It’s big. It’s got depth. And it’s a crowd-pleaser. This lusciously moist, pecan-topped chocolate cake, inspired by The Pioneer Woman’s Best Chocolate Sheet Cake Ever, it’s as grand as they come! Made with buttermilk and cocoa, it’s Texan through and through.
Baked and frosted in one long sheet pan, this rich cake is no muss, no fuss. Forget cake layers and multiple steps of precise frosting. This is a cake for the non-baker. When it comes out of the oven, you literally pour the liquid frosting over the warm cake and… You. Are. Done.
The melted butter and cocoa frosting seeps into the warm cake to create an incredibly moist, rich dessert. You never have to worry about this cake being dry, whether you serve it warm or at room temperature.
You can double or triple this recipe with no problem for big parties and family gatherings. (Just make sure you have enough sheet pans.) The fact that you can cut and serve it right from the pan makes it an especially fuss-free crowd-pleaser. No cake stand or serving platter here — and since when aren’t fewer dishes a good thing?
As if all of this weren’t enough motivation to get you in front of your mixing bowl, this cake goes where you need it to go with ease. No need to search out a container tall enough to cover your cake: Just throw some foil over the top and go.
Whether it’s for a large family birthday party, a weekend barbecue, or just dinner at home, go big with a Texas sheet cake. Your guests will thank you (and ask you for the recipe).