Texas Sheet Cake
Texas Sheet Cake is a classic decadent chocolate cake with a rich chocolate icing!
Ingredients
- 1 cup unsalted butter (cut into pieces)
- 1 cup water
- ⅓ cup cocoa powder
- 2 cups flour
- 1 ½ cups 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
- 6 Tablespoons milk
- ½ cup butter (cut into pieces)
- 6 tablespoons cocoa powder
- 4 cups powdered sugar (sifting is recommended (after measurinto avoid any lumps))
- ¾ teaspoon vanilla extract
Directions
- 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.
- 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!