Texas sheet cake is my favorite cake to make from scratch. It’s actually the perfect cake for all of us self-described cooks, rather than bakers. For all of you bakers out there, this is probably the simplest cake in your repertoire, but for me, making this cake makes me feel like a great baker. Using one saucepan and my stand mixer, I can whip up this recipe in no time. No fuss, no muss, and barely any waiting. The cake itself only takes a few minutes to mix and 20 minutes to bake. While it’s baking, you can prepare the frosting. Best of all, you frost the cake while it’s hot!! Easy, quick, and soooo good.
- For the cake:
- 2 sticks butter
- 1 cup water
- 4 tbsp. cocoa
- 2 cups sugar
- 2 cups flour
- 1 tsp. baking soda
- 1/2 cup sour cream
- 2 eggs
- For the frosting:
- 1 stick butter
- 6 tbsp. milk
- 4 tbsp. cocoa
- 1 tsp. vanilla
- 1 lb. confectioners sugar
- rainbow sprinkles, optional
For the cake:
Grease a baking sheet with butter.
Preheat oven to 350 degrees.
In a large mixing bowl or in your stand mixer, combine sugar, flour, and baking soda.
In a medium sauce pan, bring butter, water, and cocoa to a boil. Combine, remove from heat and pour into the dry ingredients.
Mix for 1 1/2 minutes. Add sour cream and continue to mix/beat.
Add eggs, combine thoroughly, and pour into baking sheet.
Bake for 20 minutes.
For the Icing:
Using the same saucepan from the cake, melt butter. Add milk and cocoa and bring to a boil.
Add vanilla and remove from heat.
Add sugar slowly, whisking until thoroughly combined and smooth.
Once the cake is removed from the oven, ice while hot, spreading icing over the cake evenly with a spatula.
After 5 minutes, top with sprinkles if desired.
Tags: baking with kids, cake, dessert, easy baking, mediterraneanbaby dessert, sheet cake, texas sheet cake