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Chocolate Sheet Cake

by Iber
Indulge in the timeless delight of Pioneer Woman’s Chocolate Sheet Cake! This classic recipe combines rich cocoa, tender crumb, and a decadent pecan-flecked frosting for a truly irresistible treat. Perfect for any occasion, it’s a surefire way to satisfy your chocolate cravings with homemade goodness.


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


1. In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt butter. Add cocoa powder and stir until combined.
3. Add boiling water to the butter-cocoa mixture. Allow to boil for 30 seconds, then remove from heat. Pour over the flour mixture and stir lightly to cool.
4. In a measuring cup, combine buttermilk with beaten eggs, baking soda, and vanilla extract. Stir this mixture into the butter-chocolate mixture.
5. Pour the batter into a sheet cake pan and bake at 350°F (175°C) for 20 minutes.
6. While the cake is baking, prepare the frosting. Chop pecans finely. Melt butter in a saucepan, then add cocoa powder and stir to combine. Remove from heat and add milk, vanilla extract, and powdered sugar. Stir until smooth. Add chopped pecans and mix well.
7. Once the cake is baked, pour the frosting over the warm cake.
8. Cut into squares and enjoy!

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