If you’re on the hunt for dessert perfection, especially something that screams comfort and deliciousness, then you’ve got to dive into the world of Pioneer Woman recipes. And let me tell you, her chocolate sheet cake? It’s not just good; it’s legendary. Trust me on this, even if you think you’ve tasted great chocolate cake before, this Pioneer Woman Stuff is in a league of its own.
What makes this cake so special? First off, it’s unbelievably moist – the kind of moist that melts in your mouth with every bite. And the chocolate flavor? Rich, deep, and utterly satisfying. I’m talking seriously chocolatey indulgence here. Forget about dry, crumbly cakes; this recipe from the Pioneer Woman is all about luscious, decadent texture and flavor.
I’ll admit, I was a bit late to the Pioneer Woman party myself. I knew about Ree Drummond and her amazing website, www.thepioneerwoman.com, but I hadn’t fully explored her baking prowess until recently. Big mistake! I had the chance to try a version of this chocolate sheet cake when I visited her ranch in Oklahoma earlier this year. We were baking up a storm, making cupcakes and cake pops, and she used this very recipe as the base. However, we used a different frosting that day, so I didn’t get the full Pioneer Woman chocolate sheet cake experience.
Honestly, I don’t know what took me so long to try the complete recipe. Maybe it was the thought of a 12×18 inch jelly roll pan cake – it sounds like a lot of cake, right? But let me assure you, any hesitation vanishes the moment you take your first bite. And the best part? It’s surprisingly easy and quick to make. No need to drag out the mixer – this recipe is wonderfully simple.
Recently, I received Ree Drummond’s cookbook, “The Pioneer Woman Cooks,” and there it was – her famous Chocolate Sheet Cake recipe, staring me in the face. It was a sign. Procrastination over. Chocolate Sheet Cake, here I come!
Let’s talk about how easy this Pioneer Woman stuff really is. You start with basic ingredients. Flour and sugar are key, of course.
You’ll need 2 cups of flour and a simple 1/4 teaspoon of salt to get started. Easy peasy. And then comes the sugar – a generous two cups of it. We’re talking about a proper dessert here!
Next up, butter. Glorious butter.
Melt two sticks of butter in a saucepan. While that’s melting, in a separate bowl, whisk together 1/2 cup of buttermilk, two eggs, and 1 teaspoon of baking soda.
Don’t forget a touch of vanilla extract – a teaspoon to be exact – to deepen the flavor.
Now, back to that melted butter. This is where the chocolate magic really begins.
Add four heaping tablespoons of cocoa powder to the melted butter. Stir it all together until it’s smooth and chocolatey.
Then, pour in a cup of boiling water. Yes, boiling water! Don’t be alarmed; this is what makes the cake so incredibly moist. Stir it all together and let it bubble for just a minute before turning off the heat.
Pour this hot chocolate mixture over your flour, sugar, and salt mixture in a large bowl. Stir until combined. Then, add the buttermilk mixture and stir again until everything is smooth.
Pour the batter into your 12×18 inch jelly roll pan and bake in a preheated 350°F (175°C) oven for about 20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, get started on the frosting. And let me tell you, this frosting is just as crucial to the overall deliciousness as the cake itself.
Melt another 1 ¾ sticks of butter. Add four more heaping tablespoons of cocoa powder and stir it together. Then, add 6 tablespoons of milk and another teaspoon of vanilla extract. Now, the original recipe calls for milk, but if you’re like me and find yourself without milk sometimes, you can use evaporated milk mixed with a little water as a substitute – it works like a charm.
The grand finale of the frosting? A whole pound of confectioner’s sugar! Yes, you read that right. It’s what makes this frosting rich, sweet, and utterly irresistible. Mix it all together until it’s super smooth. Some people add chopped pecans to the frosting, but honestly, I think it’s perfect just as it is – smooth, creamy, and intensely chocolatey.
As soon as the cake comes out of the oven, immediately pour that glorious frosting all over it. Make sure to spread it evenly so every bite is perfectly coated. Those little lumps you might see in the photo? Just bits of confectioner’s sugar – easily smoothed out with a good stir.
Let the cake cool slightly… or, if you’re impatient like me, dig right in while it’s still warm and gooey.
Seriously, this is the best chocolate sheet cake ever. And don’t worry about that 12×18 inch cake taking up counter space. It won’t be there for long. It disappears fast.
This cake is so good, it deserves to be on a pedestal! Make this cake. Seriously, make it now.
For the full recipe from the Pioneer Woman herself, you can visit this link. Or, better yet, grab a copy of “The Pioneer Woman Cooks“. It’s packed with amazing recipes, not just desserts, but tons of delicious home-style cooking. And trust me, if her chocolate sheet cake is anything to go by, all her Pioneer Woman stuff is worth trying!
You won’t be disappointed. Happy baking!
