Dive into the rich, indulgent flavors of a classic Texas Sheet Cake, a beloved Southern dessert that never fails to impress. This iconic treat boasts a moist, tender sheet-tray-sized chocolate cake topped with a luscious, fudge-like icing, making it a crowd-pleaser for any occasion.
With its large, easy-to-serve format, Texas Sheet Cake is perfect for Summer or Fall gatherings, potlucks, and celebrations. Using simple ingredients, this one-inch-tall cake has a straightforward preparation that creates a decadent, melt-in-your-mouth experience, ensuring it will quickly become everyone’s favorite. Yields one 13-by-18-inch cake.
Cake
1 cup (227g) unsalted butter, plus more for greasing the pan
2 cups (215g) chopped pecans
2 cups (255g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking soda
½ tsp salt
⅓ cup (40g) unsweetened cocoa powder
1 cup warm water
½ cup (115g) sour cream
2 large eggs, beaten
1 tsp pure vanilla extract
Icing
¾ cup (170g) unsalted butter
⅓ cup (40g) unsweetened cocoa powder
¼ cup (60g) whole milk
1 tsp pure vanilla extract
2½ cups (360g) confectioners’ sugar
To prepare the cake:
Preheat the oven to 350˚F. Prepare a 13-by-18-by-1 sheet pan by buttering it well.
Spread the pecans on a second sheet pan. Place in the oven and bake until lightly toasted, 7 to 9 minutes. Set aside to cool.
In a large bowl. combine the flour, sugar, baking soda, and salt; whisk to combine and set aside.
Place a medium saucepan over medium heat to melt the butter, stirring often. Add in the cocoa powder and stir until well combined. Then add the warm water and boil for 30 seconds, stirring continuously. Pour the mixture into the center of the dry ingredients and combine until no traces of flour remain.
Whisk the sour cream, eggs, and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated.
Pour into the buttered pan and spread evenly. Bake until a toothpick inserted in the center comes out with only a few crumbs, about 18 to 21 minutes. Remove from the oven and set the sheet pan on a wire rack.
To prepare the icing:
Immediately after the cake comes out of the oven, make the icing. Start by melting the butter in a medium saucepan over medium heat, stirring often. Add the cocoa, stir until smooth and bubbling, then turn off the heat.
Add in the milk, vanilla, and confectioners’ sugar, and whisk until smooth with only very tiny lumps remaining.
Pour the warm frosting directly over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing.
Cool completely in the pan on a rack.
Tightly wrapped, the cake will keep at room temperature for up to 3 days.
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