Caramel Pecan Chocolate Cake is a decadent, three-layer chocolate cake filled with gooey pecan praline layers and frosted with silky caramel buttercream for indulgent, nutty slices—ideal for birthdays, holidays, or special occasions with make-ahead layers and crowd-pleasing chocolate depth. This 1-hour 30-minute recipe (plus cooling) serves 12 at ~450 calories per slice, blending moist cocoa cake with caramel’s sweetness and pecans’ crunch. For more layered baking, explore our Perfect Pecan Pie Bars Recipe, which shares nutty caramel elements.
What is the Perfect Caramel Pecan Chocolate Cake Recipe?
The Perfect Caramel Pecan Chocolate Cake Recipe is a from-scratch layered cake where cocoa-rich batter is baked into three 8-inch rounds, filled with a brown sugar-pecan praline mixture, and frosted with caramel buttercream for a towering treat with fudgy cake, sticky filling, and creamy topping—perfect for desserts. This indulgent essential uses the classic devil’s food base with pecan praline for Southern flair, ensuring moist layers and balanced sweetness. If you’re craving nutty luxury, follow the Perfect Caramel Pecan Chocolate Cake Recipe to recreate this favorite at home. It’s a natural companion to spiced treats like our Perfect Gingerbread Cookies Recipe, where pecans add crunch.
Why You’ll Love Perfect Caramel Pecan Chocolate Cake Recipe
This cake’s allure is its multi-texture layers and rich flavors, making it a dessert staple.
Quick Layered Assembly
Bake layers in 30 minutes, assemble in 10—chill for stability. Ideal for events, like ease in our Perfect Sugar Cookie Recipe.
Nutty Caramel Chocolate Harmony
Praline filling’s crunch with chocolate cake and caramel frosting creates decadent, balanced bites—customize with bourbon, akin to herb depth in the Lemon Herb Tahini Recipe.
Minimal Cleanup
Three bowls and pans; pantry staples like cocoa—stress-free, much like our Moist Applesauce Oatmeal Muffins.
Versatile Celebration Cake
Serves 12; gluten-free with oat flour. Pairs with ice cream from our Fresh Herb Pasta Guide for contrast.
Indulgent Balance
Nut-forward at ~450 calories/slice; rich yet sliceable, like citrus in the Baby Lemon Impossible Pies Recipe.
Showstopper Simplicity
Tall layers with praline peek and caramel swirls—garnish pecans for flair, like layers in the Lemon Herb Tahini Recipe.
For gluten-free, see our Oat-Flour Pasta Experiment.
Perfect Caramel Pecan Chocolate Cake Recipe
Prep Time: 45 minutes
Cook Time: 30 minutes
Cool Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12
Category: Dessert, Cake
Method: Oven
Cuisine: American
Ingredients
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Chocolate Cake Layers (for 3 8-inch rounds)
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup hot water
Pecan Praline Filling
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- ½ cup heavy cream
- 1 cup chopped pecans, toasted
- 1 tsp vanilla extract
Caramel Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- ¼ cup heavy cream
- 2 tbsp caramel sauce (store-bought or from recipe)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Bake Cake Layers: Preheat oven to 350°F (175°C). Grease three 8-inch pans; line bottoms with parchment. Whisk 1¾ cups flour, ¾ cup cocoa, 1½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt. In a bowl, beat ½ cup butter and 1 cup sugar 2 minutes until fluffy. Add 2 eggs one at a time, then 1 tsp vanilla. Alternate adding dry and 1 cup buttermilk (start/end with dry). Stir in ½ cup hot water until smooth. Divide batter; bake 25–30 minutes until toothpick clean. Cool in pans 10 minutes, then on racks 1 hour.
- Make Praline Filling: In a saucepan over medium, melt ½ cup butter; add 1 cup brown sugar and cook 2 minutes until dissolved. Stir in ½ cup cream and 1 cup toasted pecans; simmer 3 minutes until thickened. Add 1 tsp vanilla. Cool slightly.
- Prepare Caramel Buttercream: Beat 1 cup softened butter 2 minutes until creamy. Gradually add 4 cups sifted powdered sugar, 2 tbsp caramel sauce, ¼ cup cream, 1 tsp vanilla, and pinch salt until fluffy (add cream 1 tbsp at a time for spreadable consistency).
- Assemble Cake: Place one layer on plate; spread half praline filling. Top with second layer; spread remaining filling. Add third layer. Frost sides and top with buttercream.
- Chill and Serve: Refrigerate 30 minutes to set. Slice and serve at room temp.
Nutrition (Per Slice): ~450 calories.
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Detailed Ingredients Breakdown
Chocolate Cake Layers Ingredients
- All-Purpose Flour (1¾ cups): Structure for moist crumb.
- Unsweetened Cocoa Powder (¾ cup): Deep chocolate base.
- Baking Powder (1½ tsp) & Baking Soda (½ tsp): Lift with buttermilk.
- Salt (½ tsp): Balance.
- Unsalted Butter (½ cup, softened): Richness.
- Granulated Sugar (1 cup): Sweetness.
- Eggs (2 large): Binding.
- Vanilla Extract (1 tsp): Flavor.
- Buttermilk (1 cup): Tang for tenderness.
- Hot Water (½ cup): Blooms cocoa for intensity.
Pecan Praline Filling Ingredients
- Unsalted Butter (½ cup): Caramel base.
- Brown Sugar (1 cup, packed): Sticky sweetness.
- Heavy Cream (½ cup): Creaminess.
- Chopped Pecans (1 cup, toasted): Nutty crunch.
- Vanilla Extract (1 tsp): Warmth.
Caramel Buttercream Ingredients
- Unsalted Butter (1 cup, softened): Fluffy base.
- Powdered Sugar (4 cups, sifted): Sweet thickener.
- Heavy Cream (¼ cup): Smoothness.
- Caramel Sauce (2 tbsp): Flavor tie-in.
- Vanilla Extract (1 tsp): Enhancement.
- Salt (Pinch): Balance.
These yield rich, nutty cake.
How to Make Perfect Caramel Pecan Chocolate Cake Recipe
Focus on blooming cocoa and gentle folding for essential moisture.
Step 1: Cake Batter
Whisk dry; cream butter/sugar. Alternate wet-dry; add hot water last—essential for fudgy texture.
Step 2: Bake Layers
Divide evenly; bake until springy—essential for even stacking.
Step 3: Praline Filling
Melt butter/sugar; add cream/pecans. Simmer to thicken—essential for spreadable goo.
Step 4: Assemble
Layer with filling; frost smoothly—essential for stability.
Step 5: Chill and Serve
Refrigerate to set; room temp for best taste.
Inspired by layers? Our Make-Ahead Ravioli Freezer Guide offers assembly tips. For a classic external take, try this Chocolate Pecan Cake recipe from Allrecipes, which layers for nutty results.
Storage and Shelf Life
Room temp covered 1–2 days; refrigerate up to 5 days (frosting softens). Freeze slices up to 3 months (wrapped); thaw in fridge and frost. Signs of spoilage: moldy frosting, dry cake, off-smelling pecans—discard. (Pro tip: Like storing in our Perfect Pecan Pie Bars Recipe, chill assembled.)
Tips and Variations
Use room-temp butter for fluff; toast pecans for aroma. Variations: Add coffee to cake for mocha, sea salt to praline. For vegan, use plant butter/cream. Essential: Cool layers fully before filling. Like nut balance in the Perfect Pecan Pie Bars Recipe, chop pecans fine.
Conclusion
Caramel Pecan Chocolate Cake is a rich, layered essential for nutty desserts—fudgy, gooey, and simple. With key steps, it’s your go-to cake. From picks to storage, success every slice. Bake ahead, frost and share with loved ones! Pair with our Fresh Herb Pasta Guide for savory balance.