Texas Sheet Cake is an instant crowd-pleaser. It’s a large-format cake made of a thin layer of rich chocolate cake covered in a poured chocolate icing while hot from the oven and finished with crunchy pecans. This version of Texas Sheet Cake is made even easier with the help of Betty Crocker™ Cake Mix. The addition of sour cream and coffee to the batter makes the cake extra moist and flavorful.
Here’s a look at the ingredients you’ll need for Easy Texas Sheet Cake.
Chocolate Fudge Cake Mix: Starting with a mix makes this cake convenient and easy with consistent results.
Sour Cream: A little sour cream in the batter adds richness and body to the cake batter.
Butter: This recipe calls for unsalted butter in the icing but feel free to use salted butter if you prefer a hint of salt to contrast the sweetness.
Unsweetened Baking Cocoa: Also known as cocoa powder, this ingredient gives the icing its chocolatey flavor. You can use natural baking cocoa or Dutch-processed baking cocoa for this icing.
Other Ingredients You Will Need: Coffee, oil, eggs, whole milk, and powdered sugar.
Here are our best tips for making Easy Texas Sheet Cake. See the full recipe for complete instructions.
1. Make and Bake the Cake
Spread the batter into the baking pan making sure to get it into the corners. Take care to spread evenly so the icing can coat the top of the cake evenly. The cake will bake quickly, be sure not to over bake it or it will dry out.
2. Make the Frosting
The frosting in this recipe starts on the stovetop and is poured directly onto the hot cake. It cools into a satiny finish with a slight crackle as you cut into it.
3. Add Pecans
Add the pecans immediately after frosting the cake so they nestle into the frosting as it sets up and cools. If you don’t like nuts, use sprinkles for a fun variation or leave the icing unadorned for a simple finish.
Follow these tips for storing Easy Texas Sheet Cake.
Refrigerator
Refrigerate leftover cake in an airtight container or wrapped in plastic wrap for up to 5 days. Let cake sit at room temperature for 15 minutes before serving for the best texture.
Freezer
Double wrap slices of Easy Texas Sheet Cake in plastic wrap and freeze in a single layer. Once frozen, transfer to a freezer-safe container and store for up to 1 month. Thaw slices of cake overnight in the refrigerator. Set out at room temperature for about 15 minutes before serving for the best texture. Do not microwave to thaw as the icing will melt.
Heat the oven to 350°F. Lightly grease an 18x13-inch rimmed sheet pan with cooking spray or shortening.
In a large bowl, beat the eggs, sour cream, oil, and coffee until blended. Add the dry cake mix and beat until thoroughly blended. Pour into the pan, spreading evenly.
Bake for 13 to 15 minutes or until the top springs back when lightly touched in center.
Meanwhile, in a small saucepan, heat the butter and the milk to a simmer over medium heat. Remove from the heat, whisk in the baking cocoa and powdered sugar.
Remove cake from oven and immediately pour the hot frosting over the hot cake. Sprinkle with pecans.
Cool for at least 30 minutes or until the frosting has set; serve.
If you prefer not to add nuts, leave off the pecans or swap for sprinkles or mini chocolate chips to add texture.
Be sure to pour the hot frosting over the hot cake before the cake has had a chance to cool and pull away from the sides. Letting the cake cool may cause gaps at the sides of the pan and cause the frosting to seep under the cake, making it soggy.
