A half Texas sheet cake is a thin, tender chocolate cake topped with warm cocoa frosting and usually finished with chopped pecans. This smaller-batch version bakes in a 9-by-13-inch pan, so it keeps the classic quick, pour-over frosting while making a more manageable amount for sharing.
Ingredients
- 1 cup (125 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 cup (200 g) granulated sugar
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup (120 ml) water
- 1/4 cup (56 g) unsalted butter
- 1 large egg, at room temperature
- 1/4 cup (60 g) sour cream, at room temperature
- 1/2 teaspoon vanilla extract
For the frosting
- 1/4 cup (56 g) unsalted butter
- 2 tablespoons (10 g) unsweetened cocoa powder
- 3 tablespoons (45 ml) milk, plus up to 1 tablespoon (15 ml) as needed
- 1 1/2 cups (180 g) powdered sugar, sifted if lumpy
- 1/2 teaspoon vanilla extract
- 1/3 cup (38 g) chopped pecans, optional
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) metal baking pan. Set out the egg and sour cream while preparing the dry ingredients; room-temperature ingredients combine more evenly.
- Whisk the flour, sugar, cocoa, baking soda, and salt in a medium bowl. In a small saucepan, combine the water and 1/4 cup butter. Warm over medium heat until the butter melts and the mixture just begins to simmer, stirring occasionally. Remove it from the heat; there is no need to boil it for a prolonged time.
- Pour the warm butter mixture into the dry ingredients and whisk until no dry patches remain. In a separate small bowl, whisk the egg, sour cream, and 1/2 teaspoon vanilla until smooth. Stir this into the batter just until combined. Scrape the bowl so the batter is evenly mixed, but avoid beating it longer than necessary.
- Pour the batter into the prepared pan and spread it into the corners. Bake for 16–20 minutes, checking at 16 minutes. The cake is ready when the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs rather than wet batter. Do not wait for the toothpick to be completely dry, which can mean the cake has overbaked.
- While the cake bakes, make the frosting. In a saucepan over medium-low heat, melt the remaining 1/4 cup butter with the cocoa and 3 tablespoons milk, stirring until smooth and hot but not boiling. Take the pan off the heat. Whisk in the powdered sugar gradually, then add the vanilla. If the frosting is too thick to pour, mix in additional milk 1 teaspoon at a time. Fold in the pecans if using.
- As soon as the cake comes out of the oven, pour the warm frosting over it and spread it gently to the edges. The frosting will begin to set as it cools, so work promptly. Let the cake cool in the pan for about 20 minutes before slicing; it can also be served slightly warm.
Tips
- Measure flour by spooning it into the cup and leveling the top, or use the listed weight. Scooping directly with the measuring cup can pack in too much flour and make the crumb dry.
- Use natural unsweetened cocoa powder for a familiar chocolate flavor. Dutch-process cocoa is less acidic, so it can affect how the baking soda works; for the most predictable rise, stick with natural cocoa.
- Bring the egg and sour cream closer to room temperature before mixing. If the warm butter mixture is very hot, let it sit for a minute before adding the egg mixture so the egg does not cook in streaks.
- Pour on the frosting while the cake is hot, but do not press hard while spreading. A light touch helps keep the tender surface from tearing.
Serving Suggestions
Cut the cake into 12 modest squares, or make smaller pieces for a dessert buffet. It is rich enough to serve on its own, but a scoop of vanilla ice cream or a spoonful of lightly whipped cream makes a nice contrast. For a less sweet pairing, offer fresh strawberries or raspberries alongside. The cake is easy to transport and serve directly from its baking pan, making it suitable for potlucks and casual gatherings.
Variations
For a nut-free cake, simply leave out the pecans; the frosting still spreads well without them. Walnuts can replace the pecans in the same quantity, or you can sprinkle toasted coconut over the frosting. For a slightly deeper flavor, add 1/2 teaspoon instant espresso powder to the hot water; it enhances the chocolate impression without making the cake taste strongly of coffee. If you do not have sour cream, use plain full-fat yogurt in the same amount. The crumb may be a little less rich, but the substitution works well.
Storage and Reheating
Keep the cake covered in its pan or in an airtight container. It can stay at cool room temperature for up to 2 days; refrigerate it within 2 hours if the room is warmer than 90°F (32°C), or if you prefer chilled cake. Refrigerated, it keeps for 3–4 days. Let chilled pieces sit at room temperature for about 20 minutes, or warm an individual piece in the microwave for 8–12 seconds. For longer storage, freeze covered slices for up to 2 months and thaw them overnight in the refrigerator or at room temperature. Do not leave the cake uncovered, since the cut surface dries quickly.
Frequently Asked Questions
Can I bake this in a different pan?
A 9-by-13-inch pan is the best fit for the listed quantities. An 8-inch square pan makes a thicker cake and may need longer to bake; check the center with a toothpick and expect the frosting-to-cake ratio to change. A much larger pan will spread the batter too thin.
Why is Texas sheet cake frosting poured on while hot?
The warm frosting is fluid enough to spread over the cake without a separate icing layer. It settles into the top slightly, then firms as it cools. Pouring it on a fully cooled cake can make it harder to cover evenly.
Can I make the cake ahead?
Yes. Bake and frost it the day before, let it cool fully, then cover the pan. Keep it at cool room temperature for up to 2 days, or refrigerate for longer storage. If you want the freshest texture, add pecans just before the frosting sets so they stay crisp.
How do I know when the cake is done?
Begin checking at 16 minutes. The center should spring back lightly, and a toothpick should come out with a few moist crumbs, not liquid batter. Pan material and oven calibration affect timing, so use these visual signs as well as the clock.
Can I make it without nuts?
Yes. Pecans are optional and can be omitted without changing the batter or frosting method. If desired, replace them with an equal amount of toasted coconut or leave the frosting smooth.
Can I double the recipe?
Yes. Double every ingredient and bake in a standard large sheet pan, roughly 13 by 18 inches (33 by 46 cm). Start checking around 16 minutes, since pan depth and oven performance can affect the bake; frost the cake while it is hot.
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