Well hey, y’all.
My Texas twang can’t help but come out for today’s post on a classic Texas dessert – the sheet cake. Don’t get this confused with a regular sheet cake that you buy at your local bakery. This sheet cake is rich and moist, chock full of chocolate (and topped with more chocolate. I know, right? How could it be anything but wonderful?) and it’s baked on a large cookie sheet or jelly roll pan.
This means the pieces aren’t as thick as a typical cake… which means you get more frosting in the frosting-to-cake ratio, which is a win in my book. It’s a dessert I’ve had my whole life growing up in Texas, and practically a staple at church potlucks, of which I’ve attended many.
One thing I love about Texas sheet cake is that it’s fairly quick to throw together. The batter is quick to make, it bakes fairly quickly since it’s in a thinner layer than traditional cake, and it cools more quickly, too.
But the best part?
People love this cake. It’s not overly rich like some chocolate cakes can be, which makes it the perfect partner to the sweet, fudge-like frosting that tops it off. You’ll be the hit of parties and potlucks when this cake is your contribution, and you’ll definitely be asked for the recipe.
My kids adore it, too – Jackson and Colin both asked if I’d pack it in their school lunches for dessert, and Colin told me he ate every. single. bite. when I asked him if he’d eaten a good lunch that day. Because of course dessert is the most important part to mention. The boy thinks like his momma.
I can’t wait for you to make your own Texas sheet cake! You may hear a lot about our barbecue and TexMex food, but this cake right here is a Texas food tradition that should really get more time in the spotlight.
Get your glasses of ice-cold milk ready to go – this cake is calling your name!
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- 2 eggs
- 1 cup butter
- 1 cup water
- 5 tablespoons cocoa powder
- 6 tablespoons milk
- 4 tablespoons cocoa posder
- ½ cup butter, melted
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Grease a cookie sheet that's roughly 10x15" - it must be one with raised sides all around.
- Combine flour, sugar, baking soda, and salt in a large bowl.
- In a microwave-safe bowl, melt the butter in the microwave, then remove and add water and the 5 tablespoons cocoa powder. Mix well until everything is completely incorporated, and allow the mixture to cool.
- Add sour cream and eggs to the dry ingredients, then add the chocolate mixture and stir until you have a smooth, consistent cake batter.
- Pour the batter into the prepared cookie sheet and bake on the middle rack for about 20 minutes.
- While the cake is baking, prepare your frosting. In a medium bowl, combine the milk, cocoa powder and melted butter (while the butter is still hot). Stir in powdered sugar and vanilla. and mix until well blended.
- Pour the frosting over the cake, spreading as needed. Allow to cool before serving.