Granny’s Sheet Cake Recipe, Classic Chocolate Texas Sheet Cake

Granny’s Sheet Cake is a classic chocolate sheet cake that has been a family favorite for generations. Made with simple pantry ingredients and topped with a warm chocolate nut frosting, this moist and flavorful cake is perfect for potlucks, birthdays, holidays, and family gatherings. Best of all, it makes enough to feed a crowd.

Ingredients

For the Cake

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups all-purpose flour, measured then sifted
  • 1 teaspoon salt
  • 1 cup butter
  • 2/3 cup water
  • 1/2 cup cocoa powder, heaping
  • 1 cup sour cream or buttermilk
    • Or 1/2 cup milk mixed with 2 tablespoons vinegar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract

For the Butter Nut Frosting

  • 1/2 cup butter or margarine
  • 2 cups powdered sugar, heaping, measured then sifted
  • 4 tablespoons whole milk, cream, or canned milk
  • 3 tablespoons cocoa powder, heaping
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, walnuts, or almonds (optional)

Instructions

Prepare the Cake

  1. Preheat the oven to 375°F (190°C).
  2. Grease and flour a 17 x 12-inch sheet pan.
  3. In a large bowl, sift together the granulated sugar, brown sugar, flour, and salt. Set aside.
  4. In a heavy saucepan over medium-low heat, combine the butter, water, and cocoa powder.
  5. Stir constantly until the butter melts and the mixture is smooth.
  6. Remove from heat and immediately pour into the flour mixture. Stir until well combined.
  7. In a separate bowl, whisk together the eggs, sour cream or buttermilk, vanilla extract, and baking soda.
  8. Add the wet mixture to the batter and mix until smooth.
  9. Pour the batter into the prepared sheet pan and spread evenly.
  10. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

Make the Butter Nut Frosting

  1. While the cake is baking, melt the butter and cocoa powder together in a saucepan.
  2. Add the milk and cook for 1 minute, stirring constantly.
  3. Remove from heat and whisk in the powdered sugar and vanilla until smooth.
  4. Stir in the chopped nuts if using.

Frost the Cake

  1. Allow the cake to cool for about 5 minutes after removing it from the oven.
  2. Pour the warm frosting over the warm cake.
  3. Spread evenly to the edges using a spatula.
  4. Let the cake cool completely before slicing.

Notes

  • Pecans are the traditional choice, but walnuts or almonds work well too.
  • Frosting the cake while both the cake and frosting are warm helps create the signature smooth finish.
  • Store covered at room temperature for up to 3 days.
  • This cake freezes well for up to 3 months.