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Per serving
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- 1
Prep the pan
Preheat your oven to 350F. Line a 12x18-inch jelly roll pan with parchment paper, or grease it well with nonstick spray. Grease it like you mean it: this cake is sweet and loves to stick.
- 2
Boil the cake base
In a large saucepan, combine 1 cup of the butter, the water, and 3/4 cup of the cocoa powder. Bring to a boil over medium-high heat, stirring as it heats. Once it boils, take it off the heat and let it cool a minute or two.
- 3
Stir in the sugars
Whisk the vegetable oil, brown sugar, granulated sugar, and 2 teaspoons of the vanilla into the warm cocoa mixture until smooth and glossy.
- 4
Add the dry ingredients
Add the flour (spoon it into the cup and level it off so you don't pack in too much), 3/4 teaspoon of the salt, and the baking soda. Whisk just until combined with only a few small lumps. Don't overmix here, or you'll develop the gluten and end up with a tough cake instead of a tender one.
- 5
Add sour cream and eggs
In a measuring cup, beat 3/4 cup of the sour cream with the 2 eggs until smooth. Fold this into the batter with a spatula, stirring only until just combined.
- 6
Bake
Pour the batter into the prepared pan and spread it evenly to the edges. Bake at 350F for 18-20 minutes, until a toothpick comes out of the center clean and the sides are just starting to pull away from the pan. Don't overbake; a moist crumb is the whole point.
- 7
Make the chocolate glaze
While the cake cools, melt the remaining 3/4 cup butter with 1/2 cup cocoa powder in a clean saucepan over medium heat until it just comes to a boil, then remove from heat. Whisk in about 2 cups of the powdered sugar, then the remaining 1/2 cup sour cream and 2 teaspoons vanilla. Whisk in the last 1 1/2 cups powdered sugar and 1/4 teaspoon salt until completely smooth.
- 8
Glaze the warm cake
After the cake has cooled for 15-20 minutes, pour the warm glaze over the top and spread it quickly, because it sets fast. Let the glaze firm up for 20-60 minutes before slicing. Serve warm with a cold glass of milk.
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Chocolate Texas Sheet Cake
Created by: SugarAndButter
Ingredients
- 1 3/4 cup salted butter
- 1 cup water
- 1 1/4 cup unsweetened cocoa powder
- 1/4 cup vegetable oil
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 1/4 cup sour cream
- 2 eggs
- 3 1/2 cup powdered sugar
Instructions
- Prep the panPreheat your oven to 350F. Line a 12x18-inch jelly roll pan with parchment paper, or grease it well with nonstick spray. Grease it like you mean it: this cake is sweet and loves to stick.
- Boil the cake baseIn a large saucepan, combine 1 cup of the butter, the water, and 3/4 cup of the cocoa powder. Bring to a boil over medium-high heat, stirring as it heats. Once it boils, take it off the heat and let it cool a minute or two.
- Stir in the sugarsWhisk the vegetable oil, brown sugar, granulated sugar, and 2 teaspoons of the vanilla into the warm cocoa mixture until smooth and glossy.
- Add the dry ingredientsAdd the flour (spoon it into the cup and level it off so you don't pack in too much), 3/4 teaspoon of the salt, and the baking soda. Whisk just until combined with only a few small lumps. Don't overmix here, or you'll develop the gluten and end up with a tough cake instead of a tender one.
- Add sour cream and eggsIn a measuring cup, beat 3/4 cup of the sour cream with the 2 eggs until smooth. Fold this into the batter with a spatula, stirring only until just combined.
- BakePour the batter into the prepared pan and spread it evenly to the edges. Bake at 350F for 18-20 minutes, until a toothpick comes out of the center clean and the sides are just starting to pull away from the pan. Don't overbake; a moist crumb is the whole point.
- Make the chocolate glazeWhile the cake cools, melt the remaining 3/4 cup butter with 1/2 cup cocoa powder in a clean saucepan over medium heat until it just comes to a boil, then remove from heat. Whisk in about 2 cups of the powdered sugar, then the remaining 1/2 cup sour cream and 2 teaspoons vanilla. Whisk in the last 1 1/2 cups powdered sugar and 1/4 teaspoon salt until completely smooth.
- Glaze the warm cakeAfter the cake has cooled for 15-20 minutes, pour the warm glaze over the top and spread it quickly, because it sets fast. Let the glaze firm up for 20-60 minutes before slicing. Serve warm with a cold glass of milk.