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Texas Sheet Cake

A deliciously moist and decadent chocolate sheet cake topped with a rich pecan frosting, perfect for gatherings and celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

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) divided for cake and frosting
  • 1 cup water
  • 4 tablespoons cocoa, such as Hershey’s
  • 1 cup sour cream
  • 2 eggs eggs
  • 1 teaspoon pure vanilla extract
For the frosting
  • 1/2 cup unsalted butter (1 stick)
  • 4 tablespoons cocoa, such as Hershey’s
  • 6 tablespoons milk
  • 2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 15 x 10 x 1 inch cookie sheet.
  2. In a medium bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
  3. In a large saucepan over medium heat, combine 1 cup butter, cocoa, and water. Bring to a boil and then remove from heat.
  4. Using a hand mixer, blend in the sour cream, eggs, and vanilla extract until combined.
  5. Fold in the dry ingredients just enough to combine.
  6. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
Frosting
  1. In another small saucepan, bring 1/2 cup butter, cocoa, and milk to a boil. Remove from heat.
  2. Stir in powdered sugar, vanilla, and chopped pecans until smooth.
  3. Spread the frosting evenly over the warm cake.

Notes

Store covered with plastic wrap or aluminum foil at room temperature for a few days or in the fridge for a week. Enjoy warm or at room temperature.