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Chocolate Caramel Pecan Cake

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This over-the-top chocolate cake combines moist layers with toasted pecans and a glossy caramel finish, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 2 large eggs room temperature
  • 1 cup whole milk can substitute buttermilk
  • 0.5 cup vegetable oil neutral oil recommended
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Add-ins
  • 1 cup chopped pecans lightly toasted recommended
  • 1 cup caramel sauce store-bought or warmed homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix and beat on medium speed for 2 minutes until smooth.
  4. Carefully stir in boiling water; the batter will be thin.
  5. Fold in the chopped pecans gently.
Baking
  1. Divide the batter between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Assembly
  1. Spread caramel sauce between the cooled layers and pour or spread remaining caramel over the top.
  2. Chill briefly before slicing to help the caramel set.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 30g

Notes

For gluten-free, use 1:1 gluten-free baking flour. For dairy-free, use almond or oat milk and a dairy-free caramel. Extra pecans can be used in banana-nut bread.
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