Mohamed Shili A delectable recipe from Pioneer Woman is this Texas Sheet Cake, made with flour, sugar, butter, cocoa powder, and buttermilk. This delectable Texas Sheet Cake recipe is a dessert that takes about 40 minutes to prepare and can serve up to 24 people.
Pioneer Woman Texas Sheet Cake Ingredients
For the Cake:
- 250g (2 cups) plain flour
- 400g (2 cups) granulated sugar
- 1.5g (1/4 teaspoon) kosher salt
- 30g (4 heaping tablespoons) cocoa powder
- 226g (2 sticks) butter
- 240ml (1 cup) boiling water
- 120ml (1/2 cup) buttermilk
- 2 whole eggs, beaten
- 5g (1 teaspoon) baking soda
- 5ml (1 teaspoon) vanilla extract
For the Icing:
- 65g (1/2 cup) pecans, finely chopped
- 200g (1 3/4 sticks) butter
- 30g (4 heaping tablespoons) cocoa powder
- 90ml (6 tablespoons) milk
- 5ml (1 teaspoon) vanilla extract
- 430g (1 pound minus 1/2 cup) powdered sugar
How To Make Pioneer Woman Texas Sheet Cake
- Prepare the Oven and Pan: Before you begin mixing ingredients, preheat your oven to 175°C (350°F) and thoroughly grease and flour an 18×13-inch sheet cake pan, or use parchment paper for easier removal.
- Combine the Dry Ingredients: In a large mixing bowl, sift and whisk together 250g (2 cups) of plain flour, 400g (2 cups) of granulated sugar, and 1.5g (1/4 teaspoon) of kosher salt to ensure even distribution.
- Melt the Butter: Place 226g (2 sticks) of butter in a medium saucepan and melt over medium heat, watching carefully to avoid burning.
- Incorporate Cocoa into Butter: Once the butter is melted, add 30g (4 heaping tablespoons) of cocoa powder to the saucepan, stirring continuously until the mixture is smooth and well combined.
- Add Boiling Water: Carefully pour 240ml (1 cup) of boiling water into the cocoa and butter mixture, allow it to return to a boil for about 30 seconds, then turn off the heat.
- Combine Wet and Dry Mixtures: Slowly pour the hot chocolate mixture over the dry ingredients in the bowl, stirring gently to combine and slightly cool the mixture.
- Mix Remaining Cake Ingredients: In a separate bowl, combine 120ml (1/2 cup) of buttermilk, two beaten eggs, 5g (1 teaspoon) of baking soda, and 5ml (1 teaspoon) of vanilla extract, mixing well.
- Combine All Ingredients: Gradually add the buttermilk mixture to the chocolate and flour mixture, stirring until just combined, then pour the batter into the prepared sheet cake pan.
- Bake the Cake: Bake in the preheated oven for 20 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Prepare and Apply the Icing: While the cake bakes, melt 200g (1 3/4 sticks) of butter in a clean saucepan, stir in 30g (4 heaping tablespoons) of cocoa powder, and remove from heat. Mix in 90ml (6 tablespoons) of milk, 5ml (1 teaspoon) of vanilla extract, and 430g (1 pound minus 1/2 cup) of powdered sugar until smooth, then fold in 65g (1/2 cup) of finely chopped pecans. Pour and spread the icing evenly over the warm cake.
Recipe Tips
- Butter Softening: To ensure a smooth batter, soften the butter to room temperature before mixing; this facilitates easier blending with the sugar and cocoa.
- Cocoa Quality: Use high-quality cocoa powder for the cake and icing to deepen the chocolate flavor, enhancing the overall taste of the dessert.
- Baking Consistency: To achieve a consistent bake across the sheet cake, rotate the pan halfway through baking to ensure even heat distribution.
- Cooling the Cake: Allow the cake to cool for at least 10 minutes before applying the icing; this prevents the icing from melting into the cake too quickly.
What To Serve With Texas Sheet Cake
Serve your delectable Texas Sheet Cake with Spiced Pumpkin Gelato, Cinnamon Whipped Cream, Ginger Snap Crumble, Espresso Shot, and Salted Caramel Drizzle for a creative twist.
You can also pair it with Blackberry Compote and Lemon Zest Mascarpone to enhance the flavors.
How To Store Texas Sheet Cake
To Refrigerate: Place the Texas Sheet Cake in an airtight container and refrigerate. Ensure the cake is cool before storing to maintain freshness and prevent condensation, lasting up to 5 days.
To Freeze: Freezing this cake is not recommended as the icing may absorb too much moisture, affecting its texture and consistency. Enjoy it fresh or from the refrigerator.
How To Reheat Texas Sheet Cake
In The Oven: Place the desired amount of Texas Sheet Cake on a baking sheet, cover loosely with aluminum foil, and reheat at 275°F (135°C) for 10-15 minutes; or ensure it is heated through.
In The Microwave: Heat a slice of Texas Sheet Cake on a microwave-safe plate for about 10 seconds on high power; or check that it is warm to your liking.
In The Air Fryer: Reheat slices of Texas Sheet Cake in the air fryer at 160°C (320°F) for 1-2 minutes; or ensure the icing does not melt excessively during the process.
Frequently Asked Questions
Can I use a different type of flour for this cake?
For this recipe, it’s best to use all-purpose flour to achieve the desired texture. Using cake flour can make the cake too soft, while whole wheat might make it too dense.
Is there a substitute for buttermilk in the cake?
Yes, you can substitute buttermilk by mixing one tablespoon of white vinegar or lemon juice with a cup of milk and letting it sit for 5 minutes before use. This mixture helps replicate the tang and texture of buttermilk.
How do I know when the cake is perfectly baked?
The cake is perfectly baked when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake as it will dry out the cake.
Pioneer Woman Texas Sheet Cake Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 58g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 300mg
- Potassium: 75mg
- Fiber: 2g
- Sugar: 44g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Chocolate Eclair Cake
- Pioneer Woman Texas Sheet Cake Cookies
- Pioneer Woman Blackberry Crepe Cake
Pioneer Woman Texas Sheet Cake
Description
A delectable recipe from Pioneer Woman is this Texas Sheet Cake, made with flour, sugar, butter, cocoa powder, and buttermilk. This delectable Texas Sheet Cake recipe is a dessert that takes about 40 minutes to prepare and can serve up to 24 people.
Pioneer Woman Texas Sheet Cake Ingredients
For the Cake:
For the Icing:
How To Make Pioneer Woman Texas Sheet Cake
- Prepare the Oven and Pan: Before you begin mixing ingredients, preheat your oven to 175°C (350°F) and thoroughly grease and flour an 18×13-inch sheet cake pan, or use parchment paper for easier removal.
- Combine the Dry Ingredients: In a large mixing bowl, sift and whisk together 250g (2 cups) of plain flour, 400g (2 cups) of granulated sugar, and 1.5g (1/4 teaspoon) of kosher salt to ensure even distribution.
- Melt the Butter: Place 226g (2 sticks) of butter in a medium saucepan and melt over medium heat, watching carefully to avoid burning.
- Incorporate Cocoa into Butter: Once the butter is melted, add 30g (4 heaping tablespoons) of cocoa powder to the saucepan, stirring continuously until the mixture is smooth and well combined.
- Add Boiling Water: Carefully pour 240ml (1 cup) of boiling water into the cocoa and butter mixture, allow it to return to a boil for about 30 seconds, then turn off the heat.
- Combine Wet and Dry Mixtures: Slowly pour the hot chocolate mixture over the dry ingredients in the bowl, stirring gently to combine and slightly cool the mixture.
- Mix Remaining Cake Ingredients: In a separate bowl, combine 120ml (1/2 cup) of buttermilk, two beaten eggs, 5g (1 teaspoon) of baking soda, and 5ml (1 teaspoon) of vanilla extract, mixing well.
- Combine All Ingredients: Gradually add the buttermilk mixture to the chocolate and flour mixture, stirring until just combined, then pour the batter into the prepared sheet cake pan.
- Bake the Cake: Bake in the preheated oven for 20 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean.
- Prepare and Apply the Icing: While the cake bakes, melt 200g (1 3/4 sticks) of butter in a clean saucepan, stir in 30g (4 heaping tablespoons) of cocoa powder, and remove from heat. Mix in 90ml (6 tablespoons) of milk, 5ml (1 teaspoon) of vanilla extract, and 430g (1 pound minus 1/2 cup) of powdered sugar until smooth, then fold in 65g (1/2 cup) of finely chopped pecans. Pour and spread the icing evenly over the warm cake.
