Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon (optional)
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup sour cream (or buttermilk)
- 1 tsp vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp vanilla extract
- 3–4 cups powdered sugar (adjust for thickness)
- 1 cup chopped pecans (toasted if preferred)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan or baking dish. - Make the Cake Batter:
In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon (if using). - Heat Cocoa Mixture:
In a medium saucepan, combine butter, water, and cocoa powder. Bring to a boil over medium heat, stirring frequently. Remove from heat and pour into the dry ingredients. Stir to combine. - Add Wet Ingredients:
Beat in eggs, sour cream, and vanilla until the batter is smooth and well combined. - Bake:
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. - Make the Frosting (While Cake Bakes):
In a saucepan, melt the butter. Stir in cocoa powder and milk. Bring to a simmer. Remove from heat and whisk in vanilla and powdered sugar until smooth. Stir in the chopped pecans. - Frost the Cake:
Pour the warm frosting over the hot cake immediately after it comes out of the oven. Spread evenly with a spatula. - Cool & Serve:
Let the cake cool slightly so the frosting sets. Slice and enjoy warm or at room temperature!
Let me know if you’d like a version with a twist — maybe with a little coffee in the frosting or a gluten-free adaptation!