Description

Neiman Marcus Cake is a rich, moist chocolate cake made with coffee-infused batter and topped with silky cocoa frosting and crunchy nuts—a decadent dessert inspired by the classic department store recipe.

Ingredients

1 box (18.25 oz) chocolate cake mix

1/2 cup sour cream

1 cup water

1/2 cup vegetable oil

3 large eggs

1/2 tsp instant coffee (optional)

1 cup chopped pecans or walnuts

1/2 cup unsalted butter, softened

1/4 cup cocoa powder

1 1/2 cups powdered sugar

3 Tbsp milk (plus extra if needed)

1 tsp vanilla extract

1/4 tsp instant coffee (optional)

1 cup chopped pecans or walnuts (for topping)

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Instructions

Preheat oven to 350 °F (175 °C). Grease and flour two 9″ round cake pans or line with parchment.
In a large bowl, combine cake mix, sour cream, water, oil, eggs, and coffee (if using). Mix until smooth. Stir in chopped nuts.
Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.
While cakes cool, make frosting: melt butter in a small saucepan over medium heat. Whisk in cocoa and cook 1–2 minutes.
Remove from heat and whisk in powdered sugar, milk, vanilla, and coffee until smooth. Add more milk if too thick.
On a serving plate, place one cake layer and spread with frosting. Top with second layer and frost top and sides. Sprinkle with chopped nuts.
Let the cake rest 10–15 minutes to set frosting before slicing and serving.

Notes

Use full‑fat sour cream for extra moistness.

Add more instant coffee for a bolder coffee‑chocolate flavor.

Substitute cake mix and nuts with gluten‑free versions if needed.

Frosting can be swapped for cream cheese or buttercream for variety.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 42 g
Sodium: 280 mg
Fat: 24 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 56 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 75 mg