Texas Sheet Cake


Ingredients
- 1 cup unsalted butter cut into pieces
- 1 cup water
- ⅓ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon instant coffee optional
- ½ cup sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Texas Sheet Cake Frosting:
- 6 Tablespoons milk
- ½ cup butter cut into pieces
- 6 tablespoons unsweetened cocoa powder
- 4 cups powdered sugar sifting is recommended (after measurinto avoid any lumps)
- ¾ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 350°F and thoroughly grease and flour a 10x15 jelly roll pan (or spray with baking spray).
- 2
Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow mixture to cool for 15-20 minutes.
- 3
While butter/cocoa mixture is cooling, whisk together flour, sugars, baking soda, salt and instant coffee in a large bowl.
- 4
In another bowl, whisk together sour cream, eggs and vanilla. Stir this into your dry ingredients until combined.
- 5
Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until mixture is smooth and completely combined.
- 6
Spread batter into prepared jelly roll pan and bake on 350°F for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
18 min - 7
Once cake has finished baking (or several minutes before), begin preparing frosting.
- 8
Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
- 9
Pour over cake while cake is still warm.
- 10
Allow frosting to harden (about one hour) and then slice and serve!
Nutrition
Per serving (based on 15 servings)




