Introduction

This Ultimate Chocolate Caramel Pecan Cake Recipe combines rich chocolate layers with gooey caramel and crunchy toasted pecans for an unforgettable dessert. For another easy caramel treat, try the Butterfinger Chocolate Caramel Crunch Truffles Recipe. This showstopping cake is perfect for celebrations or whenever you crave something truly decadent.

Ingredients

This decadent Chocolate Caramel Pecan Cake delivers rich cocoa flavor, gooey caramel swirls, and crunchy toasted pecans in every bite—a truly irresistible dessert experience.

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice or vinegar)
• 1/2 cup vegetable oil (or canola oil)
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 1/2 cups caramel sauce
• 1 cup chopped pecans
• 1 cup sweetened shredded coconut
• 1 cup chocolate ganache (melted chocolate mixed with heavy cream)

Timing

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

Context: This Chocolate Caramel Pecan Cake recipe is about 20% faster than similar recipes thanks to simplified preparation steps.

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 to prevent sticking. This ensures your Chocolate Caramel Pecan Cake layers release cleanly after baking.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup cocoa powder, 1½ teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Sifting the cocoa and flour helps avoid lumps and creates a smoother batter.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1 cup softened unsalted butter with 1½ cups granulated sugar until light and fluffy—about 3–4 minutes on medium speed. Scrape the bowl occasionally to incorporate all ingredients evenly.

Step 4 — Add Wet Ingredients

Beat in 3 large eggs, one at a time, followed by 2 teaspoons vanilla extract. Mix in 1 cup buttermilk and ½ cup hot water on low speed until just combined. The batter will be thin; this is normal for a moist Chocolate Caramel Pecan Cake.

Step 5 — Fold in Dry Ingredients and Pecans

Gradually add the dry ingredients to the wet mixture, mixing on low until no streaks of flour remain. Fold in 1 cup chopped pecans by hand to avoid overmixing. Divide the batter evenly between the prepared pans.

Step 6 — Bake the Cake Layers

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly pressed. Cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

Step 7 — Make the Caramel Frosting

In a saucepan, melt ½ cup butter over medium heat. Stir in 1 cup packed brown sugar and cook for 2 minutes. Slowly add ¼ cup milk, bring to a boil, then remove from heat. Let cool slightly, then beat in 3–4 cups powdered sugar until spreadable.

Step 8 — Assemble the Cake

Place one cake layer on a serving plate. Spread a thick layer of caramel frosting over the top. Sprinkle with additional chopped pecans, then place the second layer on top. Frost the top and sides with the remaining caramel frosting.

Step 9 — Garnish and Serve

Decorate the top of your Chocolate Caramel Pecan Cake with pecan halves and a drizzle of extra caramel. Let the cake set for at least 30 minutes before slicing for cleaner layers. Store covered at room temperature for up to 3 days.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	58g
Fat	27g
Fiber	3g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb Chocolate Caramel Pecan Cake with a nutty flavor that complements the pecans.
• Greek yogurt for oil/butter — Adds protein and moisture while reducing fat, resulting in a dense, rich texture.
• Coconut sugar for granulated sugar — Offers a lower glycemic index and subtle caramel notes that enhance the overall caramel flavor profile.
• Date caramel for traditional caramel — Provides natural sweetness and fiber, reducing refined sugar while maintaining a gooey, decadent texture.
• Unsweetened applesauce for some sugar — Naturally sweetens and adds moisture, allowing you to cut back on added sugars without sacrificing tenderness.
• Dark chocolate chips for milk chocolate — Increases antioxidant content and reduces sweetness, offering a deeper chocolate flavor that balances the caramel.
• Oat milk for dairy milk — Makes the cake dairy-free while contributing a mild, creamy background that doesn’t overpower the other flavors.
• Reduced-sodium baking powder — Lowers the overall sodium content, letting the natural sweetness of the Chocolate Caramel Pecan Cake shine through.

Serving Suggestions

• Pair with freshly brewed coffee or a glass of cold milk to complement the rich chocolate and caramel flavors
• Serve warm with a scoop of vanilla bean ice cream for a delightful temperature contrast
• Perfect for holiday gatherings, birthday celebrations, or as an impressive dinner party dessert
• Drizzle extra caramel sauce over individual slices and garnish with additional toasted pecans
• Create elegant portions by cutting into smaller squares for afternoon tea or dessert buffets
• Accompany with a dessert wine like port or a cream liqueur for sophisticated pairings

This Chocolate Caramel Pecan Cake makes a stunning centerpiece for any special occasion, with its layers of moist chocolate cake, gooey caramel, and crunchy pecans creating a perfect balance of textures and flavors.

Common Mistakes to Avoid

• Mistake: Using cold ingredients which prevent proper emulsification. Fix: Bring butter, eggs, and dairy to room temperature for a smoother, more uniform batter.
• Mistake: Overmixing the cake batter after adding flour, developing too much gluten. Fix: Mix just until the flour disappears to ensure a tender, delicate crumb.
• Mistake: Under-toasting the pecans, resulting in a soft texture and muted flavor. Fix: Toast pecans in a 350°F oven for 7-10 minutes until fragrant to deepen their nutty taste.
• Mistake: Pouring hot caramel onto a cold cake, causing it to slide off. Fix: Allow both the cake layers and the caramel to cool slightly so the caramel sets beautifully.
• Mistake: Rushing the caramel-making process and burning the sugar. Fix: Cook sugar over medium heat, swirling the pan gently instead of stirring, until it reaches a deep amber color.
• Mistake: Not properly preparing the cake pans, leading to stuck layers. Fix: Grease pans with butter, line with parchment paper, and dust with cocoa powder for easy release.
• Mistake: Overbaking the cake layers, making them dry and crumbly. Fix: Start checking for doneness a few minutes before the recipe’s time; a toothpick should have moist crumbs.
• Mistake: Adding salted pecans to the recipe, making the final dessert too salty. Fix: Always use raw or unsalted roasted pecans to control the salt level in your Chocolate Caramel Pecan Cake.
• Mistake: Frosting a warm cake, which melts the frosting and creates a messy appearance. Fix: Cool cake layers completely on a wire rack before assembling and frosting for clean, sharp layers.

Storing Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven until the internal temperature reaches at least 165°F.

For best quality, let your Chocolate Caramel Pecan Cake cool completely before storing to prevent condensation and sogginess.

Conclusion

This Chocolate Caramel Pecan Cake is a true showstopper, perfect for celebrations or whenever you crave something decadent. We hope you love making it as much as we do! Share your results in the comments, and for another nutty chocolate treat, try our Mile High German Chocolate Pound Cake Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

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

Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature. Assemble the Chocolate Caramel Pecan Cake with frosting and toppings the day you plan to serve it for the best texture.

What is the best way to store leftover Chocolate Caramel Pecan Cake?

Store any leftover cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Let it come to room temperature before serving for optimal flavor and texture.

Can I substitute the pecans with another nut?

Yes, you can use walnuts or almonds as a substitute for pecans in this recipe. The flavor profile will change slightly, but the Chocolate Caramel Pecan Cake will still be delicious. Toast the nuts beforehand to enhance their flavor.