A marvelous buttery, chocolatey, rich Texas Sheet Cake coated with a butter-cocoa frosting and topped with pecans. SUPER easy, decadent, and irresistible. You won't want to miss it!
Spray a 13×18-inch sheet pan (or 11 x 16 x 1.5-inch jelly roll pan) and line the bottom with parchment paper. Set aside.
Add butter, water, and cocoa to a large saucepan, place on medium-high heat, and bring to a boil.
Remove the pan from the stove and add the brown and granulated sugar, followed by flour, baking soda, and salt. Mix until blended.
Next, add eggs, vanilla extract, and sour cream. Mix with a hand-held mixer until thoroughly combined.
Pour the cake batter into the prepared pan. Bake in preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool for about 20-30 minutes.
Chocolate Frosting
Add milk, cocoa, and butter to a medium saucepan. Bring to barely a boil, then immediately remove from heat.
Stir in the confectioners' sugar and vanilla, and mix until blended. Spread frosting over warm cake.
Sprinkle with roasted chopped pecans, or sprinkles, if desired.
Notes
For a 13 x 18-inch sheet pan,10 x 14-inch, or an 11 x 16 x 1.5-inch jelly roll pan, bake it in a preheated oven for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Adjust bake time to the sheet pan’s size. If you opt for a thinner kind of Texas Sheet Cake. I prefer mine how it looks above with just the right ratio of frosting to cake.
If you don't have any buttermilk or sour cream in your fridge, you can replace it with a cup of whole milk and two teaspoons of vinegar.
Baking time can vary depending on the oven and altitude. Start checking for doneness around 15 minutes if you're unsure.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.