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Ultimate Pioneer Woman Chocolate Sheet Cake Recipe - Classic Texas-Style Dessert

This Pioneer Woman-inspired chocolate sheet cake creates a moist, rich dessert that feeds a crowd with minimal effort. Featuring a tender cocoa-infused cake topped with velvety fudgy icing, this classic Texas-style version is perfect for potlucks, family gatherings, or anytime you need a reliable chocolate dessert.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Calories: 385
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter
  • 3 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan or similar-sized baking sheet. In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined.
  2. In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder until smooth, then add water and bring the mixture just to a boil. Remove from heat and pour this warm chocolate mixture over the dry ingredients. Mix until just combined.
  3. In a separate small bowl, whisk together buttermilk, eggs, and vanilla extract. Add to the chocolate batter and mix until smooth and well incorporated. Pour the batter into your prepared pan and spread evenly.
  4. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back when lightly touched.
  5. While cake is baking, prepare the icing. In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder until smooth, then add milk and bring to a gentle boil.
  6. Remove icing from heat and immediately whisk in powdered sugar and vanilla extract until the icing is smooth and glossy. If using nuts, stir them into the icing.
  7. Remove cake from oven and let cool in pan for about 10 minutes (warm but not hot). Immediately pour warm icing over warm cake, spreading evenly to cover entire surface.

Notes

Use light-colored metal pan for even baking; No buttermilk? Add 1 tablespoon lemon juice to 1 cup milk; Cake tastes better the next day as flavors meld; Icing sets up as it cools creating signature fudgy texture