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Irresistible Chocolate Pecan Caramel Pudding

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This irresistible Chocolate Pecan Caramel Pudding is a decadent layered dessert with fudgy chocolate cake, a creamy cheesecake filling, gooey caramel, silky chocolate ganache, toasted pecans, and a sprinkle of sea salt. Best served warm, it’s the perfect balance of rich, sweet, and salty flavors.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup buttermilk
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup caramel sauce
  • 1/2 cup heavy cream
  • 1 cup toasted pecan halves
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan.
  2. For the chocolate cake base, whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy, then beat in eggs and vanilla. Alternate adding dry ingredients and buttermilk until smooth. Spread half the batter into the prepared pan.
  3. For the creamy filling, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the chocolate batter. Top with the remaining chocolate batter, smoothing carefully.
  4. Bake for 35–40 minutes, until edges are set but center remains slightly gooey. Let cool slightly.
  5. For the ganache, heat cream until steaming and pour over chocolate chips. Whisk until smooth.
  6. Top the cake with warm caramel sauce and ganache. Sprinkle with toasted pecans and flaky sea salt.
  7. Serve warm for the best molten texture.

Notes

  • Swap pecans for walnuts or use pretzels for a nut-free version.
  • Add espresso powder to the batter for deeper chocolate flavor.
  • Use white chocolate chips in the ganache for a twist.
  • Best served warm, but can be made ahead and reheated.

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