Easy Texas Sheet Cake Recipe

Set the oven to 350°F.

In a medium pot, add 1 cup of water, 1 cup of butter, and 1/4 cup of cocoa powder. Place over medium heat and bring to a boil.

In a large bowl, combine 2 cups of flour, 2 cups of granulated sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk together until combined.

Once the chocolate mixture has boiled, remove it from heat.

In a smaller bowl, add 1/2 cup of sour cream and 2 whole room temperature eggs. Whisk together.

Butter a half sheet pan or use baking spray to grease it.

Add the sour cream mixture to the flour mixture and mix with an electric mixer on low speed until combined.

Gradually add the warm chocolate mixture to the batter while mixing on low until smooth.

Pour the batter into the prepared sheet pan and let it level out naturally.

Bake in the oven for 15-18 minutes or until a skewer inserted in the middle comes out with a few crumbs.

For the frosting, in a medium pan, combine 1/2 cup plus 2 tablespoons of unsalted butter, 1/2 cup of whole milk, and 1/4 cup of cocoa powder. Bring to a boil over medium heat.

Chop about 1 cup of pecans while the frosting mixture heats up.

Once the frosting mixture has boiled, remove it from heat.

Whisk in 4 cups of powdered sugar until smooth, then stir in the chopped pecans.

Pour the frosting over the warm cake and smooth it out with an offset spatula.

Let the cake cool completely before slicing.

Equipment Needed

Spice Level: