This caramel and pecan chocolate cake is a rich, indulgent dessert made with moist chocolate layers, silky homemade caramel, toasted pecans, and a smooth chocolate ganache topping. Every bite combines deep cocoa flavor with buttery caramel and crunchy nuts, making it perfect for celebrations or special occasions.
Why You’ll Love This Recipe
This cake is deeply chocolatey without being overly sweet, thanks to the balance of cocoa, coffee, and caramel. The layers stay moist for days, the caramel adds a luxurious texture, and the pecans bring a satisfying crunch. It looks impressive but is made with simple, familiar ingredients and clear steps, making it achievable even for home bakers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon salt
10 g baking powder
1 teaspoon baking soda
2 large eggs
1 cup milk
½ cup vegetable oil
1 cup hot coffee or hot water
2 teaspoons vanilla extract
For the caramel sauce
1 cup granulated sugar
½ cup heavy cream, heated
2 tablespoons butter
A pinch of salt
For the pecan layer
1 cup pecans, roughly chopped
1 tablespoon honey
1 teaspoon butter
For the ganache topping
200 ml heavy cream
200 g dark chocolate, finely chopped
Directions
Preheat the oven to 340°F (170°C). Grease and line two round cake pans.
In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Add the eggs, milk, vegetable oil, and vanilla extract, and mix until combined. Slowly pour in the hot coffee or water while mixing, until the batter is smooth and fairly thin.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely.
To make the caramel sauce, place the sugar in a saucepan over medium heat and let it melt without stirring until it turns a deep amber color. Carefully add the heated cream while stirring slowly. Add the butter and salt, and continue stirring until smooth. Remove from heat and let it cool slightly.
For the pecan layer, melt the butter and honey in a pan over medium heat. Add the pecans and toast gently for a few minutes until coated and fragrant. Transfer to a plate and let cool.
To prepare the ganache, heat the cream until just beginning to steam. Pour it over the chopped dark chocolate and let sit for one minute, then stir until smooth and glossy.
To assemble, place one cake layer on a serving plate. Spread an even layer of caramel sauce over the top, then sprinkle with the toasted pecans. Place the second cake layer on top. Pour the ganache over the cake, allowing it to drip naturally over the sides.
Servings and timing
This cake serves 10 to 12 people.
Preparation time: 30 minutes
Baking time: 30 to 35 minutes
Cooling and assembly time: about 1 hour
Total time: approximately 2 hours
Variations
You can replace pecans with walnuts or almonds if preferred. For a stronger chocolate flavor, use extra-dark cocoa powder and dark chocolate with a higher cocoa percentage. If you like a sweeter profile, add an extra tablespoon of honey to the pecan layer. The cake can also be baked as a single tall cake and sliced horizontally.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 30 minutes before serving to soften the ganache and caramel. Individual slices can also be stored in an airtight container. Reheating is not necessary, but the cake tastes best slightly warmed to room temperature.
FAQs
Can I make this cake without coffee?
Yes, you can replace the coffee with hot water. The coffee enhances the chocolate flavor but does not add a coffee taste.
Can I make the cake layers in advance?
Yes, the cake layers can be baked a day ahead, wrapped tightly, and stored at room temperature or refrigerated.
How do I prevent the caramel from hardening?
Make sure the cream is heated before adding it to the melted sugar, and stir gently until smooth.
Can I use milk chocolate for the ganache?
You can, but the ganache will be sweeter and softer. Dark chocolate gives a better balance.
What size cake pans should I use?
Two 8-inch or 9-inch round pans work well for this recipe.
Can I freeze this cake?
Yes, you can freeze the cake without the ganache for up to 2 months. Thaw fully before assembling.
Why is the batter so thin?
The hot coffee or water creates a thin batter, which results in a very moist cake after baking.
Can I reduce the sugar?
You can slightly reduce the sugar in the cake, but it may affect texture and moisture.
How do I get clean slices?
Chill the cake slightly and use a sharp knife wiped clean between cuts.
Does the cake taste better the next day?
Yes, letting the cake rest overnight allows the flavors to deepen and improves the texture.
Conclusion
This caramel and pecan chocolate cake is a show-stopping dessert that combines rich chocolate, smooth caramel, and crunchy nuts in perfect harmony. Whether made for a celebration or simply to treat yourself, it delivers bakery-style results with a homemade touch and unforgettable flavor.
A rich, moist chocolate cake layered with homemade caramel, toasted pecans, and topped with silky chocolate ganache—perfect for special occasions or celebrations.
Author:Sophia
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:2 hours
Yield:10 to 12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon salt
10 g baking powder
1 teaspoon baking soda
2 large eggs
1 cup milk
½ cup vegetable oil
1 cup hot coffee or hot water
2 teaspoons vanilla extract
1 cup granulated sugar (for caramel)
½ cup heavy cream, heated
2 tablespoons butter (for caramel)
A pinch of salt
1 cup pecans, roughly chopped
1 tablespoon honey
1 teaspoon butter (for pecans)
200 ml heavy cream (for ganache)
200 g dark chocolate, finely chopped
Instructions
Preheat the oven to 340°F (170°C). Grease and line two 8- or 9-inch round cake pans.
In a large bowl, whisk together flour, cocoa, sugar, salt, baking powder, and baking soda.
Add eggs, milk, oil, and vanilla extract. Mix until smooth, then slowly add hot coffee or water. Batter will be thin.
Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out clean. Cool completely.
For the caramel, melt sugar over medium heat without stirring until amber. Slowly stir in heated cream, then add butter and salt. Stir until smooth and let cool.
To make the pecan layer, melt butter and honey in a pan. Add chopped pecans and toast gently until coated and fragrant. Let cool.
To make ganache, heat cream until steaming, pour over chopped chocolate, let sit 1 minute, then stir until smooth.
To assemble: Place one cake layer on a plate. Spread caramel sauce and sprinkle with toasted pecans. Top with second cake layer.
Pour ganache over the cake, letting it drip over the sides. Let set before slicing and serving.
Notes
Coffee enhances the chocolate flavor without tasting like coffee.
Dark chocolate balances the sweetness of caramel and cake.
Use walnuts or almonds instead of pecans if desired.
Cake layers can be made in advance and refrigerated or frozen.
Let the cake sit at room temperature before serving for best texture.
