The Ultimate Triple-Layer Chocolate Pecan Caramel Cake
(By Jason Griffith)
🍫 Introduction
If you’ve been searching for that cake—the one that stops conversation, earns endless compliments, and becomes the centerpiece of every holiday or celebration—you’ve found it. This isn’t just a chocolate cake; it’s a show-stopping, Triple-Layer Chocolate Pecan Caramel Cake that hits every note: moist, rich chocolate crumb, fluffy chocolate fudge frosting, a river of warm caramel, and the satisfying crunch of toasted pecans.
Every layer is built on a foundation of deep, complex flavor. The secret to the incredibly moist crumb? Hot coffee and buttermilk, which intensify the cocoa powder and create a cake that practically melts in your mouth. Then we layer in the good stuff: a creamy, not-too-sweet chocolate buttercream, salty-sweet caramel sauce, and crunchy, toasted pecans. Capping it all off is a glossy, perfect chocolate ganache drip that makes this cake look straight out of a professional bakery. Get ready to bake a masterpiece!
💖 Why I Love This Recipe
I’ve made countless chocolate cakes in my life, but this one is in a league of its own. It’s a labor of love, sure, but every minute spent assembling it is worth it for the look on people’s faces when they take the first bite. It’s the perfect blend of texture—soft cake, smooth frosting, gooey caramel, and crispy pecans—and flavor, balancing the deep richness of the chocolate with the buttery, roasted notes of the pecans and caramel.
It’s also an incredible recipe to have in your repertoire because it’s endlessly adaptable for the seasons. While the pecan-caramel combination screams fall and holidays (like my favorite Pecan Pie Bars), the rich chocolate base is perfect year-round.
🥄 Ingredients List
For the Rich Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the Chocolate Fudge Frosting
- 1 ½ cups unsalted butter, softened
- ¾ cup unsweetened cocoa powder
- 6-8 cups powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Chocolate Ganache Drip
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips or chopped chocolate
For Assembly and Decoration
- 1 ½ cups chopped pecans, toasted and cooled
- 1 cup caramel sauce (store-bought or homemade)
- Pecan halves for garnishing the top
📝 Swaps and Notes
| Ingredient | Swap/Note |
| Buttermilk | If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using. |
| Hot Coffee | This is crucial for flavor! Use plain hot water in a pinch, but the coffee really deepens the chocolate flavor without adding a coffee taste. |
| Pecans | Walnuts or even toasted slivered almonds can be substituted for the pecans. Make sure they are toasted for the best flavor! |
| Caramel Sauce | If you don’t want the fuss of making homemade, a good quality jarred caramel sauce works perfectly fine. |
| Gluten-Free | Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. |
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👩🍳 Step-by-Step Instructions
1. Bake the Cakes
- Prep: Preheat your oven to 350∘F (175∘C). Grease and flour three 8-inch round cake pans.
- Combine Dry: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet: In a separate bowl, whisk together the buttermilk, oil, vanilla, and eggs.
- Mix: Add the wet ingredients to the dry ingredients and mix until just combined.
- Add Coffee: Slowly pour in the hot coffee and mix until the batter is smooth. It will be thin—this is normal.
- Bake: Divide the batter evenly among the pans and bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool completely on a wire rack.
2. Make the Frosting
- Cream Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Add Cocoa: Gradually add the cocoa powder and mix until fully combined.
- Add Sugar: Slowly add the powdered sugar, one cup at a time, alternating with splashes of heavy cream.
- Finish: Add the vanilla and salt. Continue mixing until the frosting is thick, fluffy, and spreadable.
3. Make the Ganache
- Heat Cream: In a small saucepan or microwave-safe bowl, heat the heavy cream until it’s just about to simmer.
- Melt Chocolate: Pour the hot cream over the chocolate chips. Let it sit for 2–3 minutes, then stir until the ganache is smooth and glossy.
- Cool: Let the ganache cool slightly until it’s thick enough to drip slowly down the sides of the cake without running too quickly.
4. Assemble and Decorate
- Layer 1: Place the first cooled cake layer on a serving plate. Spread a generous layer of the chocolate frosting on top.
- Add Fillings: Drizzle the caramel sauce and sprinkle about ½ cup of the chopped, toasted pecans over the frosting.
- Repeat: Repeat this process with the remaining layers.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in any crumbs (the “crumb coat”) and refrigerate for about 20 minutes.
- Final Coat: Once the crumb coat is set, apply a final, thicker layer of frosting to the top and sides.
- The Drip: Carefully spoon the cooled ganache along the top edge of the cake, letting it flow over the sides in drips. Pour the remaining ganache over the center of the cake.
- Garnish: Pipe frosting rosettes on the top border. Press the remaining chopped pecans around the base of the cake. Top the rosettes with the pecan halves.
- Serve: Slice, serve, and enjoy!
⭐ Tips for Success
- Room Temperature Ingredients: This is non-negotiable for cake and frosting! Room-temperature butter, eggs, and buttermilk emulsify properly, giving you a smooth, high-volume batter and fluffy frosting.
- Don’t Overmix: Once the dry and wet ingredients are combined, mix only until no streaks of flour remain. Overmixing develops gluten, leading to a tough, dry cake.
- Toast the Pecans: Toasting the pecans for about 5–7 minutes in a dry pan or on a baking sheet at 350∘F brings out their rich, buttery flavor and is worth the extra step!
- The Ganache Test: Before you pour the ganache on the cake, test a small amount on a plate. It should flow slowly, not run off immediately. If it’s too thick, add a teaspoon of warm cream. If it’s too thin, let it cool for another 5–10 minutes.
🍽️ Serving Suggestions and Pairings
This cake is rich and decadent, so I love to pair it with something that cuts the sweetness or cleanses the palate.
- A simple glass of cold milk is always a perfect, classic pairing.
- A scoop of vanilla bean ice cream or a dollop of whipped cream on the side for extra luxury.
- For drinks, a strong cup of black coffee or a chilled glass of dessert wine works beautifully.
- For a refreshing non-alcoholic pairing, a tall glass of Blueberry Lemonade is my personal favorite on a warm day.
📊 Nutritional Information (Per Serving)
(Disclaimer: This is an estimate based on the ingredients and yields. Actual nutritional values may vary based on specific brands and portion sizes.)
Assuming 16 servings:
| Component | Amount |
| Calories | 650 kcal |
| Total Fat | 35g |
| Saturated Fat | 18g |
| Cholesterol | 75mg |
| Sodium | 300mg |
| Total Carbohydrates | 85g |
| Dietary Fiber | 4g |
| Sugars | 65g |
| Protein | 8g |
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🧊 Storage and Leftover Tips
- Room Temperature: The cake can be stored in an airtight container at cool room temperature (68∘F or below) for up to 2 days.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Important: Let the cake sit at room temperature for at least 30 minutes before serving to ensure the cake and frosting are soft and at their best flavor.
- Freezing: Slice leftover cake into individual servings. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature.
🍰 More Recipes You Will Love
If you adore the combination of rich chocolate, nuts, and easy-to-love desserts, try these other favorites:
- For an easy, decadent bite, try these Chocolate Chip Cookie Bites.
- If you have overripe bananas and a chocolate craving, you can’t beat this Chocolate Chip Banana Bread.
- For a non-bake treat with a mint-chocolate twist that’s perfect for a crowd, whip up my Grasshopper Pie.
- Need a big, classic dessert for a gathering? My Big Family Banana Pudding is always a winner.
🌟 Final Thoughts
This Triple-Layer Chocolate Pecan Caramel Cake is more than a recipe; it’s an event. Don’t be intimidated by the multiple components—take it one step at a time, and remember that even an imperfect drizzle of ganache looks beautiful! The joy in baking is the process, and the reward is this incredible slice of heaven.
I’d love to hear how your cake turned out! Tag me on social media or leave a comment below. Happy baking!
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