Texas Cake – Old Southern Recipe

Description

Texas Cake, often called Texas Sheet Cake, is a classic Southern dessert famous for its soft, moist chocolate cake and rich, fudgy chocolate frosting that’s poured over the warm cake. Despite its name, the exact origin is debated, but it has been a beloved staple at family reunions, church gatherings, potlucks, and holiday celebrations across the American South for decades.

Its signature thin shape allows the frosting to melt into the cake, creating an incredibly tender and chocolatey dessert that’s easy to slice and serve to a crowd.

Texas Cake (Old Southern Recipe)

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Frosting Time: 10 minutes
Total Time: 50 minutes

Servings

24 servings

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
½ cup vegetable oil
¼ cup unsweetened cocoa powder
1 cup water
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract

For the Chocolate Frosting

½ cup unsalted butter
¼ cup unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3½ cups powdered sugar
1 cup chopped pecans (optional)

Instructions

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C).
Grease a 10×15-inch sheet pan or jelly roll pan.

Step 2: Mix Dry Ingredients

In a large bowl combine:

Flour
Sugar
Baking soda
Salt

Whisk together.

Step 3: Heat Chocolate Mixture

In a saucepan combine:

Butter
Vegetable oil
Cocoa powder
Water

Bring just to a boil while stirring.

Step 4: Combine

Pour the hot cocoa mixture over the dry ingredients.

Mix until smooth.

Add:

Eggs
Sour cream
Vanilla

Mix until fully combined.

Step 5: Bake

Pour batter into prepared pan.

Bake for 18–22 minutes, or until a toothpick comes out clean.

Make the Frosting

While the cake bakes:

Melt butter.
Stir in cocoa powder and milk.
Bring to a gentle boil.
Remove from heat.
Whisk in vanilla.
Gradually add powdered sugar.
Stir in pecans if using.

Immediately spread frosting over the warm cake.

Allow frosting to set for about 20 minutes before serving.

Chef’s Notes

Frost the cake while it’s still warm for the classic texture.
Sour cream keeps the cake exceptionally moist.
Pecans are traditional but can be omitted.
Don’t overbake, as the thin cake cooks quickly.

Tips for Success

Sift the powdered sugar for a smooth frosting.
Use room-temperature eggs and sour cream.
Mix only until combined to keep the cake tender.
Pour frosting on immediately after baking.
Let the cake cool completely before covering for storage.

Storage

Room Temperature

Up to 3 days in an airtight container.

Refrigerator

Up to 1 week.

Freezer

Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.

Variations

Classic Pecan

Add chopped toasted pecans to the frosting.

Cinnamon Texas Cake

Add ½ teaspoon cinnamon to the batter.

Espresso Chocolate

Mix 1 teaspoon instant espresso powder into the cocoa mixture.

Peanut Butter Version

Swirl melted peanut butter into the frosting.

Coconut Pecan

Top with toasted coconut and pecans.

Nutritional Information (Approximate Per Serving)

Calories: 320
Protein: 3 g
Carbohydrates: 43 g
Fat: 16 g
Saturated Fat: 7 g
Cholesterol: 38 mg
Sodium: 145 mg
Fiber: 1 g
Sugar: 33 g

Values are approximate and vary depending on ingredient brands and portion size.

Benefits

Great for feeding large groups.
Rich chocolate flavor with a soft, moist crumb.
Simple ingredients commonly found in most kitchens.
Easy one-pan dessert with minimal cleanup.
Travels well for parties and potlucks.
Can be made ahead and freezes well.

Frequently Asked Questions (Q&A)

Q: Why is it called Texas Cake?
A: The name is commonly associated with the cake’s large size, which is said to be “Texas-sized.” Its exact origin remains uncertain.

Q: Can I make it without sour cream?
A: Yes. Plain Greek yogurt or buttermilk can be substituted, though the texture may differ slightly.

Q: Can I leave out the pecans?
A: Absolutely. The cake is delicious with or without nuts.

Q: Can I use Dutch-process cocoa?
A: Natural unsweetened cocoa is traditional, but Dutch-process cocoa will produce a darker color and a smoother, slightly milder chocolate flavor.

Q: Why is the frosting poured onto a warm cake?
A: Pouring the warm frosting over the warm cake allows it to soak slightly into the surface, creating the signature fudgy layer.

Q: Can I make this cake ahead of time?
A: Yes. It often tastes even better the next day as the flavors continue to meld.

Q: Can this recipe be doubled?
A: Yes, if you have a larger sheet pan or bake the batter in two separate pans.

Q: What pairs well with Texas Cake?
A: Serve it with vanilla ice cream, whipped cream, fresh berries, coffee, or a cold glass of milk for a classic Southern dessert experience.