Heavenly Pecan Caramel Chocolate Cake Recipe for Sweet Bliss

Sweet memories flood back whenever I whip up this decadent pecan caramel chocolate cake that combines rich textures and nostalgic flavors.

Layers of moist chocolate sponge create a dreamy foundation for each delightful bite.

Soft caramel drizzles weave through tender crumbs, promising an indulgent experience.

Toasted pecans add a delightful crunch that interrupts smooth chocolate notes with their earthy warmth.

Each slice tells a story of comfort and celebration, blending classic ingredients into something extraordinary.

Creamy frosting blankets the cake with silky promises of pure deliciousness.

You’ll want to gather friends and savor every single heavenly forkful of this irresistible dessert.

Why Pecan Caramel Chocolate Cake Feels Extra Special

• Whip Up Decadent Delights: This cake combines rich chocolate, creamy caramel, and crunchy pecans into a showstopping dessert that feels like a luxurious treat without requiring professional baking skills.
• Conquer Impressive Baking: The recipe breaks down complex steps into manageable stages, allowing home bakers to create a restaurant-worthy cake with basic kitchen tools and intermediate baking knowledge.
• Create Crowd-Pleasing Celebration Centerpiece: Perfect for special occasions like birthdays, holidays, or gatherings where you want to wow guests with a dessert that looks professionally crafted but tastes homemade and heartwarming.
• Master Make-Ahead Magic: Components can be prepared in advance, making this cake friendly for busy schedules while still delivering a stunning final presentation that looks like you spent hours in the kitchen.

What Goes Into Pecan Caramel Chocolate Cake

• All-Purpose Flour: Provides structure and helps create a soft cake texture.
• Cocoa Powder: Delivers deep chocolate flavor and rich dark color.
• Granulated Sugar: Adds sweetness and helps with cake's moisture.
• Baking Powder, Baking Soda: Essential leavening agents for cake's rise and texture.
• Salt: Enhances overall flavor and balances sweetness.

• Eggs: Bind ingredients and provide structure.
• Milk: Adds moisture and helps create smooth batter.
• Vegetable Oil: Keeps cake tender and moist.
• Vanilla Extract: Adds depth and complementary flavor.
• Boiling Water: Helps activate cocoa and creates smooth, thin batter.

• Granulated Sugar: Base for creating golden caramel.
• Butter: Adds richness and helps create smooth caramel.
• Heavy Cream: Creates creamy, smooth caramel texture.
• Pecans: Provides crunch and nutty flavor, best when toasted.
• Salt: Balances sweetness of caramel.

• Heavy Cream: Creates smooth, glossy ganache.
• Chocolate: Provides rich chocolate flavor and glossy finish.
• Butter: Adds shine and richness to ganache.

How To Make Pecan Caramel Chocolate Cake Step By Step

Step 1: Prepare Chocolate Cake Base

Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch cake pans and line with parchment paper. In a large mixing bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Create a smooth mixture by adding eggs, milk, oil, and vanilla extract. Gradually pour in boiling water while stirring, which will create a thin batter. Divide the batter equally between prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Allow cakes to rest in pans for 10 minutes, then transfer to a cooling rack.

Step 2: Craft Caramel Pecan Filling

Melt sugar in a saucepan over medium heat until it turns golden brown. Incorporate butter and stir until completely melted. Slowly pour heavy cream while continuously stirring. Remove from heat and mix in salt and toasted pecans. Allow the mixture to cool and thicken.

Step 3: Create Chocolate Ganache

Heat heavy cream in a saucepan until steaming. Pour hot cream over chopped chocolate and wait 2 minutes. Whisk until smooth, then blend in butter. Let the ganache cool slightly until it reaches a pourable consistency.

Step 4: Assemble Decadent Cake

Place first cake layer on a serving plate. Spread caramel pecan filling evenly across the surface. Carefully position second cake layer on top. Pour chocolate ganache over the entire cake, allowing delicious drips to cascade down the sides. Optionally, sprinkle additional toasted pecans and drizzle extra caramel for decoration. Allow cake to set for 30 minutes before slicing and serving.

Smart Ideas For Pecan Caramel Chocolate Cake

• Safeguard Cake Moisture: Use room temperature ingredients to ensure a tender, even-textured chocolate cake with perfect crumb consistency.
• Toast Pecans for Depth: Gently toast pecans in a dry skillet before adding to caramel to enhance their nutty flavor and create a more complex taste profile.
• Control Caramel Temperature: Watch sugar carefully while caramelizing, stirring occasionally to prevent burning and achieve a rich golden-brown color without bitterness.
• Ganache Perfection Trick: Allow chocolate ganache to cool slightly before pouring, creating a smooth, glossy finish that drapes beautifully over the cake layers.
• Make-Ahead Magic: Prepare cake layers and caramel filling a day in advance, storing separately in airtight containers to simplify final assembly and intensify flavors.

Tips To Store Pecan Caramel Chocolate Cake

• Refrigerate the cake in an airtight container for up to 5 days to maintain its fresh, delectable taste.
• Wrap individual slices in plastic wrap before storing to prevent drying out and preserve moisture.
• For longer storage, freeze the cake whole or in slices for up to 3 months – simply thaw overnight in the refrigerator before serving.
• Keep the cake away from strong-smelling foods to prevent flavor absorption, ensuring each bite remains as delicious as the first.

Great Pairings For Pecan Caramel Chocolate Cake

• Pair with Bold Red Wine: Match the rich chocolate and caramel cake with a full-bodied Cabernet Sauvignon or Merlot, whose robust tannins complement the dessert's deep flavors and cut through its sweetness.
• Serve with Bourbon Cream: Enhance the cake's nutty and chocolate notes by offering a small glass of smooth, vanilla-infused bourbon cream, which adds a warming complexity to each bite.
• Accompany with Vanilla Bean Ice Cream: Top a slice with a scoop of creamy vanilla bean ice cream, creating a delightful temperature contrast and providing a cool, silky counterpoint to the warm, decadent cake.
• Brew Espresso Alongside: Serve a freshly pulled shot of espresso or strong coffee to intensify the chocolate's depth and cleanse the palate between rich, sweet bites of the caramel pecan cake.

Delicious Changes For Pecan Caramel Chocolate Cake

• Nutty Chocolate Delight: Swap pecans for almonds or walnuts, adding a different nutty crunch and flavor profile to the caramel filling.
• Coffee-Infused Chocolate Dream: Replace boiling water with strong brewed coffee in the cake batter, enhancing the chocolate's depth and creating a more intense mocha experience.
• Salted Caramel Chocolate Indulgence: Increase the salt in the caramel filling and sprinkle flaky sea salt on top for a sophisticated sweet-salty contrast that elevates the cake's complexity.
• Berry Chocolate Fusion: Add a layer of raspberry or strawberry preserve between the cake layers before spreading the caramel pecan filling, introducing a fruity brightness to complement the rich chocolate and caramel flavors.

Pecan Caramel Chocolate Cake Common Questions

• What makes the caramel filling special in this cake?

The caramel filling is uniquely created by carefully melting sugar until golden brown, then adding butter and cream to create a rich, complex flavor. Toasting the pecans adds extra depth and a nutty crunch that elevates the entire dessert.

• Can I make this cake ahead of time?

Yes! You can bake the cake layers up to two days in advance and store them wrapped at room temperature. The caramel filling and ganache can also be prepared earlier and refrigerated, making assembly easier on the day you want to serve the cake.

• Do I need any special equipment to make this cake?

You’ll need basic baking tools like two 9-inch cake pans, a saucepan for caramel and ganache, a wire cooling rack, and standard mixing bowls. A candy thermometer can help, but isn’t absolutely necessary for making the caramel.

• How do I know when the caramel is the right color?

Look for a deep golden to amber color – it should resemble a copper penny. Be careful not to let it turn too dark, as it can quickly burn and become bitter. Remove from heat as soon as it reaches a rich, warm brown tone.

Pecan Caramel Chocolate Cake Recipe

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4.7 from 14 reviews

• Total Time: 1 hour 5 minutes
• Yield: 12 1x

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Description

Rich layers of chocolate mingle with buttery pecans and silky caramel in this irresistible Pecan Caramel Chocolate Cake. Sweet Southern comfort wraps each slice with indulgent warmth, inviting dessert enthusiasts to savor pure culinary bliss.

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Ingredients

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Dry Ingredients:

• 1 ¾ cups (220 grams) all-purpose flour
• ¾ cup (75 grams) unsweetened cocoa powder
• 2 cups (400 grams) granulated sugar
• 1 ½ teaspoons (7 grams) baking powder
• 1 ½ teaspoons (7 grams) baking soda
• 1 teaspoon (6 grams) salt

Wet Ingredients:

• 2 large eggs
• 1 cup (240 milliliters) whole milk
• ½ cup (120 milliliters) vegetable oil
• 2 teaspoons (10 milliliters) vanilla extract
• 1 cup (240 milliliters) boiling water or hot coffee

Caramel and Topping Ingredients:

• 1 cup (200 grams) granulated sugar
• ¼ cup (57 grams) unsalted butter (cubed)
• ½ cup (120 milliliters) heavy cream
• ½ teaspoon (3 grams) salt
• 1 cup (100 grams) pecans (chopped and toasted)
• 1 cup (240 milliliters) heavy cream
• 8 ounces (226 grams) semi-sweet or dark chocolate (chopped)
• 1 tablespoon (14 grams) unsalted butter

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Instructions

1. Prepare the oven environment by heating to 350F (175C) and preparing two 9-inch cake pans with parchment paper and light greasing.
2. Create the cake base by combining dry ingredients in a large mixing bowl, ensuring thorough blending of flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. Introduce liquid components including eggs, milk, oil, and vanilla extract to the dry mixture, whisking until achieving a smooth, uniform consistency.
4. Gently incorporate boiling water, stirring carefully to create a thin, well-integrated batter.
5. Distribute the liquid batter evenly between prepared cake pans, maintaining equal volume in each.
6. Bake the cake layers for 30-35 minutes, monitoring for a clean toothpick test when inserted into the center.
7. Allow cakes to rest in pans for 10 minutes, then transfer to a wire cooling rack for complete temperature reduction.
8. Craft the caramel filling by melting sugar in a saucepan until achieving a golden brown color, stirring intermittently.
9. Integrate butter into the melted sugar, then gradually introduce heavy cream while continuously stirring.
10. Remove caramel from heat, folding in salt and toasted pecans, then allow to cool and thicken.
11. Prepare chocolate ganache by heating heavy cream until steaming but not boiling.
12. Pour hot cream over chopped chocolate, letting it rest briefly before creating a smooth mixture.
13. Incorporate butter into the ganache and allow to cool until reaching a pourable consistency.
14. Construct the cake by positioning the first layer on a serving plate and spreading caramel pecan filling evenly.
15. Carefully place the second cake layer atop the caramel layer.
16. Generously pour chocolate ganache over the entire cake, allowing elegant drips along the sides.
17. Optionally embellish with additional toasted pecans and caramel drizzle.
18. Allow cake to set for a minimum of 30 minutes before slicing to ensure structural integrity.

Notes

• Swap coffee for boiling water to enhance the chocolate’s rich, deep flavor, creating a more intense cake experience.
• Toast pecans beforehand to release their natural oils and develop a deeper, nuttier taste that complements the caramel and chocolate.
• Use room temperature ingredients to ensure smoother mixing and a more even cake texture, preventing potential lumps in the batter.
• Create a gluten-free version by substituting all-purpose flour with a blend of almond and gluten-free flour, maintaining the cake’s delicate crumb.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 474
• Sugar: 36 g
• Sodium: 235 mg
• Fat: 24 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 55 mg