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Ultimate Texas Chocolate Sheet Cake Recipe: Moist, Fudgy & Crowd-Pleasing

This classic Southern dessert features a moist, fudgy chocolate cake baked in a sheet pan with a unique hot frosting technique that seeps into the warm cake. Perfect for large gatherings, this crowd-pleasing recipe combines sour cream for incredible moisture and rich cocoa flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 3 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Grease a 15x10-inch jelly roll pan or a 13x9-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
  3. In a medium saucepan, combine 1 cup butter, water, and 1/4 cup cocoa powder. Heat over medium heat, stirring frequently, until the butter melts and the mixture comes to a gentle boil.
  4. Pour the hot chocolate mixture over the dry ingredients and mix until just combined.
  5. Beat in the sour cream, eggs, and vanilla extract until the batter is smooth and uniform.
  6. Spread the batter evenly in your prepared pan. Bake for 18-22 minutes (for jelly roll pan) or 25-30 minutes (for 13x9-inch pan) until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the frosting. In the same saucepan used for the cake, combine 1/2 cup butter, 1/4 cup cocoa powder, and milk. Bring to a boil, then remove from heat.
  8. Whisk in the powdered sugar and vanilla until smooth. Stir in chopped nuts if using.
  9. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake. Use a spatula to spread it evenly across the surface.
  10. Allow the cake to cool completely before cutting into squares.

Notes

Use full-fat sour cream for richest texture. Prepare frosting during last 5 minutes of baking. Cake tastes better the next day as flavors develop. Store covered at room temperature for up to 3 days.