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Ultimate Texas Chocolate Sheet Cake Recipe with Rich Cocoa Frosting

This classic Texas Chocolate Sheet Cake recipe combines the moist, fudgy texture of southern baking with a crowd-pleasing simplicity perfect for potlucks and parties. The cake features sour cream for exceptional moisture and richness, topped with a warm cocoa frosting that seeps into the cake for maximum flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 325
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 cocoa powder
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Method
 

Instructions
  1. Preheat oven to 350°F. Grease a 9x13-inch baking pan. Whisk together flour, sugar, baking soda, and salt in large bowl. In saucepan, combine butter, water, and cocoa powder, bring to boil, then pour into dry ingredients and mix well.
  2. In separate bowl, whisk together eggs, sour cream, and vanilla extract. Add to chocolate batter and stir until smooth and well incorporated.
  3. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes until toothpick inserted comes out clean.
  4. While cake bakes, make frosting: combine butter, cocoa powder, and milk in saucepan, bring to gentle boil, remove from heat, whisk in powdered sugar and vanilla until smooth, stir in chopped pecans if using.
  5. As soon as cake comes out of oven, pour warm frosting over hot cake and spread evenly with spatula.

Notes

Use room temperature ingredients for best results. Don't overbake - remove cake as soon as set. Can substitute buttermilk for sour cream. Cake tastes better the next day as flavors meld.