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Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting

Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting - recipe card
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This Texas Sheet Cake boasts an ultra-moist, tender chocolate crumb topped with a glossy vanilla bean frosting that sets to a fudge-like finish. The large-format cake bakes in a standard sheet pan, making it ideal for feeding a crowd with minimal fuss.

Ingredients

Scale
  • For the Cake:
  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks/226g) unsalted butter, cut into 1-tablespoon pieces
  • 1 cup (240ml) water
  • 1/4 cup (20g) unsweetened cocoa powder, Dutch-process or natural
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) buttermilk, at room temperature
  • 1 tablespoon vanilla extract
  • For the Vanilla Bean Frosting:
  • 1/2 cup (1 stick/113g) unsalted butter, cut into tablespoons
  • 1/4 cup (60ml) whole milk
  • 1/4 cup (20g) unsweetened cocoa powder, Dutch-process or natural
  • 3 cups (360g) confectioners’ sugar, sifted
  • 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla bean paste)
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) heavy cream, more if needed

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 15x10x1-inch sheet pan or jelly-roll pan, then line the bottom with parchment paper, leaving a 1-inch overhang on the long sides. This ensures easy removal after baking.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and kosher salt. Set aside. In a medium saucepan over medium-high heat, combine the butter pieces, water, and 1/4 cup cocoa powder. Bring to a boil, stirring occasionally, until the butter is fully melted and the mixture is smooth—this takes about 3 minutes.
  3. Pour the hot cocoa-butter mixture over the dry ingredients and stir with a wooden spoon until just combined—no dry pockets remain. The batter will be thin and glossy. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add to the batter and stir gently until smooth. Do not overmix; a few small lumps are fine.
  4. Pour the batter into the prepared pan and tilt to spread evenly. Bake for 18 to 22 minutes, rotating the pan halfway through, until the cake springs back when lightly touched in the center and a toothpick inserted into the middle comes out clean or with a few moist crumbs. Cool the cake in the pan on a wire rack for 10 minutes.
  5. While the cake cools, prepare the frosting. In a medium saucepan over low heat, melt the remaining 1/2 cup butter with the milk and 1/4 cup cocoa powder, stirring constantly until smooth and fully combined—about 2 minutes. Do not let it boil.
  6. Remove the pan from the heat. Add the sifted confectioners’ sugar, the vanilla bean seeds (or vanilla bean paste), vanilla extract, and heavy cream. Whisk vigorously until the frosting is smooth, thick, and glossy. If it appears too stiff, add an extra tablespoon of cream; if too thin, let it sit for 1 minute to thicken.
  7. Immediately pour the warm frosting over the still-warm cake (the cake should be at about 120°F / 49°C, warm but not hot). Use an offset spatula to spread the frosting in an even layer, working quickly as it sets fast.
  8. Let the frosted cake cool completely at room temperature, about 2 hours, until the frosting is set and no longer sticky to the touch. For best slicing, chill the cake in the refrigerator for 30 minutes before cutting into 4 equal portions (or 24 smaller pieces if serving a crowd).
  9. Slice with a sharp serrated knife, wiping the blade clean between cuts for neat edges. Serve at room temperature for the softest crumb and a creamy frosting texture.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap individual pieces tightly in plastic wrap and place in a zip-top bag; freeze for up to 3 months. Thaw at room temperature for 1–2 hours before serving. For reheating, warm a single slice on a plate in the microwave on low power (30% power) for 15–20 seconds, or in a 300°F (150°C) oven for 5 minutes.

Nutrition

Keywords: Texas sheet cake, vanilla bean frosting, chocolate sheet cake, classic American dessert, cake for a crowd, homemade chocolate cake, sheet pan cake, vanilla bean dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-texas-sheet-cake-with-vanilla-bean-frosting/