Texas sheet cake - Eva Bakes (2024)

evabakesJuly 30, 2024Cake

This is a wonderful Texas sheet cake that can feed a crowd! It consists of a thin layer of chocolate cake and is covered with a cooked chocolate frosting. Top it with sprinkles or whatever makes you happy!

I was on a work call one day when I got a text from Addie. She was asking a few baking-related questions. Did we own a large baking sheet that was approximately 10″ x 15″? Did we have a substitute for sour cream? I answered her questions, and went back to my meeting.

After my meeting ended, I went downstairs to see what was happening. My nose picked up a distinct chocolate cake aroma coming from the kitchen, and I had a hunch what was going on. Addie had baked a Texas sheet cake, all on her own, and it was waiting to cool. When I entered the kitchen, she was cooking the frosting and needed some help because it started separating. I helped her fix the frosting (we added more powdered sugar since it appeared oily) and stirred vigorously. Then we poured the frosting on top of the cooled cake, and I let her adorn the top with sprinkles.

We finally cut into the cake after dinner. Each of us enjoyed a slice and agreed that it was very light, moist, and had the perfect amount of sweetness. It was a bit thin for my personal preference, but the flavors were there. My husband said that he would have liked it if it was more chocolate-y.

Addie asked me to share the cake with some of my skating friends and students. I did just that – I had four containers with several slices of cake that I gave away at the rink the following day. Those that received cake said that it was very good, and particularly for someone who is just learning to bake!

I know I’ve said this before, but I am very proud of my little girl and can’t wait to see what she bakes next!

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup sour cream Addie used mayonnaise since we didn't have any sour cream
2 large eggs
1 cup (16 Tablespoons) unsalted butter
1 cup water
5 Tablespoons unsweetened cocoa powder

Frosting

6 Tablespoons milk of choice
5 Tablespoons unsweetened cocoa powder
½ cup (8 Tablespoons) unsalted butter
4 cups powdered sugar
1 teaspoon vanilla extract
sprinkles optional

Instructions

Make the cake

Preheat your oven to 350℉. Generously grease and/or line a 10" x 15" half sheet cake / jelly roll pan and set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the flour, sugar, baking soda, and salt (do not turn on the mixer yet!).
Add the sour cream and eggs and mix. Turn the mixer to medium low and beat well.
In a small saucepan set over medium heat, melt the butter. Then add the water, and cocoa powder. Stir until the mixture comes to a boil. Turn the stove off and allow the mixture to cool slightly.
Add the melted butter mixture to the bowl with the dry ingredients and mix on low speed until well blended.
Transfer the batter to your prepared baking pan and bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly as you prepare the frosting.

Make the frosting

In a large saucepan set over medium heat, mix together the milk, cocoa powder, and cocoa powder.
Allow the mixture to come to a boil. Then stir in the powdered sugar and vanilla and mix thoroughly until no lumps remain.
Pour the frosting over the warm cake and spread with a rubber spatula. If desired, you can add nuts or sprinkles on top.
Slice and enjoy!

Notes

Leftover cake should be stored, covered, in the refrigerator and will last several days.

Source: Allrecipes.com