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Texas Chocolate Sheet Cake: The Ultimate Crowd-Pleasing Chocolate Dessert

This classic Texas chocolate sheet cake features a moist, fudgy texture with rich cocoa flavor and decadent icing, making it perfect for feeding a crowd with minimal effort. The one-pan wonder comes together quickly with sour cream for maximum moisture and develops even better flavor when made ahead.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
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 cocoa powder
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt
  3. 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
  4. Pour hot chocolate mixture over dry ingredients and stir until combined
  5. In a separate bowl, whisk together eggs, sour cream, and vanilla extract, then add to batter and mix until smooth
  6. Pour batter into prepared pan and bake for 20-25 minutes until toothpick comes out clean
  7. While cake bakes, prepare icing by combining butter, cocoa powder, and milk in saucepan until melted and boiling, then remove from heat and whisk in powdered sugar and vanilla
  8. Pour warm icing over hot cake immediately after baking and spread evenly, then allow to cool completely before serving

Notes

Do not overmix batter - mix just until combined. Pour icing over hot cake immediately for best fudgy texture. Cake tastes better the next day as flavors develop. Substitute Greek yogurt for sour cream if needed. Can be frozen for up to 3 months.