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Best of the Best Texas Sheet Cake

This Best of the Best Texas Sheet Cake is amazingly fudgy and creamy.

And guess what?   It’s even better the next day.  You can make and frost two within an hour.  This recipe is a real keeper.

I’ve made this recipe for years. It’s moist and incredibly delicious, and very easy.  It cooks quickly and you frost it while it’s still warm, so you don’t have to stay up late waiting for it to cool.

You’ll want to make sure you have the frosting ready to go when this comes out of the oven, then you’ll spread it on on the cake while it’s still warm.

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Best of the Best Texas Sheet Cake for a Crowd

 

This is a wonderful recipe for a crowd.  It comes together quickly, can be made in advance and tastes even better the next day.

If you bake it in a half sheet pan (13 x 18 inches) and cut it in 5 rows by 8 rows you can yield 40 servings. I would not plan to cut it any smaller than that.  If you would like slightly larger pieces (who wouldn’t??), then you can cut it in 6 rows by 6 rows for 36 servings.  The half sheet pan is the standard size sheet pan in our church kitchen.  In fact, our kitchen has 16 of them!!  (Hm, somehow I’m wondering if I should be very afraid…)

Here’s all you need to serve 36 – 40.  (A great family-size version follows this Large Group recipe.)

Texas Sheet Cake
Print
Best of the Best Texas Sheet Cake for a Large Group
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hrs
 

This version of the recipe will serve up to 40 people, can be made in advance and tastes even better the next day. Perfect.

Course: Dessert
Cuisine: American
Servings: 40 servings
Author: Betsy Edwards
Ingredients
For the Cake
  • 3 sticks (24 tablespoons) butter
  • 1 ½ cups water
  • ¼ cup plus 3 tablespoons unsweetened cocoa powder
  • 3 cups (12.75 ounces or 360 grams) all-purpose flour
  • 3 cups white sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 eggs
  • 3/4 cups sour cream
For the Frosting
  • ½ cup milk
  • ¼ cup plus 3 tablespoons unsweetened cocoa powder
  • 1 ½ sticks (12 tablespoons) butter
  • 4 cups confectioners' sugar
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups chopped walnuts
Special Equipment
  • 1 Half Sheet Pan (13 x 18 inch)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 18 inch sheet pan with butter then dust lightly with flour.

  2. In a large sauce pan, over low heat, melt 3 sticks butter. When the butter is melted add 1 ½ cups water and whisk in 1/4 cup plus 3 tablespoons cocoa powder. Bring the mixture to a boil then remove from heat. Allow the cocoa mixture to cool slightly.

  3. Meanwhile, in a large bowl, combine 3 cups all purpose flour, 3 cups sugar, 1 ½ teaspoon baking soda and ¾ teaspoon salt.  Stir to mix. 

  4. Add the cocoa mixture to the dry mixture, stirring continuously, until blended.

  5. In a small bowl, beat together 3 eggs and ¾ cup sour cream until combined.   Slowly add the egg mixture to the large bowl containing the cocoa and flour mixture.

  6. Pour batter into prepared pan. Bake for 20 minutes.  At 20 minutes check and continuing baking until a toothpick inserted into the center comes out clean.

Make the frosting
  1. When there is 10 minutes baking time left on the cake, make the frosting. In a large saucepan, over low heat, add ½ cup milk and 1 1/2 sticks butter. When melted, remove from heat and slowly whisk in ¼ cup plus 3 tablespoons cocoa until combined.  Stir in 4 cups confectioners' sugar and 1 ½ teaspoon vanilla, then fold in the nuts, mixing until blended. When the cake comes out of the oven, spread frosting over hot or warm cake.

MAKE AHEAD NOTE:
  1. Can be made and frosted and kept at room temperature for up to 3 days. Cover it lightly with plastic wrap to protect it from dust, etc. Cakes both frosted and unfrosted, cut and un-cut, are perfectly fine at room temperature for several days. Refrigeration is only necessary if your kitchen gets very hot during the day (think bacteria feeding frenzy) or if you're making a cake that won't be served for more than three days.

    To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird fridge smells and to protect it from drying out, and then unwrap it to warm up on the counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes to harden the icing, then wrap it in plastic wrap.

 

 

Family Size Best of the Best Texas Sheet Cake

 

 

Best Ever Texas Sheet Cake
Print
Best of the Best Texas Sheet Cake - Family Size
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hrs
 

This Best of the Best Texas Sheet Cake is amazingly fudgy and creamy and it’s even better the next day. It comes together quickly and everyone will LOVE it.  It's designed to be made in a standard 10" x 15" or an 11" x 15"  sheet pan. so don't substitute a different pan size.

Course: Dessert
Cuisine: American
Servings: 25 servings
Author: Betsy Edwards
Ingredients
For the Cake
  • 2 sticks butter (16 tablespoons)
  • 1 cup water
  • 5 tablespoons unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup sour cream
For the Frosting
  • ¼ cup plus 2 tablespoons milk
  • ¼ cup plus 1 tablespoon unsweetened cocoa powder
  • 1 stick butter (8 tablespoons)
  • 2 2/3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans optional
Special Equipment
  • 1 (10 or 11 x 15 inch) Sheet Pan
Instructions
  1. Directions
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 10" x 15" or 11" x 15" inch sheet pan with butter then dust lightly with flour.

  3. In a large sauce pan, over low heat, melt 2 sticks butter. When the butter is melted add 1 cup water and whisk in 5 tablespoons cocoa powder. Bring the mixture to a boil then remove from heat. Allow the cocoa mixture to cool slightly.

  4. Meanwhile, in a large bowl, combine 2 cups all purpose flour, 2 cups sugar, 1 teaspoon baking soda and 1/2 teaspoon salt. Stir to mix.

  5. Add the cocoa mixture to the dry mixture, stirring continuously, until blended.

  6. In a small bowl, beat together 2 eggs and 1/2 cup sour cream until combined. Slowly add the egg mixture to the large bowl containing the cocoa and flour mixture.

  7. Pour batter into prepared pan. Bake for 20 minutes. At 20 minutes check and continuing baking until a toothpick inserted into the center comes out clean.

  8. When there is 10 minutes baking time left on the cake, make the frosting. In a large saucepan, over low heat, add 1/4 cup plus 2 tablespoons milk and 1 stick butter.  When melted, remove from heat and slowly whisk in ¼ cup plus 1 tablespoon cocoa until combined. Stir in 4 cups confectioners' sugar and 1 ½ teaspoon vanilla, then fold in the nuts, mixing until blended. When the cake comes out of the oven, spread frosting over hot or warm cake.

 

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