Texas Sheet Cake Recipe: Classic Moist Chocolate Sheet Cake with Cocoa Frosting
This Texas Sheet Cake Recipe is a rich, ultra-moist chocolate cake topped with warm fudgy cocoa frosting and crunchy pecans. It’s thin, tender, and baked in a 9 x 13 pan, making it the perfect dessert for potlucks, family gatherings, holidays, and Sunday dinners.If you’re looking for an easy Southern chocolate cake recipe that feeds a crowd and never lasts long, this classic Texas sheet cake is it.
Servings 12
Ingredients
- Cake
- 1 cup butter
- ¼ cup cocoa
- 1 cup water
- 2 cups sugar
- 2 eggs
- ½ cup sour cream
- ½ cup chopped pecans
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Frosting
- ½ cup butter
- ¼ cup plus 2 tablespoons milk
- ¼ cup cocoa
- 1 teaspoon vanilla
- 4 ½ cups confectioners sugar
Instructions
- Cake
- Preheat oven to 350 degrees. Grease a 9 x 13 pan.
- In a saucepan, combine butter, water, and cocoa over medium heat until butter melts.
- In a bowl, mix sugar, flour, salt, eggs, baking soda, sour cream, and vanilla.
- Pour the warm cocoa mixture into the dry mixture and stir until smooth.
- Pour batter into prepared pan.
- Bake for 20 minutes.
- Frosting
- Combine butter, cocoa, and milk in a saucepan and bring to a boil.
- Remove from heat.
- Add vanilla and confectioners sugar. Mix with a hand mixer until smooth.
- Pour frosting over hot cake.
- Sprinkle with pecans.