Chocolate Pecan Upside Down Cake
Indulge in the decadent charm of a Chocolate Pecan Upside Down Cake, where rich chocolate cake meets a buttery caramel and pecan topping that’s as beautiful as it is delicious. This show-stopping dessert features a base layer of glossy caramel-coated pecan halves that bakes into the cake, creating an irresistible upside-down reveal. The chocolate cake itself is moist and tender, made with a combination of unsweetened cocoa powder, whole milk, and boiling water for deep chocolate flavor and a perfectly soft crumb. With minimal prep time and simple ingredients, this recipe transforms into a dessert masterpiece ideal for holidays, dinner parties, or any occasion that calls for an extra touch of sweetness. Serve it warm with whipped cream or vanilla ice cream for a dessert experience that’s both comforting and elegant. Keywords: chocolate pecan upside down cake, caramel pecan topping, rich chocolate cake, easy dessert recipes, holiday baking.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams brown sugar
- 150 grams pecan halves
- 130 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 200 grams granulated sugar
- 2 units large eggs
- 1.5 teaspoons vanilla extract
- 120 milliliters whole milk
- 60 milliliters vegetable oil
- 120 milliliters boiling water
Instructions
Preheat your oven to 175°C (350°F) and grease a 23 cm (9-inch) round cake pan. Line the bottom with parchment paper for easy removal.
In a small saucepan over medium heat, melt 85 grams of the butter (reserve the remaining butter for the batter). Once melted, add the brown sugar and stir until smooth and caramel-like (about 2–3 minutes). Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the pecan halves decoratively on top of the caramel layer. Set aside.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In another mixing bowl, beat the granulated sugar and the remaining 30 grams of butter until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the milk and vegetable oil into the wet mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients in batches, mixing just until combined. Be careful not to overmix.
Stir in the boiling water slowly (the batter will be thin, but this is normal).
Pour the chocolate cake batter over the pecan and caramel layer in the cake pan.
Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Gently peel off the parchment paper.
Let the cake cool before slicing and serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 236 mg | 10% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 45.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 229 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.
