Texas Sheet Cake with Coffee Cocoa Frosting and Pecans
A rich, fudgy chocolate sheet cake that feeds a crowd with its signature thin, brownie-like texture and glossy chocolate frosting. The addition of coffee deepens the chocolate flavor without adding coffee taste, while buttermilk creates tender crumb. Topped with crunchy pecans and poured warm frosting that creates a perfect glaze, this classic Southern dessert is ideal for potlucks, church gatherings, and family reunions. What makes this version special is the double dose of cocoa powder in both cake and frosting, plus the traditional technique of pouring warm frosting over warm cake for that signature smooth finish.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 cups granulated sugar
- ¼ teaspoon salt
- 2 cups unsalted butter, divided
- 1 cup coffee
- 10 tablespoons unsweetened cocoa powder, divided
- ½ cup buttermilk
- 2 large eggs
- 3 teaspoons vanilla extract, divided
- ½ teaspoon baking soda
- ½ cup milk
- 3 cups powdered sugar
- 1 cup chopped pecans
Instructions
- 1
Preheat oven to 350 F and spray 18x13-inch pan with nonstick cooking spray or line with parchment paper
- 2
Whisk together flour, sugar, and salt in large bowl
- 3
Combine 1 cup butter, coffee, and 4 tablespoons cocoa powder in saucepan and heat over medium-low heat, whisking once melted
- 4
Bring mixture to simmer for 30 seconds, then remove from heat
- 5
Pour hot mixture into bowl with dry ingredients
- 6
Add buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda and whisk until well combined
- 7
Spread batter evenly in prepared pan
- 8
Bake for 20 to 25 minutes until toothpick inserted into center comes out clean
- 9
Let cake cool for 5 to 10 minutes while making frosting
- 10
Combine remaining 1 cup butter, 6 tablespoons cocoa powder, and milk in large saucepan and bring to boil
- 11
Remove from heat once boiling and add remaining teaspoon vanilla extract
- 12
Add powdered sugar and beat until frosting is smooth
- 13
Pour warm frosting over warm cake and spread evenly
- 14
Sprinkle chopped pecans on top of cake
- 15
Allow frosting to set before serving
Tips
Pour frosting while both cake and frosting are still warm for the smoothest, glossiest finish that sets perfectly.
Test doneness with toothpick in center since sheet cakes can look done on edges while still wet in middle.
Let frosting cool slightly before adding powdered sugar to prevent lumps and ensure smooth texture.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Cake can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature cut into squares directly from pan.
Common Mistakes
Let cake cool completely before frosting to avoid melting the frosting.
Don't overbeat frosting after adding powdered sugar to avoid lumps.
Use parchment paper for easy removal from large pan.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make this cake in a smaller pan?
Yes, use two 9x13 pans and reduce baking time to 15-18 minutes, checking with toothpick for doneness.
What if I don't have buttermilk?
Make substitute by adding 1 tablespoon lemon juice to 1/2 cup regular milk and let sit 5 minutes before using.
How long will this cake keep fresh?
Covered at room temperature for 3 days or refrigerated for up to 1 week. Frosting may firm up when cold.