Dive into the rich, chocolatey goodness of the Pioneer Woman’s Texas Chocolate Sheet Cake recipe, now perfectly adapted for high-altitude baking. This recipe, inspired by the renowned Ree Drummond, ensures a moist and flavorful cake every time, no matter your elevation. Whether you’re a seasoned baker or a kitchen novice, this guide will walk you through creating a stunning dessert that’s perfect for any occasion.
Close-up of heart-shaped chocolate cake pieces, showcasing their moist texture and rich frosting.
The original Pioneer Woman Texas Chocolate Sheet Cake recipe is famous for its incredible flavor and easy preparation. However, baking at high altitudes requires adjustments to ensure the perfect texture and rise. We’ve taken the guesswork out of high-altitude baking by modifying this beloved recipe, allowing you to effortlessly recreate this classic dessert.
This adapted recipe maintains all the charm and deliciousness of the original while addressing the unique challenges of baking at higher elevations. Get ready to impress your friends and family with a melt-in-your-mouth chocolate cake that’s both impressive and simple to make.
Get the Recipe: Texas Chocolate Sheet Cake Hearts (High-Altitude Adapted)
This recipe is brought to you by Michelle Lopez, a passionate baker at Hummingbird High, who expertly adapted the Pioneer Woman’s original recipe for high-altitude environments.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 sticks (1 cup) salted butter
- 4 tablespoons unsweetened cocoa powder (heaping, un-leveled)
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs, lightly whisked
- 1/2 teaspoon baking soda (reduced for high-altitude)
- 1 teaspoon vanilla extract
For the Chocolate Frosting
- 1 ¾ sticks (14 tablespoons) salted butter
- 4 tablespoons unsweetened cocoa powder (heaping, un-leveled)
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 pound minus 1/2 cup powdered sugar, sifted
Instructions
Baking the High-Altitude Texas Chocolate Sheet Cake
- Prepare Oven and Pan: Position oven rack to the second to highest level. Preheat oven to 350°F (175°C).
- Combine Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, and salt. Set aside.
- Melt Butter and Cocoa: In a medium saucepan, melt butter over medium heat. Add cocoa powder and stir until smooth.
- Add Boiling Water: Carefully pour in boiling water to the butter-cocoa mixture. Let it bubble for 30 seconds, then remove from heat.
- Combine Wet and Dry: Pour the chocolate-butter mixture into the bowl with dry ingredients. Stir gently to combine and cool slightly.
- Mix Buttermilk and Eggs: In a measuring cup, combine buttermilk, lightly whisked eggs, and vanilla extract.
- Activate Baking Soda: Add baking soda to the buttermilk mixture and stir. It will fizz slightly.
- Combine Wet and Chocolate Mixtures: Pour the buttermilk mixture into the large bowl with the chocolate batter. Mix until smooth and well combined.
- Bake the Cake: Pour batter into a lightly greased 17.25 x 11.5 inch jelly roll pan. Spread evenly with a spatula.
- Bake Time: Bake for 20 minutes at 350°F (175°C). Let cool slightly before frosting.
Making the Pioneer Woman’s Chocolate Frosting
- Melt Butter and Cocoa: In a large saucepan, melt butter over medium heat. Add cocoa powder and stir until smooth.
- Bubble and Remove from Heat: Let the butter-chocolate mixture bubble for 30 seconds. Remove from heat.
- Add Milk and Vanilla: Stir in whole milk and vanilla extract.
- Add Powdered Sugar: Add sifted powdered sugar all at once. Stir until frosting is smooth and creamy.
Assembling and Serving
- Frost the Cake: Pour warm frosting over the slightly cooled cake while both are still warm. Spread evenly.
- Cool Completely: Allow the frosted cake to cool completely.
- Chill (Optional): For easier cutting, chill in the refrigerator for 3-4 hours.
- Cut into Hearts (Optional): Use heart-shaped cookie cutters to cut out heart shapes for a charming presentation.
Heart-shaped Texas chocolate sheet cakes arranged on a white plate, showcasing their individual servings.
Tips and Addendums for Perfect Baking
- Cocoa Powder is Key: Use unsweetened cocoa powder for the best, most intense chocolate flavor.
- Nutty Variation: For added texture and flavor, incorporate ½ cup of finely chopped pecans or your favorite nuts into the frosting after adding the powdered sugar.
- Precise Measurements: Ensure accurate measurements. Level spoon measurements with the back of a knife and use appropriate liquid and dry measuring cups.
- Don’t Overmix: Avoid overmixing the batter after adding the chocolate-butter mixture to prevent a dense cake. Mix just until combined.
- Oven Discipline: Resist opening the oven door frequently during baking to maintain consistent temperature.
- Warm Cake and Frosting: Frost the cake while both are still warm for a smooth, easy-to-spread frosting.
- Cutting Tips: If using cookie cutters, use a dull knife to outline the shapes and gently remove the heart-shaped pieces.
- Leftover Cake Scraps: Don’t waste the scraps! Freeze them for cake pops or ice cream mix-ins.
This high-altitude adapted Pioneer Woman Texas Chocolate Sheet Cake recipe is sure to become a family favorite. Enjoy the delightful combination of rich chocolate and moist cake in every bite!
