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Texas Chocolate Sheet Cake: The Ultimate Crowd-Pleasing Dessert Recipe

This classic Texas chocolate sheet cake is a crowd-pleasing dessert that bakes in a single pan and delivers deep, fudgy chocolate flavor with incredible moisture from sour cream. Perfect for large gatherings and potlucks, it offers restaurant-quality results with minimal effort for busy cooks.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 15 servings
Calories: 380
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 cocoa powder
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 6 tablespoons milk
  • 1/4 cup cocoa powder
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan or similar-sized baking sheet.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until butter melts and mixture comes to a gentle boil. Remove from heat immediately.
  4. Pour the hot chocolate mixture over the dry ingredients and stir until well combined.
  5. In a small bowl, whisk together the eggs, sour cream, and vanilla extract. Add this to the chocolate batter and mix until smooth and fully incorporated.
  6. Pour the batter into your prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While cake bakes, prepare frosting: In a medium saucepan, combine butter, milk, and cocoa powder. Bring to a boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth. Stir in nuts if using.
  8. Pour the warm frosting over the hot cake as soon as it comes out of the oven. Spread evenly with a spatula. Allow cake to cool completely before cutting into squares.

Notes

Pour warm frosting over hot cake for glossy finish; don't skip sour cream for richness; use correct pan size for perfect thickness; cake stores beautifully for 3 days at room temperature.