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).
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Add cocoa to melted butter to begin the cake batter
Pour cocoa mixture into flour mixture
Stir cocoa and flour mixtures together
Add vanilla to buttermilk combination in liquid measuring cup
Combine contents of liquid measuring cup to cocoa mixture
Combine thoroughly to prep this Texas sheet cake
Pour cake batter onto greased sheet pan to bake
The best chocolate sheet cake ever is ready for the oven
For frosting, add cocoa to melted butter
Add powdered sugar
Combine cocoa mixture and pecans
Pour chocolate pecan frosting over just-baked cake
Let frosting run to the edges
Spread frosting evenly over the Pioneer Woman’s Texas sheet cake
Just out of the oven
The Pioneer Woman’s Texas sheet cake is so easy to serve!
Rich and decadent best chocolate sheet cake ever
Perfect for any get-together or special occasion
Dress it up with strawberries and ice cream
Take a delicious bite!
Texas sheet cake, or The Pioneer Woman's Best Chocolate Sheet Cake. Ever.
Serves 24 servings
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 heaping tablespoons cocoa powder
- 2 sticks butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 whole eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 cup pecans, roughly chopped
- 1-3/4 sticks butter
- 4 heaping tablespoons cocoa
- 6 tablespoons milk
- 1 teaspoon vanilla
- 1 pound (minus 1/2 cup) powdered sugar
- Preheat oven to 350F.
- Combine flour, sugar and salt in large mixing bowl.
- Melt butter in medium saucepan. Add cocoa and stir.
- Add boiling water. Allow mixture to boil for 30 seconds, then turn off heat.
- Pour liquid mixture into flour mixture, and stir gently, allowing it to cool slightly.
- Combine buttermilk, beaten eggs, baking soda and vanilla into liquid measuring cup.
- Pour buttermilk mixture into butter/chocolate mixture. Stir gently but thoroughly. Avoid overmixing.
- Pour cake batter into greased sheet cake pan. Bake for 20 minutes.
- Melt butter in saucepan. Add cocoa and stir to combine. Turn off heat.
- Add milk, vanilla and powdered sugar to saucepan. Stir.
- Stir in pecans.
- Pour over warm cake.
- Cut into squares and serve.
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