticks)
07 - 1 cup water
08 - 1/4 cup unsweetened cocoa powder
09 - 2 large eggs
10 - 1/2 cup sour cream
11 - 1 teaspoon vanilla extract

→ Fudgy Icing

12 - 1/2 cup unsalted butter (1 stick)
13 - 1/4 cup unsweetened cocoa powder
14 - 1/3 cup whole milk
15 - 3 1/2 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - 1 cup chopped pecans or walnuts (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease and lightly flour a 13x18-inch rimmed baking sheet.
02 - In a large bowl, whisk together flour, granulated sugar, salt, baking soda, and cinnamon if using.
03 - In a medium saucepan, heat butter, water, and cocoa powder over medium heat until it reaches a gentle boil, stirring continuously until smooth.
04 - Pour the hot chocolate mixture over the dry ingredients and stir until fully incorporated.
05 - Whisk together eggs, sour cream, and vanilla extract in a small bowl. Add to the batter and mix until smooth.
06 - Pour batter into the prepared pan, smoothing the surface evenly. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
07 - While the cake bakes, melt butter with cocoa powder and milk in a saucepan over medium heat, stirring until just boiling. Remove from heat promptly.
08 - Whisk sifted powdered sugar and vanilla extract into the warm mixture until smooth. Fold in chopped nuts if desired.
09 - Immediately pour the warm icing over the hot cake, spreading quickly using an offset spatula for even coverage.
10 - Let the cake cool at room temperature until the icing is set. Cut into squares and serve.

# Expert Suggestions:

01 -
  • It serves a crowd without needing multiple layers or fancy decorating skills.
  • The warm icing soaks into the cake and creates this fudgy, almost brownie-like texture.
  • You can have it mixed, baked, and iced in under an hour, which makes it perfect for last-minute gatherings.
02 -
  • You absolutely must ice the cake while its still hot, or the icing wont soak in and youll lose that signature texture.
  • Sift the powdered sugar before adding it to the icing, because lumps are nearly impossible to smooth out once theyre in there.
  • Dont overbake the cake, even by a few minutes, because it goes from moist to dry faster than youd think.
03 -
  • Use an offset spatula to spread the icing quickly and evenly before it starts to set.
  • Let the butter and cocoa mixture come to a full boil for the icing, because that helps it thicken properly as it cools.
  • If you want cleaner slices, run your knife under hot water and wipe it dry between cuts.
Go Back