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Fresh Milled Mama

Texas Sheet Cake Made With Fresh Milled Flour

This Texas Sheet Cake made with fresh milled flour is a delicious chocolate cake baked in a sheet pan and topped with a delicious fudgy cocoa frosting. Adding the warm icing to the warm cake creates an amazing fudgy layer where the two meet which yields a moist cake. This is a perfect dessert for any gathering!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1 18"x13" Cake
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 240 grams water (1 cup)
  • 226 grams butter (1 cup)
  • 30 grams unsweetened cocoa powder (1/3 cup)
  • 300 grams fresh milled soft white wheat flour (approx. 2 1/2 cups)
  • 400 grams sugar (2 cups)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120 grams sour cream (1/2 cup)
  • 2 large eggs
  • 1 tsp vanilla extract
For Chocolate Icing
  • 92 grams milk (6 Tbsp.)
  • 30 grams unsweetened cocoa powder (1/3 cup)
  • 113 grams butter (1/2 cups)
  • 460 grams powdered sugar (4 cups)
  • 1 tsp vanilla extract

Equipment

  • 1 18"x13" sheet pan (can use a jelly roll pan, but you may need to slightly adjust bake time)

Method
 

  1. Preheat oven to 350F and grease a 13"x18" sheet pan. (I use softened butter to grease my pan.)
  2. In a saucepan, add water, butter, and cocoa powder and bring to a boil over medium heat. Once boiling remove from heat and set aside.
  3. In a small bowl mix sour cream, eggs, and vanilla until smooth and combined. Set aside.
  4. In a mixing bowl, add flour, sugar, baking soda, and salt and mix to combine. Then add the sour cream mixture and mix until combined. (It will be thick.)
  5. Slowly pour the chocolate mixture into the flour mixture and stir until combined. Scrape sides with a spatula as needed. (I like to use a whisk.)
  6. Pour the cake batter into your prepared pan. Tap the pan a few times on the counter to release some of the air bubbles.
  7. Bake for 20 minutes. (This may vary with different ovens so keep an eye on it.)
  8. Remove from the oven and set the pan on a cooling rack.
For Chocolate Icing
  1. Sift the powdered sugar and set aside. (If you don't sift you will get lumpy icing.)
  2. Add milk, cocoa, and butter to a saucepan and bring to a boil. Remove from heat.
  3. Stir in vanilla extract and powdered sugar and quickly stir until smooth. Pour over the hot cake and use a spatula to spread it evenly over the cake. (Work fast because the icing will start setting up quickly.)
  4. Cool completely before slicing. You can eat it warm, but it may be crumbly and the icing will not be set.