This IS the best chocolate sheet cake you will ever taste. And that’s not just a casual statement; it’s a declaration from someone who has fallen head over heels for this dessert. Prepare to be amazed by its incredible moistness and intense chocolate flavor.
Yes, we’re talking about that Texas Sheet Cake, the one made famous by the Pioneer Woman, Ree Drummond. If you’re not already acquainted with her incredibly popular website, The Pioneer Woman, consider this your delicious introduction.
This recipe isn’t just another chocolate cake; it’s a revelation. It’s surprisingly easy to make, doesn’t even require a mixer, and comes together faster than you might expect for such a large and impressive cake. The only specialized equipment you’ll need is a 12 x 18 inch jelly roll pan. While the size might seem daunting – a 12×18 cake is a lot of cake – trust us, it disappears quickly.
This recipe comes directly from Ree Drummond’s cookbook, “The Pioneer Woman Cooks,” a treasure trove of comforting and delicious recipes. And within its pages, the Texas Sheet Cake recipe shines as a true standout.
Let’s dive into what makes this Texas Sheet Cake so exceptional and how you can bake it yourself.
Why This Texas Sheet Cake is the Best
What sets the Pioneer Woman’s Texas Sheet Cake apart? It’s a combination of factors that work together to create a truly unforgettable dessert:
- Unbelievably Moist: This cake isn’t dry or crumbly; it’s melt-in-your-mouth moist thanks to the buttermilk and boiling water in the batter.
- Intense Chocolate Flavor: The generous amount of cocoa powder in both the cake and the frosting delivers a rich, deep chocolate taste that satisfies any chocolate craving.
- Easy to Make: Forget complicated techniques and fussy steps. This recipe is straightforward and perfect for bakers of all skill levels. No mixer needed!
- Large Format: Baked in a sheet pan, it’s ideal for gatherings, potlucks, or any occasion where you need to feed a crowd.
- Classic Comfort: Texas Sheet Cake is a timeless dessert that evokes feelings of home-baked goodness and simple pleasures.
This isn’t just a cake; it’s an experience. From the first bite to the last, you’ll understand why it’s considered the best.
Pioneer Woman’s Texas Sheet Cake Recipe
Ready to bake this amazing Texas Sheet Cake? Here’s a step-by-step guide, adapted from the Pioneer Woman’s recipe, to help you create this chocolate masterpiece in your own kitchen.
Cake Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 1 3/4 sticks (14 tablespoons) unsalted butter
- 4 heaping tablespoons unsweetened cocoa powder
- 6 tablespoons milk (or evaporated milk and water mixture as a substitute)
- 1 teaspoon vanilla extract
- 1 pound powdered sugar (confectioners’ sugar)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions:
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Alt text: Bowl of granulated sugar, a key ingredient in Pioneer Woman’s Texas Sheet Cake.
- Melt Butter and Cocoa: In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir until smooth.
Alt text: Melting butter and cocoa powder in a saucepan to create the chocolate base for the Texas Sheet Cake.
- Add Water and Boil: Pour in the water and bring the mixture to a boil, stirring constantly. Let it bubble for about 30 seconds to a minute, then remove from heat.
Alt text: Stirring the melted butter and cocoa mixture in a pan, preparing the liquid chocolate component of the cake batter.
- Combine Wet and Dry Ingredients: Pour the hot cocoa mixture over the flour mixture in the large bowl. Stir until just combined.
Alt text: Pouring the hot chocolate mixture into the bowl containing flour, sugar, and salt for the Texas Sheet Cake batter.
- Mix Buttermilk and Eggs: In a separate small bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract.
Alt text: Measuring vanilla extract, an essential flavoring for both the cake and frosting.
- Add Buttermilk Mixture to Batter: Pour the buttermilk mixture into the batter and stir until smooth and well combined. The batter will be thin.
Alt text: Smooth and thin chocolate cake batter, ready to be poured into the baking pan.
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Bake the Cake: Pour the batter into the 12 x 18 inch jelly roll pan. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
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Prepare the Frosting: While the cake is baking, prepare the frosting. In the same saucepan (no need to wash it), melt the butter over medium heat. Add the cocoa powder and stir until smooth.
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Add Milk and Vanilla to Frosting: Stir in the milk and vanilla extract.
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Add Powdered Sugar to Frosting: Remove from heat and gradually whisk in the powdered sugar until smooth and creamy. If using nuts, stir them in now.
Alt text: Powdered sugar, also known as confectioners’ sugar, ready to be used for the rich chocolate frosting.
- Frost the Cake: As soon as the cake comes out of the oven, immediately pour the warm frosting evenly over the hot cake. The heat of the cake will help the frosting melt and spread beautifully.
Alt text: Pouring warm, luscious chocolate frosting over the hot Texas Sheet Cake immediately after baking.
- Cool and Serve: Let the cake cool completely before cutting into squares and serving. Or, if you’re impatient (and we wouldn’t blame you!), dig in while it’s still slightly warm.
Bakerella’s Experience with Pioneer Woman’s Cake
Like many, I was initially drawn to this recipe through the Pioneer Woman’s blog and cookbook. The promise of an easy, incredibly chocolatey cake was too tempting to resist. And let me tell you, it lived up to and exceeded all expectations.
The process was indeed simple. The no-mixer aspect is a real bonus, making cleanup a breeze. The steps are straightforward, and even a novice baker can achieve perfect results. The aroma that fills your kitchen as this cake bakes is simply divine – a rich, deep chocolate scent that builds anticipation for the treat to come.
And then there’s the taste. The first bite is a revelation. The cake is unbelievably moist, practically melting in your mouth. The chocolate flavor is intense and satisfying, but not overwhelming. The frosting is the perfect complement – rich, smooth, and adding another layer of chocolatey goodness.
Alt text: A tempting slice of Pioneer Woman’s Texas Sheet Cake on a white plate, showcasing its rich chocolate color and moist texture.
Honestly, this cake disappears fast. Even a large 12×18 inch pan of it. It’s that good.
Why You Should Bake This Cake
If you’re looking for a dessert that’s guaranteed to impress, satisfy your chocolate cravings, and is surprisingly easy to make, look no further than the Pioneer Woman’s Texas Sheet Cake. It’s perfect for:
- Chocolate Lovers: The intense chocolate flavor is a dream come true for anyone who adores chocolate.
- Easy Baking: This recipe is beginner-friendly and doesn’t require any special equipment or techniques.
- Crowd-Pleasing Dessert: Its large size makes it ideal for parties, potlucks, and family gatherings.
- Comfort Food: Texas Sheet Cake is a classic comfort dessert that brings a sense of warmth and home-baked goodness.
Alt text: The entire Pioneer Woman Texas Sheet Cake displayed on a cake pedestal, highlighting its generous size and appealing presentation.
Don’t just take our word for it – bake this Texas Sheet Cake yourself and experience the chocolatey magic. You’ll quickly understand why it’s hailed as the best.
Get the full recipe from The Pioneer Woman: The Best Chocolate Sheet Cake
Find more delicious recipes in her cookbook: The Pioneer Woman Cooks by Ree Drummond
