Chocolate Sheet Cake Recipe for a Big Crowd
This chocolate sheet cake recipe is perfect to make for a get together! You can even double or triple it for a big crowd. It makes for the perfect chocolate dessert that you can dress up with sprinkles or nuts if you so choose. Although it is tasty as is, let’s get baking!
What You May Need
Large saucepan or pot everything will go into it to combine before it goes into the pan, so it should be quite large! I used a pot to be safe
Measuring spoons and cups (or volume scale)
Measuring bowls
Mixer
Tips for Chocolate Texas Sheet Cake
- Use the prescribed size pan or something very close, otherwise the cake won’t cook all the way through in 15-20 minutes and you may need to experiment with baking it just right.
- Use a hand mixer to mix in the powdered sugar for the glaze. A hand whisk get’s quite tiring.
- Apply the icing soon after taking the cake out of the oven. The heat of the cake and the heat of the icing is what creates the chocolate glaze.
- This cake will keep well in the fridge for several days, but can also be frozen. If you can seal it well enough to store the entire cake away, then do that. Otherwise, cut it into squares and keep them in an airtight container of Zip Lock bags
Watch the tutorial
Directions
Start by pre-heating the oven to 350°F and buttering your 13×18 inch pan.
In a very large sauce pan (or I just use our large pot), bring to a boil the butter, water, and cocoa powder and then remove from the heat.
Stir in the brown sugar and vanilla.
In a mixing bowl, combine flour, sugar, salt and baking soda. Add flour mixture to pan/pot, and stir to combine.
Whisk the eggs and add in sour cream. Add the mixture to the pan/pot on the stove, stirring until all is well combined (no lumps).
Pour the final batter into the prepared pan (I used a 13 x 18 inch pan).
Bake for 15-20 minutes. While the cake bakes, start making the icing/glaze.
In a medium saucepan, bring to a boil the butter, cocoa powder and milk. Once it boils, remove from the heat.
Next, whisk in the powdered sugar.
Work quickly to spread the glaze over your cake.
Top with pecans and allow to set.
Cut into squash and enjoy!
Chocolate Sheet Cake Recipe
Chocolate Sheet Cake Recipe for a Crowd
Equipment
- 13 x 18 inch sheet cake pan
- large saucepan or pot everything will go into it to combine before it goes into the pan, so it should be quite large! I used a pot to be safe
- measuring spoons and cups (or volume scale)
- Measuring bowls
- mixer
Ingredients
Cake
- 1 cup butter unsalted
- 1 cup water
- 1/2 cup cocoa powder unsweetened
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 cups flour
- 1 cup sugar
- 1/2 tsp salt if butter was unsalted
- 1 tsp baking soda
- 1/2 cup sour cream
- 2 eggs
Icing/Glaze
- 1/2 cup butter
- 1/4 cup cocoa powder unsweetened
- 1/3 cup milk
- 1 tsp vanilla
- 3½ cups powdered sugar
- 1 cup pecans chopped
Instructions
Cake
- Preheat the oven to 350°F and butter your 13×18 inch pan
- In a very large sauce pan (or big pot) measure the butter, water, and cocoa powder
- Add pan/pot to the stove, bring to a boil the butter and then remove from the heat
- Stir in the brown sugar and vanilla
- In a mixing bowl, combine flour, sugar, salt and baking soda
- Add flour mixture to saucepan and stir to combine
- Whisk the eggs and add in the sour cream
- Add the eggs/sour cream mixture to pot on the stove, stirring until all is well combined (no lumps)
- Pour the final batter into the prepared pan
- Bake for 15-20 minutes
Icing
- As soon as the cake comes out of the oven, start making the sauce
- In a medium saucepan, bring to a boil the butter, cocoa powder and milk. Once it boils, remove from the heat
- Next, whisk in the powdered sugar
- Work quickly to spread the glaze over your cake
- Top with pecans and allow to set
- Cut into squash and enjoy!
