Courtney McBroom’s Texas Sheet Cake
On this week’s episode of Your Mama’s Kitchen, we are joined by Oscar-winning actress Brie Larson and her best friend, chef and dinner party guru Courtney McBroom! The pair drops by to talk about their new cookbook “Party People”, a love letter to low-stakes, high-fun get togethers. Brie and Courtney swap stories about their shared obsession with hosting (and, unexpectedly, Taco Bell!), and how Brie's mom — an over-the-top party planner — sparked her lifelong love of bringing people together. They also reminisce about working side-by-side on Lessons in Chemistry, where Courtney was head food consultant and Brie learned to see cooking in a whole new light.
Plus, they share not one but two family recipes: Courtney’s grandma’s famous Texas sheet cake and a pistachio pie that almost didn’t make the cut!
Check out this preview clip, where Brie opens up about why cooking matters to her as a busy actress. We often think that folks as busy as her would want to minimize their stress by outsourcing as many of their day-to-day tasks as possible… but for Brie, cooking her own lunches grounds her and provides her with a sense of routine that’s personal to her, rather than the character she’s playing at the time.
Your Mama’s Kitchen is produced by the dream team at @highergroundmedia 🎙️Check out this episode of Your Mama’s Kitchen now on YT and wherever you find your podcasts. 🎧
Listen, and as always, let us know whatcha think!
IngredientsFor the Cake
2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon kosher salt
1 teaspoon baking soda
2 large eggs
½ cup sour cream (or buttermilk — either keeps it tender)
Chocolate mixture (to be cooked on the stove):
1 cup unsalted butter
1 cup water
¼ cup unsweetened cocoa powder
For the Warm Chocolate Frosting
½ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ cup whole milk
3 cups powdered sugar
1 teaspoon vanilla extract
1 cup toasted chopped pecans (optional but traditional)
STEPS:
1. Prepare the Cake BatterPreheat oven to 350°F (175°C). Grease a 13×18 rimmed sheet pan (also called a jelly roll pan).
In a large bowl, whisk together flour, sugar, salt, and baking soda.
In a second bowl, whisk eggs + sour cream until smooth. Set aside.
2. Make the Chocolate Base (the signature step)In a medium saucepan, combine butter + water + cocoa powder.
Bring just to a boil, stirring until smooth.
Pour this hot chocolate mixture directly into the dry ingredients and whisk until blended.
Add the egg + sour cream mixture and whisk until smooth. Batter will be thin — that’s correct.
3. BakePour batter into the prepared sheet pan and spread evenly.
Bake 18–22 minutes, until the top springs back lightly when touched or a toothpick comes out clean.
4. Make & Pour the Warm FrostingBegin the frosting during the final 5 minutes of baking so it’s ready while the cake is hot.
In a saucepan, melt butter with cocoa powder and milk, stirring until smooth and just bubbling.
Remove from heat; whisk in powdered sugar and vanilla until the frosting is pourable and glossy.
Fold in pecans (optional).
5. FinishPour warm frosting over the hot cake immediately and spread quickly — the heat helps the frosting melt into the surface and form the iconic glossy shell.
Let cool at least 30 minutes before slicing. (Even better after an hour.)
Michele’s Kitchen Notes
TIPS FOR NAILING THE “TEXAS SHEET CAKE” AESTHETIC
Don’t overbake — moisture is key.
Frosting must go on hot cake.
Pecans add flavor and give the classic crackled top.
Store at room temperature, covered — it stays moist for days.
