Chocolate Pecan Caramel Layer Cake

Chocolate Pecan Caramel Layer Cake

There’s something irresistibly indulgent about a cake that combines rich chocolate layers, creamy filling, smooth caramel, and the crunch of toasted pecans. This Chocolate Pecan Caramel Layer Cake is a true showstopper—perfect for birthdays, celebrations, or simply when you want to treat yourself to something extraordinary. Each bite offers a balance of textures and flavors: the moist chocolate sponge, the velvety cream filling, the glossy caramel glaze, and the nutty pecans on top. It’s the kind of dessert that leaves guests asking for seconds and the recipe.

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

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• 3/4 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1 cup whole milk

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• 1/2 cup vegetable oil

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup boiling water

For the Cream Filling:

• 1 1/2 cups heavy whipping cream

• 1/3 cup powdered sugar

• 1 teaspoon vanilla extract

• 250 g cream cheese, softened

For the Caramel Sauce:

• 1 cup granulated sugar

• 6 tablespoons unsalted butter, cubed

• 1/2 cup heavy cream, warmed

Topping:

• 1 cup pecan halves, lightly toasted

Instructions

1. Make the Chocolate Cake:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth. Stir in boiling water (the batter will be thin). Divide evenly between the prepared pans and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely before assembling.

2. Prepare the Cream Filling:
   In a large mixing bowl, beat the cream cheese until smooth. In another bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese until smooth and fluffy. Chill until ready to use.

3. Make the Caramel Sauce:
   In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Add butter and whisk until fully incorporated. Slowly pour in the warm cream, whisking continuously (be careful as the mixture will bubble). Remove from heat and let it cool slightly until it thickens but is still pourable.

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4. Assemble the Cake:
   Place one cooled cake layer on a serving plate. Spread an even layer of cream filling over the top. Place the second cake layer on top and press down gently. Pour caramel sauce generously over the cake, allowing it to drip down the sides.

5. Finish with Pecans:
   Sprinkle toasted pecans evenly over the caramel glaze. Let the cake set for about 15 minutes before slicing so the caramel slightly firms up.

Serving & Storage:
Serve the cake slightly chilled or at room temperature. Store leftovers covered in the refrigerator for up to 3 days.

Conclusion
The Chocolate Pecan Caramel Layer Cake is more than just a dessert—it’s an experience of rich, decadent layers and textures in every bite. Whether you serve it at a special gathering or enjoy it with a cup of coffee on a quiet afternoon, it’s sure to become a favorite. Its combination of chocolate, caramel, cream, and nuts creates a timeless treat that’s both comforting and luxurious.