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Best Easy Texas Sheet Cake Recipe with Fudgy Chocolate Frosting

Best Easy Texas Sheet Cake

This classic Texas sheet cake is a thin, moist chocolate cake topped with warm fudge frosting and toasted pecans. It is easy to prepare, quick to bake, and perfect for sharing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs large eggs
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Chocolate Frosting
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped pecans

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease and lightly flour a 13-by-18-inch rimmed sheet pan, or line it with parchment and lightly grease the parchment.
  2. Whisk the flour, sugar, baking soda, and salt in a large bowl. In a saucepan, heat the butter, water, and cocoa powder until the butter melts and the mixture just begins to simmer.
  3. Pour the hot cocoa mixture over the dry ingredients and whisk until smooth. Add the eggs, sour cream, and vanilla, then whisk just until no streaks remain.
  4. Spread the batter evenly in the prepared pan. Bake for 18 to 22 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
  5. For the frosting, melt the butter in a saucepan over medium-low heat. Whisk in the cocoa powder and milk, remove the pan from the heat, and gradually whisk in the powdered sugar and vanilla.
  6. Stir in the toasted pecans and pour the warm frosting over the hot cake. Spread it gently to the edges, then let the cake cool for at least 30 minutes before slicing.

Notes

Use a 13-by-18-inch rimmed pan for the traditional thin cake layer. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; bring chilled slices to room temperature before serving.