Sandra This Paula Deen Texas Sheet Cake is a moist and fudgy recipe, which is made with a rich cocoa base and a classic cooked chocolate icing. It’s the ultimate comfort food recipe, a crowd-pleasing dessert that’s perfect for any potluck or gathering, ready in about 45 minutes.
Paula Deen Texas Sheet Cake Ingredients
A classic combination for the ultimate crowd-pleasing dessert.
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter (2 sticks)
- 3 Tablespoons unsweetened cocoa powder
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup butter (1 stick)
- 6 Tablespoons milk
- 3 Tablespoons unsweetened cocoa powder
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract (implied, classic addition)
How To Make Paula Deen Texas Sheet Cake
A step-by-step guide to this wonderfully moist and easy-to-make cake.
- Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Grease a large 18×13-inch jelly roll pan (rimmed baking sheet). In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Make the Chocolate Base: In a medium saucepan, bring the water, 1 cup of butter, and 3 tablespoons of cocoa powder to a boil over medium heat.
- Combine the Batter: Pour the hot chocolate mixture over the dry ingredients in the bowl and mix until combined. In a separate small bowl, mix together the sour cream, eggs, and vanilla. Add this sour cream mixture to the main batter and stir until everything is smooth and no lumps remain.
- Bake the Cake: Pour the thin batter into the prepared pan and spread it into an even layer. Bake for 15-20 minutes, or until the cake is set and springs back when lightly touched.
- Make the Cooked Frosting: About 5-10 minutes before the cake is done baking, start the frosting. In a saucepan, bring the milk, 1/2 cup of butter, and 3 tablespoons of cocoa powder to a boil.
- Frost and Serve: Once the mixture is boiling, remove it from the heat. Whisk in the powdered sugar (and vanilla, if using) until the frosting is smooth and glossy. Pour the hot icing directly over the hot cake as soon as it comes out of the oven. Use a spatula to spread it evenly. Let the frosting set for about 10-15 minutes before slicing and serving.
Recipe Tips
For the most decadent and perfectly textured sheet cake.
- Why pour hot icing on a hot cake? This is the signature technique for a classic Texas sheet cake. Pouring the warm, pourable icing over the hot cake allows it to seep into the top layer of the cake, creating an incredibly moist, thin, fudgy layer that is irresistible.
- What size pan is best for a Texas sheet cake? A true Texas sheet cake is baked in a large, rimmed baking sheet, often called a jelly roll pan (typically 18×13 inches). This creates a signature thin, wide cake that bakes quickly and is perfect for feeding a crowd.
- Can I add nuts? Yes! A classic addition to Texas sheet cake is about 1 cup of chopped pecans stirred into the frosting right at the end before pouring it over the cake.
- My cake batter seems very thin. Is that right? Yes, the batter for this type of sheet cake is characteristically thin and liquidy. This is what contributes to the incredibly moist and tender crumb of the finished cake.
What To Serve With Texas Sheet Cake
This rich, sweet cake is a dessert all on its own.
This decadent sheet cake is a crowd-pleaser and needs no accompaniments, but it’s always delicious with:
- A tall, cold glass of milk
- A scoop of vanilla bean ice cream
- A hot cup of black coffee to cut the sweetness
How To Store Texas Sheet Cake
Keeping your cake fresh and moist.
- Room Temperature: Cover the pan with foil or plastic wrap. This cake is very moist and will stay fresh at room temperature for up to 3-4 days.
Paula Deen Texas Sheet Cake Nutrition Facts
An estimated guide per slice.
- Calories: 475 kcal
- Carbohydrates: 71 g
- Protein: 3 g
- Fat: 21 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a perfect make-ahead cake for a party or potluck. It tastes fantastic on the second day as the flavors continue to meld and the cake stays very moist.
To avoid lumps, it’s a great idea to sift your powdered sugar before adding it to the hot liquid. As the recipe suggests, using a hand-held mixer for a few seconds can also quickly smooth out any lumps in the frosting.
Yes, but the cake will be much thicker and will require a longer baking time. You’ll need to increase the baking time to about 30-35 minutes. The classic thin texture comes from using the larger jelly roll pan.
Try More Recipes:
- Paula Deen Tea Cakes Recipe
- Paula Deen Mini Cheesecakes Recipe
- Paula Deen Apple Caramel Cheesecake Recipe
Paula Deen Texas Sheet Cake Recipe
Description
A classic, crowd-pleasing Texas Sheet Cake that is incredibly moist and fudgy, made with a simple cooked chocolate icing that gets poured over the cake while it’s still hot.
Ingredients
Instructions
- Preheat oven to 350°F. Grease an 18×13” pan.
- In a large bowl, mix flour, sugar, baking soda, and salt. In a small bowl, mix sour cream, eggs, and vanilla.
- In a saucepan, bring water, 1 cup of butter, and 3 tbsp of cocoa to a boil.
- Pour the hot chocolate mixture into the flour mixture and stir. Then, stir in the sour cream mixture until smooth.
- Pour the thin batter into the prepared pan and bake for 15-20 minutes.
- Just before the cake is done, make the frosting. In a saucepan, bring the milk, 1/2 cup butter, and 3 tbsp cocoa to a boil.
- Remove from heat and whisk in the powdered sugar until smooth.
- Pour the hot icing over the hot cake and spread evenly. Let it set before slicing.
Notes
- Pouring the warm icing over the hot cake is the key to the signature fudgy texture of this sheet cake.
- This recipe is designed for a large 18×13 inch (half-sheet) pan, which results in a thin, moist cake.
- For a classic touch, add 1 cup of chopped pecans to the frosting before pouring it over the cake.
- The cake is very moist and keeps well for several days at room temperature.
