Chocolate Caramel Pecan Cake
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I’ve been making this Chocolate Caramel Pecan Cake for years whenever I want an over-the-top dessert that still comes together quickly. A deeply chocolatey, moist layer cake studded with toasted pecans and dressed in warm caramel—it’s exactly the kind of showstopper you bring to birthdays, potlucks, or lazy Sunday dinners. If you love a rich, textured cake that balances bittersweet cocoa with sticky-sweet caramel, this hits the spot every time. For a seasonal spin, I’ve even paired it alongside other holiday treats in my spooky chocolate desserts roundup when October hits.
Why you’ll love this dish
This cake delivers maximum indulgence with minimal fuss. The batter uses boiling water to bloom the cocoa, which intensifies the chocolate flavor without extra mixing or long prep. Chopped pecans add crunch and a toasty contrast, while the caramel—used between the layers and on top—gives a glossy, luxurious finish.
- Quick-ish: Most of the work is mixing and a single baking time (30–35 minutes).
- Crowd-pleasing: Kids and adults both love the combo of chocolate + caramel + nuts.
- Flexible: Use store-bought caramel to save time or drizzle homemade for extra charm.
- Perfect for occasions: birthdays, holiday dessert tables, and potlucks.
“A buttery, rich chocolate cake with just the right amount of crunch and caramel — everyone at the party asked for seconds.” — a regular taste-tester’s note
Step-by-step overview
Before you dive in, here’s the simple process in plain terms:
- Preheat, prep pans.
- Whisk dry ingredients together.
- Mix wet ingredients into the dry, beat briefly.
- Stir in boiling water (batter will be thin) and fold in pecans.
- Divide into two 9-inch pans and bake 30–35 minutes.
- Cool, then spread caramel between layers and over the top.
This gives a quick roadmap so you know the pacing: measuring and prep (10–15 minutes), bake time (30–35 minutes), cooling (at least 1 hour before serving if you want a neat finish).
What you’ll need
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder (use Dutch-processed for a darker, smoother chocolate)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup whole milk (can substitute buttermilk for tang — reduces need for extra acid)
- 1/2 cup vegetable oil (neutral oil keeps crumb tender; swap with melted coconut oil for subtle flavor)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup chopped pecans (lightly toast for more flavor)
- 1 cup caramel sauce (store-bought or warmed homemade)
Notes/substitutions:
- To make this gluten-free, swap a 1:1 gluten-free baking flour (add xanthan gum if not included) — texture will differ slightly.
- For dairy-free, use almond or oat milk and a dairy-free caramel.
- If you end up with extra pecans, try them in this banana-nut bread recipe to avoid waste.
How to prepare it
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment rounds for easy release.
- In a large bowl, whisk together the 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.
- Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry mix. Beat on medium speed for 2 minutes until smooth and slightly aerated.
- Carefully stir in 1 cup boiling water; the batter will be thin — that’s expected. Mix until uniform.
- Fold in 1 cup chopped pecans gently so they’re evenly distributed.
- Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Once cooled, spread 1 cup caramel sauce between the layers and pour or spread the remaining caramel over the top. Chill briefly if you want the caramel to settle before slicing.
How to serve
Best ways to enjoy it:
- Serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream for contrast.
- For an elegant slice, warm the caramel slightly so it pours smoothly and runs down the sides.
- Garnish with extra toasted pecans and a light sprinkle of flaky sea salt if you like a salted-sweet finish.
- Turn it into a plated dessert with a drizzle of chocolate sauce and fresh berries.
If you’re building a holiday spread, pair this cake with lighter finger desserts like festive cranberry pinwheels to balance richness.
Storage and reheating tips
- Room temperature: If your kitchen is cool and the caramel isn’t runny, you can keep slices at room temperature for up to 24 hours. Avoid leaving perishable foods out more than 2 hours (USDA guidance).
- Refrigerate: Store leftovers covered in the refrigerator for up to 4 days. Bring slices to room temperature or microwave briefly before serving to soften the caramel.
- Freeze: Wrap individual slices or whole layers tightly in plastic wrap and foil. Freeze up to 3 months. Thaw in the fridge overnight, then bring to room temperature before adding caramel topping if you plan to reapply.
- Reheating: Warm a slice in the microwave for 10–20 seconds to loosen caramel; avoid overheating to keep the cake moist.
Pro chef tips
- Use room-temperature eggs and milk: they emulsify better, giving a smoother batter and even crumb.
- Toast the pecans for 5–7 minutes at 350°F to magnify their flavor—cool before chopping.
- Don’t overmix after adding the boiling water; overworking will make the cake dense. The thin batter is normal—boiling water relaxes the batter and intensifies the cocoa.
- If you want a taller cake, use 3 pans and bake for 22–25 minutes, watching closely.
- Warm your caramel slightly (microwave in 10-second bursts) for easier spreading between layers.
Creative twists
- Salted caramel: sprinkle flaky sea salt on top for a salty-sweet contrast.
- Espresso boost: add 1 teaspoon instant espresso powder to the dry mix to deepen chocolate flavor.
- Nut swaps: walnuts or toasted hazelnuts work well instead of pecans.
- Glaze instead of sauce: make a thicker caramel buttercream by folding soft butter into cooled caramel for a spreadable frosting.
- Cupcake version: fill lined muffin tins two-thirds full and bake 18–22 minutes.
Helpful answers
Q: Why is the batter so thin?
A: The recipe calls for boiling water; this blooms the cocoa powder and creates a thin batter by design. It yields a moist, tender crumb once baked.
Q: Can I make this ahead of time?
A: Yes—bake the layers a day ahead, wrap well, and refrigerate. Add caramel and assemble the day you serve for the freshest texture.
Q: Can I skip the pecans for nut allergies?
A: Absolutely. Leave them out or replace with toasted sunflower seeds or extra chocolate chips for texture.
Q: How can I tell when the cake is done?
A: A toothpick should come out with a few moist crumbs (not wet batter). The center will spring back slightly when touched.
Q: Is the caramel safe at room temperature?
A: If the caramel contains dairy, follow food-safety rules: don’t leave the cake out longer than 2 hours at room temperature. Refrigerate if you plan to keep it longer.
Conclusion
For more inspiration around rich, nut-forward desserts, check out this similarly decadent take on a caramel-pecan layered treat at Luxurious Chocolate Caramel Pecan Cake – NorthEast Nosh Recipes. If you like the idea of combining caramel and pecans into frozen desserts, explore a playful twist in this Caramel Pecan Ice Cream Sandwich Cake – The BakerMama. For gluten-free bakers looking for chocolate-caramel inspiration, this recipe offers helpful tips: Gluten-Free German Chocolate Cake – Meaningful Eats.
Chocolate Caramel Pecan Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix and beat on medium speed for 2 minutes until smooth.
- Carefully stir in boiling water; the batter will be thin.
- Fold in the chopped pecans gently.
- Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Spread caramel sauce between the cooled layers and pour or spread remaining caramel over the top.
- Chill briefly before slicing to help the caramel set.
