Decadent Chocolate Caramel Pecan Cake
A rich and nutty cake that combines moist chocolate layers with smooth caramel, crunchy pecans, and glossy white chocolate ganache, perfect for birthdays and holidays.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 3/4 cup cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs Use room-temperature
- 1 cup milk Use room-temperature
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water This will help lighten the batter and bloom the cocoa
For the Filling and Topping
- 1 cup caramel sauce Store-bought or homemade
- 1 cup chopped pecans Toast lightly for best flavor
- 1 cup white chocolate chips
- 1/2 cup heavy cream Warm gently, do not boil
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat until smooth and uniform.
- Stir in boiling water. The batter will be thin — that’s okay.
- Divide batter evenly between the two prepared pans.
Baking
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn them out onto wire racks to cool completely.
Making Ganache
- Heat the heavy cream until warm (not boiling) and pour it over the white chocolate chips. Stir until smooth to make a ganache. Let it cool and thicken slightly.
Assembly
- Place one cake layer on a serving plate. Spread the caramel sauce evenly over it, then sprinkle with chopped pecans.
- Add the second layer on top. Frost the top and sides with the white chocolate ganache.
- Drizzle more caramel over the top. Decorate with any remaining pecans and white chocolate chips.
- Let the cake set for 15–30 minutes before slicing.
Notes
Serve slices at room temperature with vanilla ice cream or whipped cream for contrast. A light dusting of cocoa or extra pecans adds a special touch. Cover cake loosely at room temperature for up to 24 hours, or store in the fridge for 3–4 days. Can freeze for up to 2 months.