Richly Chocolatey Texas Sheet Cake
Thus classic sheet cake can be customized in any shape of your pan so if you don’t have a sheet pan, you can use round, square, oval, or heart-shaped pan and you ate going top love it. The recipe comes with an option for the glaze so if you want that extra chocolate flavor you can always add it on the cake.
To get started, preheat your oven to 350 degrees Fahrenheit. Next, grab a medium-sized saucepan, and let’s head over to our stovetop, the first ingredient you are going to need is unsalted butter cut the butter into spoon sized pieces and add this to your saucepan then add to it water and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted.
Increase heat to medium and bring to a boil, remove from heat, and allow the mixture to cool for about 15-20 minutes. While butter and cocoa mixture is cooling grab a large-sized bowl and start preparing the rest of our ingredients. Tp the bowl add all-purpose flour, granulated sugar, light brown sugar ( the key ingredient that is going to help add a little extra moisture, a little extra flavor, and makes the Texas sheet cake a little extra good), baking soda, salt, and instant coffee.
Use a whisk to whisk everything together until it is nicely combined then in another bowl, whisk together sour cream and room temperature eggs, and vanilla whisks everything together until it is nicely combined. Stir in your dry ingredients to the mixture until it is combined. Add your dry ingredient in three batches to make sure everything is well combined. Once the batter becomes stiffer, switch to the spatula to avoid bending your whisk.
Once everything is well-combined add in your chocolate mixture that has cooled for at least 15 minutes, stir into your flour and sour cream mixture until mixture is smooth and completely combined. Stir until you have a nice smooth even batter and even consistency. Once the mixture is mixed with no lumps on the bottom. You are going to use a 10×15 jelly roll pan (and you are going to either grease and flour a or spray with baking spray).
Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Once the cake has finished baking (or several minutes before), begin preparing to frost. Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once the butter has melted, remove from heat and whisk in cocoa powder until combined.
Add powdered sugar and vanilla extract and whisk until smooth. Pour over cake while the cake is still warm. Use the spatula to spread it on top of the cake. If using pecans, sprinkle over frosting now. Allow frosting to harden (about one hour) and then slice and serve then enjoy this cake as you wish.
Ingredients;
- 1 cup unsalted butter cut into 8 pieces
- 1 cup of water
- 1/3 cup cocoa powder (33g)
- 1/2 cup sour cream (125g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 1 ½ cups granulated sugar (300g)
- ½ cup light brown sugar, firmly packed (100g)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon instant coffee optional
Frosting (optional);
- 6 Tablespoons whole milk
- ½ cup salted butter cut into pieces
- 6 Tablespoons natural cocoa powder
- 4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps)
- 3/4 teaspoon vanilla extract
Instructions;
- Preheat oven to 350F (175C) and thoroughly grease and flour a 10 by 15 jelly roll pan (or spray with baking spray).
- Combine butter, water, and cocoa powder in a medium-sized saucepan over low heat and cook, stirring occasionally, until the butter is melted. Increase heat to medium and bring to a boil. Remove from heat and allow the mixture to cool for 15-20 minutes.
- While butter/cocoa mixture is cooling, whisk together flour, sugar, baking soda, salt, and instant coffee in a large bowl.
- In another bowl, whisk together sour cream and eggs and vanilla. Stir this into your dry ingredients until combined.
- Once the chocolate mixture has cooled for at least 15 minutes, stir into your flour/sour cream mixture until the mixture is smooth and completely combined.
- Spread batter into prepared jelly roll pan and bake on 350F (175C) for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once the cake has finished baking (or several minutes before), begin preparing to frost.
Frosting;
- Combine milk and butter in a medium-sized saucepan and cook over medium/low heat until butter is melted. Once the butter has melted, remove from heat and whisk in cocoa powder until combined. Add powdered sugar and vanilla extract and whisk until smooth.
- Pour over cake while the cake is still warm. If using pecans, sprinkle over frosting now.
- Allow frosting to harden (about one hour) and then slice and serve