There are no words to describe how ultimately sinful and delicious this cake is to eat. Best of all, you don’t have to grease or use parchment paper, and you don’t need a stand mixer. The cake is moist, and the frosting is very rich and fudgy. Don’t EVEN try to make it lighter in calories. Just enjoy it.
Honestly, I could just weep. That’s because I just took a bite of this Chocolate Sheet Cake. Holy Moly, my world of Chocolate Cake will never be the same! The cake was still warm, moist and unbelievably delicious and there is a war going on, with my will power, to stay away from gorging on this. This recipe is so simple to make, that you don’t even need to get out a cake mixer– or, in my case, my Kitchen Aid Stand Mixer.
I warn you– I used four sticks of butter, 8 Tablespoons of Dutch Processed Cocoa and 1 pound of powdered sugar. This is no time to be counting calories, or fat grams.
This is the BEST chocolate sheet cake ever! I have to give most of this away, tomorrow. Otherwise, I will be looking for bigger bathing suits to wear to my water aerobics classes.
Stick with me, long enough to see how easy this cake is to make.
2 sticks of butter are melted with Dutch Processed Cocoa (use any kind of unsweetened); I found this stuff at Trader Joe’s and I love it.
Boiling water is added to the melted butter and cocoa and then poured into the mixture of flour, sugar and salt.
A little tip– do all the mixing in your kitchen sink. Cocoa makes a mess!
Next, buttermilk, eggs, vanilla and baking powder makes their appearance.
Whisk the batter together and get read to pour:
I love that I could use one of my commercial baking sheets, and I didn’t have to grease it or prepare with parchment paper! Bake this for about 20 minutes at 350F (I underbaked for 18 minutes and it was perfect).
In the meantime, it’s time to make frosting:
Chop pecans (you can omit these, which my son wish I had…but I love pecans and I was feeling selfish)
Measure your thighs and repeat the melted butter and cocoa process again. You can exercise in the morning….
Pour the melted butter and cocoa into powdered sugar and then add the pecans.
Here’s another thing that makes this cake easy– you don’t have to remove it from the pan, and you don’t cool it!
You pour that frosting onto the cake and spread it!
And when nobody’s looking, you lick the counter clean…
And I took the fastest photo shots ever…. and I dug in…and my eyes filled with tears.
OMG. I have sinned. I have met the devil on a plate.
You have to make this. If you do, I want to know if you have fallen for this recipe the way that I have.
I need chocolate detox. This will be my “secret weapon recipe” at an upcoming potluck.
Excuse me, while I go hide my bathroom scale.
Texas Sheetcake – The Best Ever Chocolate Sheet Cake
Ingredients
CAKE
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 2 sticks butter
- 4 heaping tablespoons cocoa
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 eggs beaten
- 1 teaspoon baking soda
- 2 teaspoon vanilla
FROSTING
- 1 3/4 sticks butter
- 1/2 cup pecans finely chopped, optional
- 6 tablespoons milk
- 4 tablespoons cocoa
- 1 teaspoon vanilla
- 1 pound powdered sugar minus 1/2 cup
Instructions
- CAKE:
- Combine the flour, sugar and salt in a mixing bowl.
- In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together.
- Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
- In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla.
- Stir the buttermilk mixture into butter/chocolate mixture.
- Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes.
- FROSTING:
- While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using).
- Pour over warm cake.Edit my recipe
Notes
Deb, this is too funny – I read about Bakerella’s visit to PW and found this recipe and I made it this weekend too! I don’t care for chocolate :::ducking::: but everyone says it is to die for!
Well I must say it looks divine but I will be staying away from this one..with my hubby having high cholesterol and trying to watch our fat intake I just cant do it. It does look very easy and if there is ever a lower fat version I am right there!!
See you soon!..Lovely photos I must say!!
I’m going to replace butter with coconut oils d butter milk with sour cream because I have it to use. I’ll use cream cheese with pecans and definitely less sugar ❤️
Let me know how that works out. I’m not one to fiddle with cake recipes because baking is scientific IMHO. Trying to make a cake “healthier” amuses me at times… I just enjoy it in moderation.
Oh my goodness. I almost cried just reading your post. This cake looks so fantastic. I have to stop myself from heading into the kitchen and making it right now. Man oh man, it looks totally, sinfully delicious. Yum!
Debby, Ivemade this and love it also. Her french breakfast puffs are one of my faves.
BTW, Love your new blog idea.. Ill have to try and make one of her recipes for the roundup!!
This looks to-die-for! What a great idea about a new site to share her recipes! I read hers occasionally, but feel a bit lost in the shuffle as well (which sometimes is a good thing!).
I love the pioneer woman blog, never made one of her recipes before though. This looks amazing, and totally worth the calories!
This cake looks so good.
Wow, this really does sound amazing! And your picture is drool-worthy! The next time I make a chocolate cake, I will have to try this recipe! Thank you so much for sharing! Yum! Great blog!
LOL I dont even comment there either, same reason. That cake looks to die for, I know someone who would love it!
Now that’s a cake! I never knew that what we (in the UK) call a traybake, is called a sheet cake in the US. You learn something new every day…..!