Chocolate Sheet Cake
This rich, tender Chocolate Sheet Cake recipe never fails to please. Plus it’s a simple way to provide dessert for a crowd. A double dose of chocolate in this chocolate cake from scratch will get rave reviews!
With Thanksgiving, Christmas, and New Years’ approaching and all the gatherings in between, we’re all looking for easy holiday entertaining recipes. This Texas Sheet Cake serves 24 without a lot of effort!
Why You Must Make this Texas Sheet Cake Recipe
- A sheet cake is always an excellent selection for serving a group of chocolate lovers. There are lots of servings when you bake a cake in a half sheet pan.
- The batter is poured into a half-sheet pan, baked and then a glossy, fudgy icing is poured over the warm cake for the crowning glory. The frosting to cake ratio is greater than with a typical cake since the cake layer is thin!
- The motto at our house is that “frosting makes any dessert even better.”
Texas Sheet Cake for a Crowd
With only 3 of us living in our house except for college breaks, the desserts around here don’t disappear very fast. But I know which friends and neighbors love what. They are delighted to receive my surplus of sweets.
Steve across the street gets samples of my cheesecakes and Mark around the corner has volunteered to take any chocolate cast-offs. I packaged up about 4 slices of this chocolate sheet cake for Mark and his wife. When they had some unexpected company that night, Jeanne plated the slices of the cake and served her guests. She graciously thanked them when they praised her wonderful recipe.
It was only the next day when she received a phone call requesting a copy of the recipe, that she fessed up. Now it’s available for all of you to try–your taste testers will want the recipe, too! Save this recipe for chocolate sheet cake for when you have casual entertaining needs, and share any leftovers with friends and family! If you’re a chocoholic, you might also enjoy this Chocolate Earthquake Cake.
More Recipes for Easy Holiday Entertaining:
- Pomegranate Sangria by The Redhead Baker
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Kir Royal
- French 75 Cocktail
- Caramel Baked Brie
- Glazed Cocktail Meatballs
- Spinach Feta Pinwheels
- Fig Gruyere Crostini
- Cheesy Spinach Dip
- Chocolate Dessert Board
- Mini Margarita Cheesecakes
- Pecan Tassies
- Recipes for Entertaining
For the cake:
- 2 cups flour
- 2 cups sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- ¼ cup sour cream
- 8 ounces semi-sweet chocolate, chopped
- 4 tablespoons (½ stick/2 ounces) butter
- ¾ cup vegetable oil
- ¾ cup hot water
- ½ cup Dutch-processed cocoa powder
For the icing:
- 1 stick (8 tablespoons/4 ounces) butter
- ½ cup heavy cream
- ½ cup Dutch-processed cocoa powder
- 1 tablespoon light corn syrup
- 3 cups powdered sugar
- 1 tablespoon vanilla
- Preheat oven to 350º. Grease 18- by 13-inch (half-sheet cake-sized) rimmed baking sheet.
- Put flour, sugar, baking soda, and salt in a large bowl and whisk to combine. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
- Microwave chocolate, butter, oil, water, and cocoa in a large Pyrex measuring cup or microwave-safe bowl till the chocolate is soft. Whisk till smooth...microwave a little longer if all chocolate is not melted.
- Whisk chocolate mixture into flour mixture until well combined. Whisk the egg mixture into the batter, then pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
- About 5 minutes before the cake is done, heat butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth. Take off the heat and, whisk in powdered sugar and vanilla. Spread warm icing over hot cake.
- Let cake cool to room temperature on a wire rack, for about 1 hour, then refrigerate until icing is set, about 1 hour. Cut and serve.
Adapted from Cook's Country.
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Serving Size:1 slice
Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 82mgCarbohydrates: 48gFiber: 2gSugar: 36gProtein: 3g