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Classic Texas Sheet Cake
The exact origins of Texas sheet cake remain a mystery. While versions of this recipe have been around since the early 1900s, the use of sour cream instead of buttermilk was a newer adaptation adopted in the 1970s when sour cream was becoming a trendier ingredient. It’s a dessert that still finds a purpose today because it’s easy to serve to a large crowd.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: Serves 24 to 28 1x
- Category: Bakery
Ingredients
Scale
- Cake
- 16 tablespoons (2 sticks) unsalted butter
- 1/4 cup cocoa powder
- 1/2 teaspoon espresso powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Frosting
- 4 tablespoons unsalted butter
- 6 tablespoons heavy cream
- 2 tablespoons cocoa powder
- 1/4 teaspoon espresso powder
- 3 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 10 × 15-inch jelly-roll pan.
- For the cake: In a small saucepan, combine the butter, cocoa powder, espresso powder, and 1 cup water. Cook over low heat until the butter is melted. Remove from the heat and pour into a large bowl to cool for about 3 minutes. Whisk in the flour, granulated sugar, eggs, sour cream, baking soda, and salt.
- Pour the batter into the pan. Bake for 25 minutes or until the cake is set and a toothpick inserted in the center comes out clean. Let the cake cool in the pan.
- For the frosting: In a small saucepan, melt the butter, cream, cocoa powder, and espresso powder over low heat. Remove from the heat and transfer to a large bowl. Slowly beat in confectioners’ sugar and vanilla until creamy and smooth. Spread the frosting over the cooled cake. Sprinkle the top with chopped pecans. Slice and serve.
