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

This Pioneer Woman chocolate sheet cake recipe delivers the perfect combination of moist, tender cake and decadent fudgy icing that has made it a family favorite for generations. Inspired by Ree Drummond's classic Texas sheet cake, this easy large-batch dessert is perfect for potlucks, parties, and any gathering where you need to feed a crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup 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 your oven to 350°F (175°C). Grease and flour a 10x15-inch jelly roll pan or a similar-sized baking sheet with sides.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.
  4. Pour the hot cocoa mixture over the dry ingredients and stir until well combined. The batter will be thick at this stage.
  5. In a small bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this to the batter and mix until smooth and well incorporated.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the icing. In a medium saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil.
  8. Remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth. Stir in the chopped nuts if using.
  9. As soon as the cake comes out of the oven, pour the warm icing over the hot cake. Spread it evenly with a spatula.
  10. Allow the cake to cool completely before cutting into squares and serving.

Notes

Measure accurately by spooning flour into measuring cups and leveling off. Don't overmix the batter once wet ingredients are added. Pour warm icing over hot cake for signature texture. Use correct pan size for even baking.