Indulgent Chocolate Caramel Pecan Cake Recipe: Sweet Heaven

My grandmother’s secret luxurious chocolate caramel pecan cake recipe always makes people swoon with delight.

Whispers of rich, decadent flavors dance through her classic family cookbook.

Layers of moist chocolate promise an incredible dessert experience waiting to unfold.

Caramel ribbons weave between tender cake crumbs, creating a symphonic blend of sweetness.

Toasted pecans add a delightful crunch that surprises and enchants each bite.

Memories of childhood celebrations emerge with every slice of this magnificent creation.

She would beam with pride knowing how much joy this cake continues to spread.

Variations for Chocolate Caramel Pecan Cake

• Gluten-Free Chocolate Caramel Pecan Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains rich flavor and moist texture.
• Vegan Chocolate Caramel Cake: Substitute eggs with flax eggs, use plant-based milk, and swap dairy caramel with coconut-based caramel sauce for a dairy-free alternative.
• Nut-Free Chocolate Caramel Cake: Replace pecans with toasted sunflower seeds or pumpkin seeds for those with nut allergies while keeping the cake's luxurious profile.
• Low-Sugar Chocolate Caramel Cake: Use monk fruit sweetener instead of sugar and sugar-free caramel sauce to create a diabetic-friendly dessert that doesn't compromise on taste.

Serving Suggestions for Caramel Pecan Cake

• Decadent Dessert Pairing: Serve this rich chocolate caramel pecan cake alongside a scoop of vanilla bean ice cream to balance the intense flavors and provide a cool, creamy contrast.
• Elegant Beverage Match: Complement the cake with a robust espresso or a smooth port wine, which will enhance the deep chocolate and caramel notes and create a sophisticated dessert experience.
• Festive Presentation Idea: Garnish individual slices with a delicate sprinkle of sea salt flakes or a light dusting of cocoa powder to add visual appeal and an extra layer of gourmet complexity.
• Seasonal Serving Suggestion: During holiday gatherings, place the cake on a beautiful cake stand and surround the base with fresh cranberries or sugared rosemary sprigs for a stunning centerpiece that delights both eyes and taste buds.

Storage Tips for Chocolate Caramel Pecan Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and preserve moisture.
• Carefully wrap the entire cake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual cake slices, wrap separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in the microwave for 15-20 seconds or let sit at room temperature for 15 minutes before serving to restore optimal texture and flavor.

FAQs

• What makes this cake so moist?

The buttermilk and vegetable oil work together to create an incredibly tender and soft cake texture, ensuring each bite remains rich and smooth.

• Can I substitute ingredients if I don't have all of them?

You can replace buttermilk with milk mixed with vinegar, use canola oil instead of vegetable oil, and swap regular cocoa powder for Dutch-processed cocoa if needed.

• How do I ensure my cake layers are even?

Use a kitchen scale to weigh each cake pan’s batter or divide the batter using a measuring cup to guarantee consistent layer thickness.

• Why do I need to add boiling water to the batter?

Boiling water helps bloom the cocoa powder, intensifying the chocolate flavor and creating a smoother, more homogeneous batter that results in a richer cake texture.

Luxurious Chocolate Caramel Pecan Cake Highlights

• Indulge in Decadence: This luxurious chocolate caramel pecan cake delivers a rich, multi-layered dessert experience that feels like a gourmet treat without professional baking skills.
• Versatile Crowd-Pleaser: Perfect for special celebrations like birthdays, anniversaries, or holiday gatherings, this cake impresses guests with its stunning presentation and complex flavor combinations.
• Master Texture Harmony: The recipe beautifully balances soft chocolate cake layers, crunchy pecans, smooth caramel sauce, and silky chocolate ganache, creating an irresistible sensory adventure in every bite.
• Simple Yet Spectacular: Despite looking intricate, the cake uses straightforward baking techniques that even intermediate home bakers can successfully execute, making it an achievable culinary masterpiece.

Ingredients for Chocolate Caramel Pecan Cake

• All-Purpose Flour: The primary structure and texture foundation for the cake.
• Granulated Sugar: Provides sweetness and helps create a tender crumb.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances and balances the overall flavor profile.

• Buttermilk: Adds moisture and creates a tender, soft cake texture.
• Vegetable Oil: Ensures the cake remains moist and tender.
• Eggs: Bind ingredients together and provide structure.
• Vanilla Extract: Adds depth and rounds out the chocolate flavor.
• Boiling Water: Helps activate the cocoa and creates a smooth, silky batter.

• Caramel Sauce, Chopped Pecans, Shredded Coconut: Create a luxurious topping that adds texture and rich flavor to the cake.
• Chocolate Ganache: Provides a smooth, glossy chocolate coating that complements the cake's base.

Preparation Steps for Caramel Pecan Cake

Step 1: Prepare Baking Station

Warm up your oven to 350°F.

Grab three 9-inch round cake pans and coat them with butter and flour to prevent sticking.

Step 2: Create Dry Cake Base

• All-purpose flour
• Granulated sugar
• Cocoa powder
• Baking powder
• Baking soda
• Salt

Step 3: Blend Wet Ingredients

• Buttermilk
• Vegetable oil
• Eggs
• Vanilla extract

Beat everything using a mixer at medium speed until the batter looks smooth and consistent.

Step 4: Add Liquid Magic

Slowly mix in boiling water at low mixer speed.

Stir until the batter becomes silky and well-combined.

Step 5: Fill Cake Pans

Distribute the batter evenly across the three prepared pans.

Step 6: Bake To Perfection

Slide the pans into the preheated oven.

Bake for 30-35 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 7: Cool Cake Layers

Let cakes rest in pans for 10 minutes.

Transfer to a wire rack and allow complete cooling.

Step 8: Build First Cake Layer

Place first cake layer on serving plate.

Generously spread caramel sauce.

• Chopped pecans
• Shredded coconut

Step 9: Create Second Layer

Repeat the caramel, pecan, and coconut process with the second cake layer.

Step 10: Top And Finish

Position final cake layer on top.

Cover entire cake with chocolate ganache.

Decorate with remaining pecans and coconut.

Drizzle extra caramel sauce for stunning presentation.

Pro Tips for Chocolate Caramel Pecan Cake

• Always check cake doneness with a toothpick and remove from oven immediately when it comes out clean to maintain moisture.
• Warm caramel sauce slightly before drizzling to ensure smooth, even distribution across cake layers.
• Lightly toast pecans in a dry skillet before chopping to enhance their nutty flavor and add extra crunch to the cake.
• Let ganache cool slightly before spreading to achieve the ideal spreadable consistency without being too runny or stiff.
• Gently press shredded coconut into cake sides to ensure even coating and maximum adherence.

Luxurious Chocolate Caramel Pecan Cake Recipe

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4.7 from 19 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Chocolate caramel pecan cake whispers indulgence with layers of rich, velvety goodness that dance between sweet and nutty. Delicate crumbs meld silky caramel and crunchy pecans, promising a sublime dessert experience you’ll savor down to the last delectable bite.

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Ingredients

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Cake Base Ingredients:

• 2 cups (480 milliliters) all-purpose flour
• 2 cups (400 grams) granulated sugar
• 3/4 cup (75 grams) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

Liquid Ingredients:

• 1 cup (240 milliliters) buttermilk (room temperature)
• 1/2 cup (120 milliliters) vegetable oil
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 cup (240 milliliters) boiling water

Topping and Filling Ingredients:

• 1 1/2 cups (360 milliliters) caramel sauce
• 1 cup (100 grams) chopped pecans
• 1 cup (80 grams) sweetened shredded coconut
• 1 cup (240 milliliters) chocolate ganache (melted chocolate mixed with heavy cream)

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Instructions

1. Calibrate the oven to 350°F (175°C) and prepare three 9-inch round cake pans by coating with grease and flour.
2. Sift the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) into a spacious mixing bowl.
3. Incorporate buttermilk, vegetable oil, eggs, and vanilla extract into the dry mixture, blending thoroughly on medium speed until the batter achieves a uniform consistency.
4. Gradually introduce boiling water to the batter at low mixer speed, stirring until the mixture becomes smooth and well-integrated.
5. Distribute the batter equally among the prepared cake pans, ensuring even coverage.
6. Transfer pans to the preheated oven and bake for 30-35 minutes, confirming doneness by inserting a toothpick that emerges clean.
7. Allow cakes to rest in their pans for 10 minutes, then carefully transfer to a wire rack for complete cooling.
8. Position the first cake layer on a serving plate and generously spread caramel sauce across the surface, then scatter chopped pecans and shredded coconut.
9. Carefully place the second cake layer atop the first, repeating the caramel, pecan, and coconut application.
10. Crown the cake with the final layer, enrobing the entire cake with chocolate ganache, decoratively sprinkling remaining pecans and coconut.
11. Finish by artfully drizzling the remaining caramel sauce over the top, creating an enticing visual presentation.

Notes

• Swap buttermilk with yogurt or plant-based milk for dairy-free adaptations, ensuring the cake maintains its rich moisture and tender crumb.
• Toast pecans beforehand to enhance their nutty flavor and provide an extra layer of depth to the cake’s overall taste profile.
• Allow cake layers to cool completely before assembling to prevent ganache from melting and ensure clean, structured layers with sharp edges.
• Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without compromising texture.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 511 kcal
• Sugar: 46 g
• Sodium: 327 mg
• Fat: 27 g
• Saturated Fat: 7 g
• Unsaturated Fat: 19 g
• Trans Fat: 0.1 g
• Carbohydrates: 64 g
• Fiber: 5 g
• Protein: 6 g
• Cholesterol: 31 mg