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Chocolate Caramel Pecan Layered Cake

An indulgent layered cake combining rich chocolate, buttery caramel, and crunchy pecans, perfect for family gatherings and special occasions.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
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.