There’s an old oven timer in my memory that still ticks whenever I think of chocolate and caramel mingling on a Sunday afternoon. This Caramel & Pecan Chocolate Cake feels like a family story baked into layers — warm, a little indulgent, and always shared around the kitchen table. Come on in; the kettle’s on and the pan’s greased.
Why make this recipe
This cake is the kind of dessert that brings folks together: rich chocolate layers, a silky salted caramel studded with toasted pecans, and a texture that’s both tender and comforting. It’s perfect for birthdays, potlucks, or any afternoon when you want to pass a slice with a smile and a story.
How to make Caramel & Pecan Chocolate Cake
This is a straightforward, soulful cake — nothing fancy-fussy, just good technique and a little patience. You’ll bake two chocolate layers, stir up a glossy caramel, fold in toasted pecans, and assemble it so every bite has chocolate, caramel, and crunch.
Ingredients:
- 200g all-purpose flour
- 70g unsweetened cocoa powder
- 300g caster sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 240ml buttermilk
- 120ml vegetable oil
- 2 tsp vanilla extract
- 240ml hot water
- 200g caster sugar (for caramel filling)
- 100g unsalted butter
- 120ml heavy cream
- 150g pecans, toasted and chopped
- Pinch sea salt
Directions:
- Preheat your oven to 180C and grease 2 x 8-inch pans, lining them with parchment if you like an easier release.
- In a large bowl, sift together the flour, cocoa, 300g caster sugar, baking powder, baking soda, and salt so everything feels light and even.
- Beat in the eggs, buttermilk, vegetable oil, and vanilla until the batter is smooth and homely.
- Pour in the hot water and beat well — the batter will be thin, but that’s what keeps the cake tender and moist.
- Divide the batter evenly between the two prepared pans and bake for 30–35 minutes, or until a skewer comes out clean and the tops spring back when gently pressed. Let the cakes cool completely on a wire rack.
- For the caramel pecan filling: in a heavy-bottomed pan over low heat, melt the 200g caster sugar, stirring gently until it turns a deep amber color. Watch it closely — caramel can go from perfect to burned quickly.
- Remove the pan from the heat and stir in the unsalted butter, mixing until smooth. Carefully add the heavy cream and pinch of sea salt, stirring until the caramel is silky.
- Stir in the toasted, chopped pecans and let the caramel cool until spreadable but not runny.
- To assemble, place one chocolate layer on your cake stand, spread a generous layer of the caramel pecan filling, then top with the second cake layer. Pour any remaining caramel over the top and let it drip down the sides. Press chopped pecans onto the sides if you like a rustic, crunchy finish.
- Refrigerate the assembled cake for about 30 minutes to set the caramel before slicing and serving.
How to serve Caramel & Pecan Chocolate Cake
Serve this cake slightly chilled or at cool room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A strong cup of coffee or a pot of black tea makes the perfect companion — and a few napkins, because caramel has a mind of its own.
How to store Caramel & Pecan Chocolate Cake
Store the cake covered in the refrigerator for up to 4 days. If you want to keep it longer, slice and freeze portions wrapped tightly for up to a month; thaw in the fridge overnight before serving.
Tips to make Caramel & Pecan Chocolate Cake
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant — it brings out their flavor.
- Take your time with the caramel: low heat and patience make for smooth, glossy caramel without burnt bits.
- If your caramel cools too much and firms up, gently rewarm it over low heat or microwave in short bursts until spreadable.
- Use room-temperature eggs and buttermilk for a smoother batter and even baking.
- To prevent the cake from sliding when you assemble, chill the layers for 20 minutes before spreading the caramel.
Variations (if any)
- Swap pecans for toasted walnuts or almonds for a different nutty note.
- Add a teaspoon of instant espresso to the batter to deepen the chocolate flavor.
- For extra Southern flair, brush the cake layers with a little bourbon-soaked simple syrup before filling.
FAQs
Q: Can I make the cake without buttermilk?
A: Yes — you can make a quick buttermilk substitute by stirring 1 tbsp lemon juice or white vinegar into 240ml milk and letting it sit 5 minutes. It won’t be identical, but it keeps the cake tender.
Q: How do I toast pecans without burning them?
A: Use a dry skillet over medium heat, stirring constantly for 3–5 minutes until fragrant and slightly darker. Remove them right away to a cool plate to stop the cooking.
Q: My caramel seized or crystallized. Can I fix it?
A: If it’s just beginning to grain, gently heat and add a teaspoon of water or a splash of cream while stirring; for heavily crystallized caramel, it’s safer to start fresh. Always avoid stirring the sugar until it melts smoothly.
Q: Can I make this cake ahead for a party?
A: Absolutely. Bake the layers a day ahead and keep them wrapped in the fridge. Make the caramel the same day or the morning of, assemble a few hours before guests arrive, and chill so slices come out neat.
Conclusion
There’s something about a simple cake that gathers people closer than any fancy dessert could — this Caramel & Pecan Chocolate Cake is one of those recipes. If you’re in the mood to explore a similar salted-caramel approach, this version from Salted Caramel and Pecan Chocolate Cake – Taming of the Spoon is a lovely companion read, and for a cake that leans toward pie-like pecan richness, take a peek at this idea from Chocolate Pecan Pie Cake with Salted Caramel – Sugar & Sparrow. Pull up a chair, slice a piece, and pass it around — that’s where the sweetest memories are made.
Caramel & Pecan Chocolate Cake
Ingredients
Method
- Preheat your oven to 180°C and grease 2 x 8-inch pans, lining them with parchment for easier release.
- In a large bowl, sift together the flour, cocoa, 300g caster sugar, baking powder, baking soda, and salt.
- Beat in the eggs, buttermilk, vegetable oil, and vanilla until the batter is smooth.
- Pour in the hot water and beat well until the batter is thin.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Let the cakes cool completely on a wire rack.
- In a heavy-bottomed pan over low heat, melt the 200g caster sugar, stirring until it turns deep amber.
- Remove from heat and stir in the unsalted butter until smooth.
- Carefully add the heavy cream and sea salt, stirring until silky.
- Stir in the toasted pecans and let the caramel cool until spreadable.
- Place one chocolate layer on a cake stand, spread caramel pecan filling, and top with the second layer.
- Pour any remaining caramel over the top and let it drip down the sides.
- Press chopped pecans onto the sides for a rustic finish.
- Refrigerate for about 30 minutes to set the caramel before slicing.