This IS the best chocolate sheet cake recipe you will ever try. And it’s not hyperbole. It IS incredibly delicious. Think super moist, intensely chocolatey, and utterly irresistible. You might just find yourself falling in love – with the cake, just like we did!
If you’re already familiar with Ree Drummond, the Pioneer Woman, you know her recipes are home-style comfort food at its finest. For the uninitiated, The Pioneer Woman website is a treasure trove of delicious recipes and heartwarming stories from her life on an Oklahoma ranch.
Earlier this year, I had the pleasure of visiting Ree and her family at their ranch. We spent a delightful time baking cupcakes and cake pops together. Interestingly, she used this very chocolate sheet cake recipe as the base for those cupcakes. However, we used a different frosting that day, so I didn’t fully experience the magic of the complete Pioneer Woman Texas Sheet Cake. Honestly, I regret not trying the entire recipe sooner. It’s unbelievably easy and surprisingly quick to make. And the best part? No electric mixer required! The only slightly unusual tool you’ll need is a 12 X 18 inch jelly roll pan. I hesitated at first, picturing a massive cake, but trust me, it disappears faster than you can imagine.
Then, just a few weeks ago, a wonderful surprise arrived from the UPS – Ree’s soon-to-be-released cookbook. Seeing the finished product, filled with beautiful photos and countless recipes, was incredibly exciting.
And there it was, in all its glory: her famous Chocolate Sheet Cake recipe. That sealed the deal. Procrastination was over. Pioneer Woman Texas Sheet Cake, here I come!
Let’s get started with the dry ingredients. You’ll need 2 cups of all-purpose flour and ¼ teaspoon of salt. Simple enough, right?
Next, pour in the sugar. A generous two cups of granulated sugar. We’re definitely on the right track to deliciousness.
Now for the buttery goodness. Melt two sticks of unsalted butter. Yes, two whole sticks.
While the butter is melting, in a separate bowl, whisk together ½ cup of buttermilk, two large eggs, and 1 teaspoon of baking soda.
And don’t forget the vanilla! Add a teaspoon of pure vanilla extract to the buttermilk mixture.
Back to the melted butter. Stir in four heaping tablespoons of unsweetened cocoa powder.
Mix the butter and cocoa together until well combined. This creates the rich chocolate base for our cake.
Now, for a key step that adds to the cake’s incredible moistness: boiling water. Add one cup of boiling water to the butter-cocoa mixture and stir. Let it bubble briefly, then remove from the heat.
Pour this hot chocolate mixture over the flour, sugar, and salt in your mixing bowl. Stir everything together until just combined.
Add the buttermilk mixture to the batter and stir until smooth. The batter will be quite thin, which is exactly what you want for a sheet cake.
Pour the batter into your 12 x 18 inch jelly roll pan and spread it evenly. Bake in a preheated 350°F (175°C) oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. I found 18 minutes to be perfect in my oven.
While the cake is baking, it’s time to prepare the decadent chocolate frosting.
Making the Texas Sheet Cake Frosting
Melt another 1 ¾ sticks of butter in a saucepan. Add four more heaping tablespoons of unsweetened cocoa powder and stir to combine.
Then, add 6 tablespoons of milk and one teaspoon of vanilla extract to the saucepan. Now, confession time: I ran out of milk! But no problem, I improvised using four tablespoons of evaporated milk mixed with two tablespoons of water. You could also use all evaporated milk if you prefer a richer frosting.
Here comes the sweetness! Add ONE POUND of confectioners’ sugar to the frosting mixture. Yes, a whole pound. Trust the Pioneer Woman, she knows what she’s doing.
Mix everything together until the frosting is incredibly smooth and creamy. Traditionally, Texas Sheet Cake frosting includes ½ cup of chopped pecans, but I skipped them this time. Honestly, I loved it just as it is – perfectly smooth and melt-in-your-mouth.
As soon as the cake comes out of the oven, immediately pour the warm frosting over the hot cake. This is crucial! The heat helps the frosting melt into every nook and cranny, creating a fudgy, irresistible layer. Quickly spread the frosting evenly over the entire surface of the cake. Don’t worry about those little lumps of powdered sugar; they’ll melt right in. If you are concerned, you can sift your powdered sugar beforehand, but honestly, who has time for that when there’s cake to be frosted?
Let the cake cool slightly… or not! Honestly, it’s amazing warm. Just dig right in and enjoy the warm, gooey goodness.
Seriously, just one bite and you’ll understand. It truly is the…
Best. Chocolate. Sheet Cake. Ever.
And don’t worry about that large 12 x 18 cake pan taking up counter space. This Pioneer Woman Texas Sheet Cake is so incredibly delicious, it simply won’t last long!
This cake is so good, it deserves to be showcased!
Make this cake. Right now. Seriously, you won’t regret it.
For your convenience, here is the full recipe from The Pioneer Woman herself.
Or, if you want a whole collection of Ree’s amazing recipes, consider grabbing a copy of The Pioneer Woman Cooks. It’s packed with incredible sweet treats, including this sheet cake and many more!
