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Pioneer Woman Chocolate Sheet Cake - Classic Texas Sheet Cake Recipe

This classic chocolate sheet cake recipe combines Southern baking traditions with Ree Drummond's approachable style, featuring a moist fudgy texture with decadent icing that forms a delicate crust. It's perfect for feeding crowds at potlucks and family gatherings without compromising on quality.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 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) butter
  • 1 cup strong brewed coffee, cooled
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 13x9-inch baking pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, and salt until well combined. Set this mixture aside while you prepare the wet ingredients.
  3. In a medium saucepan over medium heat, melt the butter. Add the cocoa powder and brewed coffee, whisking continuously until the mixture is smooth and well combined.
  4. Pour the hot chocolate mixture over the dry ingredients and stir until just combined. In a separate small bowl, mix the buttermilk, beaten eggs, baking soda, and vanilla extract. Add this to the chocolate batter and mix until smooth.
  5. Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. In a medium saucepan, melt the butter over medium heat. Whisk in the cocoa powder until smooth. Remove from heat and stir in the milk and vanilla. Gradually add the powdered sugar, whisking until the icing is smooth and glossy. If using nuts, stir them in at this point.
  7. As soon as the cake comes out of the oven, pour the warm icing over the hot cake. Spread it evenly with an offset spatula.

Notes

Buttermilk substitute: Add 1 tablespoon vinegar/lemon juice to 1 cup milk. Measure flour by spooning into cup and leveling. Use room temperature ingredients. Pour icing on hot cake for crackly top. Cake tastes better the next day as flavors develop.