Go Back
pioneer-woman-s-chocolate-sheet-cake---food-menu_feature

Pioneer Woman Chocolate Sheet Cake: Classic Texas-Style Crowd-Pleasing Dessert

Ree Drummond's famous chocolate sheet cake recipe combines rich cocoa flavor with a fudgy icing poured over hot cake, creating a perfect dessert for feeding crowds. This Texas-style cake features a moist texture and deep chocolate flavor that makes it ideal for parties, potlucks, and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 12x17-inch jelly roll pan or sheet cake pan.
  2. In a large mixing bowl, whisk together flour, sugar, and salt. Set aside.
  3. In a saucepan, melt butter over medium heat. Add cocoa powder and whisk until smooth. Carefully add boiling water, bring to a boil for 30 seconds, then remove from heat.
  4. Pour the hot cocoa mixture over the flour mixture and stir until just combined.
  5. In a small bowl, whisk together buttermilk, eggs, baking soda, and vanilla. Add this to the chocolate batter and mix until smooth.
  6. Pour batter into the prepared pan and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the icing. Melt butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth. Remove from heat and whisk in powdered sugar and vanilla until creamy.
  8. As soon as the cake comes out of the oven, pour the warm icing over the hot cake and spread evenly. Sprinkle with pecans if using. Allow to cool completely before slicing.

Notes

The key to that signature fudgy icing is pouring it over the hot cake. Don't overmix the batter – mix just until ingredients are combined. Use quality cocoa powder for best flavor. Store covered at room temperature for up to 3 days.