Texas sheet cake – chocolate slab cake with frosting Recipe
A large, flat chocolate cake baked on a sheet pan and covered straight away with a warm, glossy frosting. In Texas this kind of cake is made for school bake sales, picnics and family reunions, because it’s easy to cut into many pieces. It’s moist, intensely cocoa-flavored and needs no complicated decorations.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
16
Ingredients
- wheat flour - 250 g
- sugar - 250 g
- cocoa powder unsweetened - 30 g
- butter - 180 g
- water - 240 ml
- eggs - 2 pieces
- sour cream - 120 g
- baking powder - 7 g
- baking soda - 3 g
- salt - 2 g
- powdered sugar - 200 g
- cocoa powder for the frosting - 20 g
- milk - 60 ml
- butter for the frosting - 60 g
- walnuts chopped - 50 g
Main Ingredient:
cocoa powder
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a baking sheet of about 30×40 cm with baking paper.
- In a bowl, mix together the flour, sugar, cocoa, baking powder, baking soda and salt until there are no lumps of cocoa.
- In a saucepan, melt 180 g of butter with the water, heating until it just comes to a light boil and stirring until combined. Remove from the heat and set aside for 2–3 minutes to cool slightly.
- Pour the warm butter and water mixture into the dry ingredients and mix thoroughly with a spoon or on low speed with a mixer until you have a smooth batter.
- Add the eggs and sour cream and mix again until the batter is smooth and slightly runny.
- Pour the batter onto the prepared baking sheet and spread it into an even layer. Place in the preheated oven and bake for 18–20 minutes, until a skewer inserted in the center comes out dry or with a few moist crumbs.
- While the cake is baking, prepare the frosting: in a saucepan, melt 60 g of butter with the milk, add the cocoa and stir until smooth. Remove from the heat, add the powdered sugar and beat vigorously until the frosting is smooth and glossy. If it’s too thick, add a little more milk.
- Pour the hot frosting over the still-warm cake as soon as it comes out of the oven. Quickly spread it with a spatula or knife to cover the entire surface.
- If using nuts, sprinkle them over the top of the cake before the frosting sets. Leave the cake to cool completely, then cut into squares.
Storage
In fridge:
4 days
Freezing:
Yes
Store the cake, well covered, at room temperature for up to 2 days or in the fridge for up to 4 days. Individual pieces can be frozen; wrap them tightly and thaw at room temperature before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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