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Southern Chocolate Sheet Cake

This classic chocolate sheet cake is perfect for gatherings with its moist, fudgy texture and rich cocoa flavor. The sour cream in the batter creates a tender crumb that keeps the cake moist for days, making it ideal for parties and family events.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (for glaze)
  • 1/4 cup cocoa powder (for glaze)
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract (for glaze)
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt
  3. In a saucepan, melt butter over medium heat, add cocoa powder and water, whisk until smooth and bring to gentle boil
  4. Pour hot chocolate mixture into flour mixture and stir until combined
  5. Add sour cream, eggs, and vanilla extract, mixing until smooth
  6. Pour batter into prepared pan and bake for 20-25 minutes until toothpick comes out clean
  7. While cake bakes, make glaze by melting butter in saucepan, adding cocoa powder and milk, whisking until smooth
  8. Remove glaze from heat, stir in vanilla extract, then gradually whisk in powdered sugar
  9. Pour warm glaze over hot cake immediately after removing from oven and spread evenly
  10. Sprinkle with chopped pecans if using while glaze is still warm

Notes

Room temperature ingredients work best. Don't overmix once flour is added. Glaze works best when poured over hot cake. Store covered at room temperature for up to 3 days.