Texas Sheet Cake V Recipe – American Special
Texas Sheet Cake V is a beloved Southern classic known for its rich chocolate flavor, moist texture, and indulgent, fudgy frosting. Baked in a large sheet pan, this cake is perfect for feeding a crowd at gatherings, potlucks, or family celebrations. The magic lies in its warm chocolate frosting poured over the freshly baked cake, creating a glossy, melt-in-your-mouth layer that complements every bite. Simple to make and truly irresistible, this version of Texas Sheet Cake will quickly become a go-to dessert for chocolate lovers everywhere.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (unsalted)
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Prepare the Cake Batter:
Preheat the oven to 350°F (175°C).
Grease and flour a 10×15 inch sheet pan or jelly roll pan.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a saucepan over medium heat, combine the butter, water, and cocoa powder.
Bring to a gentle boil, then remove from heat.
Pour the hot cocoa mixture into the dry ingredients and stir until combined.
Add the eggs, sour cream, and vanilla extract.
Mix until smooth and well combined.
Bake the Cake:
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and begin making the frosting immediately while the cake is still warm.
Make the Frosting:
In a saucepan, melt the butter over medium heat.
Stir in cocoa powder and milk, and bring the mixture to a simmer.
Remove from heat and add powdered sugar and vanilla extract. Stir until smooth.
Fold in chopped pecans, if using.
Frost the Cake:
Pour the warm frosting over the hot cake and spread quickly to cover the entire surface.
Allow the cake to cool and the frosting to set before slicing.
Serve:
Cut into squares and serve directly from the pan.
Perfect with a glass of cold milk or a scoop of vanilla ice cream.
Recipe Notes :
Pan Size : Use a 10×15 inch jelly roll pan for best results. A 9×13 inch pan can be used for a thicker cake but may require a longer baking time.
Nut-Free Option : Omit pecans if desired or substitute with chopped walnuts or toasted coconut.
Make Ahead : Texas Sheet Cake can be made a day in advance. Store covered at room temperature.
Serving Suggestion : Ideal for large gatherings, birthdays, or potlucks. Cut into small squares for bite-sized servings.
