Description

Craving a rich, chocolatey dessert that’s big enough to feed a crowd and easy enough for a weeknight treat? What if you could bake a moist, fudgy cake with a glossy, nutty frosting in under an hour? Say hello to Texas Sheet Cake! This classic Southern dessert features a tender chocolate cake baked in a large sheet pan, topped with a warm, pourable chocolate frosting studded with walnuts.

Ingredients

For the Cake

Margarine (1 cup): Adds richness and moisture to the cake; melts easily for the batter.
Water (1 cup): Combines with margarine and cocoa to create a smooth, liquid base.
Cocoa Powder (4 tbsp, unsweetened): Provides deep chocolate flavor.
All-Purpose Flour (2 cups): Forms the cake’s structure for a tender crumb.
Large Eggs (2, beaten): Bind the ingredients and add richness.
Baking Soda (1 tsp): Reacts with sour cream for lift and tenderness.
Granulated Sugar (2 cups): Sweetens the cake and contributes to a moist texture.
Sour Cream (½ cup): Adds tanginess and moisture, enhancing the cake’s softness.

For the Frosting

Margarine (½ cup): Creates a smooth, rich base for the frosting.
Milk (6 tbsp): Thins the frosting for a pourable consistency.
Cocoa Powder (4 tbsp, unsweetened): Delivers intense chocolate flavor.
Chopped Walnuts (1 cup): Add crunch and nutty flavor (optional).
Powdered Sugar (3½ cups): Sweetens and thickens the frosting for a glossy finish.
Vanilla Extract (1 tsp): Balances the chocolate with a warm note.

Substitutions and Variations

Margarine: Use unsalted butter for a richer flavor or vegan butter for a dairy-free version.
Cocoa Powder: Substitute with Dutch-processed cocoa for a smoother, darker flavor.
Flour: Use a 1:1 gluten-free flour blend for a gluten-free cake.
Eggs: Replace with ½ cup unsweetened applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version, noting a denser texture.
Sour Cream: Swap with Greek yogurt, buttermilk, or non-dairy yogurt for a dairy-free option.
Walnuts: Use pecans, almonds, or omit for a nut-free frosting; add chocolate chips or sprinkles instead.
Milk: Substitute with non-dairy milk (almond, oat, or soy) or heavy cream for a richer frosting.
Add-Ins: Mix ½ tsp cinnamon or instant coffee into the batter for depth, or drizzle with caramel sauce over the frosting.

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Instructions

For the Cake

Preheat and Prep:
- Preheat the oven to 375°F (190°C).
- Butter and flour a 10x15x2-inch jelly roll pan, or spray with nonstick baking spray. Set aside.
- Tip: Line with parchment paper, leaving an overhang, for easy removal if desired.
Make the Chocolate Base:
- In a large saucepan over medium heat, combine 1 cup margarine, 1 cup water, and 4 tbsp cocoa powder. Bring to a boil, stirring occasionally, until smooth, about 2–3 minutes.
- Remove from heat and let cool slightly (about 5 minutes) to avoid cooking the eggs when added.
- Tip: Stir constantly to prevent scorching, and ensure the mixture is fully combined.
Mix the Batter:
- To the saucepan, add 2 cups all-purpose flour, 2 beaten large eggs, 1 tsp baking soda, 2 cups granulated sugar, and ½ cup sour cream.
- Stir or whisk until the batter is smooth and well combined, with no lumps, about 1–2 minutes.
- Tip: Mix gently to avoid overworking the batter, which can make the cake tough.
Bake the Cake:
- Pour the batter into the prepared jelly roll pan, spreading evenly with a spatula.
- Bake on the middle oven rack for 22–25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and let cool for 10–15 minutes while preparing the frosting (the cake should still be warm).
- Tip: Check at 22 minutes, as ovens vary, and avoid overbaking to keep the cake moist.

For the Frosting

Make the Frosting:
- In a medium saucepan over medium heat, combine ½ cup margarine, 6 tbsp milk, and 4 tbsp cocoa powder. Bring to a boil, stirring occasionally, until smooth, about 2 minutes.
- Remove from heat and stir in 1 cup chopped walnuts (if using), 3½ cups powdered sugar, and 1 tsp vanilla extract.
- Beat with a whisk or handheld mixer until fully combined and smooth, about 1 minute.
- Tip: Sift powdered sugar to avoid lumps, and work quickly as the frosting thickens as it cools.
Frost the Cake:
- Pour the warm frosting over the warm cake, spreading evenly with a spatula to cover the entire surface.
- Sprinkle with additional chopped walnuts or other garnishes if desired.
- Tip: Pour slowly and tilt the pan to ensure even coverage; the warm cake absorbs some frosting for a fudgy texture.
Cool and Serve:
- Let the cake cool until the frosting is set, about 30–60 minutes at room temperature, or refrigerate for 15–20 minutes to speed up the process.
- Slice into 20–24 squares or rectangles and serve at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
- Tip: Run a knife under hot water and wipe clean between cuts for neat, clean slices.