Best 7 Mocha Sheet Cake With Pecans Recipes

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Indulge your taste buds with the heavenly union of coffee, chocolate, and pecans in this tantalizing mocha sheet cake recipe. This delectable treat combines the richness of chocolate with the aromatic essence of coffee, further complemented by the nutty crunch of pecans. Each bite of this moist and tender cake promises an exquisite experience, making it an ideal dessert for any occasion, whether it's a cozy gathering with loved ones or a grand celebration.

Here are our top 7 tried and tested recipes!

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  • Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  • Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  • While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

MOCHA LAYER CAKE



Mocha Layer Cake image

"My family often requests this delightful layer cake," writes Terry Gilbert of Orlean, Virginia. "They love the mocha flavor and extra chocolate surprise hidden beneath the taste-tempting frosting."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 13

1 package devil's food or chocolate cake mix (regular size)
1-1/3 cups brewed coffee, room temperature
1/2 cup canola oil
3 eggs
1/2 cup semisweet chocolate chips
FROSTING:
1/2 cup butter, softened
1/2 cup shortening
4 cups confectioners' sugar
3/4 cup baking cocoa
1/4 teaspoon almond extract
7 tablespoons brewed coffee, room temperature, divided
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the cake mix, coffee, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 8-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes; invert onto a wire rack. Sprinkle each cake with 1/4 cup chocolate chips; when melted, gently spread chocolate over cakes. Place cakes in the freezer. , Meanwhile, for frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in cocoa and extract. Beat in 5 tablespoons coffee, 1 tablespoon at a time until light and fluffy. Spread between layers and over the top and sides of cake. , In a microwave, melt chocolate chips and remaining coffee; stir until smooth. Pour over cake; carefully spread over the top, allowing it to drizzle down the sides.

Nutrition Facts : Calories 658 calories, Fat 35g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 426mg sodium, Carbohydrate 85g carbohydrate (62g sugars, Fiber 3g fiber), Protein 5g protein.

MOCHA SHEET CAKE WITH PECANS



Mocha Sheet Cake with Pecans image

Provided by Dorothy Davis

Categories     Cake     Coffee     Chocolate     Nut     Dessert     Bake     Pecan     Winter     Bon Appétit     Columbus     Ohio

Yield Serves 16 to 20

Number Of Ingredients 14

1 cup (2 sticks) unsalted butter
1 cup strong brewed coffee or 1 tablespoon instant coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
6 tablespoons milk
1 1-pound box powdered sugar
1 cup chopped pecans, toasted

Steps:

  • Preheat oven to 400°F. Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
  • Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
  • Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.

MOCHA PECAN CAKE



Mocha Pecan Cake image

I had to find a similiar recipe for a co-worker of mine who call's me Chef B (I am not a Chef but I do love to bake and make any kind of dessert). She stated she loved this Mocha Pecan cake that her friend makes her sometimes for her birthday, I hope this is the one she recalls.

Provided by Bella Rachelle

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) package chocolate cake mix or 1 (18 ounce) package butter recipe cake mix
1 cup sour cream
4 large eggs
3/4 cup pecans, toasted & chopped
1/4 cup coffee
12 ounces semi-sweet chocolate chips
2 teaspoons vanilla, divided
4 ounces instant chocolate pudding mix
1/2 cup oil
8 ounces chocolate frosting

Steps:

  • Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
  • Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
  • Enjoy!

Nutrition Facts : Calories 623.4, Fat 38.3, SaturatedFat 12.1, Cholesterol 78.9, Sodium 557, Carbohydrate 71.2, Fiber 3.9, Sugar 48, Protein 7.5

CINNAMON MOCHA SHEET CAKE



Cinnamon Mocha Sheet Cake image

Moist, rich and chocolatey; flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!

Provided by byZula

Categories     Dessert

Time 33m

Yield 32 2 1/2 by 2-inch pieces

Number Of Ingredients 17

1 cup butter or 1 cup margarine
1/3 cup cocoa
1 cup water
2 tablespoons instant espresso powder (or granules) or 2 tablespoons regular instant coffee powder (or granules)
1 cup granulated sugar
1 cup brown sugar
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup milk
2 eggs
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons cocoa
3 tablespoons strong brewed coffee
1/2 teaspoon cinnamon
2 cups sifted powdered sugar

Steps:

  • Melt the butter in saucepan.
  • Stir in cocoa, water and coffee. Beat until smooth.
  • Combine granulated and brown sugars, flour, cinnamon and baking soda.
  • Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
  • Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
  • Bake at 350 F for 18 minutes or until done.
  • Cool in pan.
  • Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
  • Mix until smooth.
  • Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
  • Cut into 32 pieces.

Nutrition Facts : Calories 185.1, Fat 7.9, SaturatedFat 4.8, Cholesterol 32.8, Sodium 99.9, Carbohydrate 27.6, Fiber 0.6, Sugar 20.3, Protein 1.7

CINNAMON MOCHA SHEET CAKE



Cinnamon Mocha Sheet Cake image

Moist, rich, and chocolatey, flavored with cinnamon and espresso coffee. I first made this when I was 14 and it was gone in no time! It's still a family favorite!

Provided by hobbyzu

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h48m

Yield 32

Number Of Ingredients 18

1 cup butter
⅓ cup unsweetened cocoa powder
1 cup water
2 tablespoons instant espresso powder
1 cup white sugar
1 cup brown sugar
2 cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup milk
2 eggs, lightly beaten
¼ cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons strong brewed coffee
½ teaspoon ground cinnamon
1 tablespoon milk, or more as needed
2 cups sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.
  • Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.
  • Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet
  • Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.
  • To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 27.9 g, Cholesterol 29.6 mg, Fat 7.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 4.8 g, Sodium 98.8 mg, Sugar 20.9 g

CARAMEL-PECAN MOCHA LAYER CAKE



Caramel-Pecan Mocha Layer Cake image

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 18

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
FILLING AND TOPPING:
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

Steps:

  • Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your cake.
  • Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients to blend together more easily.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help the cake to rise evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This mocha sheet cake with pecans is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with your family and friends. This cake is also very versatile. You can add different nuts or chocolate chips to the batter, or you can frost it with your favorite frosting. You can also sprinkle the top of the cake with chopped nuts or chocolate chips before baking. No matter how you choose to make it, this mocha sheet cake with pecans is sure to be a delicious and memorable treat.

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