I love to get up early it is the only time in my house that it is quiet. I also love to watch the Food Network Channel and love Pioneer Woman! One Sunday morning I just so happened to catch the episode where Ree made this amazing Pioneer Woman 11 Container Chocolate Cake. I had to make it.
Yes that’s right I HAD TO MAKE IT. LOL! This recipe for Pioneer Woman 11 Container Chocolate Cake has to be one of the easiest from scratch cakes I have made. You use the yogurt “container” as a measuring tool and I just love that. It makes this cake so easy to pull together. I will have to tell you if you do not have a 10″ round cake pan you can make this in a 9″x13″ cake pan and it will work just fine. You might need to adjust the baking time a bit. Plus you do not want to over bake this cake. No one likes a dry cake.
A few things you will need:
I like to line my round cake pan with parchment paper. This will make removing the cake from the pan so much easier. Simply trace your cake pan on the parchment paper and cut it out. Place it on the bottom of the pan. When its time to remove the cake from the pan run a knife around the edge of the cake and it should easily be removable from the pan. Once the cake is out of the pan peel the parchment paper from the bottom of the cake.
Now let me tell you about the buttercream frosting on this cake. It is divine. I absolutely love this frosting. I would not use this frosting to frost a wedding cake with as it does not have the body to hold up to decorating, it is a light creamy buttery frosting. It is the perfect addition to this deep dark chocolate cake, it is not over sweet and it just melts in your mouth. I am pretty sure it will now be my go to frosting recipe.
Pioneer Woman 11 Container Chocolate Cake Recipe
Pioneer Woman 11 Container Chocolate Cake
Ingredients
- Cake:
- Nonstick cooking spray for the cake pan
- One 6-ounce carton vanilla yogurt reserve the carton for measuring other ingredients
- One 6-ounce carton vegetable oil
- One 6-ounce carton granulated sugar
- 2 large eggs at room temperature
- Two 6-ounce cartons cake flour
- One 6-ounce carton unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- One 6-ounce carton milk
- One 6-ounce carton mini semisweet chocolate chips
- Vanilla Buttercream Frosting:
- Two 6-ounce cartons confectioners' sugar
- 1 1/2 sticks 12 tablespoons salted butter, softened
- 1/2 teaspoon vanilla extract
- One 6-ounce carton mini semisweet chocolate chips
Instructions
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray.
- To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes.
- Recipe from Pioneer Woman
- Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated.
- Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes.
- For the vanilla buttercream frosting: Add the confectioners' sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton).
This Pioneer Woman 11 Container Chocolate Cake was not only easy to make but it was really fun. Using that container made baking just a little bit funner than using a boring measuring cup.
If you love cake like I do you may like these other easy cake recipes.
Red Velvet Sheet Cake with Cream Cheese Frosting
Cookies and Cream Texas Sheet Cake
looks good even without the mini chips
All the yogurt container here are now all 5.3 oz. Will this recipe work with that size container? Will I need to adjust any of the ingredients?
Kimberly, no you will be ok! The key is the consistency with the size of the container!!