Chocolate Bourbon Pecan Cake Paula Deen
Indulge in the decadent flavors of the South with Paula Deen's Chocolate Bourbon Pecan Cake—a show-stopping bundt cake that's as rich in taste as it is in tradition. This cake combines the velvety richness of unsweetened cocoa powder and semi-sweet chocolate chips with the warm, nutty crunch of chopped pecans, all enhanced by a splash of smooth bourbon for a sophisticated kick. Moist buttermilk ensures a tender crumb, while a dusting of confectioners' sugar adds a delicate finishing touch. Perfect for special occasions, holiday gatherings, or whenever you're craving a luxurious dessert, this cake is easy to prepare and bursting with bold, indulgent flavors. Whether paired with coffee, a scoop of vanilla ice cream, or enjoyed on its own, this chocolate bourbon pecan cake is sure to delight your taste buds.
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Recipe Information
Ingredients
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.25 cup bourbon
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 2 tablespoons confectioners' sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent sticking.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Combine the buttermilk, bourbon, and vanilla extract in a small bowl.
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk-bourbon mixture and starting and ending with the dry ingredients. Mix until just combined.
Fold in the chopped pecans and chocolate chips gently, ensuring even distribution throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is fully cooled, dust the top with confectioners' sugar for garnish before serving.
Slice and enjoy this rich, chocolatey dessert with a hint of bourbon and the crunch of pecans!
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 232 mg | 10% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 44.0 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 234 mg | 5% | |
*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.
