Pellet Smoked Skillet Texas Chocolate Cake
This isn’t your classic Texas Sheet Cake—it’s my bold spin on a tradition. Baked in a trusty cast iron skillet and cooked low and slow in a pellet smoker with apple wood pellets, this dessert brings a subtle smoky sweetness to the chocolatey richness we all know and love. The tender cake, combined with a decadent pour-over frosting, creates the perfect balance of rustic charm and indulgent flavor. If you’ve never taken your dessert game to the smoker, this is your sign. Let’s fire it up and redefine dessert!
Smoky, Sweet, and Simply Irresistible: Pellet Smoker Chocolate Cake
Glenn Connaughton
12
30 minutes
35 minutes
598
American
Dessert
This isn’t your grandma’s Texas Sheet Cake—this is my Pellet Smoked Skillet Texas Chocolate Cake, a bold twist on a classic. Instead of the oven, we’re taking this dessert to the smoker, infusing it with a subtle, sweet smokiness from apple wood pellets. Baked in a cast iron skillet, this rich, chocolatey cake gets a rustic edge and a tender crumb that melts in your mouth. Topped with a decadent cocoa frosting that sinks into the warm cake, this recipe delivers indulgence with every bite. Whether for a BBQ dessert or a weekend treat, this cake is a guaranteed showstopper!
Ingredients
For the Cake:
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 8 ounces unsalted butter, chopped (2 sticks)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla paste
- For the Frosting:
- 6 tablespoons whole milk
- 3 tablespoons unsweetened cocoa powder
- 4 ounces unsalted butter, chopped (1 stick)
- 3 ¾ cups powdered sugar
Directions
Preheat Your Pellet Smoker: Set your pellet smoker to 350°F using apple wood pellets for a gentle smoky sweetness.
Prep the Skillet: Generously spray a 10-inch cast iron skillet with nonstick spray or grease with butter. Set aside.
Cook the Chocolate Base: In a medium saucepan, combine the water, cocoa powder, and butter. Heat over medium heat until the mixture comes to a boil. Remove from heat and set aside.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well blended.
Prepare the Wet Ingredients: In a small bowl, lightly whisk the eggs. Add the sour cream and vanilla, whisking until smooth. Pour this mixture into the dry ingredients and stir until combined.
Add the Chocolate Base: Slowly pour the hot chocolate mixture over the batter and whisk until silky and lump-free.
Bake the Cake: Pour the batter into the prepared cast iron skillet and place it in the pellet smoker. Close the lid and bake for 30–35 minutes, or until the cake is mostly set in the center. A toothpick inserted should come out with just a bit of chocolate for a slightly gooey texture.
Make the Frosting: While the cake is baking, combine the milk, cocoa powder, and butter in a medium saucepan over medium heat. Bring to a boil, then remove from heat. Whisk in the powdered sugar until smooth using a hand mixer if needed.
Frost the Cake: Pour the warm frosting over the hot cake as soon as it comes out of the smoker. Use an angled spatula to spread it evenly. Let the frosting set for about 10 minutes before serving.
