Easy Texas Sheet Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: people

Calories: 345kcal

Author: Becky Hardin - Easy Dessert Recipes

Of all the chocolate cake recipes I love, this Texas Sheet Cake might just be my latest favorite! It's one of the easiest cake recipes around and is always a crowd favorite. If a thin, moist chocolate cake doused in fudgy frosting sounds good to you, then you need to make this easy cake!

Print Recipe

Equipment

Kitchen Scale (optional)
XL Baking Sheet (12x17)

Ingredients

For the Sheet Cake

1 cup unsalted butter 226 grams (2 sticks)
1 cup brewed black coffee 227 grams
6 tablespoons unsweetened cocoa powder 32 grams
2 cups granulated sugar 400 grams
2 cups all-purpose flour 240 grams
1 teaspoon baking soda 6 grams
½ teaspoon kosher salt
3 large eggs 150 grams
½ cup sour cream 114 grams

For the Frosting

½ cup unsalted butter 113 grams (1 stick)
4 tablespoons unsweetened cocoa powder 21 grams
6 tablespoons milk 85 grams
3 cups powdered sugar 339 grams
1 teaspoon pure vanilla extract 4 grams
1 cup chopped walnuts or sprinkles 113 grams, optional, for topping

Instructions

Read all steps and notes before beginning.
Preheat oven to 400°F. Spray a 12x17-inch XL baking sheet with nonstick baking spray. Set aside.
In a medium-sized saucepan, melt the butter, coffee, and cocoa powder on the stove over medium heat. Bring it to a boil, then pour the mixture into a large bowl. Set aside.
1 cup unsalted butter, 1 cup brewed black coffee, 6 tablespoons unsweetened cocoa powder
In a small bowl, whisk together the sugar, flour, baking soda, and salt. Add the dry mixture into the wet mixture, mixing until well combined. Add in the eggs and sour cream, mixing in between each addition. Pour the batter into the prepared baking sheet and bake for 20 minutes.
2 cups granulated sugar, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt, 3 large eggs, ½ cup sour cream
In a small saucepan set over medium heat, melt the butter on the stove. Add in the cocoa powder and milk, heating just until boiling. Remove from the stove. Pour the mixture into a bowl and beat in the powdered sugar and vanilla. Once mixed, pour directly onto the hot cake and it will set up. DO NOT let the frosting mixture sit for too long as it will harden in the pan and won’t spread onto the cake. Sprinkle with walnuts or sprinkles, if desired. Allow the icing to set and completely cool before covering/storing.
½ cup unsalted butter, 4 tablespoons unsweetened cocoa powder, 6 tablespoons milk, 3 cups powdered sugar, 1 teaspoon pure vanilla extract, 1 cup chopped walnuts or sprinkles

Video

Notes

It is best to have the ingredients ready as this moves step by step quickly. The work will be less and it will come together better if everything is already measured and laid out.
A hand or stand mixer will work great for this, the hand mixer is plenty. The batter is hard to beat by hand.
Prepare the frosting while the cake is baking as it will need to be frosted when the cake is hot out of the oven.
Nutritional information does not include optional ingredients.

Storage: Store Texas sheet cake in an airtight container at room temperature for up to 3 days.

Nutrition