The Scoop
Big, bold, chocolatey, and absolutely not here to be subtle.
This Texas Sheet Cake is a tender, cocoa-rich classic covered in a glossy chocolate frosting and plenty of crunchy walnuts. It bakes in one generous sheet, feeds a crowd, and has the dangerously convenient quality of making “just one more piece” feel completely reasonable.
Ingredients
- 2 cups all-purpose flour, plus more, for dusting the baking dish
- 2 cups white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
For the icing:
- 5 tablespoons unsweetened cocoa powder
- 1/2 cup butter
- 6 tablespoons milk
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, plus more, optional, for topping
Directions
- Preheat the oven to 350 degrees F.
- Prepare a 10x15-inch baking dish by greasing it with nonstick cooking spray, then use the extra flour to lightly dust the greased dish.
- Combine the white sugar, the remaining 2 cups of the flour, the salt, and the baking soda in a bowl.
- Beat in the eggs and the sour cream. Set it aside.
- In a saucepan, melt 1 cup of the butter on low, then add in 5 tablespoons of the cocoa, and the water. Bring the mixture to a boil, then remove it from the heat.
- Let the cocoa mixture cool slightly, about 5 minutes.
- Stir the cocoa mixture into the egg mixture until fully-blended.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, in a large saucepan on the stovetop over medium heat, combine the remaining cocoa, the remaining butter, and the milk.
- Bring the milk mixture to a boil, then remove it from the heat.
- Mix in the vanilla and the confectioners' sugar.
- Fold in 1 cup of the walnuts, mixing until fully-combined.
- Let the cake cool before frosting.
- Serve frosted and topped with the remaining walnuts.
×
