Hamdi Saidani This Pioneer Woman Texas Sheet Cake is a moist and fudgy recipe, which is made with buttermilk and rich cocoa powder. It’s the perfect dessert for a crowd, ready in about an hour.
Pioneer Woman Texas Sheet Cake Ingredients
A classic combination for a crowd-pleasing dessert.
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon kosher salt
- 2 sticks (1 cup) salted butter
- 4 heaping tablespoons cocoa powder
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
For the Vanilla Bean Frosting:
- 4 cups powdered sugar
- 2 sticks (1 cup) salted butter, softened
- 2 tablespoons whole milk
- Dash of kosher salt
- 1 vanilla bean, split and caviar scraped
How To Make Pioneer Woman Texas Sheet Cake
A step-by-step guide to this wonderfully moist and easy-to-make cake.
- Prep Oven and Mix Dry Ingredients: Preheat the oven to 350°F. In a large mixing bowl, stir together the flour, granulated sugar, and salt.
- Prepare Wet Ingredients: In a separate measuring cup or small bowl, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract.
- Make the Chocolate Base: In a medium saucepan, melt the butter. Whisk in the cocoa powder until smooth. Pour in the 1 cup of boiling water, allow the mixture to bubble for a moment, then turn off the heat.
- Combine and Bake: Pour the hot cocoa mixture over the flour mixture and stir lightly to combine and cool it down slightly. Pour in the buttermilk-egg mixture and stir until the batter is smooth. Fold in the chocolate chips. Pour the batter into a large, ungreased 18×13-inch jelly roll pan (rimmed baking sheet) and bake for about 20 minutes.
- Make the Vanilla Bean Frosting: While the cake bakes, combine the softened butter, powdered sugar, milk, salt, and the scraped vanilla bean caviar in a large bowl. Using a hand mixer, beat on low speed until the ingredients are incorporated, then increase the speed to high and beat until the frosting is light and fluffy.
- Frost and Serve: Allow the cake to cool for about 20 minutes after it comes out of the oven. Spread the vanilla bean frosting evenly over the top of the still-warm cake. Let it cool completely before slicing and serving.
Recipe Tips
For the most decadent and perfectly textured sheet cake.
- Why use boiling water? Adding boiling water to the cocoa and butter mixture is a classic technique called “blooming.” It helps to dissolve the cocoa powder fully, which intensifies its flavor and results in a richer, deeper chocolate taste in the finished cake.
- What size pan is best for a Texas sheet cake? A true Texas sheet cake is baked in a large, rimmed baking sheet, often called a jelly roll pan (typically 18×13 inches). This creates a signature thin, wide cake that is perfect for feeding a crowd.
- How do I get the fluffiest frosting? The key is using properly softened butter and beating it well. Whipping the butter with the sugar for a few minutes on high speed incorporates air, which transforms it from a dense mixture into a light, fluffy, and easily spreadable frosting.
- Can I use a different frosting? Absolutely. While this vanilla bean buttercream is a delicious twist, a traditional Texas sheet cake has a warm, pour-over chocolate icing that is made and poured onto the cake while both are still hot.
What To Serve With Texas Sheet Cake
This rich, sweet cake is a dessert all on its own.
This decadent sheet cake is a crowd-pleaser and needs no accompaniments, but it’s always delicious with:
- A tall, cold glass of milk
- A scoop of vanilla bean ice cream
- A hot cup of black coffee to cut the sweetness
How To Store Texas Sheet Cake
Keeping your cake fresh and moist.
- Room Temperature: Cover the pan with foil or plastic wrap. This cake is very moist and will stay fresh at room temperature for up to 4 days.
Pioneer Woman Texas Sheet Cake Nutrition Facts
An estimated guide per slice.
- Calories: 450 kcal
- Carbohydrates: 60 g
- Protein: 4 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between this and a traditional Texas Sheet Cake frosting?
This recipe features a creamy, fluffy vanilla bean buttercream that is spread onto the cake after it has cooled slightly. A more traditional Texas Sheet Cake has a thinner, fudgy chocolate icing that is poured over the cake while it is still hot from the oven.
Can I make this cake ahead of time?
Yes, this is a perfect make-ahead cake for a party or potluck. It tastes fantastic on the second day as the flavors continue to meld and the cake stays very moist.
My cake batter seems very thin. Is that right?
Yes, the batter for this type of sheet cake is characteristically thin and liquidy. Don’t be alarmed; this is what contributes to the incredibly moist and tender crumb of the finished cake.
Try More Pioneer Woman Recipes:
- Pioneer Woman Fruit Cake Recipe
- Pioneer Woman Eggnog Cake Recipe
- Pioneer Woman Easy Neapolitan Cake Recipe
Pioneer Woman Texas Sheet Cake with Vanilla Bean Frosting Recipe
Description
A classic, moist Texas-style chocolate sheet cake made with buttermilk, topped with a rich and fluffy vanilla bean buttercream frosting instead of the traditional chocolate.
Ingredients
Instructions
- Preheat oven to 350°F. In a large bowl, mix flour, sugar, and salt.
- In a saucepan, melt 2 sticks of butter with cocoa. Add 1 cup boiling water and boil for 30 seconds.
- Pour the hot cocoa mixture over the flour mixture and stir.
- In a separate cup, combine buttermilk, eggs, baking soda, and vanilla. Stir this into the main batter until smooth, then fold in the chocolate chips.
- Pour into an 18×13-inch sheet pan and bake for 20 minutes. Let cool for 20 minutes.
- Make the frosting by beating the softened butter, powdered sugar, milk, salt, and vanilla bean caviar until light and fluffy.
- Spread the frosting over the warm cake. Let cool completely before slicing.
Notes
- u003cliu003eThis recipe is designed for a large 18×13 inch (half-sheet) pan, which results in a thin, classic sheet cake.u003c/liu003eu003cliu003eSpreading the frosting on the cake while it’s still warm helps it glide on smoothly for an even layer.u003c/liu003eu003cliu003eFor the richest chocolate flavor, don’t skip the step of boiling the water with the cocoa and butter mixture.u003c/liu003eu003cliu003eThis cake is very moist and keeps well for several days at room temperature.u003c/liu003e
