Pioneer Woman’s Classic Chocolate Sheet Cake

Frosting & Finishing

Prepare the Frosting

1. While the cake is baking, finely chop the pecans and set aside.
2. In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir until fully combined, then remove from heat.
3. Stir in the milk and vanilla extract.
4. Gradually whisk in the powdered sugar until the frosting is smooth and pourable.
5. Fold in the chopped pecans.

Finish the Cake

1. As soon as the cake comes out of the oven, pour the warm frosting evenly over the hot cake.
2. Use a spatula to gently spread the frosting to the edges, allowing it to settle and soak slightly into the cake.
3. Let the cake cool just enough for the frosting to set before slicing.

Serving & Storage

Cut the cake into squares and serve warm or at room temperature. The frosting will firm up slightly but remain soft and fudgy.

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. This cake is just as delicious the next day — if it lasts that long.

Rich, nostalgic, and impossibly moist, Pioneer Woman’s Chocolate Sheet Cake is a true classic that deserves a permanent spot in your recipe collection.