Craving a good slice of cake? Then pull out the pecans and make this Chocolate Pecan Cake! This is a moist chocolate cake covered with pecan frosting…and it’s delicious!
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While I do enjoy pecans in savory recipes, I must admit that baking desserts with pecans ranks right up there, too. Take this Chocolate Pecan Cake for instance. The frosting for this cake is packed with chopped, toasted pecans…there is so much flavor going on with this frosting! I could eat this frosting with a spoon if it wasn’t socially frowned upon to eat frosting as a meal by itself.
Laura was saying the other day that she was really craving a good chocolate cake. Oftentimes when I make cakes, we’ll wrap individual slices and keep them stored in the freezer. That way we can pull out just one single slice on a Friday or Saturday night. It’s portion control at its best since you can’t get another slice without waiting at least an hour for it to thaw. Well, we went to the freezer recently, but no chocolate cake. I had some other flavors of cake, but no chocolate. I clearly had to fix this problem!
Chocolate Pecan Cake
This Chocolate Pecan Cake was the answer to the problem. I’ve made this pecan frosting before with a vanilla cake, and it was quite tasty. However, pecan frosting paired with chocolate cake? That’s the cat’s meow right there! The frosting is on the sweeter side thanks to the addition of brown sugar, but it truly is delicious. I had initially planned on topping this cake with a layer of freshly whipped cream, but I had extra pecan frosting left. I called an audible and just skipped the whipped cream topping in favor of more pecan frosting. (However, I do think frosting just the sides of this cake and then topping it with whipped cream would still be quite tasty!)
If you’re looking for a fun cake idea (and come on, everyone loves a good cake idea, right?), then put this Chocolate Pecan Cake on the baking agenda. We really enjoyed this dessert, and now our freezer is restocked with chocolate cake for future Friday and Saturday nights. Cheers, and happy baking!
Did you bake this Chocolate Pecan Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Chocolate Pecan Cake
For the Cake
For the Cake
- Preheat oven to 350°F.
- Grease and flour (2) 8” round cake pans. Line bottom of pans with parchment paper; set pans aside.
- Using a medium mixing bowl, add flour, cocoa powder, baking soda and baking powder; stir until well combined. Set dry mixture aside.
- In a separate bowl, add coffee, milk and vanilla extract; stir until well combined. Set wet mixture aside.
- Using an electric mixer, add butter, sugar and salt; cream together on medium speed for 4-5 minutes, or until light and fluffy.
- Add eggs one at a time, mixing fully after each addition.
- Add ⅓ of the dry mixture to the bowl; mix until well combined.
- Add ½ of the liquid mixture; mix until well combined.
- Repeat process, alternating between dry and liquid mixtures; mix well after each addition.
- Divide batter evenly into the prepared cake pans.
- Bake for 24-26 minutes, or until a toothpick inserted into the center of each cake comes out mostly clean.
- Remove cakes from oven; let cool for 10 minutes before transferring to a cooling rack. Let cakes cool completely before frosting. (Tip: If time allows, refrigerating the cakes will make them easier to frost.)
For the Frosting
- Chop 2 cups of the pecan halves and spread onto one half of a sheet pan. Spread remaining ½ cup of whole pecan halves onto other half of sheet pan. Bake at 350°F for 6-8 minutes, or until pecans are fragrant and lightly toasted. Set pecans aside.
- Meanwhile, using an electric mixer, cream butter and brown sugar together until smooth.
- Add powdered sugar one cup at a time, mixing completely after each addition.
- Add milk and vanilla extract; mix until well combined. (Note: If frosting is too loose, add a couple more tablespoons of powdered sugar. If frosting is too thick, add a tablespoon of milk.)
- Fold chopped pecans into the frosting. (Note: The whole pecan halves will be used later to garnish top of cake.)
- Place one layer of cake on a large serving platter. Using an offset spatula, spread frosting evenly on top of cake.
- Place remaining layer of cake on top of frosting. Using the remaining frosting, frost sides and top of cake.
- Garnish top of cake with the whole toasted pecans.
Looking for more tasty pecan recipes? Check out these other favorites, too: