Pioneer Woman Texas Sheet Cake Recipe

There’s something absolutely magical about Ree Drummond’s Texas sheet cake that keeps fans coming back for seconds (and thirds!).

This copycat Pioneer Woman Texas sheet cake recipe delivers that signature ultra-moist, deeply chocolatey experience that’s made it a beloved staple on her show and in kitchens across America. The secret? Pouring warm, silky chocolate frosting over the hot cake straight from the oven, creating an irresistibly fudgy texture that’s impossible to resist.

Whether you’re feeding a crowd at a potluck or satisfying your family’s sweet tooth, this chocolate sheet cake Pioneer Woman style is your answer to dessert perfection.

What Does It Taste Like?

This Ree Drummond chocolate sheet cake delivers an intensely rich, fudgy chocolate flavor that’s never overly sweet or cloying.

The cake itself is incredibly moist and tender with a delicate crumb, while the warm frosting soaks into the top layer, creating an almost brownie-like consistency. The buttermilk adds a subtle tanginess that balances the sweetness beautifully, and the toasted pecans provide a delightful nutty crunch that contrasts perfectly with the soft, velvety cake.

Each bite offers pure chocolate indulgence with a homestyle comfort that tastes like it came straight from a Texas farmhouse kitchen.

Pioneer Woman Texas Sheet Cake Recipe Ingredients You’ll Need

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa powder (3–5 tablespoons)
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

For the Frosting:

• ½ cup (1 stick) unsalted butter
• ¼–⅓ cup unsweetened cocoa powder
• 6 tablespoons milk (plus more if needed)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (confectioners’ sugar)
• 1 cup chopped pecans (toasted, optional)

Kitchen Utensils You’ll Need

• 10×15-inch jelly roll pan (rimmed baking sheet)
• Large mixing bowl
• Medium saucepan (2)
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Parchment paper (optional)

Preparation and Cooking Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Frosting Time: 10 minutes
Total Time: 45 minutes
Servings: 24 generous squares

Pioneer Woman Texas Sheet Cake Recipe Instructions

Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease your 10×15-inch jelly roll pan with butter or non-stick spray, or line it with parchment paper for easier removal and cleanup.

Step 2: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until evenly combined. Set this dry mixture aside while you prepare the wet ingredients.

Step 3: In a medium saucepan over medium heat, combine the butter, water, and unsweetened cocoa powder. Bring the mixture to a gentle boil, stirring constantly until completely smooth and the butter is fully melted. Remove from heat immediately.

Step 4: Pour the hot butter-cocoa mixture directly over the dry ingredients in your mixing bowl. Stir gently with a wooden spoon until just combined the batter will be quite thick at this stage, which is perfectly normal.

Step 5: Add the buttermilk, beaten eggs, and vanilla extract to the chocolate batter. Stir thoroughly until the batter becomes smooth, glossy, and fully incorporated with no flour streaks remaining.

Step 6: Pour the batter into your prepared sheet pan, spreading it evenly into all corners with a spatula. The layer will be relatively thin, which creates that classic Texas sheet cake texture.

Step 7: Bake for 18–25 minutes (timing depends on your pan size and oven), or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Don’t overbake you want this cake moist!

Step 8: While the cake bakes, prepare your frosting. In a clean saucepan, melt the butter with the cocoa powder over medium heat. Stir in the milk and bring just to a simmer don’t let it boil.

Step 9: Remove the frosting from heat and whisk in the vanilla extract and powdered sugar until completely smooth and pourable. If the frosting seems too thick, add an extra tablespoon of milk at a time until you reach the perfect consistency.

Step 10: The moment your cake comes out of the oven (yes, while it’s still piping hot!), pour the warm frosting evenly over the entire surface. This is the secret to that signature moistness the frosting seeps into the warm cake creating pure magic.

Step 11: Immediately sprinkle the chopped pecans over the wet frosting so they stick as it sets. If you’ve toasted your pecans, they’ll add even more flavor depth.

Step 12: Allow the cake to cool completely in the pan at room temperature. The frosting will set into a beautiful, glossy finish. Cut into squares and serve directly from the pan no fancy plating required!

Customization and Pairing Ideas for Serving

1. Coffee Lover’s Version: Replace the water in the cake batter with strong brewed coffee to intensify the chocolate flavor and add sophisticated depth. The coffee won’t make it taste like mocha it simply amplifies the chocolate notes beautifully, just like Ree often does in her recipes.

2. Peanut Butter Swirl Delight: Before pouring the frosting, drop spoonfuls of warmed peanut butter across the hot cake, then pour the chocolate frosting over top. Swirl gently with a knife for a gorgeous marbled effect that tastes like a Reese’s candy.

3. Mint Chocolate Variation: Add ½ teaspoon of peppermint extract to the frosting along with the vanilla for a refreshing twist. Top with crushed Andes mints or candy canes instead of pecans for a holiday-worthy presentation.

4. Decadent Dinner Finale: After enjoying a succulent prime rib roast with garlic herb butter and roasted vegetables, this fudgy chocolate dessert provides the perfect sweet conclusion. The tender beef’s savory richness naturally transitions into smooth cocoa indulgence with warm pecan frosting.

5. Southern Bourbon Pecan: Add 2 tablespoons of bourbon to the frosting for an adult-friendly version that pairs beautifully with the toasted pecans. This adds warmth and complexity that’s perfect for special occasions.

6. Comfort Food Complement: Following a creamy mushroom chicken dish served over buttered egg noodles, the intense chocolate flavor offers delightful contrast. This classic American pairing balances tangy sour cream sauces with sweet buttermilk cake, creating a satisfying homestyle meal experience for family gatherings.

7. Coconut Pecan Topping: Mix the chopped pecans with sweetened shredded coconut before sprinkling over the frosting for a German chocolate cake-inspired twist on this Pioneer Woman chocolate sheet cake.

8. Serve with Vanilla Ice Cream: Cut warm squares of this Texas sheet cake and serve topped with a scoop of high-quality vanilla ice cream and a drizzle of hot fudge sauce for an over-the-top sundae experience.

9. Fresh Berry Garnish: Balance the richness by serving each square with fresh raspberries, strawberries, or a dollop of lightly sweetened whipped cream. The brightness cuts through the chocolate beautifully for a more refined presentation.

Expert Tips for Perfect Results

Tip 1: Don’t Skip the Buttermilk

Buttermilk is essential in this Ree Drummond Texas sheet cake because its acidity reacts with the baking soda to create lift and tenderness. If you don’t have buttermilk, make a quick substitute by adding 1½ teaspoons of white vinegar or lemon juice to ½ cup of regular milk and letting it sit for 5 minutes.

Tip 2: Boil the Chocolate Mixture Properly

When making the cocoa-butter mixture for the cake batter, bring it to an actual boil (not just a simmer). This crucial step helps the cocoa powder bloom and develop deeper chocolate flavor while ensuring the butter fully incorporates with the water for a smooth consistency.

Tip 3: Frost While Hot Seriously!

The defining characteristic of an authentic Texas sheet cake recipe is pouring warm frosting over a hot cake. This isn’t negotiable! The warm frosting penetrates the cake’s surface, creating that signature ultra-moist, fudgy texture. If you wait until the cake cools, you’ll miss out on this magic.

Tip 4: Use Quality Cocoa Powder

Since chocolate flavor is the star here, invest in good-quality unsweetened cocoa powder like Ghirardelli or Hershey’s Special Dark. Dutch-processed cocoa gives a smoother, less acidic flavor, while natural cocoa provides more intense chocolate notes both work beautifully.

Tip 5: Toast Those Pecans

Take 5 extra minutes to toast your pecans in a 350°F oven for 6-8 minutes before chopping. This simple step releases their natural oils and intensifies their nutty flavor, elevating your chocolate sheet cake Pioneer Woman style from delicious to extraordinary.

Tip 6: Adjust Pan Size Wisely

If using a smaller pan like 9×13 inches, your cake will be thicker and require 25-30 minutes of baking time. A larger pan creates a thinner cake that bakes faster (18-20 minutes). Always check doneness with a toothpick rather than relying solely on timing.

Tip 7: Let It Set Before Cutting

While tempting to dive in immediately, allowing the frosted cake to cool for at least 30-45 minutes helps the frosting set properly for cleaner cuts. For the neatest squares, refrigerate for 20 minutes, then cut with a sharp knife wiped clean between each slice.

Storage and Reheating Guidance

Store your Pioneer Woman Texas sheet cake covered with plastic wrap or aluminum foil at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual wrapped squares for up to 3 months. Thaw at room temperature or warm briefly in the microwave for 10-15 seconds for that fresh-baked taste.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the Pioneer Woman Texas Sheet Cake Recipe that people often ask.

Can I make this Texas sheet cake recipe ahead of time?

Absolutely! This chocolate sheet cake recipe actually tastes even better the next day as the flavors meld together. Bake and frost it up to 2 days before serving, then cover tightly and store at room temperature. The moisture from the frosting keeps the cake incredibly fresh.

Why is my Texas sheet cake dry instead of moist?

The most common culprit is overbaking remember this cake bakes quickly in a thin layer. Start checking at 18 minutes and remove it when a toothpick shows just a few moist crumbs. Also ensure you’re pouring warm frosting over a hot cake; this step is non-negotiable for achieving that signature moist texture.

Can I substitute sour cream for buttermilk in this recipe?

Yes! Ree Drummond herself sometimes uses sour cream instead of buttermilk in her Texas sheet cake recipe Pioneer Woman variations. Sour cream creates an even richer, denser cake with a slight tang. Use the same measurement (½ cup) and you’ll get delicious results.

What’s the difference between Texas sheet cake and regular chocolate cake?

A Texas sheet cake is specifically baked in a large, shallow sheet pan and frosted while still hot, creating an ultra-moist, almost brownie-like texture. Regular chocolate layer cakes are thicker, baked in round pans, cooled completely before frosting, and have a more traditional cake crumb structure.

Do I have to use pecans on top?

Not at all! While pecans are traditional in this Ree Drummond chocolate sheet cake, you can substitute walnuts, omit nuts entirely, or use chopped chocolate, toffee bits, or mini chocolate chips instead. Some people prefer a nut-free version for allergy reasons, and it’s still absolutely delicious.

Can I use a different size pan for this recipe?

You can adapt to different pans, but timing and texture will change. A 9×13-inch pan creates a thicker cake (bake 25-30 minutes), while an 11×17-inch pan makes it thinner (bake 15-18 minutes). The classic jelly roll pan (10×15 inches) gives you that authentic Texas sheet cake texture.

Why is it called Texas sheet cake?

The name comes from both its Texas origins and its size everything’s bigger in Texas! This cake feeds a crowd (24+ servings) and was traditionally baked for church socials, potlucks, and large family gatherings across the Lone Star State. The sheet pan format makes it easy to transport and serve.

Can I freeze Texas sheet cake?

Yes, this chocolate sheet cake Pioneer Woman style freezes beautifully! Cut into squares, wrap each piece individually in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or microwave individual pieces for 15-20 seconds for a warm treat.

What can I use instead of buttermilk if I don’t have any?

Create a buttermilk substitute by adding 1½ teaspoons of white vinegar or fresh lemon juice to ½ cup of whole milk. Stir and let it sit for 5-10 minutes until it curdles slightly. This provides the same acidity needed to activate the baking soda and create a tender crumb.

Should the frosting be thick or thin?

The frosting for this copycat Pioneer Woman Texas sheet cake recipe should be pourable but not runny think of a thick glaze consistency. It should flow smoothly when poured but not be so thin that it runs off the sides. You can adjust with small amounts of milk to get the perfect consistency.

Can I make this cake without eggs?

For an egg-free version, substitute each egg with ¼ cup of unsweetened applesauce or a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes). The texture will be slightly denser but still delicious.

Why does my frosting look grainy?

Grainy frosting usually means the powdered sugar wasn’t fully incorporated or the mixture cooled too much before adding the sugar. Make sure your butter-cocoa-milk mixture is still warm (not hot) when you whisk in the powdered sugar, and whisk vigorously until completely smooth.

This Pioneer Woman Texas sheet cake recipe proves why Ree Drummond’s version has become legendary among chocolate dessert lovers everywhere. With its foolproof technique, deeply satisfying chocolate flavor, and that irresistible moist texture from the warm-frosting method, you’ve got a crowd-pleasing dessert that never disappoints.

Whether you’re recreating Ree Drummond’s Texas sheet cake for a family reunion or simply treating yourself on a Tuesday, this recipe delivers bakery-worthy results every single time. So grab your sheet pan and get ready to experience Texas-sized chocolate bliss!

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