We’ve all been there – a craving for a decadent, chocolatey treat hits, and nothing but a big slice of copycat pioneer women chocolate sheet cake will do. This craving often strikes when you’re short on time but need a dessert that will impress. That’s where Ree Drummond’s famous recipe for Texas sheet cake comes in.

This easy chocolate sheet cake recipe has earned rave reviews from home bakers and celebrities like Jennifer Garner. It’s moist, fudgy, and covered in a rich, chocolatey icing that’s simply irresistible. What makes this particular recipe so special?

Why This Copycat Pioneer Woman Chocolate Sheet Cake Recipe Stands Out

This dessert recipe has garnered a loyal following for several reasons. First, it’s incredibly easy to make, even for beginner bakers. Unlike complex layer cakes, this one-pan wonder requires minimal effort.

With just a few simple steps, you’ll have a delicious dessert ready to satisfy those chocolate cravings. Second, it uses everyday ingredients that are likely already in your pantry. No need to hunt down obscure ingredients – just simple staples that create magic.

The Secret to That Irresistible Fudgy Texture

The secret to this cake, lies in pouring the hot icing over the warm cake. This unorthodox method, often questioned by those new to the recipe, is key to the cake’s signature texture.

As The Kitchn points out, this process allows the cake to soak up some of the icing. This creates a delightful, fudge-like layer that sets it apart from ordinary chocolate cakes.

Tips for Baking the Perfect Copycat Pioneer Woman Chocolate Sheet Cake

Baking is a science, but it doesn’t have to be intimidating. To up your chocolate sheet cake game, check out these handy tips.

Use Salted Butter, As Ree Intended

While the original Pioneer Woman sheet cake recipe simply calls for “butter,” The Kitchn found confusion over whether to use salted or unsalted. In her blog post, Ree clarifies that the recipe requires salted butter.

This choice might seem unusual, considering the high sugar content. However, it provides the perfect balance. The salt enhances the chocolate flavors and keeps the cake from being overwhelmingly sweet. Trust Ree on this one – salted butter is the way to go.

Don’t Be Afraid to Adjust the Sweetness

If you prefer a slightly less sweet dessert, you can tweak the amount of powdered sugar in the icing. Start by using a little less than called for, and taste as you go. This way, you’ll find the right balance for your palate.

Elevate the Flavor With Coffee

Although Ree doesn’t use coffee in her recipe, consider adding a teaspoon of espresso powder to the icing. This enhances the chocolate flavor without adding a noticeable coffee taste.

Alternative Pan Sizes

While the original recipe calls for an 18″ x 13″ jelly roll pan, you can also bake this sheet cake recipe in a 9″ x 13″ pan or even a 10” pan. Adjust baking time accordingly.

A commenter on this blog asked if a 10” pan could be used. This shows how common this question is among home bakers.

Copycat Pioneer Woman Chocolate Sheet Cake Recipe

Now for the moment you’ve been waiting for. Here’s the recipe, but remember, feel free to customize it by adding your personal touch or experimenting with the tips above. Make this recipe your own.

Print Recipe

Copycat Pioneer Woman Chocolate Sheet Cake

The most moist cake ever!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: Chocolate sheet Pan cake

Ingredients

Cake

• 2 C All Purpose Flour
• 2 C Sugar
• 1 tsp Salt
• 1 C Salted Butter
• 4 tsp Coco Powder (Heaping)
• 1 C Boiling water
• 1/2 C Buttermilk
• 2 Eggs (Beaten)
• 1 tsp Baking soda
• 1 tsp Vanilla extract

Icing

• 1/2 C Plus 6 TBS Butter
• 4 TBS Coco powder (Heaping)
• 6 TBS Milk
• 1 tsp Vanilla Extract
• 4 C Powdered Sugar (Adjust to your desired sweetness level)
• 1/2 C Pecans (Finely Chopped)

Instructions

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 18x18 inch sheet pan. You can also use a 9x13 pan, but the baking time might vary. In that case, start checking for doneness at around 15 minutes.
• In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
• In a saucepan over medium heat, melt 2 sticks of butter. Add 4 heaping tablespoons of cocoa powder and whisk until smooth. Slowly whisk in the boiling water, bring the mixture to a simmer, and then remove from heat.
• Pour the hot chocolate mixture into the dry ingredients and whisk until well combined. Set aside.
• In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla extract.
• Gradually add the wet ingredients to the chocolate mixture, whisking until incorporated.
• Pour batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few crumbs attached. The edges should be slightly pulled away from the sides of the pan.

Icing

• While the cake bakes, prepare the icing. In a medium saucepan over medium heat, melt the butter. Whisk in the cocoa powder until smooth. Remove from heat.
• Whisk in milk, vanilla, and powdered sugar (use 2 cups to start, and add more if needed). Stir in chopped pecans.
• Pour the warm icing over the hot cake. Spread it evenly with an offset spatula. The warm cake helps the icing spread evenly. This step might seem counterintuitive, as most cake recipes advise against icing a warm cake. However, it’s what gives this recipe its characteristic fudgy texture.
• Let cool for at least 30 minutes before slicing and serving. This cake is best served warm and will stay fresh for several days if covered tightly with plastic wrap.

Instructions:

Make the Cake:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 18×18 inch baking pan. You can also use a 9×13 inch pan, but the baking time might vary. In that case, start checking for doneness at around 15 minutes.
2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
3. In a saucepan over medium heat, melt 2 sticks of butter. Add 4 heaping tablespoons of cocoa powder and whisk until smooth. Slowly whisk in the boiling water, bring the mixture to a simmer, and then remove from heat.
4. Pour the hot chocolate mixture into the dry ingredients and whisk until well combined. Set aside.
5. In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla extract.
6. Gradually add the wet ingredients to the chocolate mixture, whisking until incorporated.
7. Pour batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few crumbs attached. The edges should be slightly pulled away from the sides of the pan.

Make the Icing:

1. While the cake bakes, prepare the icing. In a medium saucepan over medium heat, melt the butter. Whisk in the cocoa powder until smooth. Remove from heat.
2. Whisk in milk, vanilla, and powdered sugar (use 2 cups to start, and add more if needed). Stir in chopped pecans.
3. Pour the warm icing over the hot cake. Spread it evenly with an offset spatula. The warm cake helps the icing spread evenly. This step might seem counterintuitive, as most cake recipes advise against icing a warm cake. However, it’s what gives this recipe its characteristic fudgy texture.
4. Let cool for at least 30 minutes before slicing and serving. This cake is best served warm and will stay fresh for several days if covered tightly with plastic wrap.

FAQs About Copycat Pioneer Woman Chocolate Sheet Cake

Why is it called Texas sheet cake?

There are a couple of theories about this popular dessert. One states the recipe for a thin, single-layered chocolate cake spread out across a baking sheet originated in Texas during the 1950s or 60s.

Others say that the cake’s generous size – much like the state itself – earned it the “Texas” title.

Can I freeze copycat Pioneer Woman chocolate sheet cake?

While the cake is delicious fresh, you can definitely freeze it for later enjoyment. Once completely cooled, tightly wrap the entire cake in plastic wrap, then in foil for an extra layer of protection. Freeze for up to 2 months. This is a great way to make family meals easier.

How do I make buttermilk?

If you don’t have buttermilk on hand, you can easily make your own using simple pantry staples. Simply measure 1 tablespoon of lemon juice or white vinegar into a liquid measuring cup. Fill with enough milk (any type will work) to reach the 1/2 cup mark.

Give it a quick stir, then allow it to sit for 5 minutes, until it slightly thickens and appears curdled. Voila – instant buttermilk.

Conclusion

Copycat Pioneer Woman chocolate sheet cake is more than just a recipe – it’s a testament to the magic of simple, well-executed baking. Whether for a potluck, bake sale, or a special occasion, this recipe will be a crowd-pleaser, satisfying chocolate lovers of all ages.

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