Texas Sheet Cake
Notes
● Texas Sheet Cake
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 - 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 bowl combine bring butter, cocoa, and milk.
○ 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).
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 - 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 bowl combine bring butter, cocoa, and milk.
○ 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).
