Chocolate Texas Sheet Cake – How To Make Moist & Delicious

This Texas Sheet Cake is likely the moistest chocolate cake you will ever enjoy! I’m sharing how to make the texas sheet cake that I serve most often for dessert… It’s perfectly chocolate, moist and delicious, and very easy to make! Serves 12

I like dark chocolate and my husband likes milk chocolate… But this chocolate texas sheet cake completely satisfies both our taste palates!

Another thing I love about this cake, is you don’t have to wait for the cake to cool before icing it… You just pour the frosting right onto the warm cake, and serve!

What Makes Texas Sheet Cake Different?

The main difference between texas sheet cake and other chocolate cakes is the perfectly moist texture and fudge-like frosting.

The second difference is that texas sheet cake is much easier, and faster. to make from scratch than other chocolate cakes.

How To Make Perfect Chocolate Texas Sheet Cake

Start by preheating your oven to 350 degrees.

Next, utter a 13×9 rectangle cake pan.

Then add 2 tablespoons of flour and dust the pan so that the entire surface is coated in butter and flour. Shake out excess flour. (Helps prevent sticking!)

Next, get a medium size mixing bowl, and a hand mixer (or your mixer’s bowl) and add the flour, sugar, soda, and salt. Stir to mix dry ingredients well.

Add your egg, egg yolk, and sour cream.

Using an electric mixer, beat till fully moist and blended.

In a small saucepan, melt a stick of butter over medium heat,

Add the water and unsweetened cocoa powder.

Whisk till smooth.

Bring mixture to a BOIL, then remove from stove.

Slowly add hot cocoa butter mixture to your batter and blend together till smooth.

Using a rubber spatula, Scrape down sides of the mixing bowl as needed, and mix till well blended.

Pour into prepared cake pan, and spread evenly.

Bake in preheated oven for about 25 minutes, or till a toothpick comes out clean. (DO NOT OVERBAKE!)

While your cake is baking, make the frosting!

• In a small saucepan, melt butter.
• Add milk and cocoa.
• Using a wire whisk, blend till smooth.
• Add powdered sugar.
• Using a hand blender or whisk, blend till smooth!
• When cake is done, remove it from oven.
• Pour warm frosting over top of warm cake.
• Spread to cover cake evenly.
• Optional – Before serving, top with fresh sliced strawberries and shaved chocolate.

Ingredients:

• 1 Cup All purpose flour
• ! cup white sugar
• 1/2 tsp baking soda
• 1/4 C Sour Cream
• 1/4 tsp of your favorite salt
• 1 large egg + 1 egg yolk
• 1/2 C water
• 1/2 Cup Butter Melted
• 3 Tablespoons Milk
• 3 Tablespoons Unsweetened Cocoa Powder

Frosting Ingredients:

1 stick melted butter (1/2 cup)

2 tablespoons Milk

4 cups powdered sugar

5 tablespoons Coco Powder

Fresh sliced strawberries (optional)

Shaved milk chocolate (optional)

What is the difference between sheet cake and regular cake?

The main difference between a sheet cake and other cakes is just the pan. Sheet cakes are made in a rectangular cake pan, not a circular cake pan. Sheet cakes are more shallow or thinner than traditional cakes.

How To Store:

This cake is delicious served warm…. But it’s still super moist and delicious the next day too! Just make sure to cover any leftover cake with saran wrap and store at room temperature for best results. It can also be stored in the fridge but will get harder from the cold.

How To Serve Chocolate Sheet Cake

We love this perfect chocolate sheet cake by its self… But you can kick it up a notch with a scoop of vanilla ice cream on top! This cake is wonderful served hot or cooled, and it’s super good the next day too, as long as you cover it to keep it moist!