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A classic rich and moist Texas sheet cake with a luscious fudgy chocolate icing, perfect for large gatherings and satisfying chocolate cravings.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 large eggs
  • 1/2 cup butter (for cake)
  • 1 cup water
  • 3/4 cup unsweetened cocoa powder (divided: for cake and icing)
  • 3/4 cup butter (for icing)
  • 6 tablespoons milk
  • 3 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan.
  2. In a large mixing bowl, whisk together all-purpose flour, white sugar, baking soda, and salt.
  3. Beat in sour cream and eggs until batter is smooth.
  4. In a small saucepan over low heat, melt 1/2 cup butter.
  5. Once melted, whisk in water and 1/2 cup unsweetened cocoa powder.
  6. Bring mixture to a gentle boil, then remove from heat and let cool slightly.
  7. Stir cocoa mixture into the flour and egg mixture until well blended.
  8. Pour batter into the prepared pan.
  9. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  10. While baking, prepare the icing: in a saucepan over medium heat, combine 3/4 cup butter, 6 tablespoons milk, and 1/4 cup unsweetened cocoa powder.
  11. Bring icing mixture to a boil, then remove from heat.
  12. Whisk in confectioners’ sugar and vanilla extract until smooth.
  13. If desired, fold in chopped walnuts.
  14. Pour or spread the warm icing over the warm cake immediately after baking.
  15. Allow the icing to set before slicing and serving.

Notes

Do not let the icing cool before spreading; it sets quickly and spreads smoothly when warm., Substitute sour cream with plain Greek yogurt or buttermilk in the same amount., To enhance chocolate flavor, substitute water with brewed strong coffee or instant coffee when melting butter and cocoa., For nut allergies, omit walnuts or substitute with safe toppings like sprinkles or toasted coconut., Cake can be made gluten-free by using a 1:1 gluten-free flour blend; adjust baking time as needed., To make cupcakes or use two 9×13-inch pans, reduce baking time to 12-16 minutes and check for doneness., The cake keeps well at room temperature for up to 3 days or refrigerated for up to 5 days., Freeze baked and iced cake wrapped in plastic wrap and foil for up to 1 month; thaw in fridge or at room temperature.

Nutrition

Find it online: https://gingerbaking.com/texas-sheet-cake/