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Pioneer Woman Chocolate Sheet Cake

Pioneer Woman Chocolate Sheet Cake - recipe card
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A tender, moist chocolate sheet cake with a glossy, pourable fudge frosting that sets to a soft, shiny finish. This classic dessert is rich, deeply chocolatey, and perfect for feeding a crowd or enjoying as a special treat.

Ingredients

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  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter (1 stick, 113g)
  • 1/2 cup vegetable oil (120ml)
  • 1/2 cup Dutch-processed cocoa powder (40g)
  • 1 cup boiling water (240ml)
  • 1/2 cup buttermilk, room temperature (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter (85g)
  • 3 tablespoons Dutch-processed cocoa powder (about 24g)
  • 6 tablespoons whole milk (90ml)
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar, sifted (360g)

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan with butter or nonstick spray, then dust with cocoa powder—this prevents the cake from sticking and adds a subtle chocolate flavor to the crust.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda. Set aside while you prepare the chocolate mixture.
  3. In a medium saucepan over medium heat, combine the butter, vegetable oil, and cocoa powder. Stir constantly until the butter is completely melted and the mixture is smooth and shiny—do not let it boil. Remove from heat immediately.
  4. Carefully pour the hot chocolate mixture into the dry ingredients. Add the boiling water and stir with a wooden spoon until the batter is smooth and no lumps remain. The mixture will be thin; that’s correct.
  5. In a small bowl, whisk the buttermilk, eggs, and vanilla together until well combined. Add this to the batter and stir gently until fully incorporated—overmixing can make the cake tough.
  6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan on the counter a few times to release any air bubbles, then bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The cake should pull away slightly from the edges.
  7. While the cake bakes, prepare the frosting. In a medium saucepan over medium-low heat, melt the 6 tablespoons butter with the cocoa powder and milk. Whisk constantly until smooth and just beginning to bubble around the edges—this blooms the cocoa for a deeper flavor.
  8. Remove from heat and stir in the vanilla. Gradually whisk in the powdered sugar, a cup at a time, until the frosting is smooth and glossy. If it’s too thick, add a tablespoon of milk; if too thin, add a little more powdered sugar.
  9. Let the cake cool in the pan on a wire rack for 10 minutes. Pour the warm frosting over the still-warm cake and spread it evenly with an offset spatula—the warmth helps the frosting set with a soft, shiny crust.
  10. Allow the frosted cake to cool completely before slicing, about 1 hour. The frosting will set to a fudge-like consistency that yields with each bite.

Notes

Store leftover cake covered at room temperature for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving. Reheat individual slices in the microwave for 15-20 seconds to soften the frosting.

Nutrition

Keywords: chocolate sheet cake, sheet cake, chocolate cake, fudge frosting, buttermilk cake, American dessert, easy cake, birthday cake, potluck dessert, Pioneer Woman style, cocoa cake, baking

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chocolate-sheet-cake-recipe/