Name: Classic Texas Sheet Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 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

Classic Texas Sheet Cake

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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.

Author: Addie Gundry
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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/classic-texas-sheet-cake/