Original Texas Sheet cake
Classic Original Texas Sheet Cake made with cocoa, butter, sour cream, and walnuts, topped with rich chocolate frosting. A simple, crowd-pleasing dessert ready in 30 minutes.
10 Servings
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 1 cup butter
- 2 large eggs
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
For the Frosting:
- ½ cup butter
- 5 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
Prepare the Oven and Pan
- Preheat the oven to 350°F (175°C). Grease and flour a jelly roll pan, ensuring even coverage.
Mix Dry Ingredients
- In a large bowl, combine flour, sugar, baking soda, and salt. Stir in sour cream and eggs until well blended. Set aside.
Prepare Cocoa Mixture
- In a saucepan, melt the butter. Add water and cocoa powder, bring to a boil, and remove from heat. Allow to cool slightly, then add to the egg mixture. Stir until smooth.
Bake the Cake
- Pour the batter into the prepared pan and spread evenly. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Frosting
- In a saucepan, melt butter with milk and cocoa powder. Bring to a boil, then remove from heat. Stir in confectioners’ sugar and vanilla until well combined. Fold in walnuts.
Frost the Cake
- Spread the frosting evenly over the cooled cake. Allow the frosting to set before slicing and serving.
Notes
To prepare a gluten-free version of Original Texas Sheet Cake, substitute the all-purpose flour with a certified 1:1 gluten-free baking blend. Ensure the baking soda, cocoa powder, and confectioners’ sugar are labeled gluten-free.