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Pecan Caramel Chocolate Cake Recipe – Irresistibly Delicious

Indulge in this Irresistibly Delicious Pecan Caramel Chocolate Cake Recipe

Pecan Caramel Chocolate Cake Recipe – Irresistibly Delicious, this cake is a celebration of flavors with moist layers and crunchy pecans.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour Can substitute with a gluten-free flour blend.
  • 2 cups Granulated sugar No substitutes recommended.
  • 3/4 cup Unsweetened cocoa powder Consider using dark cocoa powder for a richer flavor.
  • 1 tbsp Baking powder Check expiration for effectiveness.
  • 1 tsp Baking soda Replace if old for proper leavening.
  • 1 tsp Salt Use fine sea salt for even distribution.
  • 3 large Large eggs Use room temperature for best results.
  • 1 cup Whole milk Can substitute with almond or oat milk.
  • 1/2 cup Vegetable oil Can swap with melted butter for extra flavor.
  • 2 tsp Vanilla extract Use pure vanilla for best taste.
  • 1 cup Boiling water Improves texture for a smooth batter.
Filling and Topping Ingredients
  • 1 cup Chopped pecans Substitute walnuts or almonds if preferred.
  • 1 cup Caramel sauce Use homemade or store-bought.
  • 1/2 cup Halved pecans For garnish on top.

Equipment

  • Mixer
  • Oven
  • cake pans
  • Whisk
  • spatula
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients and mix on medium speed. Gradually add boiling water.
  4. Divide the batter evenly among the prepared pans.
  5. Bake for 30-35 minutes. Check doneness with a toothpick.
  6. Cool in pans for 10 minutes, then invert onto wire racks.
  7. Warm caramel sauce in a saucepan over low heat.
  8. Layer the cakes on a serving plate with caramel and chopped pecans between layers.
  9. Drizzle remaining caramel sauce on top and garnish with halved pecans.
  10. Slice and serve with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 58gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 250mgPotassium: 220mgFiber: 2gSugar: 32gVitamin A: 400IUCalcium: 80mgIron: 2mg

Notes

Ensure room temperature ingredients for better mixing and fluffier cake layers. Consider prepping a day ahead for flavors to meld.

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