Why You’ll Love This Recipe
- Southern Comfort : A classic dessert that’s a staple at Texas gatherings.
- Fudgy & Moist : The buttermilk and coffee in the batter deepen the chocolate flavor.
- Quick & Easy : Mix in one bowl, bake in a sheet pan, and frost while warm.
- Pecan Crunch : Toasted nuts add texture to the silky frosting.
- Make-Ahead Friendly : Stays moist for days and freezes beautifully.
Ingredients You’ll Need
Serves 12–15
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup vegetable oil
- 1 cup water
- 4 tbsp unsweetened cocoa powder
- 2 large eggs , room temperature
- ½ cup buttermilk (or ½ cup milk + 1 tbsp lemon juice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
For the Frosting:
- ½ cup unsalted butter
- 4 tbsp unsweetened cocoa powder
- ⅓ cup milk
- 1 tsp vanilla extract
- 1 lb powdered sugar (about 3½ cups)
- 1 cup chopped pecans (toasted for extra flavor)
- Optional : 1 tbsp espresso powder (enhances chocolate taste)
Step-by-Step Instructions
Step 1: Make the Cake
Preheat Oven :
Heat to 350°F (175°C) . Grease a 15x10-inch jelly roll pan (or 9x13-inch for thicker slices).Boil the Base :
In a saucepan, bring butter, oil, water, and cocoa to a boil. Remove from heat.Mix Batter :
Whisk in sugar, eggs, buttermilk, vanilla, baking soda, and salt until smooth. Pour into the pan.Bake :
Bake for 18–22 minutes (until a toothpick comes out clean).
Step 2: Make the Frosting
Boil Frosting Ingredients :
In a saucepan, combine butter, cocoa, milk, and espresso powder (if using). Bring to a boil.Pour Over Cake :
Remove cake from oven. Immediately pour the frosting over the warm cake, spreading evenly. Sprinkle with pecans.Cool & Slice :
Let cool completely—the frosting will set into a glossy, fudgy layer.
