Pioneer Woman Texas Sheet cake Recipe

Alright. I’ll be honest — the Pioneer Woman Texas Sheet Cake and I have had words. You know that one recipe everyone swears is “foolproof”? Yeah. I scorched the icing the first time, underbaked it the second, and cried into the batter the third. But once you nail it… oh my god, it’s unreal. Deep, rich cocoa flavour. Melt-in-your-mouth texture. Feeds an army. And despite what it looks like, it’s actually pretty easy if you don’t rush (hi, former me). Plus — one pan, no layers, zero faff.

Jump to Recipe

Ingredients Needed

• 2 cups all-purpose flour – good ol’ structure. Don’t swap this, it needs the gluten.
• 2 cups white sugar – yeah, it’s a lot. But don’t skimp, it’s cake, not celery.
• 1 teaspoon baking soda – helps it rise even in a shallow pan.
• ½ teaspoon salt – just a pinch, but it sharpens everything.
• ½ cup sour cream – keeps it moist. Greek yogurt works too, but sour cream’s better.
• 2 eggs – room temp if you remember. I never do.
• 1 cup butter – for both flavour and structure. No margarine nonsense.
• 1 cup water – thins the cocoa-butter mix. It’s weird but works.
• 5 tablespoons unsweetened cocoa powder – dark if you can. More depth.

Icing:

• 6 tablespoons milk – whole milk makes it lush.
• 5 tablespoons unsweetened cocoa powder
• ½ cup butter
• 4 cups confectioners’ sugar – yes, four. It’s a glaze, not a drizzle.
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (optional) – I skip ’em. But if you’re into crunch, go wild.

How To Make Pioneer Woman Texas Sheet Cake:

Prep Your Pan:
Grease and flour a 10×15″ jelly roll pan. If you only have a 9×13, it’ll be thicker and take longer. Learned that the hard way.

Mix Dry Ingredients:
Flour, sugar, baking soda, salt — just whisk ’em together in a big mixing bowl. No sifting. We’re not on Bake Off.

Add Wet Base:
Dump in sour cream and eggs. Mix until smoothish. Don’t overthink it.

Make Cocoa Mix:
Melt butter in a saucepan over low heat. Add cocoa + water. Stir constantly — don’t walk away. Let it just boil, then yank it off the heat.

Combine Wet and Dry:
Pour the hot cocoa mix into the bowl with your batter. It’ll smell insane. Stir until smooth. It’ll look thin — that’s fine.

Bake It:
Pour batter into the prepared pan. Bake at 350°F (175°C) for 18–22 minutes. Toothpick test = clean.

While That’s Going… Make the Icing:
Butter, milk, cocoa in a saucepan. Heat over medium until bubbling. Pull off heat. Stir in powdered sugar + vanilla. Fold in walnuts if you’re adding them.

Ice While Warm:
Seriously — warm cake, warm icing. Don’t wait. Pour, spread, let it settle. Don’t touch it after that or it goes weirdly matte.

Recipe Tips:

Swap sour cream for Greek yogurt if you’re desperate.

Always ice the cake while it’s still warm — cold cake + warm icing = sludge.

Let the cocoa butter mix cool a bit before adding to the eggs or it’ll scramble. Learned that one the fun way.

Skip the walnuts if serving a crowd — allergies + picky eaters = chaos.

How to Store & Reheat:

Room Temperature: Fine on the counter for 2 days, covered in foil or a lidded pan.
Fridge: Up to 5 days in an airtight container. Flavour deepens.
Freezer: Freeze sliced in parchment layers up to 3 months. Reheat gently in microwave 10–15 secs.

Nutrition Facts (Approx. per serving):

• Calories: 290
• Sodium: 135mg
• Protein: 2g
• Fat: 15g
• Carbs: 38g
• Fibre: 1g
• Sugar: 29g

FAQs:

Can I make this gluten-free?
Yes, with a 1:1 GF flour blend — but make sure it includes xanthan gum or the texture won’t hold.

What if I don’t have sour cream?
Use Greek yogurt or buttermilk. The tang is important.

Why does my icing look grainy?
You probably overheated it or added sugar too fast. Stir slow, low heat.

Can I halve the recipe?
Absolutely. Use an 8×8″ pan and reduce bake time to around 15 minutes.

Is the icing supposed to be that runny?
Yes! It sets as it cools. Don’t panic. Don’t add more sugar.