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Chocolate Texas Sheet Cake

There’s something undeniably nostalgic and comforting about a Texas sheet cake. Its rich, fudgy chocolate flavor combined with a tender, moist texture makes it the ultimate crowd-pleaser for birthdays, potlucks, holidays, or just a simple family dessert.
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Course: Baking, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs + 2 egg yolks
  • 2 tsp vanilla extract
  • 1/4 cup sour cream
  • 8 oz semisweet chocolate chopped
  • 4 tbsp unsalted butter
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1/2 cup Dutch-processed cocoa powder
For the Chocolate Icing:
  • 8 tbsp 1 stick unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tbsp light corn syrup
  • 3 cups confectioners’ sugar
  • 1 tbsp vanilla extract
  • 1 cup toasted pecans chopped

Method
 

Prepare the Cake:
  1. Preheat oven to 350°F. Position oven rack in the center. Grease an 18x13-inch rimmed baking sheet.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the eggs, egg yolks, vanilla, and sour cream until smooth.
  4. In a medium saucepan over medium heat, combine the chopped chocolate, butter, vegetable oil, water, and cocoa powder. Stir occasionally until smooth, about 3–5 minutes.
  5. Pour the chocolate mixture into the flour mixture and whisk until combined. Then fold in the egg mixture until smooth.
  6. Pour batter into the prepared baking sheet and spread evenly. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack while preparing the icing.
Make the Icing:
  1. About 5 minutes before the cake is done, heat butter, heavy cream, cocoa powder, and corn syrup in a saucepan over medium heat, stirring occasionally until smooth.
  2. Remove from heat and whisk in confectioners’ sugar and vanilla until glossy.
  3. Spread the warm icing evenly over the hot cake using an offset spatula. Sprinkle with toasted pecans.
Cool and Serve:
  1. Let the cake cool to room temperature, about 1 hour, then refrigerate until the icing is set.
  2. Cut into 3-inch squares and serve.
  3. Store wrapped in plastic in the refrigerator for up to 2 days; bring to room temperature before serving.
  4. Enjoy!