Pioneer Woman Chocolate Sheet Cake Recipe

This easy Pioneer Woman Chocolate Sheet Cake is a decadent, rich dessert that’s perfect for any occasion. With a creamy, chocolatey icing and a soft, moist cake, it’s quick to make and uses simple ingredients you likely already have in your pantry. A true crowd-pleaser that’s sure to impress!

Ingredients Needed

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 tsp kosher salt
• 1 cup unsalted butter
• 4 tbsp heaping cocoa powder
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large eggs, beaten
• 1 tsp baking soda
• 1 tsp vanilla extract

For the Icing:

• 1/2 cup plus 6 tbsp unsalted butter
• 4 tbsp heaping cocoa powder
• 6 tbsp milk
• 1 tsp vanilla extract
• 1 lb (minus 1/2 cup) powdered sugar
• 1/2 cup finely chopped pecans

How To Make Chocolate Sheet Cake Recipe

1. Prepare the Cake Batter: In a large mixing bowl, combine 2 cups of flour, 2 cups of sugar, and 1/4 tsp of salt. Set aside.
2. Make the Cocoa Mixture: In a saucepan, melt 1 cup of butter over medium heat. Stir in 4 tbsp of cocoa powder, and then add 1 cup of boiling water. Let it boil for 30 seconds, then remove from heat. Pour this cocoa mixture over the dry ingredients in the bowl and stir lightly to combine and cool down.
3. Add Wet Ingredients: In a separate measuring cup, whisk together 1/2 cup buttermilk, 2 beaten eggs, 1 tsp of baking soda, and 1 tsp vanilla extract. Stir this mixture into the cooled cocoa-butter mixture.
4. Bake the Cake: Pour the batter into an 18×13-inch sheet cake pan and bake in a preheated 350°F oven for 20 minutes, or until a toothpick inserted in the center comes out clean.
5. Prepare the Icing: While the cake bakes, melt 1/2 cup plus 6 tbsp butter in a saucepan. Stir in 4 tbsp cocoa powder, then remove from heat. Add 6 tbsp of milk, 1 tsp vanilla extract, and 1 lb powdered sugar (minus 1/2 cup), mixing until smooth. Stir in 1/2 cup chopped pecans.
6. Frost the Cake: Once the cake is done baking, remove it from the oven. Immediately pour the warm icing over the cake and spread it out. Let the icing set before cutting into squares.

Recipe Tips

• Use room temperature ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps the batter mix better and results in a smoother texture.
• Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake dense instead of light and fluffy.
• Bake at the right temperature: Preheat your oven to 350°F and make sure it’s fully heated before putting the cake in. This ensures the cake bakes evenly.
• Check for doneness with a toothpick: Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done. If it’s wet, it needs more time.
• Pour icing while the cake is warm: For the best results, pour the icing over the cake while it’s still warm. This allows the icing to melt into the cake, making it extra moist.

How To Store Leftovers

• Refrigerate: Store leftover chocolate sheet cake in an airtight container in the fridge for up to 4 to 5 days.
• Freeze: To freeze, wrap leftover chocolate sheet cake in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 3 months. When ready to eat, let it thaw at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 serving (out of 36 servings)

• Calories: 214.8
• Total Fat: 10.2 g
• Cholesterol: 35.8 mg
• Sodium: 108.4 mg
• Total Carbohydrate: 30.6 g
• Dietary Fiber: 0.6 g
• Protein: 1.6 g​

More Pioneer Woman Recipes:

• Pioneer Woman Chocolate Pie Recipe
• Pioneer Woman Boston Cream Pie
• Pioneer Woman Double Chocolate Pie
• Pioneer Woman German Chocolate Pie Recipe
• Pioneer Woman Mississippi Mud Pie Recipe