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  • Annette Brinkerhoff

    Momma's Texas Sheet cake Instructions: Jane made this cake in a 13 x 18″ sheet pan–she had first tried it in a 10 x 15″ pan but said, “…by the time I added the frosting, it was running off the sides. It seemed to work much better in the larger pan. I used the recipe as is, just the larger pan.” So, if you use a 13 x 18″ pan, your cake will be thinner, like the one Jane made. I really liked the thinness of the cake–it kind of looks like a huge pan of brownies when you make it in a pan that big. But the cake will taste great whether you make it in a larger or smaller sheet pan. One thing I found is that if you make this in a 10 x 15″ jelly roll pan, you won’t need to use all the frosting; to avoid having the frosting run off the sides like it did for Jane on her first try with a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan–you’ll have about 1/2 to 2/3 cup of frosting left over (just save it to use on another desert). The frosting will start setting about a half hour after you pour it on the cake, but if you want it to set firmly, you’ll need to give it a few hours. Jane made the frosting a little differently, too, so it would be really smooth, and I’ve noted how she did that in the recipe below. THE BEST CHOCOLATE SHEET CAKE. EVER. (from The Pioneer Woman) CAKE: ■2 cups all-purpose flour ■2 cups sugar ■¼ teaspoon salt ■4 heaping Tablespoons unsweetened baking cocoa ■2 sticks butter ■1 cup boiling water ■½ cup buttermilk (Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.) ■2 large eggs, beaten ■1 teaspoon baking soda ■1 teaspoon vanilla FROSTING: ■1 3/4 sticks butter ■4 heaping Tablespoons unsweetened baking cocoa ■6 Tablespoons milk ■1 teaspoon vanilla ■1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups) ■1/2 cup finely chopped pecans or walnuts, optional (Jane did not use nuts in her frosting and it was great…so if you don’t like nuts, leave them out!) In a large mixing bowl, combine flour, sugar, and salt. Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 20 minutes (if using a 10 x 15″ jelly roll pan, you may need to bake 22 to 23 minutes). NOTE: I greased my pan, but the Pioneer Woman’s recipe doesn’t say to do that, so I guess that’s optional. While cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. (NOTE: if you follow these directions, you’ll notice your frosting is still a little lumpy. To make her frosting really nice and smooth, Jane simply cooked the frosting several minutes longer over low heat, stirring until the mixture was smooth; she also omitted the nuts. You could also leave the nuts out of the frosting mixture and sprinkle them on top of the icing instead). If you made your cake in a 13 x 18″ pan, pour on all the frosting–you may need to spread it a little so it covers the entire cake; if your cake is in a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan. You’ll probably have about 1/2 to 2/3 cup of frosting left over. You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in! The frosting will start setting in about a half hour, but it needs between 1 and 2 hours to set more firmly; at 2 hours, it should be nice and firm.

  • Jan Sutton

    Texas Sheet Cake - PERFECT! Highly recommend this cake recipe if you haven't tried it yet.. Best chocolate cake I've had in years!

  • Ashlea Blakely

    This looks like the chocolate cake in elementary school. YUM. The Best Texas Sheet Cake (Pioneer Woman Recipe.)

  • Sheryl Koleszar-Rich

    The Best Texas Sheet Cake (Pioneer Woman Recipe) - got a new sheetcake pan, just needed the recipe

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Best chocolate sheet cake. Ever. "It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite."

The Pioneer Woman's chocolate sheet cake really is THE BEST!!! (and it's so darn easy!!) I take it to bbq's, birthdays, whatever. It's a big hit! / Actually an "old time" recipe - my 87 yr. old neighbor & my grandmother made this exact for years -- STILL a requested favorite but now we do the cooking!!

  • Janet A.

    I want some! Anna Montes Lara

  • Anna Montes Lara

    Janet A. MmMm!! But I suck at making brownies. I always burn them! Lol

  • Janet A.

    This is not a brownie. It's a cake. One sheet cake. Looks easy. Anna Montes Lara

  • Laurie Dearborn

    This IS the best came. I found special dark chocolate cocoa powder and use that, so so good. Then I make her chocolate devils with this cake!!! Outstanding!!!!

  • Ashley Sagnella

    I halved the icing recipe and used for 2 dozen cupcakes. Turned out a little runny but delicious

See all 12 comments

Chocolate sheet cake with pecan icing. Utterly delicious, and blessedly simple. If you have the ingredients handy, the whole thing takes about 40 minutes, start to finish.

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Pioneer Woman's Chocolate Sheet Cake Hands down....THE best choc cake. Ever.

Serve this easy dessert to the chocolate lovers in your family. It's also the perfect recipe for potlucks with a preparation time that's just over 30 minutes.

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