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Decadent Chocolate Bourbon Pecan Layer Cake

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A rich and cozy chocolate layer cake featuring toasted pecans, a splash of bourbon, and a luscious salted caramel drizzle. Perfect for celebrations or a comforting homemade indulgence.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) bourbon (e.g., Maker’s Mark)
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp lemon juice)
  • 1 ½ cups (150g) chopped pecans, toasted
  • ¼ cup (50g) brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (85g) unsalted butter, cubed (for caramel)
  • ½ cup (120ml) heavy cream, warmed (for caramel)
  • 1 teaspoon sea salt (for caramel)
  • Optional: chocolate shavings or curls for decoration
  • Optional: whipped cream for serving

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. Toast pecans on a baking sheet in the oven for 8-10 minutes until fragrant. Cool.
  3. In a small bowl, combine toasted pecans, brown sugar, and melted butter. Mix well.
  4. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  5. Using an electric mixer, beat softened butter and granulated sugar on medium speed until light and fluffy (3-5 minutes).
  6. Beat in eggs one at a time, then mix in vanilla extract.
  7. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  8. Fold bourbon gently into the batter.
  9. Divide half the batter evenly between the two pans. Sprinkle half the pecan mixture over the batter in each pan. Spread remaining batter over pecans, then sprinkle remaining pecan mixture on top.
  10. Bake for 30-35 minutes until cake springs back lightly and a toothpick comes out with a few moist crumbs.
  11. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  12. To make salted caramel sauce: In a heavy-bottomed saucepan over medium heat, melt granulated sugar, stirring constantly until deep amber. Remove from heat, whisk in butter until melted. Slowly add warm heavy cream while whisking. Stir in sea salt. Cool slightly.
  13. Assemble cake by placing one layer on serving plate, drizzle with salted caramel. Repeat with second layer and pour remaining caramel over top, letting it drip down sides.
  14. Optional: garnish with chocolate shavings or chopped toasted pecans.
  15. Chill cake for 30 minutes to set caramel and ease slicing.

Notes

Toast pecans fresh for best flavor. Avoid overmixing batter to keep cake tender. Warm eggs and buttermilk to room temperature before mixing. Watch caramel closely to prevent burning. Bourbon can be substituted with brewed coffee or extra buttermilk for non-alcoholic version.

Nutrition

Keywords: chocolate cake, bourbon cake, pecan cake, salted caramel, layered cake, homemade dessert, easy chocolate cake

Find it online: https://coracooks.com/decadent-chocolate-bourbon-pecan-layer-cake-recipe-for-easy-homemade-indulgence/