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Kahlua Fudge Sheet Cake Recipe

Kahlua Fudge Sheet Cake Recipe

I make this cake for my grandsons. It's a quick and easy recipe that's perfect for chocolate and marshmallow cream lovers.—Nancy Heishman, Las Vegas, Nevada
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling YIELD:24 servings


  • 2 cups all-purpose flour
  • 1-3/4 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 cup Kahlua (coffee liqueur) or strong brewed coffee
  • 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 chopped pecans
  • 1/2 cup butter, cubed
  • 1/3 cup baking cocoa
  • 1/4 cup marshmallow creme
  • 3-3/4 cups confectioners' sugar
  • 1/2 to 2/3 cup Kahlua (coffee liqueur) or strong brewed coffee
  • 1/4 cup chopped pecans


  • 1. Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, whisk flour, sugar, cinnamon and baking soda. In a small saucepan, combine Kahlua, butter, marshmallow creme and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
  • 2. In a small bowl, whisk eggs and buttermilk until blended; add to Kahlua mixture, whisking constantly. Fold in pecans. Transfer to prepared pan, spreading evenly. Bake 18-22 minutes or until a toothpick inserted in center comes out clean.
  • 3. Meanwhile, for frosting, combine butter, cocoa and marshmallow creme in a small saucepan; stir over medium heat until smooth. Transfer to a bowl. Beat in confectioners’ sugar and enough Kahlua to reach a spreading consistency.
  • 4. Remove cake from oven; place on a wire rack. Spread frosting evenly over warm cake; sprinkle with pecans. Cool completely. Yield: 24 servings.

Nutritional Facts

1 piece: 315 calories, 11g fat (5g saturated fat), 38mg cholesterol, 121mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 3g protein.

Reviews for Kahlua Fudge Sheet Cake

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bkl334t User ID: 7301445 199571
Reviewed Apr. 7, 2014

"I had to make this cake twice because it was a total flop the first time - texture and consistency were just way off. It was a total, unsalvageable mess. The second time was somewhat better but the texture was more like a brownie and it did not come out of the pan well at all, even though the pan had been well-greased. I've made chocolate sheet cakes before and never had this issue, so I don't know what happened but I will not be making this recipe again."

annepaulette User ID: 5500739 140137
Reviewed Mar. 5, 2014

"Way too sweet for our family. will not make again."

elvisfan73 User ID: 1272261 199565
Reviewed Feb. 28, 2014

"Made this for our Memphis in May BBQ Team camping trip. Needless to say, there were no leftovers!"

CatMurphy User ID: 7117971 199563
Reviewed Feb. 26, 2014

"Love the cinnamon, coffee and Kahlua flavors together! A nice change from the ordinary chocolate cake. I made this is a 9" X 13" pan, for a thicker cake and baked it a bit longer."

czechjfccl User ID: 3354275 200846
Reviewed Feb. 25, 2014

"Absolutely delicious! Very moist, and neither the chocolate or Kahlua flavors were too strong. I'm trying it next time with strong coffee, or maybe some of each, because the Kahlua can be expensive."

hardtouse User ID: 3390334 127894
Reviewed Feb. 7, 2014

"really sweet and delish! Girls at work and I LOVE it! Will be making this again."

Flyingbeach User ID: 3459734 199287
Reviewed Feb. 6, 2014

"Made this for a friend's bd! Wonderfully decadent"

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