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Chocolate Texas Sheet Cake

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Chocolate Texas Sheet Cake is a thin, ultra-moist chocolate cake made in a large sheet pan and topped with a warm, pourable chocolate frosting. It’s simple, indulgent, and has a signature soft texture that melts in your mouth.

Ingredients

Scale

For the Cake:

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1/4 teaspoon salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon (optional, but traditional)

  • 1 cup unsalted butter

  • 1 cup water

  • 1/3 cup unsweetened cocoa powder

  • 2 large eggs

  • 1/2 cup sour cream (or plain Greek yogurt)

  • 1 teaspoon vanilla extract

For the Frosting:

  • 1/2 cup unsalted butter

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup milk

  • 1 teaspoon vanilla extract

  • 3 1/2 to 4 cups powdered sugar

  • 1 cup chopped pecans (optional but traditional)

Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 13×18-inch sheet pan (also known as a jelly roll pan).

2. Mix the Dry Ingredients:

In a large mixing bowl, whisk together flour, sugar, salt, baking soda, and cinnamon. Set aside.

3. Make the Chocolate Mixture:

In a saucepan over medium heat, melt butter. Stir in water and cocoa powder and bring to a boil. Remove from heat and pour over the dry ingredients. Mix well.

4. Add Remaining Wet Ingredients:

In a separate bowl, whisk together eggs, sour cream, and vanilla. Add this mixture to the chocolate batter and stir until smooth.

5. Bake the Cake:

Pour the batter into the prepared pan and spread evenly. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Prepare the frosting while the cake is baking.

6. Make the Frosting:

In a saucepan, melt butter over medium heat. Stir in cocoa powder and milk. Bring to a simmer (but don’t boil), then remove from heat. Add vanilla and powdered sugar and whisk until smooth. Stir in pecans if using.

7. Frost the Cake:

Pour the warm frosting over the hot cake straight out of the oven. Spread it quickly and evenly — it sets fast!

Serving Suggestions:

 

  • Best served warm or at room temperature.

  • Pairs perfectly with a scoop of vanilla ice cream or a tall glass of milk.

Notes

Pro Tips:

  • Use sour cream for maximum moisture and tangy balance.

  • Toast the pecans before adding for extra flavor.

  • Don’t wait to frost the cake — the warmth helps the icing soak in beautifully.

Common Mistakes to Avoid:

  • Overbaking – this cake cooks quickly due to its thinness. Keep an eye on it!

  • Letting the frosting cool too much – it needs to be warm and pourable when applied.

  • Skipping the cinnamon – it’s subtle but gives that classic Texas sheet cake flavor.

Storage Instructions:

  • Store covered at room temperature for up to 3 days.

  • Refrigerate for longer storage (up to 5 days), but let come to room temp before serving.

  • Can be frozen (without frosting) for up to 2 months.

 

Enjoy your Chocolate Texas Sheet Cake — rich, fudgy, and full of Southern charm! 

Find it online: https://bakesbliss.com/chocolate-texas-sheet-cake/