Caramel Pecan Chocolate Cake Recipe

Indulge in the ultimate gooey chocolate cake experience! This decadent dessert tastes like a warm pecan bun exploded into a rich, chocolate cake, smothered in a luscious caramel pecan topping. Prepare for an explosion of gooey caramel, crunchy pecans, and intensely chocolatey cake – pure heaven in every bite! Perfect for birthdays, holidays, or any day you deserve a treat.

Prep Time 30 mins
Cook Time 55 mins
Calories 765.1 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Caramel Pecan Chocolate Cake 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Pecan Chocolate Cake

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How to Make Caramel Pecan Chocolate Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 10-inch tube pan.
  3. **Make the Caramel Pecan Topping:**
  4. In a medium saucepan, combine 1 cup packed brown sugar, 1/2 cup (1 stick) unsalted butter, and 1/4 cup water.
  5. Bring to a boil over medium heat, stirring constantly, until butter is melted and the mixture is glossy (about 3-5 minutes).
  6. Remove from heat and stir in 1/2 cup chopped pecans.
  7. Pour the caramel mixture into the prepared tube pan and spread evenly across the bottom.
  8. **Make the Cake:**
  9. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon instant coffee granules.
  10. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
  11. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  12. In a small bowl, whisk together 1 cup buttermilk.
  13. Gradually add the dry ingredients and buttermilk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
  14. Spoon the batter evenly over the caramel pecan layer in the prepared pan.
  15. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
  16. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  17. Once completely cool, slice and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

213g

Fat

122g

Carbs

24g

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