Texas Sheet Cake

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Texas Sheet Cake is a classic dessert that’s easy to make and feeds a crowd. This rich chocolate cake bakes in a large sheet pan and gets topped with warm, gooey frosting. You can whip up this tasty treat in just 30 minutes from start to finish.

The cake batter comes together quickly on the stovetop and in mixing bowls. You’ll pour it into a greased 18×13 inch pan and bake for about 15 minutes. While it bakes, you can make the simple chocolate frosting. Pour the warm frosting over the hot cake as soon as it comes out of the oven. Let it set for 10 minutes before digging in!

Exact Ingredients List

This Texas Sheet Cake recipe calls for simple ingredients you might already have at home. The cake and frosting both use cocoa powder for rich chocolate flavor.

For The Frosting

To make the cake, you’ll need:

• 1 cup water
• 1 cup butter
• 3 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

For the frosting, gather:

• 6 tablespoons milk
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 3 3/4 cups powdered sugar

Make sure to have a 18×13 inch pan and a spatula handy. The recipe serves 15 and takes about 30 minutes total to make.

Instructions

Making Texas Sheet Cake is easy and fun. Follow these simple steps to create a delicious chocolate treat for your family and friends.

Preheat your oven to 350°F. Grease an 18×13-inch pan. In a saucepan, mix 1 cup water, 1 cup butter, and 3 tablespoons cocoa powder. Heat until boiling.

In a bowl, combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt. In another bowl, mix 1/2 cup sour cream, 2 eggs, and 1 teaspoon vanilla.

Add the sour cream mix to the flour mix. Stir well. Pour in the hot chocolate mixture and blend until smooth. Spread the batter in your pan.

Bake for 15-20 minutes. Check at 15 minutes with a toothpick. While it bakes, start the frosting.

For The Chocolate Sheet Cake Frosting

In a saucepan, mix 6 tablespoons milk, 3 tablespoons cocoa powder, and 1/2 cup butter. Bring to a boil. Remove from heat and add 3 3/4 cups powdered sugar. Beat with a mixer to remove lumps.

Pour the hot frosting over your hot cake. Spread it evenly with a spatula. Let it cool for 10 minutes before you dig in. Enjoy your homemade Texas Sheet Cake!

Possible Substitutes List

You can make some easy swaps in this Texas Sheet Cake recipe. For butter, try using vegetable oil or margarine. Don’t have sour cream? Use plain Greek yogurt instead.

If you’re out of all-purpose flour, whole wheat flour works too. Just use a bit less than the recipe calls for. For a gluten-free version, try a 1-to-1 gluten-free baking flour.

No cocoa powder? Use melted chocolate chips, but cut back on the sugar a little. You can swap the granulated sugar for brown sugar to add a richer flavor.

Here’s a quick list of substitutes:

• Butter → Vegetable oil or margarine
• Sour cream → Plain Greek yogurt
• All-purpose flour → Whole wheat flour or gluten-free blend
• Cocoa powder → Melted chocolate chips
• Granulated sugar → Brown sugar

Remember, these swaps might change the texture or taste a bit. But they’ll still give you a yummy cake to enjoy!

How To Make It Diabetes-Friendly

To make this Texas Sheet Cake more diabetes-friendly, you can try a few simple swaps. Replace the all-purpose flour with almond flour or a mix of almond and coconut flour. This change lowers the carb count.

Instead of sugar, use a natural sweetener like stevia or monk fruit. These options don’t raise blood sugar levels. For the butter, try using coconut oil or a plant-based butter substitute.

Here are some other tips:

• Use unsweetened cocoa powder
• Replace sour cream with Greek yogurt
• Add nuts for healthy fats and protein
• Make smaller portions

For the frosting, try a sugar-free version:

• 1/2 cup butter
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup heavy cream
• 1/2 cup powdered erythritol
• 1 teaspoon vanilla extract

Mix these ingredients over low heat until smooth. Spread on the cooled cake.

Remember to check with your doctor or dietitian before making big changes to your diet. They can help you figure out the best choices for your health needs.

Tips, Tricks & Storing

For the best Texas Sheet Cake, use room temperature ingredients. This helps everything mix smoothly. Don’t overmix the batter – stir just until combined to keep the cake tender.

Make sure your pan is well-greased. A light coating of cooking spray works great. Pour the batter evenly and use a spatula to spread it to the edges.

Watch the cake closely as it bakes. It’s done when a toothpick comes out clean from the center. Don’t overbake or it may dry out.

Pour the hot frosting over the hot cake right away. This lets it soak in a bit for extra moisture and flavor. Let the cake cool completely before cutting for neater slices.

To store, cover the pan tightly with plastic wrap or foil. It will keep at room temperature for 3-4 days. For longer storage, pop it in the fridge for up to a week.

You can freeze unfrosted cake for up to 3 months. Wrap it well and thaw overnight in the fridge before frosting and serving.