Tex Mex Chocolate Sheet Cake the Best
Indulge in the rich decadence of Tex Mex Chocolate Sheet Cake, the ultimate crowd-pleasing dessert with a unique twist! This chocolaty masterpiece features a moist, spiced cake infused with cinnamon and a hint of strong brewed coffee for an irresistible depth of flavor. Topped with a velvety cocoa frosting studded with crunchy pecans, this easy-to-make sheet cake comes together in just 45 minutes, making it perfect for parties, potlucks, or weeknight indulgence. With its bold, Tex-Mex-inspired flavors and melt-in-your-mouth texture, every bite of this dessert will leave you craving more. Whether you're a chocolate lover or simply in search of the best sheet cake recipe, this one is guaranteed to wow!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter
- 1 cup strong brewed coffee
- 0.5 cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3.5 cups powdered sugar
- 0.5 cups chopped pecans
- 0.5 cups unsalted butter (for frosting)
- 0.25 cups unsweetened cocoa powder (for frosting)
- 0.25 cups whole milk (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan or line it with parchment paper.
In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, and ground cinnamon.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 1 cup of strong brewed coffee and bring the mixture to a gentle simmer.
Remove the saucepan from heat and immediately pour the hot butter-coffee mixture into the dry ingredients. Stir until well combined.
In a small bowl, whisk together 0.5 cups of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract. Gradually add this mixture to the batter, stirring until smooth.
Pour the batter into the prepared sheet pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly while preparing the frosting.
To make the frosting, melt 0.5 cups of unsalted butter in a medium saucepan over medium heat. Stir in 0.25 cups of unsweetened cocoa powder and 0.25 cups of whole milk and bring the mixture to a gentle boil.
Remove the saucepan from heat and add 3.5 cups of powdered sugar, 1 teaspoon of vanilla extract, and 0.5 cups of chopped pecans. Stir until smooth and well combined.
Pour the warm frosting over the slightly cooled cake, spreading it evenly with a spatula.
Let the cake and frosting set completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 52.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
