This Chocolate Texas Sheet Cake is likely the moistest chocolate cake you will ever enjoy! It’s perfectly chocolate, perfectly moist and delicious… And easy to make! Serves 12
Chocolate Texas Sheet Cake
One 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!
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. It’s about 1 inch thick, but can be thick if the recipe is doubled and baking time is increased.
How to make Chocolate Texas Sheet Cake
Start by preheating your oven to 350 degrees.
Next, utter a 13×9 rectangle cake pan. (You could also use a 7×11 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
- All purpose flour
- white sugar
- baking soda
- Sour Cream
- salt
- egg
- water
- Butter Melted
- Milk
- 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)
Recipe Card
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Chocolate Texas Sheet Cake
Ingredients
- Cake 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
Instructions
- Start by preheating your oven to 350 degrees.
- Next, butter a 7×11 or 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, them 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 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 OVER BAKE!)
- While cake is baking, make 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;)
Notes
- Do NOT over bake!
- This recipe makes a 1 inch thick cake, which is what most people expect for sheet cake.
- If you want a nice thick cake, double the recipe for a 2 inch thick cake.
Nutrition
Let me know what you think!
Share your cooking tips and feedback in the comments below. Did you add any twists to these recipes? I’d love to hear!
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 about 1 inch thick and made in a rectangular cake pan, not a circular cake pan. Sheet cakes are more shallow or thinner than traditional cakes.
If you want a thick and moist chocolate cake, double the recipe and increase the baking time about 3-5 minutes, till a toothpick inserted in the middle comes out clean.
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!
Cake Recipes
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
10 comments
Rhonda
How much cocoa in the frosting?
juliea
Hi Rhonda! It’s 5 tablespoons… Thanks for the comment bringing my attention to this so I can fix it!
Leslie
I can’t wait to make this! Going away with some big-time chocoholics this weekend 🙂
Just wanted to suggest you add the cocoa and amount to the frosting ingredients.
Lisa
Oh my goodness…I feel the need to make this asap…looks amazing!
Morgan
There goes my diet plan! Just got added to the weekend menu.
juliea
LOL… Mine too! Everytime a do a recipe post, I eat it 😉
Sharon
Now that’s my type of cake!! Sounds delicious!
juliea
Thanks Sharon… That’s a compliment coming from you!
Ada
It looks so moist and delicious! Can’t wait to try it!
juliea
Thanks Ada! You will love it! The sour cream makes the cake super moist… Enjoy!