Tex-Mex Sheet Cake Recipe

Name: Tex-Mex Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup butter; 2 tablespoons baking cocoa; 1 cup water; 2 cups sugar; 2 cups flour; ½ teaspoon salt; 2 teaspoons cinnamon, for the Tex-Mex version; 2 eggs; ½ cup sour cream, (1/2 cup butter milk may be substituted); 1 teaspoon baking soda; 1 cup butter, at room temperature; 9 tablespoons baking cocoa; 6 tablespoons canned milk, (sour cream may be substituted, makes a richer frosting); 2 ½ cups powdered sugar; 1 ½ teaspoons cinnamon, for the Tex-Mex version

Servings: persons

1 cup butter
2 tablespoons baking cocoa
1 cup water
2 cups sugar
2 cups flour
½ teaspoon salt
2 teaspoons cinnamon, for the Tex-Mex version
2 eggs
½ cup sour cream, (1/2 cup butter milk may be substituted)
1 teaspoon baking soda
1 cup butter, at room temperature
9 tablespoons baking cocoa
6 tablespoons canned milk, (sour cream may be substituted, makes a richer frosting)
2 ½ cups powdered sugar
1 ½ teaspoons cinnamon, for the Tex-Mex version

1
Heat oven to 350 degrees.
2
In a medium sauce pan, over medium heat, bring the cup of butter, 2 Tbls.
3
baking cocoa and the water to a boil.
4
Remove from heat and pour into a large, heat-proof bowl.
5
Using an electric mixer, slowly mix in the sugar, salt and cinnamon and last, the flour.
6
(If you mix in the flour first, it can do really funny things in the hot mixture!
7
).
8
Add the eggs, 1/2 cup sour cream and baking soda and mix just until nice and smooth.
9
Pour batter into a greased or sprayed jelly-roll pan and bake for 30 minutes, or until sides of cake have pulled away from the pan.
10
Remove cake from oven and spread frosting on the cake while it's still hot.
11
For the frosting, with an electric mixer, combine all frosting ingredients and whip together until smooth.
12
The frosting will sort of liquify when it is spread on the hot cake, so if it seems a bit stiff, that's probably OK.
13
If you're really concerned, try adding more milk, a teaspoon at a time, but don't get too carried away!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup butter, 2 tablespoons baking cocoa, 1 cup water, 2 cups sugar, and more.

Yes, Tex-Mex Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tex-Mex Sheet Cake

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