Classic Texas Sheet Cake

Quick facts

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup unsalted butter
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sour cream
• 2 large eggs
• 1 tsp vanilla extract
• 6 tbsp milk
• 1/4 cup unsweetened cocoa powder for icing
• 1/2 cup unsalted butter for icing
• 3 1/2 cups powdered sugar
• 1 tsp vanilla
• 3/4 cup chopped pecans

Step-by-step method

1. Heat oven to 350°F. Grease a 10-by-15-inch jelly-roll pan.

2. Whisk flour, sugar, baking soda and salt in a large bowl.

3. Bring butter, water and cocoa to a brief boil. Pour over dry ingredients and stir. Mix in sour cream, eggs and vanilla.

4. Spread batter in pan and bake 18–22 minutes until a toothpick has a few moist crumbs.

5. For icing, bring milk, cocoa and butter just to a simmer. Remove from heat and whisk in powdered sugar and vanilla until smooth.

6. Pour warm icing over warm cake, sprinkle pecans, and cool before cutting.

Tips for the best result

• Ice the cake while both cake and frosting are warm.
• Do not overbake; sheet cake is meant to stay moist.
• Toast pecans first for stronger flavor.

Storage and reheating

Cover and keep at room temperature up to 3 days or refrigerate up to 5 days.

Approximate nutrition per serving

Approximately 360 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.