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Ultimate Texas Chocolate Sheet Cake Recipe: Fudgy, Moist & Crowd-Pleasing

This classic Southern Texas chocolate sheet cake combines rich cocoa flavor with a moist, tender crumb that's perfect for feeding a crowd. The addition of sour cream creates an exceptionally moist texture that stays fresh for days, and the warm chocolate frosting poured over the hot cake creates an irresistible glossy finish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 6 tablespoons milk
  • 1/4 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease/flour a 10x15-inch jelly roll pan. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
  2. In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium heat until butter melts and mixture comes to a boil, then remove from heat.
  3. Pour hot butter-cocoa mixture over dry ingredients and stir until combined. Whisk eggs, sour cream, and vanilla in small bowl, then add to batter and mix until smooth.
  4. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes until toothpick inserted in center comes out clean.
  5. While cake bakes, make frosting: combine butter, milk, and cocoa powder in saucepan, bring to boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth, then stir in nuts if using.
  6. Pour warm frosting over hot cake immediately after baking and spread evenly with spatula.
  7. Allow cake to cool completely before cutting into squares.

Notes

Don't overmix batter - mix just until combined. Use room temperature eggs and sour cream for smoother batter. Cool cake completely before cutting for clean slices. Cake tastes better the next day as flavors meld together.