Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 Beaten Eggs; 1/2 cup Sour Cream; 2 cups Sugar; 2 cups Flour; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1 teaspoon Vanilla Extract; 2 sticks Butter; 1 cup Water; 4 tablespoons Cocoa; 1 sticks Butter (for frosting); 6 tablespoons Milk (for frosting); 4 tablespoons Cocoa (for frosting); 3 1/2 cups Powdered Sugar (for frosting); 1 teaspoon Vanilla Extract (for frosting)

Servings: persons

2 Beaten Eggs
1/2 cup Sour Cream
2 cups Sugar
2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
2 sticks Butter
1 cup Water
4 tablespoons Cocoa
1 sticks Butter (for frosting)
6 tablespoons Milk (for frosting)
4 tablespoons Cocoa (for frosting)
3 1/2 cups Powdered Sugar (for frosting)
1 teaspoon Vanilla Extract (for frosting)

1
Preheat oven to 375 degrees
2
Combine eggs through vanilla extract in mixing bowl
3
Bring 2 sticks butter, 1 cup water and 4 tablespoons cocoa to boil
4
Combine mixing bowl with boiled ingredients and pour into GREASED pan
5
Bake 20-25 minutes
6
Bring 1 stick butter, 6 tablespoons milk, 4 tablespoons cocoa to boil
7
Add 1 teaspoon vanilla extract and 3-4 cups powdered sugar (till right consistency)
8
Beat frosting well
9
Frost warm cake

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: 2 Beaten Eggs, 1/2 cup Sour Cream, 2 cups Sugar, 2 cups Flour, and more.

Yes, Texas 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.

Texas Sheet Cake

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