Chocolate Pecan Cake is a rich, indulgent dessert featuring layers of moist chocolate cake, crunchy toasted pecans, and a smooth chocolate ganache or buttercream frosting. The combination of deep chocolate flavor with nutty pecans makes this cake perfect for special occasions or as a decadent treat for chocolate lovers.
Why You’ll Love This Recipe
- Rich and Moist Texture – A soft, fudgy cake with a perfect balance of chocolate and pecans.
- Nutty Crunch – Toasted pecans add a delicious crunch to every bite.
- Decadent Chocolate Flavor – Made with cocoa powder or melted chocolate for deep flavor.
- Perfect for Any Occasion – Great for birthdays, holidays, or just because.
- Easy to Customize – Works well with buttercream, ganache, or caramel drizzle.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil or melted butter
- Buttermilk
- Vanilla extract
- Hot water or brewed coffee (enhances the chocolate flavor)
For the Pecan Filling or Mix-in:
- Chopped pecans (toasted for extra flavor)
- Brown sugar
- Butter
- Heavy cream
- Vanilla extract
For the Chocolate Frosting:
- Butter
- Powdered sugar
- Unsweetened cocoa powder
- Heavy cream or milk
- Vanilla extract
Optional Toppings:
- Whole pecans for garnish
- Chocolate ganache
- Caramel drizzle
Directions
- Prepare the Cake Batter – Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients – Beat eggs, sugar, oil, buttermilk, and vanilla until smooth. Gradually mix in the dry ingredients. Stir in hot water or coffee for a smooth batter.
- Add Pecans – Fold in chopped toasted pecans for extra texture.
- Bake – Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
- Make the Frosting – Beat butter, powdered sugar, cocoa powder, heavy cream, and vanilla until smooth and fluffy.
- Assemble the Cake – Spread frosting between layers, then coat the outside. Add extra pecans for decoration.
- Optional Ganache Drizzle – Melt chocolate and heavy cream together, then pour over the top.
- Chill and Serve – Refrigerate for at least 30 minutes before slicing for clean cuts.
Servings and Timing
- Servings: 10-12
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
Variations
- Pecan Caramel Cake – Add a caramel pecan filling between layers for extra indulgence.
- German Chocolate Style – Use coconut-pecan frosting instead of chocolate frosting.
- Nut-Free Option – Skip pecans or replace them with chocolate chips.
- Spiced Chocolate Cake – Add cinnamon or a pinch of cayenne for a subtle warmth.
- Gluten-Free Version – Use a gluten-free flour blend.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze unfrosted cake layers for up to 2 months. Thaw and frost before serving.
- Serving Tip – Let the cake sit at room temperature for 15 minutes before slicing for the best texture.
FAQs
Can I use a different type of nut?
Yes! Walnuts, almonds, or hazelnuts work well in this recipe.
How do I keep the cake moist?
Use buttermilk and oil in the batter, and don’t overbake.
Can I make this into cupcakes?
Yes! Adjust the baking time to 18-22 minutes for cupcakes.
What’s the best way to toast pecans?
Bake at 350°F (175°C) for 5-7 minutes until fragrant.
Can I make this without coffee?
Yes, use hot water instead—it enhances the chocolate flavor.
How do I make a layer cake with extra filling?
Spread a pecan-caramel filling between layers before frosting.
Can I use store-bought frosting?
Yes, but homemade frosting gives the best flavor.
What’s the best way to get smooth frosting?
Use a spatula or piping bag, and chill before smoothing with a warm knife.
Can I add a caramel drizzle on top?
Absolutely! Caramel pairs beautifully with pecans and chocolate.
How do I prevent my cake from sinking in the middle?
Make sure your baking soda and powder are fresh, and don’t overmix the batter.
Conclusion
Chocolate Pecan Cake is a rich and delicious dessert that brings together deep chocolate flavors with the crunchy, nutty goodness of pecans. Whether you make it for a celebration or just because, this cake is sure to impress. Try different variations and enjoy a slice of indulgence!
Print
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Pecan Cake is a rich and moist dessert featuring layers of decadent chocolate cake, crunchy toasted pecans, and a silky chocolate ganache. Perfect for holidays, birthdays, or any special occasion, this cake is a chocolate lover’s dream!
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot coffee or boiling water
For the Pecan Filling:
- 1 cup chopped pecans (toasted)
- 1/2 cup brown sugar
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon cinnamon
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
For Garnish:
- Whole pecans
- Chocolate shavings
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another large bowl, beat sugar, oil, and eggs until smooth. Mix in vanilla.
- Alternately add the dry ingredients and buttermilk, mixing until combined.
- Stir in hot coffee or boiling water until smooth.
- Bake the Cake:
- Divide batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before assembling.
- Make the Pecan Filling:
- In a bowl, mix toasted pecans, brown sugar, melted butter, and cinnamon.
- Prepare the Chocolate Ganache:
- Heat heavy cream until warm and pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the pecan filling evenly over the top.
- Place the second cake layer on top and pour the chocolate ganache over the cake.
- Garnish and Serve:
- Decorate with whole pecans and chocolate shavings.
- Slice and enjoy!
Notes
- Store in the refrigerator for up to 4 days.
- For a nuttier flavor, substitute walnuts for pecans.
- Serve with vanilla ice cream or whipped cream for extra indulgence.
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