Caramel Pecan Chocolate Cake
Indulge in the ultimate dessert experience with this luscious Caramel Pecan Chocolate Cake, a decadent fusion of rich chocolate, buttery caramel, and nutty pecans. This show-stopping layer cake features moist, cocoa-infused sponge layers that are perfectly complemented by a gooey homemade caramel pecan topping and decadent dark chocolate chips. The magic of this recipe lies in its balance of textures—from the tender crumb of the cake to the crunchy pecan-laden caramel coating. Perfect for special occasions or as a centerpiece for your holiday dessert table, this elegant cake is as stunning as it is delicious. Ready in under an hour and serving up to 10, it’s a crowd-pleaser that will leave everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cup Cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 1.5 cups Chopped pecans
- 1.5 cups Dark chocolate chips
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
Reduce the mixer speed to low and carefully mix in the boiling water. The batter will be thin; this is normal.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes bake, make the caramel pecan topping. In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Bring the mixture to a gentle boil, stirring constantly, for 3-4 minutes, until slightly thickened.
Remove the caramel from heat and stir in the chopped pecans. Let the mixture cool until it’s slightly thick but still spreadable.
Once the cakes are done, allow them to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Place one cake layer on a serving plate. Spread half of the caramel pecan mixture over the top. Sprinkle half of the chocolate chips evenly over the caramel.
Add the second cake layer on top. Spread the remaining caramel pecan mixture over the top, followed by the rest of the chocolate chips.
Dust with powdered sugar for garnish, if desired. Let the cake set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
8029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 450.8 g | 578% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 5262 mg | 229% | |
| Total Carbohydrate | 1006.6 g | 366% | |
| Dietary Fiber | 68.9 g | 246% | |
| Total Sugars | 721.0 g | ||
| Protein | 97.1 g | 194% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 959 mg | 74% | |
| Iron | 50.5 mg | 281% | |
| Potassium | 4512 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
