This delicious Texas Style Chocolate Sheet Cake recipe is super easy to make, so gather all the ingredients and surprise everyone at the next party.
Do you know what I love most about this Texas Sheet Cake recipe? Not only how super delicious it is, but also how quick and easy it is to make.
It’s the perfect chocolate dessert for a family celebration, a barbecue, a dinner party, or if you’re having a party and need a cake for the center of the table.
As Christmas dinners are coming up I needed a recipe for a large dessert that would be enough for everyone to eat. I thought about making some Chocolate Chip Brownie Cookies or some Coffee and Caramel Cupcakes, but I stumbled upon this recipe for Texas Style Chocolate Sheet Cake and loved it.
I searched online and was surprised to see how many sites had the same recipe with slight variations. I chose one because all the comments from readers who had tried it said it was delicious, easy, and inexperienced-proof. This is my “the easier the better” kind of recipe. And it is a very easy recipe to make.
The hardest part for me was when I was adding the powdered sugar and trying to keep the kitchen from getting all sugary. I almost made it although I had to clean up more than I wanted to.
My favorite kitchen tools for making this Texas Style Chocolate Sheet Cake recipe:
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 different sized bowls has been essential in my kitchen.
MEASURING CUPS: Nothing beats a good set of measuring cups that will last a long time. I love metal measuring cups for their durability.
MEASURING SPOONS: I have to have a set of metal measuring spoons on hand. The plastic ones don’t last long in our house.
CAKE BAKING PANS: For baking, I prefer 9×13-inch pans for just about everything. For pies, cakes, and muffins I prefer metal pans to glass or ceramic ones because I find they bake more evenly.
Texas-style chocolate Sheet cake
For the cake
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup butter
- 1 cup boiling water
- 1/2 cup sour cream
- 2 eggs beaten together
- 1 teaspoon of baking soda
- 2 teaspoons vanilla
For the glaze
- 1/2 cup butter
- 1/4 cup cocoa
- 6 tablespoons milk
- 1 teaspoon vanilla
- 3 1/2 cup powdered sugar
How to make Texas Style Chocolate Sheet Cake
- Lightly spray an 18×13 baking pan with nonstick spray or brush with butter and set aside.
- Preheat oven to 175°C.
- In a medium to a large saucepan, add 1 cup butter, 1 cup water, and 1/2 cup cocoa.
- Bring to a boil over medium-high heat. Once boiling, remove the saucepan from heat.
- Let it cool for a minute or two and then add the 2 cups of sugar and the 2 teaspoons of vanilla. Stir and set aside.
- Meanwhile, in a medium bowl, mix the 2 cups of flour, salt, and baking soda.
- Add the dry ingredients to those in the saucepan and stir well.
- Add the 1/2 cup sour cream and the 2 beaten eggs. Stir until all lumps are gone.
- Pour into the greased pan and spread the batter evenly.
- Bake for 20 minutes. The sides of the cake should begin to pull away from the edge of the pan.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, it is done, but if there is any wet batter, bake for a few more minutes.
- Remove from the oven and let it cool for about 15 minutes before covering it with the glaze. If desired, prick the cake with a fork to get a little of the delicious glaze into the cake and make it even better.
- While your cake is cooling, start melting the butter in a saucepan over medium-low heat.
- Add the cocoa and stir until it begins to boil.
- Remove from the heat, add the milk and vanilla and stir.
- Gradually add powdered sugar, stirring until smooth.
- Pour the glaze over the cake and let cool for 10-15 minutes before serving to set the glaze.
NOTE: If desired, you can add crushed nuts or peanuts to the frosting to add some crunch to the cake topping.