I love sheet cakes. They’re not fussy, I always have the ingredients on hand to make one from scratch, and they cook up in a jiffy. I shared a Peanut Butter Texas Sheet Cake a few weeks ago that’s so good (if you’re a peanut butter fan, you’ll love it), but then I thought you might want a basic, reliable Texas Sheet Cake recipe. I think everyone should have one. The simple chocolate goodness–it’s like a cake and a brownie had a baby.
Is that weird?
Mmm. And, as always, it bakes in a jelly roll pan so there is a lot of cake to go around. You can switch up the frosting to suit your mood (the peanut butter frosting works very well with it, too). Enjoy! ♥
Texas Sheet Cake
- 1 cup water
- 5 Tbsp. dark cocoa powder ( I use rich, dark, Dutch-processed)
- 2 sticks unsalted butter (1 cup)
- 2 cups flour
- 1 and ¾ cups sugar
- ½ tsp. salt
- 2 eggs
- ½ cup sour cream
- 1 tsp. baking soda
- ½ tsp. vanilla
- Preheat oven to 375°. Spray a jelly-roll pan with Baker's Joy (or grease and flour). Set aside. Place water, cocoa powder, and butter in a saucepan and bring to a boil. Remove from heat. Add flour, sugar and salt to the cocoa mixture and stir until combined. Very lightly beat eggs. Add eggs, sour cream, and baking soda to saucepan and mix until combined. Pour into jelly-roll pan and bake for 20-22 minutes. Frost while still hot.
- Frosting: Place 1 stick of butter, 4 Tbsp. cocoa powder, and 6 Tbsp. milk in a saucepan and bring to a boil. Stir well and remove from heat. Add 4 cups of powdered sugar, 1 tsp. vanilla and whisk until smooth. Spread quickly over hot cake. Optional: Add ½ to 1 cup of chopped walnuts or pecans to frosting.
I adapted this recipe from Gooseberry Patch’s Family Favorites book. Thank you!