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Texas Chocolate Sheet Cake with Sour Cream

This Texas chocolate sheet cake is the ultimate dessert for any gathering with its moist, fudgy texture and rich chocolate flavor. The addition of sour cream creates an incredibly tender crumb that keeps this cake moist for days, while the signature cooked chocolate frosting makes it truly unforgettable.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 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
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease and flour a 10x15-inch jelly roll pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil. Remove from heat.
  4. Pour the hot chocolate mixture over the dry ingredients and stir until well combined.
  5. In a small bowl, whisk together the sour cream, eggs, and vanilla extract. Add this to the batter and mix until smooth.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the frosting. In a medium saucepan, combine the butter, cocoa powder, and milk. Bring to a boil, stirring constantly.
  8. Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth. If using nuts, stir them in now.
  9. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake and spread evenly with a spatula.
  10. Allow the cake to cool completely before slicing and serving.

Notes

Make sure all ingredients are at room temperature before starting. Don't overmix the batter once flour is added. Pour warm frosting onto hot cake for a fudgy layer. Can be made ahead and stored covered at room temperature for up to 3 days.