Texas Sheet Cake

“Embark on a journey to the heart of Southern comfort with our Texas Sheet Cake. This delectable creation is a celebration of everything that’s irresistible about classic Southern desserts. Imagine a moist and tender chocolate cake, generously coated with a glossy layer of rich, fudgy icing that melts in your mouth. With each bite, you’ll experience the harmonious blend of deep cocoa flavors, the perfect level of sweetness, and a texture that’s both comforting and indulgent. Whether enjoyed as a delightful finale to family gatherings, a nostalgic treat that evokes memories of community potlucks, or a way to savor the joys of uncomplicated, down-home baking, our Texas Sheet Cake promises a taste adventure that captures the warmth, love, and flavors of Southern kitchens in every delectable square.”

Texas Sheet Cake


  • 2 cups all-purpose flour

  • 2 cups white sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup sour cream

  • 2 eggs

  • 1 cup butter

  • 1 cup water

  • 5 tablespoons unsweetened cocoa powder

  • 6 tablespoons milk

  • 5 tablespoons unsweetened cocoa powder

  • ½ cup butter

  • 4 cups confectioners’ sugar

  • 1 teaspoon vanilla extract

  • 1 cup chopped walnuts (Optional)


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
  • Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
  • Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners’ sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake

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