Why You’ll Love This Recipe
Caramel & Pecan Chocolate Cake is a deeply indulgent dessert that brings together rich chocolate, buttery caramel, and toasted pecans in perfect harmony. This is the kind of cake that feels luxurious from the very first bite, yet remains approachable enough to bake at home. I especially enjoy how the slight bitterness of the chocolate balances the sweetness of the caramel, while the pecans add crunch and warmth. It is an excellent choice for celebrations, holidays, or whenever you want a dessert that truly feels special. I tested this recipe with both homemade and good-quality store-bought caramel, and both worked well, making it flexible depending on your time. The result is a moist, tender cake layered with flavor and texture, guaranteed to impress anyone who loves classic, comforting desserts with a touch of elegance.
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Caramel & Pecan Chocolate Cake: A Rich, Indulgent Dessert for Special Moments
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
Caramel & Pecan Chocolate Cake is a rich, moist chocolate cake layered with gooey caramel sauce and crunchy toasted pecans, finished with a decadent chocolate frosting.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
- 1 cup caramel sauce
- 1 1/2 cups chopped pecans, toasted
- 1 1/2 cups chocolate frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat until smooth.
- Slowly stir in hot water or coffee until batter is thin and well combined.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Place one cake layer on a serving plate and spread with caramel sauce and a layer of pecans.
- Top with second cake layer.
- Frost entire cake with chocolate frosting.
- Drizzle additional caramel sauce over the top and sprinkle with remaining pecans.
Notes
- Use hot coffee to enhance the chocolate flavor.
- Toast pecans lightly for deeper flavor.
- Allow cake to set for 30 minutes before slicing for clean cuts.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour provides the structure for the cake, giving it a tender yet sturdy crumb that supports the rich toppings.
Cocoa Powder
Cocoa powder delivers deep chocolate flavor without making the cake overly heavy.
Baking Powder and Baking Soda
These leavening agents help the cake rise evenly and stay light despite its richness.
Salt
Salt enhances the chocolate flavor and balances the sweetness of the caramel.
Unsalted Butter
Butter adds richness and moisture while contributing to a soft, velvety texture.
Granulated Sugar
Sugar sweetens the cake and helps create a tender crumb.
Eggs
Eggs bind the ingredients together and add structure and moisture.
Milk
Milk keeps the batter smooth and contributes to a moist cake.
Vanilla Extract
Vanilla rounds out the chocolate flavor and adds warmth.
Caramel Sauce
Caramel sauce provides sweetness and a buttery depth that pairs beautifully with chocolate.
Pecans
Pecans add crunch, nuttiness, and a subtle toasty flavor that elevates the cake.
Dark Chocolate
Dark chocolate enhances richness and intensifies the chocolate notes throughout the cake.
Directions
Begin by preheating the oven to 350°F and greasing and lining a round cake pan. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well, followed by vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined. Fold in chopped dark chocolate for extra richness. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely. Drizzle generously with caramel sauce and sprinkle toasted pecans over the top. For extra indulgence, add another light drizzle of caramel just before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This cake serves 10 to 12 people. Preparation takes about 25 minutes, baking time is approximately 40 minutes, and cooling takes about 1 hour.
Storage/reheating
Store the cake covered at room temperature for up to two days or refrigerated for up to four days. Bring to room temperature before serving. Reheating is not necessary, but slightly warming individual slices enhances the caramel flavor.
Variations and Customizations
This cake adapts beautifully to different preferences. You can add a layer of chocolate ganache under the caramel for extra richness. I have also tried using walnuts instead of pecans, which worked well with a slightly more robust flavor. For a salted caramel version, sprinkle flaky salt over the top just before serving. If you prefer cupcakes, divide the batter into muffin tins and reduce baking time accordingly. Each variation preserves the cake’s indulgent character while offering a new twist.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 460 |
| Protein (g) | 6 |
| Carbs (g) | 52 |
| Fat (g) | 26 |
| Saturated Fat (g) | 12 |
| Fiber (g) | 3 |
| Sugar (g) | 34 |
| Sodium (mg) | 320 |
Expert Tips & Customizations
Toast the pecans before using to enhance their flavor. Do not overmix the batter, as this can make the cake dense. Allow the cake to cool fully before adding caramel to prevent it from soaking in too quickly.
FAQs
Can I use store-bought caramel sauce?
Yes, a thick, good-quality caramel sauce works very well.
Can I make this cake ahead of time?
Yes, bake the cake one day in advance and add toppings before serving.
What chocolate works best?
Dark chocolate with at least 60 percent cocoa provides the best balance.
Can I freeze this cake?
Yes, freeze the unfrosted cake tightly wrapped for up to one month.
How do I keep the cake moist?
Measure ingredients accurately and avoid overbaking.
Can I make this gluten-free?
Use a reliable gluten-free flour blend designed for baking.
Conclusion
Caramel & Pecan Chocolate Cake is a rich, satisfying dessert that combines classic flavors in a truly indulgent way. Moist, flavorful, and visually impressive, it is a cake that feels special every time it is served and is well worth adding to your dessert repertoire.
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