Description
This classic Texas Sheet Cake recipe delivers a moist, rich chocolate cake baked in a large sheet pan, topped with a decadent cocoa frosting while still warm. Perfect for gatherings and celebrations, this easy-to-make cake features a deep chocolate flavor with a tender crumb and a smooth, luscious frosting that melts in your mouth.
Ingredients
Scale
Cake
- 1 cup water
- 1 cup vegetable oil
- ¾ cup unsweetened cocoa powder
- 2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups white granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup full fat sour cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Frosting
- 5 Tablespoons unsweetened cocoa powder
- ½ cup unsalted butter (1 stick)
- 3 ¼ cups powdered sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature by the time your batter is ready.
- Prepare the baking sheet: Grease an 18×13 inch baking sheet thoroughly with butter to prevent sticking. Set it aside for now.
- Make the cocoa mixture: In a medium saucepan, whisk together the water, vegetable oil, and ¾ cup cocoa powder. Heat the mixture over medium heat until it starts to boil, ensuring the cocoa powder dissolves completely. Remove it from heat and set aside.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly combined.
- Mix wet and dry ingredients: Pour the hot cocoa mixture into the dry ingredients while scraping the pan with a spatula to get every bit of the mixture. Mix using an electric hand mixer or by hand on medium speed until smooth.
- Add remaining wet ingredients: Incorporate the sour cream, eggs, and vanilla extract into the batter. Mix again until fully blended and smooth.
- Spread the batter: Pour the batter into the prepared baking sheet and spread it evenly using an offset spatula. Tap the baking sheet gently on the counter to level out the batter.
- Bake the cake: Place the baking sheet in the oven and bake for 15-18 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- Prepare frosting: After the cake has been baking for about 10 minutes, start making the frosting so it’s ready to pour over the hot cake.
- Make the frosting: In a saucepan over medium heat, melt the unsalted butter. Stir in 5 tablespoons cocoa powder until smooth. Remove from heat and gradually whisk in powdered sugar, vanilla extract, salt, and whole milk until the frosting reaches a pourable consistency.
- Frost the cake: When the cake is out of the oven and still hot, quickly pour the frosting evenly over the top. Spread gently if needed to cover the entire surface.
- Cool and serve: Allow the cake to cool completely in the pan before cutting into 24 slices. This ensures the frosting sets perfectly.
Notes
- Use room temperature eggs for better batter consistency.
- Make sure to grease the baking sheet well to prevent sticking.
- The frosting should be poured while the cake is still hot to allow it to soak in properly.
- For a richer flavor, you can substitute vegetable oil with melted butter if desired.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.