The Pioneer Woman's Chocolate Sheet Cake Recipe: The Best Texas Sheet Cake Recipe Ever by Ann Marie Patitucci
Are you a fan of chocolate sheet cake? Here’s one of The Pioneer Woman’s most popular dessert recipes, her chocolate sheet cake recipe. In fact, it happens to be one of her daughter Alex’s favorites!
This chocolate sheet cake recipe, also known as Texas Sheet Cake, is to die for. After you bake it, take Ree's advice and eat a piece and "totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever."
To make this chocolate sheet cake recipe you will need the following list of ingredients: all-purpose flour, granulated sugar, salt, cocoa powder, butter, eggs, baking soda, vanilla extract, pecans, milk and powdered sugar. Serve this slice of chocolate heaven for dessert.
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24
Ingredients
Cake
- 2 cups flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons (heaping) cocoa powder
- 2 sticks (1/2 pound) butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 whole beaten eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Icing
- 1/2 cup finely chopped pecans
- 1 3/4 sticks butter
- 4 tablespoons (heaping) cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 2 - 3 cups powdered sugar (to reach desired spreading consistency)
Helpful Products
- 18x13-inch Sheet Cake Pan
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Mixing Bowl
- Nonstick Cooking Spray
Recipe Notes
- This makes a big cake. Store any leftovers covered in an airtight container.
- Instead of pecans, try almonds, peanuts, cashews or walnuts.
Here's how to make it:
- In a mixing bowl, combine flour, sugar and salt.
- In a saucepan, melt butter. Add cocoa and stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.
- In a measuring cup, pour the buttermilk and add beaten eggs, baking soda and vanilla. Stir buttermilk mixture into butter/cocoa mixture. Pour into a 18x13-inch sheet cake pan and bake at 350 degrees F for 20 minutes.
- While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla and powdered sugar. Stir together. Add the pecans, stir together and pour over warm cake. Cut into squares.
Nutrition Facts Per Serving
Calories: 295
Total Fat: 16.5g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 146mg
Total Carbohydrate: 36.9g
Dietary Fiber: 1.4g
Total Sugars: 27.2g
Protein: 2.9g
Vitamin D: 9mcg
Calcium: 24mg
Iron: 1mg
Potassium: 99mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Just FYI, this is not “really” Ree Drummond’s recipe.
It has been a favorite recipe for decades and is most known as Texas Sheet Cake. I’ve been making it since high school.
You can find it in many church and Womens club cookbooks. I’m sure that’s where Ree “found” it too. LOL
It’s even better with a teaspoon of cinnamon in the cake, that’s how we give it that Texas Twist !
BTW, we never used buttermilk for anything. We added either vinegar or bottled Lemon Juice to the milk and made it sour! 1 tablespoon or so should do it and let sit 5 minutes or as long as you want. Lots of happy memories with this cake!!!!!
beth
I always substitute hot water with hot coffee for any chocolate cake recipe. I also added the 1 tsp cinnamon recommended in the comments.