Some desserts are so indulgent, so absolutely irresistible, they demand a moment of silence before you dive in. This Chocolate Caramel Pecan Cake is one of those desserts. It’s rich, decadent, and layered with flavors and textures that are pure magic. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this cake is a showstopper that never fails to impress.
Decadent Chocolate Cake with Caramel and Pecans
Chocolate lovers rejoice! This cake is the ultimate indulgence, with moist layers of chocolate cake sandwiched between gooey caramel and crunchy pecans. The caramel brings a buttery sweetness, the pecans add a nutty crunch, and the chocolate ties it all together with its velvety richness.
This recipe is perfect for those who want a dessert that’s not just a cake but an experience. Whether you’re savoring each layer separately or enjoying all the flavors together, every bite is pure bliss.
No frosting needed here to shine because the layers speak for themselves. The caramel oozes slightly, mingling with the chocolate, while toasted pecans add an irresistible touch. If you’ve never tried this combo before, you’re in for a treat that’s as luxurious as it is comforting.
It’s not just a cake; it’s a masterpiece. From family gatherings to elegant dinner parties, this Chocolate Caramel Pecan Cake is guaranteed to be the star of the dessert table.
Ingredients for Chocolate Caramel Pecan Cake
To create this luscious cake, you’ll need a combination of pantry staples and a few decadent ingredients. Each item contributes to the perfect balance of flavors and textures that make this cake unforgettable.
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup hot coffee or boiling water (for extra moisture and depth of flavor)
- For the Caramel Filling:
- 1 ½ cups granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, warmed
- 1 tsp pure vanilla extract
- Pinch of salt (optional, for salted caramel)
- For the Topping and Layers:
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate ganache (made with equal parts heavy cream and chocolate, melted and whisked together)
- ½ cup shredded coconut (optional, for garnish)
Why These Ingredients Work
- Buttermilk and Coffee: These liquids make the chocolate cake moist and enhance its depth of flavor. The acidity in buttermilk also tenderizes the crumb.
- Homemade Caramel: The caramel filling is rich, buttery, and slightly sticky, acting as the glue that holds the layers together while adding sweetness.
- Toasted Pecans: Toasting the pecans intensifies their nuttiness, creating a perfect balance to the sweetness of the caramel.
- Chocolate Ganache: A glossy chocolate drizzle not only adds richness but also gives the cake a beautiful, polished finish.
With these ingredients prepped and ready, you’re just a few steps away from assembling a truly showstopping dessert!
How to Make Chocolate Caramel Pecan Cake
Crafting this indulgent cake involves a few steps, but the results are more than worth it. Follow these detailed instructions to layer the rich chocolate cake, buttery caramel, and crunchy pecans into a masterpiece.
Step 1: Make the Chocolate Cake
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.
- Mix the dry ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Combine the wet ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Incorporate the wet and dry ingredients: Gradually mix the wet ingredients into the dry ingredients. Stir just until combined.
- Add the hot coffee: Slowly pour the hot coffee into the batter, mixing gently until smooth. The batter will be thin—this is normal.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 2: Make the Caramel Filling
- Melt the sugar: In a medium saucepan, heat the sugar over medium heat, stirring constantly, until it melts into an amber liquid.
- Add the butter: Carefully stir in the butter, one tablespoon at a time, until fully combined.
- Add the cream: Slowly pour in the warm heavy cream while stirring. The mixture will bubble up—keep stirring until it smooths out.
- Finish the caramel: Remove from heat and stir in the vanilla extract and a pinch of salt if desired. Let the caramel cool to room temperature.
Step 3: Toast the Pecans
- Toast the nuts: Spread the chopped pecans on a baking sheet and toast them in the oven at 350°F (175°C) for 5-7 minutes, stirring once, until fragrant. Allow them to cool.
Step 4: Assemble the Cake
- Level the cake layers: If necessary, use a serrated knife to level the tops of your cake layers for even stacking.
- Add the first layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of caramel over the top, then sprinkle with toasted pecans.
- Repeat the layers: Place the second cake layer on top and repeat with more caramel and pecans. Add the third cake layer.
- Drizzle with ganache: Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Garnish: Sprinkle the top with additional toasted pecans and shredded coconut (if using).
Step 5: Rest and Serve
- Let the cake set: Allow the cake to rest at room temperature for about 30 minutes to let the layers meld together.
- Slice and enjoy: Serve the cake in generous slices. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
How Long to Bake and Assemble the Cake
When baking and assembling a layered cake like this Chocolate Caramel Pecan Cake, timing and precision are key. Here’s everything you need to know to ensure each component is perfectly prepared and assembled.
Baking the Cake Layers
The cake layers need to bake at the right temperature and for just the right amount of time to achieve a moist, fluffy texture.
- Bake the chocolate cake layers at 350°F (175°C) for 25-30 minutes.
- Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool the cakes in their pans for about 10 minutes before turning them out onto a wire rack to cool completely.
Caramel Timing
Making caramel requires careful attention:
- The caramel should take 10-15 minutes to prepare. Stir the sugar constantly to avoid burning, and allow the caramel to cool completely before using it in the layers.
Assembling the Cake
Stacking and decorating this cake takes about 20-30 minutes:
- Level the layers: Use a serrated knife to create flat, even cake layers, if needed.
- Spread the caramel: Allocate time to carefully spread the caramel and sprinkle the pecans evenly between layers to ensure a uniform, stable cake.
- Drizzle with ganache: Drizzle the chocolate ganache over the top layer and let it drip artfully down the sides for a dramatic finish.
How to Store Leftovers
Proper storage keeps the cake tasting fresh and delicious:
- Refrigerator: Wrap leftover slices tightly in plastic wrap or store in an airtight container for up to 5 days.
- Freezer: For longer storage, wrap slices individually in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
Cooking Tips for the Best Cake
- Room temperature ingredients: Use room-temperature eggs, buttermilk, and butter for a smooth batter and even baking.
- Don’t overmix: Overmixing the batter can lead to a dense cake. Mix until the ingredients are just combined.
- Cool completely: Ensure all components—cake layers, caramel, and ganache—are completely cool before assembling to prevent sliding layers.
- Rest the cake: Let the assembled cake rest at room temperature for 30 minutes before slicing to allow the layers to meld together.
With these tips and timing, your Chocolate Caramel Pecan Cake will turn out perfectly every time, with moist cake layers, silky caramel, and that irresistible crunch of toasted pecans!
PrintChocolate Cake with Caramel and Pecans
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
Description
Rich, moist chocolate cake layered with gooey caramel and crunchy toasted pecans, finished with a glossy chocolate ganache drizzle. This Chocolate Caramel Pecan Cake is an irresistible dessert perfect for any special occasion or indulgent treat!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup hot coffee or boiling water
For the Caramel Filling:
- 1 ½ cups granulated sugar
- 6 tbsp unsalted butter, room temperature
- ½ cup heavy cream, warmed
- 1 tsp pure vanilla extract
- Pinch of salt (optional)
For the Topping and Layers:
- 1 cup chopped pecans, toasted
- 1 cup semi-sweet chocolate ganache (made with equal parts heavy cream and chocolate)
- ½ cup shredded coconut (optional, for garnish)
Instructions
- Make the Chocolate Cake:
- Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients.
- Add the hot coffee to the batter, mixing until smooth. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
- Make the Caramel Filling:
- In a medium saucepan, melt sugar over medium heat, stirring constantly until it turns amber.
- Add butter, one tablespoon at a time, stirring until incorporated.
- Slowly pour in warm heavy cream, stirring until smooth. Remove from heat and stir in vanilla extract (and salt, if using). Let cool.
- Toast the Pecans:
- Spread pecans on a baking sheet and toast at 350°F for 5-7 minutes. Let cool.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of caramel over the top and sprinkle with toasted pecans.
- Add the second cake layer and repeat with caramel and pecans. Top with the final cake layer.
- Drizzle chocolate ganache over the cake, letting it drip down the sides. Garnish with additional pecans and shredded coconut, if desired.
- Rest and Serve:
- Let the cake rest at room temperature for 30 minutes before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe container for up to 3 months.
- Make sure all components are completely cool before assembling to avoid sliding layers.
- Prep Time: 30 minutes
- Assembly Time: 20 minutes
- Cook Time: 30 minutes