Pumpkin Chocolate Sheet Cake
on Oct 02, 2025, Updated Oct 14, 2025
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This Pumpkin Chocolate Sheet Cake is a macro-friendly twist on a fall classic. With a layer of pumpkin spice cake, a layer of rich chocolate cake, and a protein-packed chocolate icing, it’s the perfect balance of indulgence and fuel.
Each serving packs in over 10g of protein while keeping fats low, so you can enjoy dessert and still stay on track with your goals. Whether you’re making it for meal prep, a holiday gathering, or just to have a sweet treat ready during the week, this recipe is sure to be a hit.
NUTRITIONAL INFORMATION / MACROS
Makes: 24 servings
Serving size: 92g (1/24)
Calories: 207
Macros: 10.5p / 35c / 3.3f
Search the food database in MyFitnessPal and MacrosFirst for Stay Fit Mom Alfredo Chicken Orzo Bowls.
INGREDIENTS
Ingredients for the pumpkin cake layer:
- Spice cake mix (I used Betty Crocker)
- Ppumpkin pie whey protein powder (or vanilla)
- 100% pumpkin puree
- Fairlife Fat Free Milk
Ingredients for the chocolate cake layer:
- Chocolate cake mix (I used Betty Crocker)
- Chocolate brownie whey protein powder (or vanilla)
- Fairlife Fat Free Milk
- Plain non fat Greek yogurt
Ingredients for the icing:
- Semi sweet chocolate chips
- Butter
- Fairlife fat free milk
- CSE chocolate brownie batter
Substitutions & Variations
- Protein powder: If you don’t have pumpkin pie or brownie-flavored protein, swap with vanilla—just add a little cinnamon or cocoa powder to bring in the right flavor. I always use Clean Simple Eats protein. The pumpkin is a seasonal flavor you can find here. Use discount code STAYFITMOM at checkout. https://glnk.io/4814/krista
- Milk: Any milk will work, but Fairlife adds extra protein and creaminess.
- Cake mix: Spice + chocolate is a great combo, but you can experiment with vanilla or yellow cake mixes for a different flavor profile.
Step-by-Step Instructions
- Preheat the oven to 350°F and line the bottom of a high-sided half sheet pan (13″x18″) with parchment paper. (I used a standard half sheet pan—it worked, but it was very full!)
- Pumpkin layer: In a mixing bowl, combine all pumpkin cake ingredients. Pour into the pan and spread out evenly. Batter will be slightly thick.
- Chocolate layer: Using the same mixing bowl, combine chocolate cake ingredients. Pour gently over the pumpkin layer and spread evenly.
- Bake for 25–30 minutes, or until the center is cooked through. Let cool for 15–20 minutes.
- Icing: In a microwave-safe bowl, heat the chocolate chips and butter for 1 minute. Stir and reheat in 15-second intervals if needed. Stir in the milk, then slowly whisk in the protein powder. Pour icing over the cake and spread evenly into a thin layer.
- Set & Slice: Let the cake set for at least 1 hour before slicing into 24 servings.
What Makes This Recipe Macro-Friendly?
Traditional layered cakes can easily top 400+ calories per slice with very little protein. This recipe lightens things up by:
- Using Fairlife milk and Greek yogurt for added protein.
- Adding protein powder to both cake layers and icing.
- Keeping fat lower while still incorporating chocolate and butter for flavor.
This way, you can enjoy dessert without blowing your daily macros.
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SUPPLIES USED
High-Sided Half Sheet Pan (13″X18″) — Here is a great half sheet pan for baking a double layered cake like this!
Storing Your Left Over Cake
- Room temperature: If your kitchen is cool and the cake will be eaten within 1 day, you can cover the pan tightly with foil or plastic wrap and keep it on the counter.
- Refrigerator: For longer storage, cover the cake (or transfer slices to an airtight container) and refrigerate for up to 5–6 days. The icing will stay firm and the cake moist.
- Freezer: Slice the cake into portions, wrap each piece in plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
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Pumpkin Chocolate Sheet Cake
Equipment
Ingredients
Ingredients for the pumpkin cake layer:
- 1 box spice cake mix, I used Betty Crocker
- 4 scoops pumpkin pie whey protein powder, or vanilla
- 1 can 100% pumpkin puree, (15 oz)
- 1/2 cup Fairlife Fat Free Milk
Ingredients for the chocolate cake layer:
- 1 chocolate cake mix, I used Betty Crocker
- 2 scoops chocolate brownie whey protein powder, or vanilla
- 1 1/2 cups Fairlife Fat Free Milk
- 150 g plain non fat Greek yogurt
Ingredients for the icing:
- 8 tablespoons semi sweet chocolate chips, 112g
- 2 tablespoons butter
- 6 tablespoons Fairlife fat free milk
- 2 scoops CSE chocolate brownie batter
Instructions
- Preheat the oven to 350 degrees and line the bottom of a high-sided half sheet pan (13″X18″) with parchment paper. I used a standard half sheet pan and it worked, but was very full.
- In a mixing bowl, combine the pumpkin cake ingredients. Pour into the pan and spread out evenly. It will be slightly thick.
- Using the same mixing bowl, combine the chocolate cake ingredients. Pout over the top of the pumpkin layer and spread evenly.
- Bake in the oven for 25-30 minutes, or until the center appears to be cooked. Set aside to cool for 15-20 minutes.
- In a microwave safe bowl, heat the chocolate chips and butter for 1 minute. Stir and reheat 15 seconds at a time if not melted. Stir in the milk. Slowly stir in the protein powder and pour over the cake. Spread out in a nice even, thin layer. Let set at least 1 hour. Slice into 24 servings. Enjoy!
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Pumpkin Chocolate Sheet Cake.”
I’m sorry, but I’m not sure what size pumpkin pie mix to use. Just say one can are you talking 15 ounce or 29 ounce?
I’m so sorry Krista! It’s a 15 oz. can. I’ll update the recipe card now. Thank you.