Texas Sheet Cake

I got a couple of new (and gorgeous) sheet pans for my birthday. So it seemed exceptionally natural and needed to bake a fabulous Texas Sheet Cake... a little birthday treat to break in my new pans!

At first glance, Texas Sheet Cake might appear like any other chocolate cake. But there is something oh so crave-able about this unique rendition. The cake itself is baked in a sheet pan - hence the "Sheet" in the "Sheet Cake" - making for a relatively thin chocolate cake. While still warm, the toothy sponge is slathered in a fudgy, stovetop frosting. Depending on my mood, I mix a handful of crunchy pecans into the frosting.

The recipe comes together in under an hour - bake time included. How wonderful is that? And despite just a handful of ingredients that are typically found in my fridge and pantry, this cake is heavenly. It's simplicity to indulgent ratio is off the charts.

Perhaps some day my girls will be old enough to bake their ol' Mom a birthday cake. In the interim, I'll keep this recipe in my back pocket.

Texas Sheet Cake

Ingredients

For the cake

·       ½ cup unsalted butter

·       ½ cup water

·       3 tbsp cocoa powder

·       1 egg

·       ¼ cup sour cream

·       1 tsp vanilla extract

·       ¼ tsp instant espresso powder

·       1 cup sugar

·       1 cup flour

·       ½ tsp baking powder

·       ¼ tsp salt

For the frosting

·       1/3 cup unsalted butter

·       3 tbsp cocoa powder

·       3 tbsp milk

·       1 tsp vanilla extract

·       1 ½ cup powdered sugar

·       Pinch of salt

·       ¼ cup pecans, finely chopped, optional

Preheat oven to 350F. Grease a quarter-sheet pan with non-stick spray.

For the cake…melt the butter over low heat in a small saucepot. Add the water. Sprinkle over the cocoa powder while whisking. Continue to whisk the mixture until the cocoa is dissolved into the butter. Bring to a gentle boil over medium heat then remove from the heat. Allow to cool slightly.

In a large bowl. Whisk together the egg, sour cream, vanilla extract, espresso powder, and sugar. Whisk until the sugar is dissolved and the batter is smooth. While whisking vigorously, slowly drizzle in the chocolate mixture. Take care to add the warm chocolate mixture slowly and continue to whisk to slowly temper and egg – this will keep the egg from scrambling.

Pour the batter into the greased pan and smooth into an even layer.

Bake the cake for 22-25 minutes until a toothpick inserted in the center comes out relatively clean.

Prepare the frosting while the cake bakes… melt the butter in a small sauce pot. Whisk in the cocoa powder until smooth. Cook for another 1-2 minutes over low heat while whisking. Remove from the heat. Whisk in the milk, vanilla, powdered sugar and salt. Continue to whisk until completely smooth. If desired, stir in the finely chopped pecans.

While the cake is still warm, pour the frosting evenly over the cake. Smooth the frosting over the surface of the cake into an even layer.

Allow the cake to cool to room temperature before serving.

Serves 8-12

Notes

If using the more standard half-sheet pan, simply double the recipe.

Gluten Free Friendly!

Swap the flour for Cup4Cup Gluten Free Flour.