Boozy Chocolate Pecan Sheet Cake

Makes one 9x13-inch cake

This is the kind of cake that will make people swoon. It’s deeply chocolatey, stays incredibly moist, and leans just a little indulgent thanks to a splash of bourbon in both the batter and the icing. The warm frosting melts into the cake, creating a soft, almost fudgy layer on top, while the cinnamon-sugar pecans add crunch and contrast.

The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. Bring to room temperature before serving.

For the Topping

2 cups pecan halves or pieces

1 tablespoon unsalted butter, melted

2 teaspoons sugar

1/2 teaspoon cinnamon

Pinch of salt

For the Cake

2 cups all-purpose flour

1 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt

2 sticks (1 cup) unsalted butter, plus more for the pan

1/3 cup unsweetened cocoa powder

3/4 cup warm water

3 tablespoons bourbon
1/2 cup semisweet chocolate chips

1/2 cup sour cream

2 large eggs, beaten

1 teaspoon vanilla extract

For the Icing

3/4 cup (12 tablespoons) unsalted butter

1/3 cup unsweetened cocoa powder
2 tablespoons bourbon

2 tablespoons whole milk

1 teaspoon vanilla extract
1/4 teaspoon kosher salt

2 cups confectioners’ sugar

Make the Topping

Heat oven to 300˚F. Spread the pecans on a baking sheet and toast until fragrant, 10 to 12 minutes. Transfer to a bowl and toss with the melted butter, cinnamon, sugar, and salt.
Increase the oven temperature to 350˚F and butter a 9x13 baking dish.

Make the Cake

In a large bowl, whisk together the flour, both sugars, baking soda and salt.
In a medium saucepan over medium heat, melt the butter. Add the cocoa powder and stir until smooth. Add the warm water and bourbon and bring to a simmer; cook for 1 minute, stirring constantly.
Pour the hot cocoa mixture over the dry ingredients and stir until mostly combined and no dry pockets remain. Fold in the chocolate chips.
In a separate bowl, whisk together the sour cream, eggs, and vanilla. Add to the batter and stir just until fully incorporated.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack.

Make the Icing

In a small saucepan over medium heat, melt the butter (you can use the same pan as before). Add the cocoa powder and bourbon and cook, stirring, until smooth and just bubbling. Remove from the heat.
Whisk in the milk, vanilla, confectioners’ sugar, and salt until smooth (a few small lumps are fine).
Pour the warm icing over the warm cake and spread evenly. Sprinkle the pecans over the top and gently press them into the icing. Let cool completely in the pan before serving.