Cherry Chocolate Pecan Cake
Indulge in the decadence of a Cherry Chocolate Pecan Cake—a show-stopping dessert that combines the richness of cocoa, the sweetness of fresh cherries, and the nutty crunch of pecans. This one-bowl wonder features a luscious, moist chocolate cake base infused with the tang of buttermilk, creating a perfectly tender crumb. Semi-sweet chocolate chips add an extra layer of indulgence, while ripe cherries and toasted pecans bring texture and balance to every bite. Topped with a light dusting of powdered sugar for a simple yet elegant finish, this easy-to-make cake is as stunning as it is delicious. Whether you're hosting a special gathering or simply treating yourself, this 20-minute prep recipe will leave you swooning with its classic yet irresistible flavor combination.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup boiling water
- 1.5 cups fresh cherries, pitted and halved
- 1 cup chopped pecans
- 0.75 cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or springform pan.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until combined. The batter will be thick at this stage.
Slowly pour in the boiling water while stirring the batter. Mix until the batter is smooth. It will be thin, but this is normal.
Gently fold in the pitted cherries, chopped pecans, and semi-sweet chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optionally, dust the top of the cake with powdered sugar for a decorative finish before serving.
Slice and enjoy your Cherry Chocolate Pecan Cake!
Nutrition Facts
Calories |
5248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.5 g | 340% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 3740 mg | 163% | |
| Total Carbohydrate | 763.2 g | 278% | |
| Dietary Fiber | 94.8 g | 339% | |
| Total Sugars | 433.5 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 694 mg | 53% | |
| Iron | 48.2 mg | 268% | |
| Potassium | 4418 mg | 94% | |
*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.
