Stop! Put down the boxed cake mix and make this Texas Sheet Cake. So moist and fudgy that it borders on brownie territory, this cake is seriously one of the easiest and quickest from-scratch cake recipes out there. Need to feed a crowd? Make this your go-to cake for all occasions.
This one-bowl recipe comes together quickly — no mixer required! Plus, the frosting is ultra rich and decadent. Instead of having to wait until the cake has cooled like with most recipes, this chocolate frosting pours straight over the top of the cake while it is still warm from the oven. It literally takes seconds to ice the cake! Texas Sheet Cake is traditionally topped with chopped pecans, but you could easily substitute sprinkles, mini chips or chocolate candies for the nuts.
For the Cake:
- 1 cup unsalted butter
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup heavy cream or whole milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- large pinch salt
- 1 cup chopped pecans
- Pre-heat oven to 375 degrees Fahrenheit. Grease and line a quarter sheet cake pan (9 x 13 inches or 10 x 15 inches or similar) and set aside.
- Place the butter, cocoa powder and water in a saucepan. Bring to a boil over medium-high heat. Whisk together until smooth.
- Meanwhile, whisk together the flour, sugar, baking soda and salt.
- Once the cocoa has dissolved, pour the chocolate mixture over the dry ingredients. Whisk until smooth.
- Add the sour cream, vanilla and eggs. Whisk until completely combined.
- Pour the batter into the prepared pan and bake for 22-25 minutes, or until the top of the cake springs back after being gently pressed with a fingertip. Cool slightly on a wire rack before carefully lifting the cake with the edges of the parchment and placing on a serving dish or cutting board. Alternatively, frost and serve the cake in the pan.
- During the second half of the bake, prepare the frosting. Place the butter, cocoa, cream and salt in a saucepan.
- Bring the chocolate mixture to a simmer over medium heat. Whisk until smooth.
- Remove from the heat and stir in the vanilla. Adding a cup at a time, whisk in the powdered sugar until smooth.
- After the cake has cooled slightly (about 10 minutes), pour the frosting over the top while the cake is still warm. Immediately sprinkle with the chopped pecans. Let stand another 10-20 minutes before slicing.
Using room temperature eggs and dairy will help keep the cake batter smooth. No electric mixer required!
No need to wait around — make the frosting while the cake bakes!
Unlike most other cake recipes where you need to wait for the cake to cool, pour on the chocolate frosting while the cake is still warm. Use an offset spatula to help smooth out the frosting, if needed. It should spread easily and almost melt into the warm cake. So gooey and fudgy!
The chocolate frosting will start to set fairly immediately. Be sure to sprinkle your nuts on top while it is still slightly warm and fluid. Gently reheat the frosting on the stove with low heat, if necessary.
Don’t want to bother with transferring the cake? No worries! This cake may be frosted and served straight from the baking pan if desired.
Will you be whipping up one of these Texas Sheet Cakes for your next event? Be sure to tag your cakes on Instagram using the hashtag #iamcreative.