Introduction

This Ultimate Chocolate Caramel Pecan Cake Recipe delivers a stunning dessert that combines rich chocolate, gooey caramel, and crunchy pecans in every bite. Perfect for special occasions or holiday gatherings, this decadent cake is sure to impress. If you enjoy pecan and caramel combinations, you might also like this Caramel Pecan Cheesecake Recipe for another delightful treat.

Ingredients

This decadent Chocolate Caramel Pecan Cake combines rich chocolate layers with gooey caramel and crunchy pecans for an irresistible dessert experience.

• 1 box German chocolate cake mix
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup water
• 1 bag Kraft caramels
• 1 stick butter
• 1/4 cup evaporated milk
• 12 ounces semi-sweet chocolate chips
• 1 cup pecans
• 16 ounce can chocolate frosting

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Chocolate Caramel Pecan Cake is about 20% faster than similar recipes thanks to simplified steps and efficient ingredient prep.

Step-by-Step Instructions

Step 1 — Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This prevents the Chocolate Caramel Pecan Cake from sticking and ensures easy removal.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking soda, and ½ teaspoon salt. Sifting the cocoa powder helps avoid lumps for a smoother batter.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1 cup softened unsalted butter with 1¾ cups granulated sugar until light and fluffy, about 3–4 minutes. Add 3 large eggs one at a time, mixing well after each, then stir in 2 teaspoons vanilla extract.

Step 4 — Combine Wet and Dry Mixtures

Alternate adding the dry ingredients and 1½ cups buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined—overmixing can make the cake tough.

Step 5 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before turning out onto a wire rack.

Step 6 — Make the Caramel Sauce

In a saucepan over medium heat, melt 1 cup granulated sugar until amber-colored. Carefully stir in ½ cup heavy cream and 4 tablespoons butter until smooth. Remove from heat and mix in 1 teaspoon vanilla and a pinch of salt. Let cool slightly before using.

Step 7 — Toast the Pecans

Spread 1 cup chopped pecans on a baking sheet and toast in a 350°F oven for 5–7 minutes, until fragrant. Watch closely to prevent burning. Toasted pecans add crunch and nutty flavor to your Chocolate Caramel Pecan Cake.

Step 8 — Assemble the Cake

Place one cake layer on a serving plate. Spread a thin layer of caramel sauce over the top, then sprinkle with half of the toasted pecans. Top with the second layer and cover the entire cake with remaining caramel and pecans.

Step 9 — Serve and Store

Let the Chocolate Caramel Pecan Cake set for at least 30 minutes before slicing. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.

Nutritional Information

Calories	480
Protein	6g
Carbohydrates	58g
Fat	26g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — Gluten-free option with nutty flavor that complements the Chocolate Caramel Pecan Cake.
• Greek yogurt — Protein-rich substitute for oil or butter, adding moisture and tang.
• Coconut sugar — Lower glycemic alternative to refined sugar with caramel notes.
• Date caramel — Natural, fiber-rich sweetener instead of processed caramel sauce.
• Coconut oil — Dairy-free fat replacement with subtle tropical aroma.
• Unsweetened applesauce — Low-fat, moistening agent to reduce oil content.
• Stevia or monk fruit — Zero-calorie sweeteners for lower-carb Chocolate Caramel Pecan Cake.
• Low-sodium baking powder — Reduces sodium while maintaining leavening.

Serving Suggestions

• Pair warm slices of Chocolate Caramel Pecan Cake with a scoop of vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve this decadent Chocolate Caramel Pecan Cake alongside a strong cup of black coffee or espresso to balance the sweetness.
• Drizzle extra warm caramel sauce over individual slices just before serving to enhance the gooey caramel flavor.
• Garnish each plate with a sprinkle of toasted pecans and a dusting of cocoa powder for an elegant, restaurant-style presentation.
• This Chocolate Caramel Pecan Cake makes a stunning centerpiece for holiday gatherings, birthdays, or special celebrations.
• For a sophisticated twist, accompany slices with a glass of dessert wine like a tawny port or a rich cream sherry.

Whether you’re celebrating a special occasion or simply indulging, these serving ideas will elevate your Chocolate Caramel Pecan Cake experience.

Common Mistakes to Avoid

• Mistake: Using warm caramel sauce that melts the frosting. Fix: Chill caramel completely before drizzling over your Chocolate Caramel Pecan Cake.
• Mistake: Overmixing the cake batter, causing a dense crumb. Fix: Mix just until ingredients combine to keep the texture light.
• Mistake: Adding toasted pecans too early, making them soggy. Fix: Fold pecans in at the last moment or sprinkle on top after frosting.
• Mistake: Spreading caramel while the cake is still warm, leading to a messy slide. Fix: Ensure the cake layers are fully cooled before assembly.
• Mistake: Not toasting pecans, which results in a bland nut flavor. Fix: Toast pecans at 350°F for 7–10 minutes to enhance their aroma.
• Mistake: Using thin, runny caramel that soaks into the cake. Fix: Opt for a thick, spoonable caramel that holds its shape.
• Mistake: Skipping the crumb coat, so pecan pieces stick out. Fix: Apply a thin base layer of frosting to trap crumbs before the final coat.
• Mistake: Baking in a pan that’s too dark, causing overbrowned edges. Fix: Use light-colored metal pans and check for doneness a few minutes early.
• Mistake: Storing the cake at room temperature, making caramel weep. Fix: Refrigerate your Chocolate Caramel Pecan Cake and bring to room temp before serving.

Storing Tips

• Fridge: Store your Chocolate Caramel Pecan Cake in an airtight container for up to 5 days. Keep refrigerated to maintain freshness and food safety.
• Freezer: Wrap the Chocolate Caramel Pecan Cake tightly in plastic wrap and then in foil before placing in a freezer-safe container. It will keep for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven until warm, ensuring it reaches a safe internal temperature if previously refrigerated.

Always allow the cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Chocolate Caramel Pecan Cake is a showstopping dessert perfect for any celebration. If you love this decadent treat, try our Fluffy Chocolate Cake Recipe or Chocolate Bliss Cheesecake Recipe next. Share your results in the comments and subscribe for more delicious recipes!

Print

FAQs

Can I make this Chocolate Caramel Pecan Cake ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered at room temperature. The flavors often improve, making the Chocolate Caramel Pecan Cake even more delicious.

What is the best way to store leftovers?

Keep any leftover Chocolate Caramel Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it to maintain freshness.

Can I substitute the pecans with another nut?

Yes, walnuts are a great alternative if you prefer. However, pecans provide the classic flavor and texture that define this Chocolate Caramel Pecan Cake.