Classic Texas Sheet Cake with Chocolate Fudge Glaze

Classic Texas Sheet Cake with Chocolate Fudge Glaze

Prep time: 20 mins | Bake time: 20 mins | Servings: 16–20 slices

Ingredients

Cake:

 * 2 cups all-purpose flour

 * 2 cups granulated sugar

 * 1 tsp baking soda

 * ½ tsp salt

 * 1 cup unsalted butter

 * 1 cup water

 * ¼ cup unsweetened cocoa powder

 * 2 large eggs, slightly beaten

 * ½ cup sour cream (or buttermilk)

 * 1 tsp pure vanilla extract

Warm Fudge Frosting:

 * ½ cup unsalted butter

 * ¼ cup unsweetened cocoa powder

 * 6 tbsp milk

 * 3 ½ cups powdered sugar, sifted

 * 1 tsp pure vanilla extract

Instructions

 * Prep Equipment: Preheat your oven to 350°F (175°C). Lightly grease a 13×18-inch rimmed half-sheet baking pan (or a 9×13-inch baking dish for a thicker cake).

 * Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.

 * Boil Chocolate Base: In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring occasionally. Remove from heat and pour over the flour mixture, whisking until thoroughly combined and smooth.

 * Add Wet Ingredients: Whisk in the beaten eggs, sour cream, and vanilla extract until a smooth, thin batter forms.

 * Bake: Pour the batter evenly into the prepared pan. Bake for 18 to 22 minutes (or 22 to 25 minutes if using a 9×13-inch pan) until a toothpick inserted into the center comes out clean.

 * Make the Frosting: About 5 minutes before the cake finishes baking, melt the butter, cocoa powder, and milk in a saucepan over medium heat, stirring until smooth. Bring to a brief simmer, then remove from heat. Whisk in the powdered sugar and vanilla extract until completely smooth and glossy.

 * Assemble: Immediately pour the warm frosting over the cake as soon as it comes out of the oven. Spread it quickly to the edges with a spatula before the glaze sets.

 * Set & Serve: Allow the frosting to set for at least 15–20 minutes before slicing into squares.