My Texas Sheet Cake Story
I first had this cake at a church picnic. My friend Mabel brought it. It was covered in shiny chocolate and nuts. I had to have the recipe right away.
She wrote it on a little card for me. I still have it. The edges are stained with chocolate. That’s how you know a recipe is good. Do you have a recipe card that looks well-loved?
Why This Cake is a Keeper
You mix it all in one bowl. No fancy layers. You bake it in a simple jelly roll pan. This matters because it’s for sharing. It feeds a crowd with no fuss.
It’s also a “while it’s warm” cake. You pour the icing on the hot cake. The icing soaks in a little. It makes every bite moist and fudgy. Doesn’t that sound amazing?
Let’s Talk About That Icing
The icing is the best part. You make it on the stove. It gets all bubbly. Then you whisk in the powdered sugar. Here’s a little tip from my kitchen.
Sift your powdered sugar first. It stops those little sugar lumps. I still laugh at the time I didn’t. My grandson called it “crunchy icing.” He ate it anyway! What’s your biggest kitchen “oops” that turned out okay?
The Nuts and The Why
I always use pecans. They taste buttery to me. Walnuts are good too. The nuts add a nice little crunch. This matters because texture is important. Soft cake, smooth icing, crunchy nut. Perfect!
Fun fact: This cake is sometimes called a “sheath cake.” Some say it’s because it’s big enough to feed ranch hands! Do you prefer pecans or walnuts on your desserts?
Baking It With Love
This cake isn’t about being perfect. It’s about being together. The smell fills your whole house. People gather in the kitchen. They wait for a slice.
That’s the real recipe. Simple food, shared with people you love. That’s what sticks with them. Not just the sugar. Give it a try this weekend. Tell me, who will you share your cake with?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 cup | For the cake |
| Hot water | 1 cup | For the cake |
| Unsweetened cocoa powder | 4 tablespoons | For the cake |
| All purpose flour | 2 cups | For the cake |
| Granulated sugar | 2 cups | For the cake |
| Baking soda | 1 teaspoon | For the cake |
| Salt | ½ teaspoon | For the cake |
| Sour cream | ½ cup | For the cake |
| Butter | ½ cup | For the icing |
| Milk | 6 tablespoons | For the icing |
| Vanilla extract | 1 teaspoon | For the icing |
| Baking cocoa powder | 4 tablespoons | For the icing |
| Powdered sugar | 3 ½ cups | For the icing |
| Sour cream | ½ cup | For the icing |
| Chopped walnuts or pecans | ½ cup | For the icing |
My Easy Texas Sheet Cake: A Chocolate Hug on a Pan
Hello, dear! Come sit. Let’s bake my famous Texas sheet cake. It’s the cake I make for every potluck and family gathering. It’s like a big, fudgy brownie but lighter. Everyone always asks for the recipe. I love that it bakes in a simple jelly roll pan. No fancy layers to fuss with. Just one big, happy sheet of chocolate. Doesn’t that sound wonderful?
This recipe is full of little memories for me. I first had it at my neighbor Betty’s house decades ago. The smell from her kitchen was incredible. I begged her for the recipe right then. She wrote it on a little card for me. I still have that stained, sweet card. I think of her every time I make it. Now, let’s get your pan ready. I’ll walk you through it.
Step 1: First, heat your oven to 350 degrees. Grease a jelly roll pan well. Now, let’s make the chocolate magic. In a saucepan, melt one cup of butter. Add one cup of hot water and four tablespoons of cocoa. Stir and bring it to a good boil. It will smell amazing. Then take it right off the heat.
Step 2: While that heats, mix your dry goods. In a big bowl, whisk two cups of flour and two cups of sugar. Add one teaspoon of baking soda and half a teaspoon of salt. Give it a good stir. Now, carefully pour that hot chocolate liquid into the dry mix. It will bubble a little! Just blend it all together.
Step 3: Next, stir in half a cup of sour cream. This makes the cake so tender. Mix until it’s smooth and lovely. Pour this batter into your greased pan. Spread it out evenly. (A hard-learned tip: use a spatula for this. Fingers are not good tools here!). Bake it for 20 minutes. A toothpick should come out clean.
Step 4: Let the cake cool a bit. Now, make the icing. It’s the best part! Melt half a cup of butter in a clean saucepan. Add six tablespoons of milk, one teaspoon of vanilla, and four more tablespoons of cocoa. Bring this to a boil too. Then remove it from the stove. I still laugh at how fast this comes together.
Step 5: Whisk in three and a half cups of powdered sugar. I sift mine first to avoid lumps. But a few tiny sugar pebbles are okay. Don’t stress! Finally, stir in another half cup of sour cream. It makes the icing glossy and rich. Pour this warm icing right over the warm cake. Spread it quickly with your spatula. Do you prefer walnuts or pecans on top? Share below!
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 24 servings
Category: Dessert, Cake
Three Fun Twists on the Classic
This cake is a perfect canvas for fun ideas. Try one of these twists next time. They are all so simple. I love playing with flavors. It keeps baking exciting, even for an old grandma like me!
- Peppermint Patty: Add a teaspoon of peppermint extract to the icing. Top with crushed candy canes. So festive!
- Orange Chocolate Dream: Add a tablespoon of orange zest to the cake batter. It’s a bright, sunny surprise.
- Cookie Crunch: Sprinkle the top with crushed sandwich cookies instead of nuts. The kids go wild for this one.
Which one would you try first? Comment below!
Serving It Up With Style
This cake is a star all on its own. But I like to make it special. For a party, cut it into small squares. Serve them on a big platter. A little scoop of vanilla ice cream on the side is pure heaven. Or just a dollop of whipped cream. It cuts the sweetness perfectly.
What to drink with it? For the grown-ups, a small glass of cold coffee liqueur is lovely. It echoes the chocolate. For everyone, a tall glass of icy cold milk is the classic choice. It just feels right. Which would you choose tonight?
Keeping Your Texas Sheet Cake Happy
This cake is best enjoyed fresh. But it keeps well for a few days. Just cover the pan tightly with foil. Keep it on the counter.
You can freeze it, too. Cut the cake into squares first. Wrap each piece in plastic, then foil. This stops freezer burn. I once froze a whole pan. It was too big for my freezer shelf!
To reheat, let a square thaw on the counter. A few seconds in the microwave makes it warm and gooey. Batch cooking matters because life gets busy. Having a sweet treat ready is a simple joy. Have you ever tried storing it this way? Share below!
Common Cake Hiccups and How to Fix Them
First, a dry cake. This happens if you bake it too long. Set a timer for 18 minutes. Check it with a toothpick then.
Second, lumpy frosting. Sift your powdered sugar first. I remember when I didn’t. We called it “crunchy frosting”! It still tasted good.
Third, a soggy bottom. Let the cake cool completely before frosting. A warm cake melts the icing. This matters for perfect texture. Fixing small issues builds your kitchen confidence. Which of these problems have you run into before?
Your Texas Sheet Cake Questions, Answered
Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend. I like the ones with xanthan gum already in them.
Q: Can I make it ahead? A: Absolutely. Bake the cake a day early. Frost it the day you serve.
Q: What if I don’t have sour cream? A: Plain yogurt works fine. It adds the same nice tang and moisture.
Q: Can I make a half batch? A: You can. Use a 9×13 pan. Just halve all the ingredients carefully.
Q: Are the nuts important? A: They are optional. But they add a lovely crunch. *Fun fact: Texas sheet cake often has pecans because they grow there!* Which tip will you try first?
Bake, Share, and Enjoy
I hope you love this cake as much as my family does. It is perfect for big gatherings. It brings everyone to the table.
I would love to see your creation. Sharing food stories connects us all. It makes my kitchen feel bigger and friendlier.
Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I always look for your photos. Happy cooking!
—Anna Whitmore.
Easy Texas sheet Cake: Easy Texas Sheet Cake Recipe
Description
The easiest, most decadent Texas sheet cake recipe! Perfect for a crowd, this moist chocolate cake with fudge frosting is a guaranteed hit.
Ingredients
Icing:
Instructions
- Preheat oven to 350 degrees. Spray a jelly roll pan with cooking spray.
- On the stove, melt the butter. Add the hot water and then the cocoa. Bring to a boil. Remove from heat once it’s boiling.
- While waiting for that to boil, in a large bowl, whisk the flour, sugar, baking soda and salt until blended. Pour the boiling liquid into the dry ingredients and blend. Add sour cream and stir to blend.
- Pour the batter into a standard size jelly roll pan. Bake in a 350 degree preheated oven for 20 minutes. Check to make sure it’s done with a toothpick inserted near the center.
- Once it’s done, remove from oven and set aside to begin cooling.
- In a saucepan on the stove, melt the butter.
- Add the milk, vanilla and cocoa and bring to a boil. Once boiling, remove from the heat.
- Whisk in the powdered sugar. I usually sift it first because if you don’t blend it in really well, you will get little pebbles of sugar in there. They don’t look pretty, but they taste fine – so don’t stress.
- Stir in the sour cream until smooth.
- Pour chocolate mixture over the cooled cake and smooth out with a spatula. Nuts are optional and pecans can be substituted instead of walnuts.
Notes
- Nutrition Facts: Calories: 313kcal, Carbohydrates: 44g, Protein: 2g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 37mg, Sodium: 191mg, Potassium: 69mg, Fiber: 1g, Sugar: 34g, Vitamin A: 421IU, Vitamin C: 0.1mg, Calcium: 24mg, Iron: 1mg
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