Spiced Pecan Chocolate Sheet Cake

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A moist chocolate sheet cake infused with warm spices and topped with crunchy toasted pecans, perfect for gatherings or a cozy treat. This recipe, ready in about 50 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 12 Desserts cuisine 320 cal/serving

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Ingredients

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
1 cup chopped and toasted pecans
1/4 cup powdered sugar

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan.
Step 2: In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1 tsp salt until well combined.
Step 3: In a separate bowl, beat 2 large eggs with 1 cup buttermilk, 1/2 cup vegetable oil, and 2 tsp vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
Step 5: Carefully stir in 1 cup boiling water until the batter is smooth and slightly thin.
Step 6: Pour the batter evenly into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Step 7: Remove from oven and immediately sprinkle 1 cup chopped toasted pecans over the hot cake, pressing gently to adhere.
Step 8: Once cooled, dust the top with 1/4 cup powdered sugar before slicing and serving.