Texas Sheet Cake
Ingredients
Cake Ingredients
- 1 box chocolate cake mix 15.25 oz
- 1 cup water
- ½ cup sour cream
- ½ cup vegetable oil or melted butter
- 3 large eggs
- 1 tsp vanilla extract
Extra-Thick Texas Sheet Cake Glaze
- ¾ cup unsalted butter 1 ½ sticks
- ⅓ cup unsweetened cocoa powder
- ½ cup milk add more if needed
- 2 tsp vanilla extract
- 5 –5 ½ cups powdered sugar sifted
Instructions
Instructions - Mini Cakes
- Preheat oven to 350°F (175°C).
- Grease or line your mini loaf pans.
- Fill each pan about ½ full (~½ cup batter each).
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes, then pour glaze over while still warm.
Instructions - Sheet Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x18-inch sheet pan (jelly roll pan).
- Pour batter into the pan and spread evenly.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, pour the glaze evenly over the top so it soaks in.
Glaze Instructions (Stove)
- In saucepan, bring butter, cocoa, and milk to a gentle boil while whisking.
- Remove from heat, stir in vanilla.
- Beat in powdered sugar until glossy, pourable, and slightly thick (fudge-like).
- Pour over mini loaves while warm. Let set 20–30 minutes before serving.
Glaze Instructions (Microwave)
- In microwave safe bowl combine bring butter, cocoa, and milk. (Use a bowl bigger than you think you need)
- Microwave on 50–70% power in 30–45 second increments, whisking after each.
- Continue until butter is fully melted and mixture is smooth and just starting to bubble (usually ~2–3 minutes total).
- Whisk in vanilla extract and powdered sugar, 1–2 cups at a time, until glossy and pourable.
- Pour over warm cakes right away — it sets quickly as it cools.
- ○ For a thicker, fudgier glaze → stick closer to 5 ½ cups powdered sugar.
- ○ For a classic pourable sheet cake glaze → closer to 5 cups (and add a splash of milk if needed).
