Texas Sheet Cake


  • 2 cups flour
  • 2 cups sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup vegetable oil
  • ½ lb butter
  • 1 cup  water
  • ¼ cup cocoa powder
  • 2 eggs
  • ½ cup sour cream
  • 1 tsp vanilla


  • 4 oz butter
  • 6 Tbsp milk
  • ¼ cup cocoa powder
  • 1 tsp vanilla
  • 1 lb powdered sugar

For the cake:  

  1. Place the flour, sugar, salt, and baking soda in a large bowl and whisk to combine.  Set aside.
  2. Place water and oil in a medium sauce pot. Sift the cocoa powder over the water and whisk to combine. Break the butter into pieces and add to the pot. Bring to a boil over medium heat, whisking occasionally.
  3. Remove from heat when the butter is melted and whisk in the sour cream until completely incorporated. Add the eggs and vanilla to the pot and whisk until combined.
  4. Add to the dry mix and whisk until no lumps remain. Pour into a well oiled, unlined 9×13 4 inch deep pan and bake at 325°F for about 45 minutes. Cake is done when a toothpick inserted in the center comes out clean. Frost as soon as cake is removed from the oven and still hot.


For the frosting:  

  1. Combine butter and milk in a small sauce pot. Cook over low heat just until the butter is melted. 
  2. Sift the cocoa over the milk mixture and whisk to combine.  Continue to cook over low heat, stirring constantly, until very hot.
  3. Transfer hot ingredients to a mixer bowl and add the vanilla and powdered sugar. Using the whisk attachment, beat on medium speed until smooth.  
  4. Pour the hot frosting evenly over the hot cake and let it sit undisturbed until set.
  5. Chill the frosted cake until completely firm.