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Old Southern Chocolate Pecan Sheet Cake

Rich, fudgy chocolate sheet cake topped with toasted pecans and a warm pourable icing—a cornerstone of Southern hospitality and baking tradition. This beloved classic features deep cocoa flavors and buttery pecans creating an irresistible texture that's simultaneously moist, tender, and utterly satisfying.
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Course: Dessert
Cuisine: American, Southern
Keyword: Sheet Cake, Chocolate Cake, Pecan Cake, Southern Desserts, Texas Sheet Cake
Prep Time: 20 minutes
Cook Time: 25 minutes
Icing Time: 10 minutes
Total Time: 55 minutes
Servings: 20 slices
Calories: 385kcal

Equipment

  • 15×10-inch jelly roll pan or 9×13-inch baking dish
  • Large saucepan
  • Medium Saucepan
  • Mixing bowls

Ingredients

For the Cake:

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 cups granulated sugar
  • 1 cup unsalted butter 2 sticks
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder Dutch-processed offers deeper flavor
  • 1/2 cup buttermilk substitute with 1/2 cup milk + 1/2 tablespoon vinegar
  • 2 large eggs room temperature
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt

For the Pecan Icing:

  • 1/2 cup unsalted butter 1 stick
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 3 1/2 cups powdered sugar sifted
  • 1 tsp pure vanilla extract
  • 1 cup pecans toasted and roughly chopped

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan or 9×13-inch baking dish.
  • In a large saucepan over medium heat, combine the butter, water, and cocoa powder. Stir constantly until the mixture comes to a boil.
  • In a separate large bowl, whisk together the flour, sugar, and salt.
  • In a medium bowl, whisk together the buttermilk, eggs, baking soda, and vanilla until smooth.
  • Pour the hot chocolate mixture into the flour mixture and stir until halfway combined. Add the buttermilk mixture and stir until just combined. Avoid overmixing.
  • Pour the batter into your prepared pan, spreading it evenly to the corners. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  • About 5 minutes before the cake is done, begin preparing the icing. In a medium saucepan, combine butter, cocoa powder, and milk. Bring to a boil while stirring constantly.
  • Remove from heat and gradually whisk in powdered sugar and vanilla until smooth. Stir in 3/4 of the toasted pecans.
  • Pour the warm icing over the hot cake, spreading quickly as it will begin to set. Sprinkle the remaining toasted pecans on top.
  • Allow to cool for at least 20 minutes before serving.

Notes

This cake actually improves with 1-2 days of rest, as flavors meld and deepen. Store covered at room temperature for up to 3 days or refrigerate for up to a week.
For a nut-free version, substitute toasted sunflower seeds or simply omit the nuts and add 1 teaspoon of espresso powder to the icing.
Work quickly when spreading the icing as it begins to set within 2-3 minutes.

Nutrition

Calories: 385kcal | Carbohydrates: 55g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 115mg | Fiber: 1g | Sugar: 42g
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