Pecan Fudge Ripple Layer Cake
Indulge in pure decadence with this Pecan Fudge Ripple Layer Cake, a showstopping dessert that’s as stunning as it is delicious. Featuring three layers of moist, buttery cake infused with the richness of buttermilk, this masterpiece is filled with a luscious ripple of semi-sweet chocolate and crunchy pecans. A velvety buttercream frosting envelops the sides, while the exposed fudge ripple on top makes for a dramatic, gourmet finish. Garnished with a sprinkle of pecans for added texture, this cake is perfect for special occasions or any time you crave a truly indulgent treat. Whether you’re celebrating a holiday or impressing guests, this pecan fudge ripple cake is sure to steal the spotlight.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Buttermilk
- 1 cup Semi-sweet chocolate chips
- 1 cup Chopped pecans
- 0.5 cups Heavy cream
- 4 cups Powdered sugar
- 2 tablespoons Whole milk
- 1 cup Unsalted butter (for frosting), softened
- 0.5 cup Chopped pecans (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
Bake for 18-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
For the fudge ripple, place the chocolate chips, chopped pecans, and heavy cream in a small saucepan over low heat. Stir until the chocolate is melted and the mixture is smooth. Remove from heat and let cool slightly.
To assemble, place one cake layer on a serving plate. Spread a third of the fudge ripple mixture evenly over the top. Repeat with the remaining two cake layers and fudge ripple, ending with the fudge ripple on the top layer only.
For the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with the milk, until a smooth and spreadable consistency is achieved.
Frost the sides of the cake with the buttercream frosting, leaving the rippled fudge exposed on the top. Decorate the top of the cake with the additional chopped pecans for garnish.
Refrigerate the cake for at least 30 minutes to let the flavors meld together. Bring to room temperature before serving. Slice and enjoy!
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 81.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 143 mg | 3% | |
*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.
