Go Back
pioneer-woman-s-chocolate-sheet-cake---food-menu_feature

Ultimate Pioneer Woman Chocolate Sheet Cake: Classic Texas-Style Dessert With Fudgy Icing

This Pioneer Woman-inspired chocolate sheet cake captures Southern baking traditions with a moist, tender crumb and decadent fudgy icing poured over warm cake. Perfect for feeding a crowd, this dessert uses basic pantry ingredients and creates a beautiful glossy finish that makes it ideal for potlucks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan or 9x13-inch baking pan
  2. In large bowl, whisk together flour, sugar, baking soda, and salt
  3. In saucepan, combine butter, water, and cocoa powder. Heat until butter melts and mixture boils, then pour over dry ingredients and stir
  4. In small bowl, whisk eggs, buttermilk, and vanilla, then add to chocolate batter and mix until smooth
  5. Pour batter into prepared pan and bake for 20-25 minutes until toothpick comes out clean
  6. While cake bakes, make icing by heating butter, cocoa powder, and milk until boiling in saucepan
  7. Remove icing from heat, stir in vanilla, then gradually whisk in powdered sugar until smooth. Add nuts if using
  8. Pour warm icing over hot cake immediately after baking, spreading evenly
  9. Cool cake completely before cutting into squares

Notes

Measure accurately using spoon-and-level method for flour. Don't overmix batter once wet and dry ingredients are combined. Have icing ready when cake comes out of oven for hot-on-hot technique. Cake tastes better the next day as flavors develop. Substitute 1 1/2 tsp vinegar + 1/2 cup milk for buttermilk if needed.