Texas sheet cake is a moist, one-pan chocolate cake topped with a rich chocolate walnut icing, ready in under an hour. Its thin, tender crumb and fudgy topping make it a reliable crowd-pleaser for potlucks and celebrations.
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Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.
To make the cake: Combine flour, sugar, baking soda, and salt in a mixing bowl. Beat in sour cream and eggs.
Melt butter in a saucepan over low heat. Stir in water and cocoa powder. Bring mixture to a boil then remove from the heat.
Allow to cool slightly, then stir cocoa mixture into the flour and egg mixture until blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. While the cake is baking, make icing: Combine milk, cocoa powder, and butter in a large saucepan over medium heat.
Bring to a boil, then remove from heat. Stir in confectioners' sugar and vanilla, then fold in walnuts, mixing until blended.
Spread icing over warm cake.
Serve and enjoy!
Written automatically by CookOS, not by the creator.
Cover and store at room temperature for up to 3 days. Refrigerate for longer storage (up to 5 days). Reheat individual slices in the microwave for 15-20 seconds.
10x15-inch jelly roll pan · two mixing bowls · saucepan
Written automatically by CookOS, not by the creator.
Yes. The cake keeps well covered at room temperature for 2-3 days and can be made a day ahead. The icing sets as it cools, making it easier to serve.
Insert a toothpick into the center of the cake. It should come out clean, which typically takes about 20 minutes at 350°F (175°C).
A 10x15-inch jelly roll pan (standard sheet pan). This gives the cake its characteristic thin, moist texture.
Yes. Pecans are a traditional substitute and work equally well in the icing. Use the same amount (1 cup chopped).
Icing consistency depends on the temperature when you spread it. Spread it over the warm cake so it sets slightly. If it's too thick, let it cool a few minutes longer; if too thin, you may have added too much milk.
