Texas Sheet Cake
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
I have made this recipe for years. My children always chose it for their birthday cake over any other, and it makes enough for a crowd. Moist and delicious. Very easy to make. Enjoy!
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 2 cups sugar
- 1 cup butter
- 1 cup water
- 1/2 cup sour cream
- 2 cups flour
- 2 eggs slightly beaten
- 5 tablespoons cocoa powder
- 6 tablespoons milk
- 5 tablespoons cocoa powder
- 4 cups powdered sugar
- 1 cup walnuts chopped- optional
- Carbohydrate 901.216991464608 g
- Cholesterol 782.71250096124 mg
- Fat 378.241070445549 g
- Fiber 26.8428005412501 g
- Protein 96.0181400687264 g
- Saturated Fat 195.106543245265 g
- Serving Size 1 1 10x15-inch jellyroll pan (2340g)
- Sodium 9392.2678387084 mg
- Sugar 874.374190923358 g
- Trans Fat 28.4606730319733 g
- Calories 7261 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a cookie sheet
- Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then pour cocoa mixture into the flour mixture. Add sour cream and egg mixture, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
- For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.
Replacing the sour cream with plain milk fundamentally alters the moisture content and crumb structure of this chocolate cake. Sour cream introduces crucial acidity that reacts with the baking soda while adding dense fats that keep the crumb tender. Without it, the flour absorbs liquid differently, resulting in a drier product. Baking this large dessert requires a standard 10x15-inch jellyroll pan to achieve the characteristic thin profile. Crowded ovens or smaller baking sheets will disrupt the heat circulation needed for an even rise within the 20-minute bake time.
Avoiding Dry Sponge and Scorched Cocoa
Achieving the right texture hinges entirely on thermal control during the initial mixing phase. When boiling the butter, water, and cocoa powder mixture, watch for large rolling bubbles before immediately removing the pan from the heat source. Letting this liquid cool slightly prevents the hot fat from prematurely cooking the eggs when combined. Pour the batter into the prepared cookie sheet immediately after mixing to prevent the leavening agents from activating too early on the counter. Test for doneness by inserting a wooden toothpick into the exact center of the sheet; it should emerge with a few moist crumbs clinging to it rather than wet batter.Mastering the Hot Pour-Over Frosting
The defining characteristic of traditional sheet cake frosting is applying it while the sponge remains warm from the oven. Combine the milk, cocoa, and butter in a large saucepan, bring the liquid to a rapid boil, and whisk constantly to prevent the sugar from scorching on the bottom of the pan. Stir the powdered sugar and vanilla extract into the hot mixture quickly before the fat begins to separate. Fold in the chopped walnuts last, ensuring the nuts are evenly distributed before pouring the warm icing over the cake. Spreading the frosting while both components are warm allows the glaze to seep slightly into the top crumb layer, creating a distinct fudgy crust upon cooling.
