Texas sheet cake is a classic American dessert known for its rich chocolate flavor, tender crumb, and signature poured-on frosting that seeps into the warm cake. Adding sour cream to the batter makes it exceptionally moist and gives it a subtle tang that balances the sweetness. This version is perfect for parties, potlucks, or any time you need an easy, crowd-pleasing sheet cake.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks, 227 g) unsalted butter
- 1 cup (240 ml) water
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/2 cup (120 g) sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup (1 stick, 113 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 6 tablespoons (90 ml) milk
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 15×10-inch jelly-roll pan or a 9×13-inch baking pan with butter or nonstick spray.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium saucepan, melt the butter over medium heat. Add the water and cocoa powder, and whisk until smooth. Bring the mixture to a gentle boil, then remove from heat immediately.
- Pour the hot cocoa mixture over the dry ingredients and stir until just combined. The batter will be thin.
- In a small bowl, whisk together the buttermilk, sour cream, eggs, and vanilla. Add this to the batter and mix until smooth, being careful not to overmix.
- Pour the batter into the prepared pan and spread evenly. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. The cake should be set and spring back lightly when touched.
- While the cake bakes, make the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk, and bring to a simmer. Remove from heat.
- Gradually whisk in the powdered sugar and vanilla until smooth. If using nuts, stir them in now.
- As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Spread it evenly with a spatula. The frosting will set as it cools.
- Let the cake cool completely before cutting into squares. Serve at room temperature.
Tips
- Make sure the buttermilk, sour cream, and eggs are at room temperature before mixing. Cold ingredients can make the batter curdle and affect the cake’s texture.
- Do not overmix the batter once the wet ingredients are added; overmixing can develop gluten and make the cake tough.
- Pour the frosting over the cake while it’s still warm, but not piping hot. The cake should be just out of the oven so the frosting can soak in slightly, creating that classic fudgy top layer.
- If you don’t have buttermilk, you can substitute 1/2 cup (120 ml) of milk mixed with 1 1/2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Serving Suggestions
Serve this sheet cake as is, or top each square with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with a drizzle of chocolate sauce or a sprinkle of sea salt. For a Southern twist, serve it alongside sweet tea or coffee.
Variations
- Chocolate Chip: Fold 1 cup (175 g) of semisweet chocolate chips into the batter before baking.
- Mocha: Add 1 tablespoon of instant espresso powder to the hot cocoa mixture for a coffee-flavored twist.
- Peppermint: Add 1/2 teaspoon of peppermint extract to the frosting and top with crushed candy canes.
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap the unfrosted cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. To reheat individual slices, microwave for 10-15 seconds until warm, or place in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream? Yes, plain Greek yogurt can replace sour cream in equal amounts. It will yield a slightly tangier flavor and a similar moist texture.
Why is my cake dry? Overbaking is the most common cause. Check the cake at 20 minutes and remove it as soon as a toothpick comes out clean. Also, ensure your oven temperature is accurate with an oven thermometer.
Can I make this cake in advance? Absolutely. The cake can be baked a day ahead, cooled, and stored unfrosted at room temperature. Frost it the next day, or even a few hours before serving.
Can I use a different pan size? Yes, you can use a 9×13-inch pan, but the cake will be thicker and may need an extra 5-8 minutes of baking time. A larger pan (like a half-sheet) will yield a thinner cake and may bake faster.
What if I don’t have buttermilk? As mentioned above, you can make a quick substitute with milk and lemon juice or vinegar. Alternatively, you can use plain yogurt thinned with a little milk.
Can I skip the nuts in the frosting? Absolutely. The frosting is delicious without them. If you prefer, you can sprinkle the nuts only on half the cake for those who like them.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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