Go Back
–+ servings

Texas Sheet Cake

30-MinutesBakedChocolateCreamyDessertsEggNutsOvenParty FoodPotluckQuick
Time :30 minutes
Yield :32 servings
Print
Share :
Add as Preferred Source on Google

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.
Hack it:
Go nutty: Swap walnuts for pecans, almonds, or toasted hazelnuts.
Make it mocha: Add a little instant espresso powder to the cake batter and frosting.
Add some salt: Finish the frosting with flaky sea salt to balance the sweetness.
Change the frosting: Add peanut butter for a chocolate-peanut butter version, or a little orange zest for a chocolate-orange twist.
Skip the nuts: Use toasted coconut or crushed pretzels on top for a different kind of crunch.
Leftovers:
Cake truffles: Crumble the cake and mix with a little frosting, then roll into bite-sized balls.
Ice cream sandwiches: Slice the cake into squares and sandwich vanilla or coffee ice cream between two pieces.
Dessert nachos: Cut into strips, warm slightly, and top with ice cream, chocolate sauce, and chopped walnuts.
Milkshake: Blend cake pieces with vanilla ice cream and milk for an unapologetically chocolatey shake.

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.
×