- 🍫 Denver Chocolate Sheet Cake Recipe
🔪 Prep Time: 20 mins
🍳 Cook Time: 20 mins
🧁 Yield: 20–24 servings
🥄 Pan: 18×13” sheet pan (half-sheet) or 9×13” for thicker cake
📝 Ingredients:
For the Cake:
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2 cups all-purpose flour
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2 cups granulated sugar
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½ tsp salt
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1 tsp baking soda
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½ cup sour cream (or plain Greek yogurt)
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2 large eggs
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1 tsp vanilla extract
For the Chocolate Mixture (to be boiled):
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1 cup unsalted butter (2 sticks)
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1 cup water
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¼ cup unsweetened cocoa powder (Dutch-process or natural)
For the Frosting:
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½ cup unsalted butter (1 stick)
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¼ cup unsweetened cocoa powder
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6 tbsp milk (whole or 2%)
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1 tsp vanilla extract
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3½ to 4 cups powdered sugar
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1 cup chopped pecans or walnuts (optional)
👩🍳 Instructions:
🔥 Step 1: Preheat Oven & Prepare Pan
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Preheat your oven to 375°F (190°C).
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Grease a half-sheet pan (18×13”) or line it with parchment paper.
🥣 Step 2: Mix Dry & Wet Ingredients
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In a large bowl, whisk together:
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2 cups flour
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2 cups sugar
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½ tsp salt
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1 tsp baking soda
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In a separate small bowl, mix:
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½ cup sour cream
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2 eggs
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1 tsp vanilla extract
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Set aside both.
🍫 Step 3: Make the Chocolate Mixture
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In a saucepan over medium heat, combine:
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1 cup butter
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1 cup water
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¼ cup cocoa powder
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Bring to a boil while stirring. Once boiling, remove from heat immediately.
🥄 Step 4: Combine & Bake
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Pour the hot chocolate mixture into the dry ingredients. Stir to combine.
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Then stir in the egg/sour cream mixture until smooth.
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Pour batter into the prepared pan and smooth out evenly.
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Bake for 18–22 minutes (half-sheet) or 25–28 minutes (9×13”), or until a toothpick inserted comes out clean.
🍥 Step 5: Make the Frosting (While Cake Bakes)
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In a saucepan over medium heat, combine:
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½ cup butter
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¼ cup cocoa powder
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6 tbsp milk
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Bring to a gentle boil, then remove from heat.
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Stir in:
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1 tsp vanilla extract
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3½–4 cups powdered sugar (add gradually until smooth)
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Optional: Stir in 1 cup chopped pecans or walnuts.
🍰 Step 6: Frost While Warm
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Once the cake comes out of the oven, immediately pour warm frosting over the hot cake.
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Use a spatula to spread evenly. It will set with a glossy finish.
Let cool slightly before slicing — or serve warm with ice cream for a gooey treat.
❓ Frequently Asked Questions (FAQ)
Q: What makes a “Denver” or “Texas” sheet cake different from other chocolate cakes?
A: It’s made using a boiled chocolate mixture added to the batter, creating a moist, dense, brownie-like texture. It’s baked in a large shallow pan and traditionally topped with a warm fudge icing.
Q: Can I use buttermilk instead of sour cream?
A: Yes, use ½ cup buttermilk in place of sour cream. The tangy acidity adds richness and enhances the chocolate flavor.
Q: Can I make this cake ahead of time?
A: Definitely. It keeps well at room temperature for 2 days (covered), or in the fridge for up to 5 days. Bring to room temp before serving for best texture.
Q: Can I freeze it?
A: Yes! Let the cake cool completely. Cut into slices and freeze individually or whole, tightly wrapped in plastic and foil. Thaw overnight at room temperature.
Q: Can I make this without nuts?
A: Absolutely. The nuts are traditional but completely optional. The frosting is still deliciously fudgy without them.
Q: Can I use a different pan size?
A: Yes:
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18×13” sheet pan = thinner, classic sheet cake
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9×13” pan = thicker, more like a standard cake
Just adjust baking time slightly.
Q: Can I add coffee to enhance chocolate flavor?
A: Yes! Add 1–2 tsp of instant espresso powder to the boiling chocolate mixture for a deeper, richer flavor.
Q: Can I make it gluten-free?
A: You can use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum or add ½ tsp separately for structure.
Would you like this recipe in printable PDF format, or want a smaller batch version? I can also give you a frosting-only recipe if you want to top brownies or cupcakes with it.