Texas sheet cake is definitely for chocolate lovers. This recipe by Sugar Spun Run on YouTube is a classic, but it’s tweaked with chocolate perfection. I love chocolate and there’s this ice cream restaurant in Nashville that has Texas sheet cake ice cream. The pieces of sheet cake in the ice cream is decadent and rich. After tasting that ice cream, I had to browse YouTube and figure out how to make it. This is a great southern classic, but I love the minor changes she made in this recipe.
- 1 cup unsalted butter cut into 8 pieces
- 1 cup water
- 1/3 cup cocoa powder (33g)
- 1/2 cup sour cream (125g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 1 ½ cups granulated sugar (300g)
- ½ cup light brown sugar, firmly packed (100g)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon instant coffee optional
- 6 tablespoons whole milk
- ½ cup salted butter cut into pieces
- 6 tablespoons natural cocoa powder
- 4 cups powdered sugar sifting is recommended (after measuring) to avoid any lumps)
- 3/4 teaspoon vanilla extract
- 1 cup toasted pecans optional
First, preheat the oven to 350F and grease the jelly roll pan with flour or baking spray. In a medium saucepan, add butter, water, and cocoa powder over low heat until the butter is melted. Increase the heat to medium and bring to a boil.
Second, in a large bowl, add all-purpose flour, sugar, baking soda, salt, and instant coffee. Then, mix the sour cream, eggs, and vanilla in a separate bowl. Combine the mixture together and spread the batter in the jelly roll pan.
Note: some people like to top off their Texas sheet cake with pecans on top. I’ve never had it with pecans before, but it’s an optional ingredient. If so, chop the pecans and sprinkle over the cake before pouring the frosting.
I love the classic all chocolate cake, but I think adding the pecans would be a nice different taste that I wouldn’t mind trying.