The Pioneer Woman’s Chocolate Sheet Cake

There’s something magical about a classic chocolate sheet cake. It’s the kind of dessert that, with its rich flavors and comforting texture, can transport you to simpler times. The Pioneer Woman’s Chocolate Sheet Cake is one of those timeless recipes that never fails to impress. But what if we told you we have a little twist to make it even more indulgent? By adding a splash of Baileys liqueur, this beloved chocolate cake takes on a delightful new dimension, blending creamy, chocolatey, and coffee notes into every bite.

Why You’ll Love This Recipe

• Classic with a Twist: We’ve taken a traditional favorite and added a unique touch that enhances its flavor.
• Simple Ingredients: You likely have most of these ingredients in your pantry already.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a festive celebration, this cake is sure to be a hit.

Kitchen Equipment You’ll Need

• Mixing Bowl
• Saucepan
• Measuring Cups and Spoons
• Sheet Cake Pan
• Whisk or Stirring Spoon
• Oven

Ingredients

For the Cake:

• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla

For the Frosting:

• 1/2 cup Finely Chopped Pecans
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Step-by-Step Instructions

1. In a mixing bowl, combine flour, sugar, and salt.
2. In a saucepan, melt the butter and add cocoa. Stir together.
3. Add boiling water and allow the mixture to boil for 30 seconds, then turn off the heat.
4. Pour the cocoa mixture over the flour mixture and stir lightly to cool.
5. In a measuring cup, mix the buttermilk with beaten eggs, baking soda, and vanilla.
6. Stir the buttermilk mixture into the butter/chocolate mixture.
7. Pour the batter into a sheet cake pan and bake at 350 degrees for 20 minutes.
8. While the cake is baking, prepare the icing. Finely chop the pecans.
9. Melt butter in a saucepan, add cocoa, and stir to combine, then turn off the heat.
10. Add milk, vanilla, and powdered sugar to the cocoa mixture. Stir together.
11. Add the chopped pecans and stir again.
12. Pour the frosting over the warm cake.
13. Cut into squares and enjoy!

Tips for Success

• Ensure all your ingredients are at room temperature for the best results.
• Don’t overmix the batter; stir just until combined.
• Pour the frosting over the cake while it’s still warm for an even spread.

Additional Tips or Variations

• Baileys Addition: For an adult twist, add a couple of tablespoons of Baileys liqueur to the frosting.
• Nut-Free Option: Skip the pecans if you prefer a nut-free cake.

Nutritional Highlights (Per Serving)

Calories: 400 | Fat: 20g | Carbohydrates: 50g | Protein: 4g | Sugar: 35g

Frequently Asked Questions (FAQ)

Can I use a different type of nut? Yes, walnuts or almonds would work well too.

How should I store the cake? Keep it covered at room temperature for up to three days, or refrigerate for longer freshness.

Can I freeze this cake? Absolutely, just make sure to wrap it well and it can be frozen for up to two months.

Conclusion

If you’re in search of a dessert that marries the classic comfort of a chocolate sheet cake with a modern twist, look no further. The Pioneer Woman’s Chocolate Sheet Cake with a hint of Baileys is bound to become a favorite in your recipe collection. We invite you to give it a try and share your delicious results with us. Happy baking!