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Pioneer Woman Chocolate Sheet Cake: Classic Texas-Style Crowd Pleaser

Ree Drummond's Pioneer Woman Chocolate Sheet Cake is a beloved family favorite renowned for its moist, fudgy texture and irresistible chocolate icing. This Texas-style sheet cake is perfect for potlucks and gatherings, coming together easily in one bowl and baking in a simple sheet pan.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 15 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 12x17-inch jelly roll pan. In large mixing bowl, whisk together flour, sugar, and salt until well combined.
  2. In medium saucepan, combine butter, water, and cocoa powder. Bring to boil over medium heat, stirring constantly. Remove from heat and pour hot chocolate mixture over dry ingredients. Stir until well combined.
  3. In small bowl, whisk together eggs, buttermilk, baking soda, and vanilla extract. Add this mixture to chocolate batter and stir until smooth and well incorporated.
  4. Pour batter into prepared baking sheet and spread evenly. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
  5. While cake bakes, prepare icing: In saucepan, combine butter, cocoa powder, and buttermilk. Bring to boil, then remove from heat.
  6. Gradually whisk in powdered sugar until smooth, then stir in vanilla extract and nuts (if using).
  7. Remove cake from oven and immediately pour warm icing over hot cake. Use offset spatula to spread evenly.
  8. Allow cake to cool completely before cutting into squares.

Notes

Use high-quality cocoa powder for best flavor. Ensure eggs and buttermilk are room temperature. Don't overmix batter. Pour icing over cake immediately after baking. Cake improves in flavor after a day as icing soaks in.