The Cake That Feeds a Crowd
This is my go-to cake for big gatherings. It bakes in a simple sheet pan. No fancy layers needed. Everyone gets a big, fudgy square.
I first made it for my grandson’s baseball team. Those hungry boys ate the whole thing! I still laugh at that. The coach asked for the recipe. What’s your favorite cake to share with a crowd? I’d love to know.
Why Sour Cream is the Secret
You might wonder about the sour cream. It sounds odd in a cake. But trust me, it’s the magic. It makes the cake so very moist and tender.
It also balances the sweet chocolate. That’s why this matters. A good cake should be rich, not just sugary. The sour cream does that job perfectly. Doesn’t that smell amazing when it bakes?
The Hot Icing Trick
Here is the best part. You pour the icing on the hot cake. It sounds messy. But it creates a wonderful, glossy finish. The icing soaks in just a little.
You get a thin, crackly layer on top. It’s like a frosting and a glaze had a baby. Fun fact: This method is called “pour frosting.” It’s a classic Texas sheet cake move. Do you like nuts? I always add chopped pecans on top for a nice crunch.
More Than Just a Dessert
This cake is about bringing people together. It’s too big for just one family. You have to share it. That’s why this matters, too. Food tastes better when we share it.
It’s for potlucks, church suppers, or a sunny afternoon. It says, “Sit down, stay awhile.” Do you have a food that makes you think of community? Mine is this cake.
A Little Piece of History
This cake recipe is an old friend. It was very popular in the 1950s. Back then, cooks used what they had. Cocoa was cheaper than baking chocolate. A sheet pan was easy.
It’s a piece of simple, clever kitchen history. That’s how the best recipes are born. They solve a problem and taste wonderful. I think that’s pretty neat.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1 cup | For the cake |
| Water | 1 cup | For the cake |
| Cocoa powder | ¼ cup | For the cake |
| Granulated sugar | 2 cups | For the cake |
| All purpose flour | 2 cups | For the cake |
| Salt | ⅛ teaspoon | For the cake |
| Eggs | 2 | For the cake |
| Baking soda | 1 teaspoon | For the cake |
| Sour cream | ½ cup | For the cake |
| Vanilla extract | 1 teaspoon | For the cake |
| Butter | ½ cup | For the icing |
| Cocoa powder | ¼ cup | For the icing |
| Milk | ¼ cup + 2 tbsp | For the icing |
| Powdered sugar | 16 ounces | Sifted, for the icing |
| Vanilla extract | ½ teaspoon | For the icing |
| Pecans | As desired | Chopped, optional for icing |
My Favorite Chocolate Cake That Feeds a Crowd
Hello, dear. Pull up a chair. Let’s talk about my Texas Sheet Cake. It’s the cake I make for every family gathering. Everyone always asks for the recipe. It’s so simple and wonderfully chocolatey. The sour cream makes it extra soft and tender. I still laugh at that. My grandson once ate three pieces in one sitting.
You just mix it in one pan and one bowl. No fancy mixer needed. The best part is the warm icing. You pour it right onto the hot cake. It soaks in and makes a fudgy, crackly top. Doesn’t that smell amazing? It’s pure comfort on a plate. Here is exactly how I make it.
- Step 1: First, melt your butter with water and cocoa. Use a medium saucepan. Stir it until the butter is just melted. Then turn off the heat. (My hard-learned tip: Don’t let it boil! It can make the cocoa taste bitter.)
- Step 2: In a big mixing bowl, stir your dry stuff. That’s sugar, flour, and salt. Crack in the two eggs. Sprinkle the baking soda right over everything. This is your cake’s foundation. Getting hungry yet?
- Step 3: Now, carefully pour the warm chocolate mixture into the bowl. It will be hot, so go slow. Stir it all together with a big spoon. The batter will look lovely and shiny. See how it comes together?
- Step 4: Time for the secret ingredient! Plop in the sour cream and vanilla. Mix it well until it’s all smooth. The sour cream is what makes this cake so moist. It’s my little kitchen magic trick.
- Step 5: Pour your batter into a greased sheet pan. A jelly roll pan works perfectly. Spread it gently to the corners. Pop it in a 350-degree oven. It bakes for just about 20 minutes. Easy, right?
- Step 6: While the cake bakes, make the icing. Melt butter, cocoa, and milk in a clean saucepan. Let it come to a gentle boil. Then take it off the heat immediately. This happens fast, so stay close!
- Step 7: Whisk in the powdered sugar and vanilla. Beat out any little lumps. You want it smooth and pourable. Now, here’s the key part. Is your cake out of the oven? Good. Pour this icing right over the hot cake. Spread it quickly with a spatula. The heat helps it set into that perfect, glossy finish. Do you like nuts? Sprinkle chopped pecans on top now.
And you’re done! Let it cool before you cut it. I know, the waiting is the hardest part. What’s your favorite cake for a big party? Share below!
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 14 servings
Category: Dessert, Cake
Three Fun Twists to Try Sometime
This cake is perfect as-is. But sometimes, it’s fun to play. Here are three simple ideas I’ve tried over the years. They always surprise my family in the best way.
- Orange Zest Zing: Add a tablespoon of orange zest to the cake batter. The chocolate and orange are a dream together. It tastes so bright and cheerful.
- Peanut Butter Swirl: Drop spoonfuls of peanut butter on the warm icing. Then use a knife to swirl it all around. It makes such a pretty, tasty pattern.
- Minty Fresh: Swap the vanilla in the icing for a little peppermint extract. Just a quarter teaspoon is plenty. It’s like a cool, chocolatey candy in cake form.
Which one would you try first? Comment below!
Serving It Up Just Right
This cake is a star all by itself. But a little extra love makes it special. For a party, I cut it into small squares. It serves so many people that way. A tiny scoop of vanilla ice cream on the side is heavenly. The cold cream melts into the warm cake. You can also add fresh berries like strawberries on the plate. The red looks so pretty with the dark chocolate.
What to drink with it? For the grown-ups, a small glass of ruby port is lovely. It’s sweet and rich. For everyone, a big glass of cold milk is the classic choice. Or a cup of coffee with a splash of cream. Which would you choose tonight?
Keeping Your Texas Sheet Cake Perfect
This cake is best enjoyed fresh. But leftovers are a happy thing. Let the cake cool completely first. Then cover the pan tightly with foil.
It will stay good on the counter for two days. For longer storage, slice and freeze it. Wrap pieces well in plastic wrap.
They thaw beautifully on the counter in an hour. I once froze a whole pan for my grandson’s visit. He was so happy to find it waiting.
Storing it right means no waste. You can enjoy a sweet treat anytime. Have you ever tried storing it this way? Share below!
Common Cake Hiccups and How to Fix Them
Is your cake dry? You might have baked it too long. Check it at 18 minutes with a toothpick.
Is the icing too thick or thin? Getting the boil right is key. I remember when my icing once turned grainy. I hadn’t sifted the powdered sugar.
Always sift it for a smooth, glossy finish. Is the cake sticking to the pan? Please grease your pan well. I use butter and a light flour dusting.
Fixing small issues builds your kitchen confidence. It also makes sure every bite is delicious. 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. The result is still wonderfully moist.
Q: Can I make it ahead? A: Absolutely. Bake the cake and icing the day before. Assemble it just before serving.
Q: What if I don’t have sour cream? A: Plain yogurt works great. It gives the same tender crumb.
Q: Can I make a smaller batch? A: You can halve the recipe. Use a 9×9 inch pan instead.
Q: Are the pecans necessary? A: Not at all. They add a nice crunch. But the cake is perfect without them too. Which tip will you try first?
From My Kitchen to Yours
I hope you love this old-fashioned cake. It holds so many sweet memories for me. Fun fact: This type of cake is called a “sheet cake” because it’s baked in a large, flat pan, like a baking sheet!
I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. Happy cooking!
—Anna Whitmore.
Old Fashioned Texas Sheet Cake with Sour Cream: Sour Cream Texas Sheet Cake Recipe
Description
Moist, fudgy Texas sheet cake gets even better with sour cream! This easy, crowd-pleasing dessert is perfect for potlucks and parties.
Ingredients
Icing:
Instructions
- Preheat oven to 350°F (175°C). In a saucepan, combine the butter, water and cocoa over medium heat until the butter melts. Don’t let it cook too long.
- In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda.
- Add the hot butter mixture to the dry ingredients. Mix carefully.
- Add the sour cream and vanilla and mix well.
- Pour the batter into a greased sheet cake pan or jelly roll pan.
- Bake at 350°F for 20 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, make the icing. In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil.
- Immediately remove from heat and combine with the sifted confectioners’ sugar and vanilla.
- Mix well with a mixer to remove any lumps.
- Spread the icing over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).
Notes
- For best results, spread the icing while the cake is hot. This helps create a smooth, fudgy layer. Store covered at room temperature.
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