Pioneer Woman Best Chocolate Sheet Cake
This chocolate sheet cake is simply divine. The recipe was shared by the Pioneer Woman and it's so easy to make. The cake is moist and chocolatey, and the frosting is rich and creamy. It's the perfect dessert to serve at any occasion.
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter
- 1 cup boiling water
- 1/2 cup buttermilk, at room temperature
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
To make the cake, start by preheating the oven to 350°F. Grease a 9×13 inch baking dish with butter or cooking spray. In a large mixing bowl, combine flour, sugar, and salt, set aside. In a medium saucepan over medium-high heat, melt the butter then add the cocoa powder and boiling water. Whisk together and allow to boil for 30 seconds, then turn off heat. Pour the chocolate mixture over the flour mixture and stir lightly to cool. In a separate bowl, whisk together buttermilk, eggs, baking soda, and vanilla, then add to the chocolate mixture, stirring gently to combine. Pour the batter into the greased baking dish and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely before frosting.
Frosting:
- 1/2 cup unsalted butter, at room temperature
- 4 tablespoons unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 lb confectioners sugar, sifted
For the frosting, melt 1/2 cup butter in a medium saucepan over low heat. Add cocoa powder and stir to combine. Alternately add confectioners sugar and milk, beating well after each addition. Stir in vanilla extract. Beat on medium-high speed until the frosting is smooth and fluffy, about 5-7 minutes.
The Pioneer Woman's Best Chocolate Cake. Ever. is a recipe that's too good to be true. It's a rich, moist, and chocolatey cake that's perfect for any special occasion. The recipe is simple to follow and the results are absolutely delicious.
Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
To make the cake, preheat the oven to 350°F. Grease and flour two 9 inch round baking pans. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt, set aside. In a separate mixing bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add wet ingredients into dry ingredients and stir until combined. Add in hot coffee and stir until well combined. Pour batter into the prepared pans and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for about 15 minutes before removing from pans.
Frosting:
- 2 sticks unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder
- 8 cups confectioners sugar, sifted
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the frosting, cream the butter in a large mixing bowl. Add cocoa powder and slowly add in confectioners sugar, alternating with milk. Beat until the mixture is smooth and creamy. Stir in vanilla extract and beat on high speed for about a minute. Frost the cake as desired.
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