Who doesn’t love chocolate? This moist, rich, Easy Texas Sheet cake is a family favorite and MY personal favorite since I was a child.
Being a mom is one of the most amazing jobs in the entire world. One of my favorite quotes sums it up best.
“Making the decision to have a child – it is momentous. It is to decide forever to have your heart go walking around outside your body. ” ― Elizabeth Stone
Why this chocolate Texas sheet cake recipe?
I have been enjoying this Texas Sheet Cake since I was very very young. My mom has been making this cake since I was so little, I couldn’t even help stir batter yet. I believe the recipe was passed to my mom, from a friend of hers.
But this recipe has been around a long time in our family. This is the original, traditional recipe that we have.
It’s a tried and true and pretty easy version of this cake. It’s a deep, rich, chocolate cake and you will love it!
Does this have to be made in a sheet cake pan?
I suppose that it doesn’t, but then it doesn’t make it Texas Sheet Cake.
You will need to tweak your baking times to accommodate for a smaller or thicker pan.
Can I freeze Texas Sheet Cake?
I don’t think this cake is going to be as good, after it’s been frozen. To give it a longer shelf life, we store in the refrigerator for up to one week, in a sealed container.
We layer the pieces between waxed paper to eliminate the issue of it all sticking together.
From the ORIGNAL UNEDITED POST:
This recipe was originally written in 2013, for a mother’s day event I participated in. I didn’t want to take apart the highlights of the original post, so I left a few pieces, like the quote at the top, and this little gem from my son who as of the editing of this post, is now almost 28 years old and still says amazing things like this to me!
Also, THIS is why I’m a mom – this is the message I woke up to on FB this morning from my 18 year old, almost graduated son!
Wouldn’t even matter if the whole day was bad, because just that little bit made the whole day perfect. 😉
More Great Recipes for Mother’s Day
- Mom’s Rum Rolls
- Fresh Strawberry Muffins
- Creamy Garlic Avocado Tomato Rosemary Fries
- Strawberry Lemon Petit Fours
Recipe for Easy Texas Sheet Cake!
Texas Sheet Cake
- 1 cup butter
- 1 cup hot water
- 4 tablespoons of unsweetened cocoa
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream
- ½ cup butter
- 6 tablespoons of milk
- 1 teaspoon vanilla extract
- 4 tablespoons baking cocoa
- 3 ½ cups powdered sugar
- ½ c. sour cream
- ½ c. chopped walnuts
- Preheat oven to 350 degrees. Spray a jelly roll pan with cooking spray.
- On the stove, melt the butter. Add the hot water and then the cocoa. Bring to a boil. Remove from heat once it’s boiling.
- While waiting for that to boil, in a large bowl, whisk the flour, sugar, baking soda and salt until blended. Pour the boiling liquid into the dry ingredients and blend. Add sour cream and stir to blend.
- Pour the batter into a standard size jelly roll pan. Bake in a 350 degree preheated oven for 20 minutes. Check to make sure it’s done with a toothpick inserted near the center.
- Once it’s done, remove from oven and set aside to begin cooling.
- In a saucepan on the stove, melt the butter.
- Add the milk, vanilla and cocoa and bring to a boil. Once boiling, remove from the heat.
- Whisk in the powdered sugar. I usually sift it first because if you don’t blend it in really well, you will get little pebbles of sugar in there. They don’t look pretty, but they taste fine – so don’t stress.
- Stir in the sour cream until smooth.
- Nuts are optional and pecans can be substituted instead of walnuts.