Texas Sheet Cake with Extra Chocolate Frosting

Texas Sheet Cake-33.jpg

Typically, Texas Sheet Cake is ginormous (like everything else in the state)… like so big it deters me from making it because I can never finish the whole thing. Soooo I made a mini one, which is equally as delicious, much more manageable, and has the same amount of frosting as the original (large one) because this frosting is DIVINE and more is definitely better. If you’ve never had a Texas Sheet Cake, you’re in for a real treat. The cake is extra moist, filled with cocoa in a not-overly-chocolatey kinda way, and sprinkled with a hint of cinnamon (!!). And the frosting, well it’s melted, and then once set, it creates this beautiful crinkled top when you dive right in. It melts in your mouth, and if I could bathe in this frosting, I totally would.

If you are able, please donate to Texans who need it most through the #BStrong initiative.

Texas Sheet Cake

Time: 1 hour // Servings: 16 slices

INGREDIENTS

FOR THE CAKE

  • 1 stick (8 tablespoons) unsalted butter

  • 1/2 cup water

  • 3 Tablespoons cocoa powder

  • 1 cup flour (I used gluten-free)

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, lightly packed

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 cup sour cream

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • a squeeze of lemon (like a small squeeze)

FOR THE FROSTING

  • 1 stick (8 tablespoons) unsalted butter

  • 6 Tablespoons half & half (or heavy cream or even whole milk or 2% milk would work)

  • 6 Tablespoons cocoa powder

  • 3/4 teaspoon vanilla

  • 1/2 teaspoon salt

  • 4 cups powdered sugar, measured then sifted

DIRECTIONS

  • Preheat the oven to 350°F and grease a quarter sheet tray with non-stick spray. I put parchment paper in the bottom of mine too, but that’s not totally necessary.

  • In a small saucepan warm the butter, water and cocoa powder over medium low heat. Stir once the butter is melted and heat until boiling. Remove from heat and set aside for 15 minutes.

  • In a medium bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon. Set aside.

  • In another bowl, whisk together the sour cream, egg, vanilla, and squeeze of lemon.

  • Combine the dry ingredients with the wet ingredients and mix until combined. Then add the cooled butter mixture to the bowl and mix until smooth and well incorporated.

  • Add to the lined sheet tray and use a knife or offset spatula to spread to create one even layer.

  • Bake for 15 to 20 minutes, until the center is set. Test with a toothpick to make sure you only get a few moist crumbs. Remove and set aside to cool.

  • While the cake is cooling, make the frosting.

  • In a large saucepan warm the butter, half and half, and cocoa powder until boiling. Remove from the heat and add the vanilla, salt, and powdered sugar. Mix until combined and there are no more clumps.

  • While still warm, pour the frosting over the cake and spread until it’s an even layer.

  • Let the frosting set and cake cool. Cut and serve!!

Kristen Page