Chocolate Caramel Pecan Layered Cake

Are you ready to take your dessert game to the next level? The Chocolate Caramel Pecan Layered Cake is not just a treat; it’s an experience that mingles rich chocolate and buttery caramel with crunchy pecans. Imagine biting into silky layers of cake, the flavors cascading together like a sweet symphony, each forkful making you feel like you’re at the top of the culinary world. Fun fact: pecans are native to North America and have been cherished for their rich flavor and health benefits for centuries. This cake is special not only for its indulgence but also for its uncanny ability to please everyone at family gatherings. If you’ve enjoyed my popular Chocolate Chip Cookie recipe, this cake is bound to be your new favorite, offering the same comforting vibes but with a delightful twist!

What is Chocolate Caramel Pecan Layered Cake?

So, what’s up with the name “Chocolate Caramel Pecan Layered Cake”? It’s a mouthful, isn’t it? I can just imagine the first person who concocted this greatness saying, “Let’s throw in all the deliciousness we can think of and see what sticks!” Well, they’d be pleased! This cake is soft, moist, and layered to perfection. A saying I live by is that the way to a man’s heart is through his stomach, and this cake is definitely the shortcut to winning over anyone who takes a bite. So why not embark on this sweet adventure? Grab your apron, and let’s get to baking!

Why You’ll Love This Chocolate Caramel Pecan Layered Cake

First off, let’s talk about the sheer delight of digging into this cake. From the rich chocolate base to the sweet, gooey caramel and the crunch of the pecans, each layer adds a unique touch that elevates dessert to a whole new level. There’s something truly rewarding about making this cake at home; you get to save some coins while impressing your family with your culinary skills. The flavors are reminiscent of a classic chocolate cake but with that extra oomph from the caramel and pecans. You’ll find that this layered wonder is the perfect indulgence for cozy winter evenings that call for warmth, joy, and delightful treats. Make sure to gather your ingredients and get started on this incredible dessert!

How to Make Chocolate Caramel Pecan Layered Cake

Quick Overview

Crafting the Chocolate Caramel Pecan Layered Cake is as easy as pie – or should I say cake? The combination of flavors and textures brings an unparalleled satisfaction that you won’t forget. The preparation time for this delicious recipe is about 40 minutes, leading to a bake time of around 25 minutes. Within an hour, you will have an impressive dessert ready for any gathering, ensuring happy faces around the table!

Key Ingredients for Chocolate Caramel Pecan Layered Cake

Here’s what you will need to get started on making your own Chocolate Caramel Pecan Layered Cake:

• For the Cake:
  • 2 cups all-purpose flour
  • 1¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk (or plant-based milk)
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
• For the Caramel Sauce:
  • 1 cup packed brown sugar
  • ½ cup unsalted butter
  • ⅓ cup heavy cream (or plant-based alternative)
  • 1 tsp vanilla extract
  • 1 cup chopped pecans (to sprinkle in layers and on top)

And that’s it! Make sure all ingredients are Halal-friendly to keep everyone happy!

Step-by-Step Instructions

Step 1: Prepare the Cake Layers

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour two round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until blended.
3. Add Wet Ingredients: Stir in eggs, milk, oil, and vanilla extract. Mix for about 2 minutes on medium speed until well combined.
4. Incorporate Boiling Water: Carefully add boiling water to the batter, mixing until smooth. The batter will be thin – this is perfect!
5. Pour into Pans: Divide the batter evenly between the prepared pans.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean. Let them cool for 10 minutes in the pan before transferring them to a wire rack.

Step 2: Make Caramel Sauce

1. In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until the mixture comes to a boil.
2. Let it boil for 5 minutes without stirring.
3. Remove from heat and stir in vanilla extract. Let it cool slightly.

Step 3: Assemble the Cake

1. Once the cake layers are cool, place one layer on a serving platter. Drizzle with caramel sauce and sprinkle with chopped pecans.
2. Add the second layer, topping it with more caramel sauce and pecans.
3. For added flair, you may drizzle more caramel over the sides and top of the cake.

Top Tips for Perfecting Chocolate Caramel Pecan Layered Cake

• Substitutions: For a non-dairy option, you can use almond or soy milk instead of whole milk and stick to plant-based butter for the caramel.
• Timing: Keep an eye on the baking time; every oven is different, so use the toothpick method to ensure perfect doneness.
• Avoid Common Mistakes: Don’t mix the boiling water too aggressively into the batter, as it can lead to dense cake. Gentle folding is key!

Storing and Reheating Tips

To store your Chocolate Caramel Pecan Layered Cake, wrap it tightly in plastic wrap and keep it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat, simply remove it from the fridge, allow it to warm to room temperature, and enjoy it as is or pop it in the microwave for a warm slice. Avoid the microwave for frozen pieces; let them thaw in the fridge overnight for the best texture.

In conclusion, the Chocolate Caramel Pecan Layered Cake is more than just a recipe; it’s a slice of happiness, layering memories and flavors that’ll bring your family together. So gather your ingredients and let the baking begin – your taste buds will thank you!

Chocolate Caramel Pecan Layered Cake

An indulgent layered cake combining rich chocolate, buttery caramel, and crunchy pecans, perfect for family gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Baking

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk (or plant-based milk) Can be replaced with a non-dairy option.
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

For the Caramel Sauce

• 1 cup packed brown sugar
• ½ cup unsalted butter
• ⅓ cup heavy cream (or plant-based alternative) Royalty to your preference; can use plant-based.
• 1 tsp vanilla extract
• 1 cup chopped pecans For sprinkling in layers and on top.

Method

 

Preparation of Cake Layers

1. Preheat your oven to 350°F (175°C) and grease and flour two round cake pans.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until blended.
3. Stir in eggs, milk, oil, and vanilla extract. Mix for about 2 minutes on medium speed until well combined.
4. Carefully add boiling water to the batter, mixing until smooth. The batter will be thin.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick comes out clean. Let them cool for 10 minutes in the pan before transferring to a wire rack.

Make Caramel Sauce

1. In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir continuously until the mixture comes to a boil.
2. Let it boil for 5 minutes without stirring.
3. Remove from heat and stir in vanilla extract. Allow to cool slightly.

Assemble the Cake

1. Once the cake layers are cool, place one layer on a serving platter. Drizzle with caramel sauce and sprinkle with chopped pecans.
2. Add the second layer, topping it with more caramel sauce and pecans.
3. For added flair, drizzle more caramel over the sides and top of the cake.

Notes

For a non-dairy option, use almond or soy milk instead of whole milk and plant-based butter for the caramel. Keep an eye on baking time and ensure a gentle folding of boiling water into the batter.