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Pioneer Woman Chocolate Sheet Cake: The Ultimate Crowd-Pleasing Dessert

This classic Pioneer Woman chocolate sheet cake recipe brings the beloved flavors of Texas sheet cake to your kitchen with incredible ease. Perfect for feeding a crowd at parties, potlucks, or family gatherings, this rich cocoa cake topped with fudgy chocolate icing is guaranteed to become a new favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan or standard sheet pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, combine the buttermilk, eggs, baking soda, and vanilla extract. Whisk until well combined and set aside.
  4. In a medium saucepan over medium heat, melt 1 cup of butter with water and 4 tablespoons of cocoa powder. Bring the mixture to a gentle boil, stirring constantly to prevent burning.
  5. Pour the hot cocoa mixture over the dry ingredients and stir until just combined. Add the buttermilk mixture and mix until the batter is smooth and uniform.
  6. Pour the batter into your prepared sheet pan, spreading it evenly to the edges. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the fudgy icing. In a medium saucepan, combine 1/2 cup butter, milk, and 4 tablespoons cocoa powder. Bring to a boil, then remove from heat.
  8. Whisk in the vanilla extract and powdered sugar until the icing is smooth and glossy. Stir in chopped nuts if using.
  9. As soon as the cake comes out of the oven, pour the warm icing over the hot cake, spreading it evenly with a spatula. The icing will set as the cake cools.
  10. Allow the cake to cool completely before cutting into squares and serving.

Notes

Measure accurately by spooning flour into measuring cup and leveling off. Use room temperature ingredients for better incorporation. Don't overmix the batter. Pour icing over cake while both are still warm for signature fudgy texture.