A decadent sheet cake featuring a moist chocolate base, caramel drizzle, toasted pecans, and a smooth chocolate frosting. Perfect for potlucks, parties, or any occasion that calls for a sweet treat!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- For the Topping:
- 1 cup (2 sticks) unsalted butter
- ¾ cup unsweetened cocoa powder
- 5 cups powdered sugar
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 (14-ounce) jar caramel sauce
- 1 ½ cups chopped pecans, toasted
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Slowly stir in the hot coffee until the batter is smooth.
- Pour the batter into the prepared pan.
- Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the Frosting:
- In a medium saucepan over medium heat, melt the butter.
- Stir in the cocoa powder and whisk until smooth.
- Remove from heat and gradually whisk in the powdered sugar, alternating with the milk, until smooth.
- Stir in the vanilla extract.
- Assemble the Cake:
- Pour the chocolate frosting over the cooled cake, spreading evenly.
- Drizzle the caramel sauce over the frosting.
- Sprinkle the toasted chopped pecans over the caramel.
- Cut into squares and serve.
- Enjoy!