Mocha Sheet Cake with Pecans Recipe

Name: Mocha Sheet Cake with Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) unsalted butter; 1 cup strong brewed coffee or 1 tablespoon instant coffee, dissolved in 1 cup hot water; 3/4 cup unsweetened cocoa powder; 1/2 cup vegetable oil; 2 cups all purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk; 2 large eggs; 2 teaspoons vanilla extract; 6 tablespoons milk; 1 1-pound box powdered sugar; 1 cup chopped pecans, toasted

Servings: persons

1 cup (2 sticks) unsalted butter
1 cup strong brewed coffee or 1 tablespoon instant coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
6 tablespoons milk
1 1-pound box powdered sugar
1 cup chopped pecans, toasted

1
Preheat oven to 400F.
2
Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan.
3
Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth.
4
Remove saucepan from heat.
5
Stir flour, sugar, baking soda and salt in large bowl until blended.
6
Whisk in cocoa mixture.
7
Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended.
8
Add to flour mixture and blended well.
9
Spread batter in prepared pan.
10
Bake cake until tester inserted into center comes out clean, about 20 minutes.
11
Transfer cake to rack.
12
Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth.
13
Bring mixture to boil, stirring constantly.
14
Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
15
Spread frosting over warm cake.
16
Sprinkle with pecans.
17
Cool cake completely and serve.

1895

kcal

Calories

127

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, 1 cup strong brewed coffee or 1 tablespoon instant coffee, dissolved in 1 cup hot water, 3/4 cup unsweetened cocoa powder, 1/2 cup vegetable oil, and more.

Yes, Mocha Sheet Cake with Pecans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mocha Sheet Cake with Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions