Chocolate Caramel Pecan Cake

If you’re looking for a dessert that delivers rich chocolate flavor, buttery caramel, and crunchy roasted pecans in every bite, this Chocolate Caramel Pecan Cake is the recipe you’ve been searching for. This beautifully layered cake is soft, moist, and perfectly balanced between sweetness, texture, and deep cocoa richness.

Whether you love baking for birthdays, holidays, or weekend indulgence, this spectacular cake will impress everyone who takes a slice. The glossy caramel drizzle and nutty topping make it both visually stunning and irresistibly delicious. In this guide, we will walk you through everything you need to make the perfect Chocolate Caramel Pecan Cake at home, including ingredients, baking instructions, expert tips, nutritional notes, and serving ideas.

Why You Will Love This Chocolate Caramel Pecan Cake

Chocolate lovers, caramel lovers, and pecan lovers unite. This dessert brings together three iconic flavors: rich chocolate cake, creamy and smooth caramel filling, and roasted pecans for crunch and balance. The layers give you the perfect bite every single time. The texture is incredibly tender thanks to the combination of cocoa, oil, and buttermilk.

This cake is perfect for special events, parties, birthdays, Thanksgiving, Christmas, or as a gourmet weekend bake. It’s absolutely restaurant-quality but surprisingly easy to make at home.

And the best part? The Chocolate Caramel Pecan Cake is also versatile. You can make it as a layer cake, cupcakes, or even a sheet cake. The caramel works beautifully as either filling or topping.

Ingredients for Chocolate Caramel Pecan Cake

Below is the detailed list of ingredients you will need to make this spectacular cake. For best results, use high-quality chocolate and fresh pecans.

For the Chocolate Cake Layers

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 1 cup vegetable oil

• 1 cup buttermilk (room temperature)

• 1 cup strong brewed coffee (hot)

• 3 large eggs (room temperature)

• 2 teaspoons vanilla extract

Caramel Filling and Topping

• 1 cup butter

• 1 cup brown sugar, packed

• 1 cup heavy cream

• 1 teaspoon sea salt

• 1 teaspoon vanilla extract

Pecan Chocolate Topping

• 1 1/2 cups pecans, roughly chopped and lightly toasted

• 1/3 cup mini chocolate chips or chocolate chunks (optional)

• Pinch of flaky sea salt

Optional Kitchen Tools for Best Results

While this recipe does not require professional equipment, having the following tools will make preparation easier and ensure a consistent result:

• Mixing bowls

• Stand mixer or hand mixer

• Two 8-inch or 9-inch cake pans

• Parchment paper

• Spatula

• Whisk

• Measuring cups and spoons

• Offset spatula for spreading the frosting

Step-by-Step Instructions

Follow these instructions carefully to achieve the perfect Chocolate Caramel Pecan Cake.

1: Prepare the Cake Pans

• Preheat your oven to 350°F (175°C).

• Grease and line your cake pans with parchment paper.

• Lightly dust with cocoa powder to prevent sticking.

Lining your pan is critical for removing the cake cleanly and avoiding breakage.

2: Make the Chocolate Cake Batter

1. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix until evenly combined.

2. Add the eggs, buttermilk, oil, and vanilla. Mix on medium speed until smooth.

3. Slowly pour in the hot coffee and mix again. The batter will look thin; this is normal and creates a moist cake.

3: Bake the Cake Layers

• Divide the batter evenly between the cake pans.

• Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

• Remove the pans from the oven and allow the cakes to cool for 10 minutes.

• Invert onto a wire rack and cool completely.

Do not frost or assemble the cake while warm or the layers will slide.

4: Make the Caramel Filling

1. In a medium saucepan, melt the butter.

2. Add the brown sugar and heat until dissolved.

3. Slowly pour in the heavy cream while whisking constantly.

4. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until it thickens.

5. Stir in the sea salt and vanilla.

Let the caramel cool before using. It will become thicker as it cools.

5: Toast the Pecans

For maximum flavor and crunch:

• Place pecans on a baking sheet.

• Toast in the oven at 350°F for 5 to 7 minutes.

• Set aside to cool.

The aroma alone is irresistible and adds a delightful warmth to the cake.

6: Assemble the Chocolate Caramel Pecan Cake

Once all components are cooled:

1. Place the first cake layer on a serving plate.

2. Spread a generous amount of caramel filling across the surface.

3. Add pecans and chocolate chips if desired.

4. Place the second cake layer on top.

5. Pour caramel over the top and allow it to drip down the sides.

Finish by sprinkling more pecans and chocolate chips over the top for a beautiful and irresistible finish.

Serving Suggestions

This Chocolate Caramel Pecan Cake is indulgent and naturally rich. You can serve it as-is or enhance the presentation with any of the following:

• A scoop of vanilla ice cream

• Whipped cream

• Extra chocolate ganache

• Warm caramel drizzle

• Fresh fruit such as strawberries or raspberries

Use a sharp knife to cut clean slices. This cake serves 8 to 12 people depending on portion size.

Storage and Make-Ahead Instructions

This cake stores surprisingly well and can be made ahead for events.

Refrigerator Storage

Store covered in the fridge for up to 4 days.

Freezer Instructions

Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw before assembling.

Make-Ahead Caramel

The caramel sauce keeps well in the refrigerator for up to 1 week.

Expert Tips for the Best Chocolate Caramel Pecan Cake

Here are key techniques to ensure a perfect result every time.

Use Room-Temperature Ingredients

Room-temperature eggs, milk, and butter ensure better texture and even mixing.

Measure Ingredients Precisely

Baking requires precision. Use dry measuring cups for flour and sugar and liquid measuring cups for cream and milk.

Allow the Cake to Cool Completely

If you rush assembly, the caramel may slip or melt the layers.

Toast the Pecans

This enhances both texture and flavor.

Do Not Over-Mix the Batter

Over-mixing can make the cake dense. Mix only until combined.

Double the Caramel for Extra Filling

A thicker filling layer makes the cake even more indulgent.

Variations and Customizations

One of the best things about this recipe is its adaptability. Here are some ideas to try.

Add Chocolate Ganache

Drizzle over the top for an extra chocolate layer.

Use Walnuts Instead of Pecans

A great substitute for an earthier flavor.

Add Sea Salt Flakes

This enhances the caramel without overpowering sweetness.

Make Cupcakes Instead of Cake

Simply divide batter into cupcake cases and reduce baking time to 20 minutes.

Nutritional Information (Approximate)

Serving size: 1 slice (based on 12 servings)

• Calories: 520

• Total Fat: 30 g

• Carbohydrates: 62 g

• Protein: 6 g

• Sugar: 46 g

• Fiber: 3 g

Note: Values may vary based on ingredients used and serving size.

Pairing Ideas

This cake pairs beautifully with beverages and desserts such as:

• Hot coffee

• Espresso or cappuccino

• Hot chocolate

• Cold milk

• Caramel latte

• Pinot noir or dessert wine

Common Questions and Troubleshooting

Why did my cake sink?

This happens if the batter is over-mixed or if the oven door opens too early. Keep baking conditions consistent.

How do I make the caramel thicker?

Boil longer until it reaches a thicker consistency. You can also add a pinch more sugar.

Can I make this cake gluten-free?

Yes. Substitute gluten-free all-purpose flour with xanthan gum included.

My caramel crystallized. What happened?

Stirring too much while boiling can cause crystallization. Use gentle heat and slow whisking.

A Final Note About the Chocolate Caramel Pecan Cake

The Chocolate Caramel Pecan Cake is more than just dessert. It is an experience. Rich chocolate meets silky caramel and crunchy pecans for a stunning cake you and your guests will remember long after the last slice is gone.

Chocolate Caramel Pecan Cake

Below is the detailed list of ingredients you will need to make this spectacular cake. For best results, use high-quality chocolate and fresh pecans.

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Ingredients Notes

Ingredients

  

• ngredients
• For the Chocolate Cake Layers
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup vegetable oil
• 1 cup buttermilk room temperature
• 1 cup strong brewed coffee hot
• 3 large eggs room temperature
• 2 teaspoons vanilla extract
• Caramel Filling and Topping
• 1 cup butter
• 1 cup brown sugar packed
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• Pecan Chocolate Topping
• 1 1/2 cups pecans roughly chopped and lightly toasted
• 1/3 cup mini chocolate chips or chocolate chunks optional
• Pinch of flaky sea salt

Notes

Optional Kitchen Tools for Best Results

While this recipe does not require professional equipment, having the following tools will make preparation easier and ensure a consistent result:

Mixing bowls

Stand mixer or hand mixer

Two 8-inch or 9-inch cake pans

Parchment paper

Spatula

Whisk

Measuring cups and spoons

Offset spatula for spreading the frosting