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Texas Chocolate Sheet Cake

This classic Southern dessert features a rich cocoa flavor, incredibly moist crumb, and decadent fudge-like frosting. With the addition of sour cream for tenderness and subtle tang, it's perfect for feeding crowds at potlucks, parties, or family gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 420
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 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Grease and flour a 15x10-inch jelly roll pan or standard sheet pan.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined.
  3. In a medium saucepan, combine butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly. Remove from heat immediately once boiling.
  4. Pour the hot chocolate mixture over the dry ingredients and stir until just combined. Add sour cream, eggs, and vanilla extract, mixing until smooth and uniform.
  5. Spread the batter evenly into the prepared pan. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. While cake bakes, prepare frosting: In a saucepan, combine butter, cocoa powder, and milk. Bring to a boil, then remove from heat. Stir in powdered sugar and vanilla until smooth. If using nuts, stir them in now.
  7. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread evenly with a spatula. The frosting will set as the cake cools.

Notes

Don't overmix the batter, use quality cocoa powder, frost while cake is warm for best texture, sour cream can be substituted with Greek yogurt, cake gets more moist over time