Go Back
texas-chocolate-sheet-cake-cake-from-the-food-charlatan_feature

Texas Chocolate Sheet Cake: The Ultimate Crowd-Pleasing Fudgy Dessert

This classic Texas Chocolate Sheet Cake is a moist, fudgy dessert baked in a single sheet pan, perfect for feeding crowds at gatherings. With rich cocoa flavor enhanced by sour cream and a simple stovetop frosting poured over the warm cake, it's a beloved American dessert that stores well and freezes beautifully.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 20 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • ¼ cup cocoa powder
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter
  • ¼ cup cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 ½ cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined
  2. In a medium saucepan, melt butter over medium heat. Add water and cocoa powder, stirring constantly until mixture is smooth and begins to simmer. Remove from heat and pour chocolate mixture into dry ingredients. Mix until just combined
  3. In a separate bowl, whisk together eggs, sour cream, and vanilla extract. Add to chocolate batter and stir until well incorporated. The batter will be thin which is normal
  4. Pour batter into prepared baking pan and smooth top with spatula. Bake for 25-30 minutes, or until toothpick inserted into center comes out clean
  5. While cake bakes, prepare frosting: In medium saucepan, combine butter, cocoa powder, and milk. Heat over medium heat, stirring constantly, until butter melts and mixture is smooth
  6. Remove frosting from heat and stir in vanilla extract. Gradually whisk in powdered sugar until frosting is smooth and glossy. Stir in nuts if using
  7. Pour warm frosting over hot cake as soon as it comes out of oven, spreading evenly with spatula. Allow cake to cool completely before cutting

Notes

Use high-quality cocoa powder for richest flavor. Don't overmix batter. Pour warm frosting over hot cake so it soaks in. Cake improves in flavor if made a day ahead. Plain Greek yogurt can substitute for sour cream. Freezes beautifully for up to 3 months.