It’s time for something sweet! Add a little pizzaz to your regular chocolate cake with Kahlúa® Sheet Cake. Fudgy, extra rich, and just plain mouthwatering, this cake is where it’s at. Perfect for birthdays, anniversaries, or whatever you’re celebrating, Kahlúa Sheet Cake will bring the party!
![1 21](https://exactlyhowlong.b-cdn.net/wp-content/uploads/2024/06/1-21.webp)
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 cup Kahlúa coffee liqueur
- 1/2 cup butter, cubed
- 1/2 cup marshmallow creme
- 1/3 cup baking cocoa
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup pecans, chopped
For the frosting:
- 1/2 cup butter, cubed
- 1/3 cup baking cocoa
- 1/4 cup marshmallow creme
- 3 3/4 cups confectioners’ sugar
- 1/2 cup Kahlúa coffee liqueur, plus more, to taste
- 1/4 cup pecans, chopped, for topping
![2 20](https://exactlyhowlong.b-cdn.net/wp-content/uploads/2024/06/2-20.webp)
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 15x10x1-inch baking pan.
Step 3 -In a large bowl, whisk the flour, the sugar, the cinnamon, and the baking soda together.
Step 4 -In a small saucepan, combine 1 cup of the Kahlúa, 1/2 cup of the butter, 1/2 cup of the marshmallow creme, and 1/3 cup of the baking cocoa, and bring just to a boil, stirring occasionally.
Step 5 -Add the Kahlúa mixture to the flour mixture and stir until it is just moistened.
Step 6 -In a small bowl, add the eggs and the buttermilk and whisk until blended.
Step 7 -Add the buttermilk-egg mixture to the cake batter, whisking constantly.
Step 8 -Fold 1/2 cup of the pecans into the cake batter.
Step 9 -Pour the cake batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, about 18-22 minutes.
Step 10 -In a small saucepan over medium heat, add the remaining butter, the remaining baking cocoa, and the remaining marshmallow creme and stir until it is smooth.
Step 11 -Pour the frosting mixture into a large bowl.
Step 12 -Beat the confectioners’ sugar and the remaining 1/2 cup of the Kahlúa into the frosting. If the frosting is too thick, add the extra Kahlúa until a spreadable consistency is reached.
Step 13 -Place the baking pan on a wire rack and evenly spread the frosting over the cake.
Step 14 -Sprinkle the cake with the remaining pecans, then let it cool completely.
Step 15 -Slice and serve.