Seriously, where has this Texas Sheet Cake been my entire life?! Just our little secret—sssshhhh—but I had to make a second batch of this cake since my family and I ate the whole pan before I could even take pictures of it. Yes, it’s that GOOD! And you won’t believe how EASY it is to make! Instead of cake pans, you use a regular sheet pan, thus the name sheet cake. I tell you guys, this one here is super easy to make and perfect to whip up any time of the year.

Recipe Ingredients

How to Make Texas Sheet Cake

The Cake

Set-Up – Preheat your oven to 350℉. Spray a half-sheet pan (13×18 inches) or (11x16x1.5-inch jelly roll) and line the bottom with parchment paper. Set aside.Wet Ingredients – Add butter, water, and cocoa to a large saucepan and cook on medium-high heat, then bring to a boil. (Photos 1-2)Dry Ingredients – Remove the pan from the stove and add the brown and sugar, followed by flour, baking soda, and salt. Mix until blended. (Photos 3-4)The Final Stretch – Next, add eggs, vanilla extract, and sour cream. Mix it well by using a hand-held mixer. (Photos 5-6)Bake – Pour cake batter into the prepared pan. Bake in the preheated oven for about 18- 20 minutes or until a toothpick inserted into the center comes out clean. Let it cool for about 20-30 minutes. (Photos 7-8)

Chocolate Frosting

Make the Base – Add milk, cocoa, and butter to a medium saucepan. Bring to a boil, then remove from heat. (Photo 9)Add the Flavor – Stir in the confectioners’ sugar and vanilla, mixing until well blended. (Photo 10)Finishing Touch – Spread the frosting over the warm cake. Sprinkle with chopped pecans, or sprinkles, if desired. (Photo 11-12)

Recipe Variations

Tips and Tricks

More Awesome Cake Recipes to Try

Watch How to Make It

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