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Texas Sheet Cake

A moist and chocolatey sheet cake topped with creamy pecan icing, perfect for gatherings and special occasions.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (2 sticks) melted
  • 1 cup water
  • 4 tablespoons cocoa (such as Hershey’s)
  • 1 cup sour cream at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
For the Icing
  • 1/2 cup unsalted butter (1 stick) melted
  • 4 tablespoons cocoa (such as Hershey’s)
  • 6 tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 15 x 10 x 1 inch cookie sheet.
  2. In a medium bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
  3. In a large saucepan over medium heat, melt together the unsalted butter, cocoa, and water until it just begins to boil. Remove from heat.
  4. Stir in sour cream, eggs, and vanilla extract until just combined.
  5. Add the wet ingredients to the dry ingredients and fold gently until combined.
  6. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Icing
  1. In a saucepan, bring the remaining butter, cocoa, and milk to a gentle boil. Remove from heat.
  2. Whisk in the powdered sugar, vanilla extract, and chopped pecans until smooth.
  3. Spread the icing over the warm cake.
Serving
  1. Slice the cake into squares and serve warm or at room temperature.
  2. Optionally, serve with vanilla ice cream or whipped cream.

Notes

For best results, use room temperature ingredients. You can swap out pecans for walnuts or even add chocolate chips. Can be stored in an airtight container for up to four days.