Name: Chocolate Sheet Cake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/4 teaspoon salt; 4 heaping tablespoons cocoa powder; 1 cup unsalted butter (2 sticks); 1 cup boiling water; 1/2 cup buttermilk; 2 large eggs, beaten; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 cup finely chopped pecans; 1 3/4 sticks unsalted butter (14 tablespoons); 4 heaping tablespoons cocoa powder; 6 tablespoons milk; 1 teaspoon vanilla extract; 1 pound minus 1/2 cup powdered sugar

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Get ready to fall in love with the ultimate crowd-pleaser: a rich, moist, and deeply chocolaty Chocolate Sheet Cake that’s as easy to make as it is to devour. This old-fashioned treat—made famous by The Pioneer Woman—features a fluffy cocoa cake base topped with a warm, buttery frosting speckled with pecans. It’s the kind of dessert that makes everyone’s eyes light up when it hits the table.

The beauty of this chocolate sheet cake is in its simplicity: pantry staples, one big pan, and a luscious frosting that gets poured straight onto the warm cake. No layers, no fuss—just pure chocolate bliss. If you loved our Texas Sheet Cake with espresso twist, this version is its nostalgic, nutty cousin. Ready to bake a chocolate dessert that steals the show every time? Let’s get started!

What is Chocolate Sheet Cake?

Chocolate Sheet Cake is the Southern answer to rich, indulgent chocolate cake—with a twist. Baked in a large sheet pan and topped with a warm, pourable frosting, it’s famous for its soft, tender crumb and ultra-decadent topping. Some call it Texas Sheet Cake, but whatever the name, it’s a guaranteed hit at potlucks, birthdays, and family gatherings. Ever wonder why it’s so loved? Because it’s quick to make, feeds a crowd, and tastes like something straight from Grandma’s kitchen. As the saying goes, “The way to anyone’s heart is through chocolate cake,” and this one delivers every single time. Don’t wait—this cake wants to be in your oven!

Why You’ll Love This:

This Chocolate Sheet Cake checks all the boxes for a perfect dessert. Here’s what makes it a favorite:

Moist, rich, and fudgy: The boiling water and cocoa butter combo creates a deeply chocolaty flavor and tender texture that’s hard to beat.
Big-batch perfection: Baked in a sheet pan, this cake is perfect for serving a crowd without the need for layers or fancy decorations.
Frosting magic: The warm frosting seeps slightly into the cake, making each bite gooey, sweet, and full of buttery pecan crunch.

If you’re a fan of our classic brownies or fudge cake, you’ll fall head over heels for this easy, unforgettable dessert.

How to Make Chocolate Sheet Cake

Quick Overview

This cake is a one-bowl wonder that bakes quickly and comes together in just over 30 minutes. The warm frosting is poured over the cake while it’s still hot from the oven—no cooling or waiting required. It’s the perfect recipe for when you need a dessert that impresses without the stress.

Ingredients:

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
4 heaping tablespoons cocoa powder
2 sticks (1 cup) unsalted butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

For the frosting:

1/2 cup finely chopped pecans
1 3/4 sticks (14 tablespoons) unsalted butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound minus 1/2 cup powdered sugar

Step-by-Step:

Preheat the oven to 350°F (175°C) and lightly grease a rimmed sheet pan.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
Make the chocolate mixture: In a saucepan, melt the butter, then stir in the cocoa powder. Add boiling water and let it bubble for 30 seconds. Remove from heat.
Combine wet and dry: Pour the hot chocolate mixture over the flour mixture. Stir gently to cool it slightly.
Add remaining ingredients: In a separate cup or bowl, combine buttermilk, eggs, baking soda, and vanilla. Add this to the batter and stir until smooth.
Bake the cake: Pour the batter into your prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
While cake bakes, make frosting: Melt butter in a saucepan, then stir in cocoa powder. Remove from heat and add milk, vanilla, and powdered sugar. Stir until smooth, then mix in chopped pecans.
Frost while hot: Once the cake comes out of the oven, immediately pour the warm frosting evenly over the top.
Cool slightly and serve: Let the frosting set slightly, then cut into squares and enjoy!

What to Serve Chocolate Sheet Cake With:

This rich and chocolatey dessert pairs beautifully with:

A scoop of vanilla or butter pecan ice cream for a creamy contrast
Whipped cream or crème fraîche for a light topping
Fresh berries like strawberries or raspberries for a tart bite
Hot coffee or a glass of cold milk—both are made for dunking a gooey forkful

It’s also great served warm for that melty frosting magic!

Top Tips for Perfecting Chocolate Sheet Cake:

Use fresh baking soda for a fluffy rise—expired leaveners lead to flat cakes.
Boil the water fully before adding to the cocoa mixture—it intensifies the chocolate flavor and helps emulsify the fats.
Frost immediately after baking: This helps the frosting melt slightly into the cake, creating that signature gooey layer.
Customize it: Skip the nuts if preferred, or try walnuts or toasted coconut for a twist.
Don’t overbake: Watch for a toothpick to come out clean—overbaking can dry out this otherwise moist cake.

Storing and Reheating Tips:

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
Freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
To reheat: Warm a slice in the microwave for 10–15 seconds for that fresh-from-the-oven feel.

This cake is perfect for make-ahead parties or freezing for unexpected sweet cravings!

FAQs

Can I make this without pecans?
Absolutely! The frosting is just as delicious without nuts if you prefer a smoother texture.

Can I use Dutch-process cocoa powder?
For best results, stick with natural cocoa powder unless you’re comfortable adjusting leaveners. The recipe was designed for regular cocoa.

What size pan should I use?
A classic 13×18-inch sheet pan (half-sheet pan) is ideal for even baking and the right thickness.

Can I make it into cupcakes?
Yes! Fill cupcake liners 2/3 full and bake for about 15 minutes. Add frosting after cooling slightly.

Conclusion

Chocolate Sheet Cake is the kind of dessert that turns simple ingredients into something unforgettable. Whether you’re baking it for a celebration or just a regular Tuesday night, it delivers rich chocolate flavor and unbeatable texture every time. With that pour-over pecan frosting and soft, moist crumb, this cake brings old-fashioned goodness right into your kitchen. So slice it big, serve it warm, and get ready for rave reviews from everyone at the table.