
Amy’s Texas Sheet Cake is a beloved classic known for its rich chocolate flavor, tender texture, and indulgent frosting that soaks into the warm cake. Baked in a large sheet pan, this cake is ideal for gatherings, potlucks, or holiday celebrations. The use of sour cream keeps it incredibly moist, while the fudgy cocoa frosting sets it apart from typical chocolate cakes. Whether topped with chopped nuts or raisins, or left plain, this dessert delivers a perfect balance of sweetness and nostalgia in every bite.
Ingredients
For the Cake:
- 1 cup water
- 2 sticks butter (1 cup)
- 4 tbsp unsweetened cocoa powder
- 2 cups sugar
- 2 cups flour
- ½ tsp salt
- 1 tsp baking soda
- 2 eggs
- ½ cup sour cream
Optional:
- 1 cup chopped nuts (or raisons)
For the Frosting:
- 1 stick butter (½ cup)
- 4 tbsp unsweetened cocoa powder
- 6 tbsp milk
- 1 tsp vanilla extract
- 1 lb powdered sugar (approx. 3½ cups)
Instructions
Step 1: Make Cake Base
- In a saucepan, combine 1 cup water, 2 sticks butter, and 4 tbsp cocoa powder.
- Bring to a boil, then remove from heat.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together sugar, flour, salt, and baking soda.
Step 3: Add Wet Ingredients
- Pour hot cocoa mixture into the dry ingredients and stir until smooth.
- Add eggs and sour cream. Mix well until fully incorporated.
- Fold in optional nuts or raisins, if using.
Step 4: Bake the Cake
- Pour batter into a greased sheet pan (either 11½×17½ or 10½×14½ inches).
- Bake at 350°F for 20 minutes, or until a toothpick comes out clean.
Step 5: Make Frosting
- In a saucepan, combine butter, cocoa, and milk. Bring to a boil.
- Remove from heat and stir in vanilla and powdered sugar until smooth.
Step 6: Frost the Cake
- Spread warm frosting over the cake while it’s still hot.
- Let cool completely before serving.
Tips
- Swap sour cream with plain Greek yogurt for a tangy twist.
- Use walnuts or pecans for a traditional southern flavor.
- Add a pinch of cinnamon to the batter for depth.
- For extra decadence, top with mini marshmallows before frosting.
- Store covered at room temp for 2–3 days or refrigerate for longer shelf life.
Nutrition
Calories: 227kcalCarbohydrates: 46gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 17mgSodium: 64mgPotassium: 68mgFiber: 1gSugar: 36gVitamin A: 57IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!