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–+ servings

Eggless Texas Sheet Cake

This eggless Texas Sheet Cake is rich, crowd-pleasing, and easy to enjoy. Its fudgy topping makes every square feel special.
Eggless Texas Sheet Cake
Prep Time 20 minutes
Cook Time 29 minutes
Total Time 49 minutes
Servings 16 slices
Calories 436 kcal
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Equipment

  • 10x15-inch sheet pan
  • saucepan

Ingredients
  

For the Cake

  • 2 cups All Purpose Flour
  • 1 3/4 cups Granulated Sugar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Butter
  • 1 cup Water
  • 1/4 cup Cocoa Powder
  • 3/4 cup Buttermilk
  • 1/2 cup Sour Cream
  • 2 tsp Vanilla Extract

For the Chocolate Frosting

  • 1/2 cup Butter
  • 1/4 cup Cocoa Powder
  • 6 tbsp Milk
  • 3 1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Chopped Pecans (optional)

Instructions
 

  • Preheat the oven to 350F and grease a 10x15 inch sheet pan.
  • Whisk the flour, sugar, baking soda, and salt in a large bowl.
  • In a saucepan, bring the butter, water, and cocoa powder to a boil, then pour it over the dry ingredients and stir until combined.
  • Stir in the buttermilk, sour cream, and vanilla until the batter is smooth.
  • Spread the batter into the pan and bake for 20-24 minutes, until the center springs back when lightly pressed.
  • During the last few minutes of baking, make the frosting: bring the butter, cocoa powder, and milk to a simmer, then remove from the heat and whisk in the powdered sugar and vanilla until smooth.
  • Pour the warm frosting over the warm cake and spread it quickly to the edges, then sprinkle with the chopped pecans if using.
  • Let the cake cool for 1 hour so the frosting sets into its signature fudgy layer, then slice into squares.

Nutrition

Serving: 1servingCalories: 436kcalCarbohydrates: 62gProtein: 2gFat: 19g
Course Dessert
Cuisine American
Keyword chocolate cake, eggless, pecan frosting, Texas sheet cake
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