Welcome to Ineskohl Kitchen! I’m thrilled to bring you my rendition of the traditional Texas sheet cake. I’ve taken the traditional recipe and enriched it with some tweaks to give you an intensely moist, deeply chocolatey cake that’s simply irresistible. Let’s dive right in!
First, gather the following ingredients:
For the cake:
- 2 sticks of unsalted butter
- 1 cup of water
- 1/3 cup of natural cocoa powder
- 2 cups of all-purpose flour
- 1.5 cups of granulated sugar
- 1/2 cup of firmly packed light brown sugar
- 1 tsp of baking soda
- 3/4 tsp of salt
- 1/2 tsp of instant coffee (optional)
- 1/2 cup of sour cream
- 2 large room-temperature eggs
- 1 tsp of vanilla extract
For the frosting:
- 1 stick of salted butter (or unsalted butter with a pinch of salt)
- 6 tbsp of milk
- 6 tbsp of natural cocoa powder
- 3/4 tsp of vanilla extract
- 4 cups of powdered sugar
Now, let’s prepare our cake step by step:
- Preheat your oven to 350 degrees Fahrenheit.
- Take a medium-sized saucepan and add your unsalted butter, cut into tablespoons, water, and cocoa powder. Over low heat, stir until the butter has completely melted.
- Once melted, raise the heat to medium and bring the mixture to a boil. Make sure to stir occasionally.
- After it boils, remove the saucepan from the heat and let it cool for around 15 to 20 minutes.
- While the chocolate mixture cools, grab a medium to large-sized bowl and combine the flour, granulated sugar, brown sugar, baking soda, salt, and instant coffee. Stir until everything is well mixed. (source:Ineskohl.info)
- In another large bowl, whisk together the sour cream, eggs, and vanilla extract until well combined.
- Next, gradually add your dry ingredients to the sour cream mixture. It may seem too dry at first, but keep stirring until everything is incorporated.
- Switch to a spatula and combine your cooled chocolate mixture with the dough. Be patient and stir carefully, ensuring you have a smooth, even batter.
- Grease and flour a 10×15 inch jelly roll pan or use a baking spray containing flour. Pour the cake batter into the prepared pan.
- Bake your cake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While your cake is baking, it’s time to prepare the frosting:
- In a medium-sized saucepan, combine your butter and milk. Stir over medium heat until the butter is entirely melted and smoothly mixed with the milk.
- Remove the saucepan from the heat and whisk in the cocoa powder, vanilla extract, and powdered sugar. Make sure to add the sugar gradually to avoid lumps.
- Once the cake is out of the oven, immediately pour the frosting over the warm cake. Use a spatula to spread the frosting evenly, ensuring it reaches all corners.
Optional: If you prefer, sprinkle some chopped pecans or walnuts on top of the frosting while it’s still warm.
Allow the cake to cool and the frosting to harden before serving. But if you can’t wait and want to enjoy a warm, gooey piece – go ahead, we won’t judge!
I hope you adore this version of the Texas sheet cake as much as I do. Please do share your thoughts in the comments section if you give it a try. Enjoy!