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–+ servings
Texas Sheet Cake is rich, loaded with chocolate and topped with a fudgy frosting. It's perfect for parties and when you are feeding a crowd.

Texas Sheet Cake For A Crowd

The party can't start until the cake arrives, and this Texas Sheet Cake For A Crowd is a showstopper! With just a handful of common pantry ingredients and a little bit of oven magic, you can enjoy this luscious, soft, chocolatey cake in under an hour.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 servings

Equipment

Ingredients
  

For The Sheet Cake

  • 1 cup Salted Butter - 2 sticks of butter
  • 1/2 cup Water
  • 1/2 cup Coffee - brewed strong coffee
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 cup Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 2 cups All Purpose Flour - spooned and leveled
  • 1 cup Granulated White Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1/2 cup Sour Cream
  • 2 Eggs

For The Icing

  • 1/2 cup Salted Butter - 1 stick
  • 1/4 cup Unsweetened Cocoa Powder
  • 6 tablespoons Sour Cream
  • 1 teaspoon Vanilla Extract
  • 3.5 cups Powdered Sugar

Instructions
 

  • Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper, or spray well with nonstick spray.
  • In a medium or large saucepan, add 1 cup of butter, 1/2 cup of water, 1/2 cup of coffee and 1/2 cup of unsweetened cocoa powder. Bring to a boil over medium high heat. Once it boils, remove mixture from the heat. Let it cool for a minute or two, then stir in brown sugar and 2 teaspoons vanilla. Whisk together until fully combined.
  • In a separate medium-sized bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, salt, and baking soda. Whisk together to combine dry ingredients. Add your dry ingredients into the sauce pan with the butter mixture. Stir well, then add 1/2 cup of sour cream and eggs. Blend well until all the lumps are gone.
  • Pour the batter into the prepared pan and spread evenly to the sides. Bake for about 18-20 minutes, or until a toothpick comes out clean. When the cake is done, take it out of the oven and let cool for 15-20 minutes.
  • While your cake is cooling, make your icing. To a clean, medium-sized saucepan, add 1 stick of butter and 1/4 cup cocoa. Stir together over medium heat until it comes to a boil, then remove from the heat. Add 6 tablespoons of sour cream and 1 teaspoon of vanilla extract. Then use a whisk to stir in the powdered sugar. Spread icing over the cooled cake then serve and enjoy!
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