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Texas Chocolate Sheet Cake - The Ultimate Crowd-Pleasing Dessert

This classic Texas chocolate sheet cake recipe delivers the perfect balance of rich cocoa flavor and moist, tender crumb with a fudgy chocolate frosting that sets up beautifully. The cake is versatile for both casual family dinners and elegant celebrations, serving a crowd with its perfect frosting-to-cake ratio.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 15 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan or similar-sized baking sheet.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.
  4. Pour the hot cocoa mixture over the dry ingredients and stir until just combined.
  5. In a small bowl, whisk together the sour cream, eggs, and vanilla extract. Add this to the batter and mix until smooth and well combined.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the frosting. In a medium saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil.
  8. Remove from heat and whisk in the vanilla extract and powdered sugar until smooth. Stir in chopped nuts if using.
  9. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread evenly with a spatula.
  10. Allow the cake to cool completely before slicing and serving. The frosting will set up as it cools.

Notes

For best results, use room temperature ingredients. Pour warm frosting over hot cake to create a fudgy layer that sets beautifully. Can be made ahead and stored covered at room temperature for up to 3 days.