Pecan Caramel Chocolate Cake Recipe

Creating the perfect Pecan Caramel Chocolate Cake requires precision and attention to detail.

You’ll need to gather specific ingredients like semisweet chocolate, unsalted butter, and toasted pecans.

With a bake time of 35 to 40 minutes, making certain the right temperature and timing is essential.

The art of layering warm caramel and melted chocolate takes practice.

Curious about how to achieve that flawless finish and guarantee a moist texture?

Let’s explore the steps together.

Kitchen Tools Required

• 1 x 9-inch round cake pan
• 1 x medium saucepan
• 1 x large mixing bowl
• 1 x electric mixer
• 1 x wire rack
• 1 x offset spatula

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup caramel sauce
• 1/2 cup semi-sweet chocolate chips

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Pecan Caramel Chocolate Cake, follow this timeline:

1. Preparation (25 minutes total)
   • 0:00 – 5:00 minutes: Preheat the oven to 350°F (175°C) and grease the 9-inch round cake pan.
   • 5:00 – 10:00 minutes: Gather all the ingredients and equipment needed.
   • 10:00 – 20:00 minutes: In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
   • 20:00 – 25:00 minutes: Add the wet ingredients: water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix with an electric mixer until smooth.
2. Baking (40 minutes)
   • 25:00 – 30:00 minutes: Pour the batter into the prepared cake pan and sprinkle chopped pecans evenly over the batter.
   • 30:00 – 70:00 minutes: Bake in the preheated oven for 35 to 40 minutes, checking for doneness with a toothpick.
3. Cooling and Topping Preparation (70 minutes)
   • 70:00 – 80:00 minutes: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
   • 80:00 – 90:00 minutes: While the cake is cooling, heat the caramel sauce in a saucepan over low heat until warm.
   • 90:00 – 95:00 minutes: Drizzle the warm caramel sauce over the cooled cake.
   • 95:00 – 100:00 minutes: Melt chocolate chips in a microwave-safe bowl or double boiler until smooth.
   • 100:00 – 105:00 minutes: Spread the melted chocolate over the caramel layer using an offset spatula.
4. Resting Time (1 hour)
   • 105:00 – 165:00 minutes: Let the cake rest for 1 hour to allow the toppings to set before serving.

Recipe

Indulge in the irresistible flavors of a Pecan Caramel Chocolate Cake, a delightful treat that combines rich chocolate, crunchy pecans, and luscious caramel.

This cake is perfect for any occasion, offering a satisfying dessert experience with every bite.

The combination of textures and flavors will please any dessert lover, making it a must-try recipe for your next gathering.

This American classic isn’t only delicious but also relatively simple to prepare.

With a prep time of just 25 minutes and a few basic kitchen tools, you can create a masterpiece that will impress your family and friends.

The moist chocolate cake, topped with warm caramel and creamy chocolate, is sure to become a favorite in your dessert repertoire.

To begin, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.

Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix until smooth using an electric mixer.

Pour the batter into the prepared cake pan and sprinkle the chopped pecans evenly over the top.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

While the cake is cooling, warm the caramel sauce in a saucepan over low heat, then drizzle it over the cooled cake.

Finally, melt the chocolate chips and spread the melted chocolate over the caramel layer using an offset spatula.

Allow the cake to rest for 1 hour to set the toppings before serving.

For the best results, make sure the cake is completely cool before adding the caramel and chocolate layers to prevent them from melting off.

Toasting the pecans beforehand can enhance their flavor, adding an extra dimension to each bite.

The cake can be stored in an airtight container at room temperature for up to three days, making it a convenient make-ahead dessert option.

Cooking Steps

Start by preheating your oven to exactly 350°F (175°C) and make certain your 9-inch round cake pan is thoroughly greased to prevent sticking.

Accurately measure and mix 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a large mixing bowl, ensuring uniform distribution.

Carefully combine the wet ingredients with the dry mixture, pour the batter into the prepared pan, and evenly distribute 1 cup of chopped pecans over the top for an even bake.

Step 1. Preheat Oven, Grease Pan

Before diving into the mixing process, verify your oven is properly preheated to 350°F (175°C) to guarantee even baking.

Use an oven thermometer for accuracy, as incorrect temperatures can affect cake texture.

While the oven heats, prepare your 9-inch round cake pan meticulously.

Coat the interior with a thin, even layer of vegetable oil or non-stick spray to make sure the cake releases effortlessly post-bake.

For added insurance against sticking, consider lining the bottom with parchment paper cut to fit the pan’s dimensions precisely.

This step helps maintain the cake’s structure when transferring it to a cooling rack.

Make certain the pan is set aside, ready to receive the mixed batter, allowing you to proceed smoothly with the following steps.

Step 2. Mix Dry Ingredients Thoroughly

With your pan prepared and oven ready, focus on creating a solid foundation for your cake by thoroughly mixing the dry ingredients.

Begin by sifting 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/4 cup of unsweetened cocoa powder into a large mixing bowl.

This guarantees a lump-free, even blend.

Add 1 teaspoon of baking soda and 1/2 teaspoon of salt.

Use a whisk to combine these components, making sure the baking soda distributes evenly, which is vital for uniform rising.

A well-mixed base prevents uneven texture and flavor.

Pay attention to consistency; each element should be fully integrated.

This step is key to achieving the perfect crumb, setting the stage for a delectable cake.

Step 3. Combine Wet With Dry Ingredients

Pour 1 cup of water, 1/3 cup of vegetable oil, 1 tablespoon of white vinegar, and 1 teaspoon of vanilla extract into the bowl containing the dry ingredients.

Use an electric mixer set to low speed to gently incorporate the liquids.

Gradually increase the speed to medium, ensuring the mixture achieves a smooth, homogenous consistency.

Scrape down the sides of the bowl with a spatula periodically to integrate any unmixed flour or cocoa powder.

Be mindful not to overmix, as this could develop gluten, resulting in a dense cake.

Aim for a batter that’s fluid and lump-free.

Once fully combined, your batter should have a glossy sheen, indicating it’s ready for the subsequent steps.

Step 4. Pour Batter Into Pan

Gently transfer the prepared batter into the greased 9-inch round cake pan, guaranteeing an even distribution.

Hold the bowl close to the pan’s edge to control the batter flow and prevent splattering.

Use a rubber spatula to scrape every bit of batter, maintaining precision and minimizing waste.

Once all the batter is in, grasp the pan firmly with both hands and rotate it slightly; this helps the batter settle evenly.

Tap the pan gently on the counter several times to release any trapped air bubbles, which guarantees a uniform crumb texture.

Check the thickness at various points with a clean spoon to confirm an even layer.

This careful attention assures a consistent bake, pivotal for a perfect cake foundation.

Step 5. Distribute Pecans on Batter

Evenly distribute the 1 cup of chopped pecans across the surface of the batter, guaranteeing each area receives a generous amount.

Begin by holding the pecans approximately 12 inches above the batter to achieve a uniform sprinkle.

This height helps prevent clumping and provides an even distribution.

Use a gentle motion to scatter the nuts, moving your hand in a smooth, circular pattern over the batter.

This technique assures that every slice will contain the rich, nutty crunch of pecans.

If any areas appear sparse, adjust by adding a few more pecans to those spots.

This step is vital as it impacts the cake’s texture and flavor balance.

Once completed, gently press the pecans into the batter for ideal adhesion during baking.

Serving Tips

• Whipped Cream: Add a dollop of fresh whipped cream on top for an extra layer of richness and creaminess.
• Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to balance the cake’s rich chocolate and caramel flavors.
• Fresh Berries: Garnish with raspberries or strawberries for a pop of color and a hint of tartness.
• Espresso or Coffee: Serve alongside a cup of espresso or coffee to complement the cake’s deep chocolate notes.
• Mint Leaves: Add a sprig of fresh mint for a revitalizing contrast and a touch of elegance.

Storage/Freezing/Reheating

For storage, keep the Pecan Caramel Chocolate Cake in an airtight container at room temperature for up to three days to maintain its freshness and flavor.

To freeze, wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn, and store in the freezer for up to three months.

For reheating, allow the cake to thaw at room temperature, then warm individual slices in a microwave for 15-20 seconds to enjoy a freshly baked taste.

Final Thoughts

While storing and reheating the Pecan Caramel Chocolate Cake guarantees you can enjoy it later, let’s focus on the rewarding experience of creating this decadent dessert.

Precise measurements are vital: 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, and 1/4 cup of cocoa powder form the base.

Mastery lies in the technique—use an electric mixer to achieve a smooth batter and pour it evenly into your prepared 9-inch pan.

Timing is essential; bake for 35 to 40 minutes until a toothpick comes out clean.

Drizzling warm caramel and spreading melted chocolate demands patience and precision.

As you perfect these steps, you’ll not only craft a delicious cake but also refine your baking skills with every creation.

Frequently Asked Questions

Can I Use a Different Nut Instead of Pecans?

You can substitute pecans with walnuts or almonds. Make sure you chop them finely to maintain even distribution. Toast the nuts at 350°F for 5-7 minutes to enhance their flavor before adding them to your batter.

Is There a Gluten-Free Version of This Recipe?

You can create a gluten-free version by using 1 1/2 cups of gluten-free all-purpose flour instead of regular flour. Verify your other ingredients, like baking soda and vanilla extract, are certified gluten-free for best results.

Can I Substitute the Caramel Sauce With Homemade Caramel?

Yes, you can substitute with homemade caramel. Make certain it’s thick and smooth to avoid soaking the cake. Cook sugar until amber, add warm cream, and stir. Cool until spreadable before drizzling over the cake.

What Is the Best Way to Melt Chocolate Chips Without Burning?

Use a double boiler by placing a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water. Stir constantly until smooth. Alternatively, microwave in 15-second intervals, stirring each time, to prevent burning.

How Can I Make This Cake Vegan-Friendly?

Substitute dairy-free chocolate chips and vegan caramel sauce. Use apple cider vinegar instead of white vinegar. Replace vegetable oil with coconut oil for added richness. Confirm your sugar is vegan-certified, and you’re all set for a delicious treat!