This Chocolate Caramel Pecan Layer Cake

Short description
This Chocolate Caramel Pecan Layer Cake is a rich, indulgent dessert featuring moist chocolate cake, a luscious caramel pecan filling, and a silky caramel glaze. Perfect for holidays, special occasions, or any time you want to impress with a decadent showstopper.

Why You’ll Love This Recipe
Rich chocolate base: Moist, tender cake layers enhanced with cocoa and coffee.

Creamy caramel filling: Sweetened condensed milk and caramel sauce blend perfectly with crunchy pecans.

Glossy glaze finish: A warm caramel glaze ties the layers together in elegance and flavor.

Perfect for gatherings: Striking appearance and generous servings make it ideal for celebrations.

Simple yet impressive: Straightforward steps with bakery-level results.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Cake Layers
1¾ cups (220 g) all-purpose flour

¾ cup (65 g) unsweetened cocoa powder

2 tsp baking powder

1½ tsp baking soda

¼ tsp salt

1½ cups (300 g) granulated sugar

2 large eggs

½ cup (120 ml) vegetable oil

1 cup (240 ml) buttermilk

1 tsp vanilla extract

1 cup (240 ml) hot water or coffee

Caramel Pecan Filling
1 cup (240 ml) sweetened condensed milk

1 cup (250 g) caramel sauce

1 cup (120 g) finely chopped pecans

Caramel Glaze
½ cup (120 ml) heavy cream

½ cup (100 g) brown sugar

2 tbsp butter

½ tsp vanilla extract

Topping
Extra chopped pecans

Extra caramel drizzle

Directions
1. Make the Chocolate Cake
Preheat oven to 350 °F (175 °C). Grease and line two 8-inch round cake pans.

In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Add eggs, oil, buttermilk, and vanilla extract. Mix until smooth.

Gradually stir in hot water or coffee until fully combined (batter will be thin).

Divide the batter evenly between the prepared pans.

Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before assembling.

2. Make the Caramel Pecan Filling
In a medium bowl, mix together sweetened condensed milk, caramel sauce, and chopped pecans.

Chill in the refrigerator until slightly thickened (about 20 minutes).

3. Prepare the Caramel Glaze
In a small saucepan, bring heavy cream, brown sugar, and butter to a gentle simmer over medium heat.

Cook for 2–3 minutes, stirring constantly.

Remove from heat and stir in vanilla extract.

Let the glaze cool to a pourable consistency.

4. Assemble the Cake
Place one chocolate cake layer on a serving plate or cake stand.

Spread the caramel pecan filling evenly over the top.

Place the second cake layer over the filling.

Pour the cooled caramel glaze over the top, allowing it to drip slightly down the sides.

5. Finish
Garnish with extra chopped pecans and drizzle with additional caramel sauce if desired.

Chill briefly to set the glaze before slicing.

Servings and timing
Yield: 12–14 servings

Prep time: 30 minutes

Bake time: 28–32 minutes

Assembly/cooling: 30–40 minutes

Total time: Approximately 1 hour 40 minutes

Variations
Nut-free: Omit pecans or replace with toffee bits or crushed pretzels for crunch.

Salted caramel twist: Add a pinch of sea salt to the caramel glaze.

Mocha version: Add espresso powder to the cake batter for a deeper flavor.

Extra filling: Add a thin layer of ganache or whipped cream between cake and caramel.

Mini cakes: Bake in smaller pans for personal servings and adjust bake time accordingly.

Storage/reheating
Refrigeration: Store covered in the refrigerator for up to 4 days.

Freezing: Freeze slices or the whole cake (well wrapped) for up to 2 months. Thaw in the fridge overnight.

Serving: Best served slightly chilled or at room temperature.

FAQs
1. Can I use store-bought caramel sauce?
Yes, high-quality store-bought caramel works well and saves time.

2. How do I keep my cake layers from sinking?
Ensure your leavening agents are fresh and do not overmix the batter.

3. Can I make the cake in advance?
Absolutely. Bake the cake layers 1–2 days ahead and refrigerate or freeze until ready to assemble.

4. Is it necessary to chill the filling?
Chilling helps it thicken for easier layering and stability in the cake.

5. Can I use a different nut?
Yes, walnuts or almonds can be substituted, though pecans pair especially well with caramel.

6. How thick should the glaze be?
It should be pourable but not runny. Cool slightly before pouring for the right texture.

7. Can I make this gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.

8. Do I have to use coffee in the batter?
No, hot water can be used, but coffee enhances the chocolate flavor without tasting like coffee.

9. Will this work as a sheet cake?
Yes, use a 9×13 pan and adjust baking time. Layering may be simplified.

10. How can I transport this cake safely?
Chill well before transport, use a sturdy cake carrier, and drive with care.

Conclusion
The Chocolate Caramel Pecan Layer Cake delivers everything you want in a dessert—rich chocolate, creamy caramel, and crunchy nuts in every bite. Whether you’re celebrating a special occasion or simply treating yourself, this layered masterpiece is guaranteed to impress and satisfy.

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