The quest for the perfect chocolate cake is a journey many dessert enthusiasts embark on, and sometimes, the most unassuming recipes lead to the most delightful discoveries. Enter the Pioneer Woman Chocolate Sheet Cake, a recipe that has quietly garnered a reputation for being utterly irresistible. I stumbled upon this gem, and let me tell you, it’s not just good – it’s in a league of its own. This isn’t hyperbole; this is a declaration from someone officially smitten with a cake. And yes, perhaps a little bit with the culinary charm of the Pioneer Woman herself.
For those unfamiliar, Ree Drummond, the Pioneer Woman, is a beloved figure in the food world, celebrated for her approachable recipes and heartwarming stories from her Oklahoma ranch. Her website, www.thepioneerwoman.com, is a treasure trove of comforting dishes, and it was there I first encountered whispers of this legendary chocolate sheet cake.
Earlier this year, I had the incredible opportunity to visit Ree at her ranch. Amidst the baking flurry of cupcakes and cake pops we were creating for guests (a delightful experience documented here), Ree casually mentioned this chocolate sheet cake. Intriguingly, the cake batter served as the base for the cupcakes, though we opted for a different frosting that day. Regrettably, I didn’t get the full Pioneer Woman chocolate sheet cake experience then. Looking back, I’m baffled it took me so long to try the complete recipe. It’s remarkably straightforward, surprisingly quick, and requires no electric mixer! The only slight hesitation I had was picturing a large 12×18 inch cake – a generous size, indeed.
Then, fate intervened in the form of a package delivered by the friendly UPS person. It was Ree’s cookbook, The Pioneer Woman Cooks, soon to grace bookshelves everywhere. I had glimpsed the cover months prior, but holding the finished product, brimming with recipes and vibrant photos, was truly exciting.
And there it was, nestled within the pages: the Pioneer Woman Chocolate Sheet Cake recipe (find it online here). It felt like a sign. Procrastination was no longer an option. Chocolate Sheet Cake, here I come!
Let’s embark on this baking adventure. First, you’ll need 2 cups of all-purpose flour and a humble 1/4 teaspoon of salt. Simple beginnings.
Next, the sweetness. Pour in 2 cups of granulated sugar. Things are definitely heading in a delicious direction.
Melt 2 sticks of unsalted butter. Yes, two whole sticks. Trust the process.
While the butter melts, in a separate bowl, whisk together 1/2 cup of buttermilk, 2 large eggs, and 1 teaspoon of baking soda.
Add a touch of vanilla extract – 1 teaspoon to be precise – to enhance the flavors.
Now, back to the melted butter. Stir in 4 heaping tablespoons of unsweetened cocoa powder. The chocolate magic is starting to happen.
Mix the cocoa and butter until well combined, creating a rich chocolate base.
Pour in 1 cup of boiling water and stir. Let the mixture bubble briefly, then remove it from the heat.
Pour this warm chocolate mixture over the flour, sugar, and salt mixture. Stir everything together until just combined.
Add the buttermilk mixture to the batter and stir until smooth. The batter will be thin, which is exactly what you want for a moist sheet cake.
Am I channeling my inner Pioneer Woman with these step-by-step photos? Perhaps! But these “pouring shots” are too good to resist, capturing the process beautifully.
Just look at that batter! It’s truly glorious – dark, rich, and promising incredible chocolate flavor.
Pour the batter into a 12×18 inch jelly roll pan. Bake in a preheated oven at 350°F (175°C) for approximately 20 minutes, or until a toothpick inserted into the center comes out clean. I found 18 minutes to be perfect.
While the cake bakes, prepare the luscious chocolate frosting.
Melt 1 ¾ sticks of unsalted butter for the frosting. Add another 4 heaping tablespoons of cocoa powder and stir until melted and smooth.
Stir in 6 tablespoons of milk and 1 teaspoon of vanilla extract. Now, here’s where I made a slight tweak due to pantry limitations. Lacking milk, I substituted 4 tablespoons of evaporated milk mixed with 2 tablespoons of water. You could likely use 6 tablespoons of evaporated milk straight, but I opted for a cautious approach.
Now for the grand finale of sweetness: add ONE POUND of confectioners’ sugar. Yes, a full pound. Thank you, Pioneer Woman, for not holding back. This is precisely the direction we want to be heading.
Mix the frosting until it is incredibly smooth and creamy. The original recipe suggests adding ½ cup of chopped pecans, but I skipped them. Frankly, I was thrilled with the cake in its unadorned, non-crunchy perfection.
As soon as the cake comes out of the oven, immediately pour the warm frosting over it. Work quickly to spread the icing evenly across the cake while it’s still warm. Those tiny lumps you might see in the photo are simply undissolved confectioners’ sugar. If you omit nuts and desire an ultra-smooth frosting, ensure you stir thoroughly or sift your sugar beforehand. But honestly, when this cake is beckoning, who has time for sifting?
Let the cake cool completely before serving… Just kidding! Dig in while it’s still slightly warm and gooey.
It was…
Wait, I need another bite, just to be absolutely certain…
It was, without a doubt, the best chocolate sheet cake ever.
And about that 12×18 inch cake taking up counter space? Don’t worry about it lingering for long. This cake disappears quickly.
Seriously, I could really go for a glass of milk right now.
This cake was so exceptional, it deserved to be showcased on a pedestal. Rightfully so.
Make this cake. Right now. Seriously.
For your convenience, here is the full recipe from the Pioneer Woman herself, making it effortless to follow along.
Or, consider acquiring a copy of The Pioneer Woman Cooks. Perhaps it should be retitled “The Pioneer Woman Bakes,” given the sheer number of delectable sweet recipes within – at least fifteen! You might also enjoy exploring these other tempting treats from the cookbook:
- Cinnamon Rolls
- Iny’s Prune Cake
- Buttermilk Biscuits
- Marmalade Muffins
- French Breakfast Puffs
- Maple Pecan Scones
- Perfect Pie Crust
- Patsy’s Blackberry Cobbler
- Flat Apple Pie
- Chocolate Sheet Cake
- Mocha Brownies
- Oatmeal Crispies
- Pineapple Upside-Down Cake
- Peach Crisp with Maple Cream Sauce
- Red Velvet Cake
- And that’s just scratching the surface of the sweet section, not even mentioning the incredible savory dishes!
Here’s a glimpse inside the cookbook…
But no need to just peek, because… surprise! The day this cookbook launched, I purchased an extra copy to share with one lucky reader.
That’s right, one for me and one for you! Well, for one of you fortunate readers.
(Giveaway section removed as per instructions to focus on recipe and content rewrite)
Enjoy baking this incredible Pioneer Woman Chocolate Sheet Cake! It’s a guaranteed crowd-pleaser and a recipe you’ll turn to time and time again.
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