If you have a sweet tooth and adore the perfect combination of rich chocolate and crunchy nuts, this Chocolate Pecan Dream Cake Recipe is an absolute must-try. Imagine a moist, tender cake infused with deep cocoa flavor and studded with crunchy pecans and melty chocolate chips, then topped with a luscious pecan-brown sugar glaze that’s pure magic. This cake isn’t just a dessert; it’s a celebration of textures and flavors that will have everyone asking for seconds. Whether you’re baking for a special occasion or craving a comforting homemade treat, this recipe will quickly become your go-to indulgence.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to achieving the perfect balance of taste and texture in this Chocolate Pecan Dream Cake Recipe. Each component plays a crucial role, from providing structure to infusing richness and crunch with every bite.
- All-purpose flour: Acts as the backbone to give the cake structure while keeping it tender.
- Granulated sugar: Sweetens the cake evenly and helps with moistness.
- Unsweetened cocoa powder: Brings that irresistible rich chocolate flavor without bitterness.
- Baking powder and baking soda: These leavening agents ensure the cake rises beautifully and stays fluffy.
- Salt: Enhances all the sweet flavors and balances the cocoa’s richness.
- Buttermilk: Contributes tang and moisture, making the cake delightfully soft.
- Vegetable oil: Keeps the crumb moist and tender without making it heavy.
- Large eggs: Provide structure and richness to the batter.
- Vanilla extract: Lifts all the flavors with its warm, aromatic touch.
- Chopped pecans: Impart a satisfying crunch and nutty flavor in every bite.
- Chocolate chips: Melt during baking for gooey pockets of decadent chocolate.
- Butter (melted): Adds richness to the topping for that glossy finish.
- Brown sugar: Gives the topping a deep caramel sweetness and chewy texture.
- Heavy cream: Makes the topping smooth, creamy, and luscious.
How to Make Chocolate Pecan Dream Cake Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake releases easily after baking, giving you a perfect shape every time.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This dry mixture creates the foundation of the cake’s flavor and texture.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. This moist blend balances the dry ingredients and brings a richness that keeps the cake deliciously tender.
Step 4: Mix Wet and Dry Ingredients
Pour your wet ingredients into the dry mixture and gently combine until just mixed. Be careful not to overwork the batter; a few lumps ensure your cake remains soft and fluffy.
Step 5: Fold in Pecans and Chocolate Chips
Gently fold in the chopped pecans and chocolate chips. This step distributes the delights of crunch and melty chocolate throughout the batter perfectly.
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake will have a deep chocolate scent and the edges will start to pull away from the pan.
Step 7: Prepare the Pecan Topping
While your cake bakes, combine the melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir constantly until the sugar dissolves and the mixture is smooth. Remove from heat and stir in the chopped pecans—it’s the topping that’ll elevate this cake to dream-status.
Step 8: Cool and Add Topping
Once your cake has baked, let it cool in the pan for about 10 minutes. Then transfer it to a wire rack and allow it to cool completely. Drizzle the pecan topping over the cake followed by melted chocolate chips for a glossy finish and extra decadence.
How to Serve Chocolate Pecan Dream Cake Recipe
Garnishes
A sprinkle of extra chopped pecans or a light dusting of cocoa powder makes for a perfect last touch. Fresh whipped cream or a scoop of vanilla ice cream can also bring delightful creaminess to the plate.
Side Dishes
This cake pairs wonderfully with a cup of robust coffee or a rich glass of milk to balance the sweetness. For a brunch spread, fresh berries add a refreshing contrast alongside savory cheeses.
Creative Ways to Present
Serve slices of the cake layered with whipped mascarpone and a drizzle of espresso syrup for a sophisticated twist. Alternatively, turning the topping into small clusters can be sprinkled over individual slices for added texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Pecan Dream Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This preserves moisture and keeps the topping fresh and nutty.
Freezing
You can freeze the cake for longer storage by wrapping it in plastic wrap and then aluminum foil. Freeze for up to two months. Thaw overnight in the refrigerator before serving to maintain its decadent texture and flavor.
Reheating
Gently warm slices in the microwave for 15-20 seconds or until just heated through. This brings back the gooey melted chocolate and soft, moist crumb without drying out the cake.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds work wonderfully in this cake, offering similar crunchy texture and buttery flavor. Just be mindful of nut allergies when serving.
Is it possible to make this cake gluten-free?
You can swap the all-purpose flour for a gluten-free baking blend designed for cakes to keep the texture intact. Ensure your cocoa powder and other ingredients are labeled gluten-free as well.
Can I use regular milk instead of buttermilk?
If you don’t have buttermilk on hand, use regular milk with 1 tablespoon of lemon juice or vinegar added. Let it sit for 5-10 minutes before using to mimic the acidity and tenderizing effect of buttermilk.
How long will the topping stay fresh on the cake?
The pecan topping tastes best when fresh but will keep well for 2-3 days if stored in the fridge. The nuts might soften over time, so it’s best to enjoy the cake sooner rather than later.
Can I double this recipe for a larger cake or two loaves?
Yes! Doubling the ingredients works great, but make sure to use two pans and adjust the baking time slightly, checking with a toothpick for doneness to avoid overbaking.
Final Thoughts
There’s something truly special about the Chocolate Pecan Dream Cake Recipe that makes it irresistible every time you bake it. From the perfectly moist crumb and deep chocolate flavor to the crunchy pecan topping, it’s a dessert that feels like a warm hug on a plate. I can’t wait for you to try this recipe and share it with your favorite people—it’s bound to become a beloved classic in your kitchen as well.
Print
Chocolate Pecan Dream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and indulgent Chocolate Pecan Dream Cake featuring a moist cocoa batter loaded with chopped pecans and chocolate chips. This loaf cake is topped with a luscious buttery pecan glaze and drizzled with melted chocolate for an irresistible dessert perfect for gatherings or special occasions.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Topping
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1 cup chopped pecans
- 1/2 cup chocolate chips, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.
- Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips carefully to distribute them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes.
- Prepare the Topping: While the cake is baking, combine the melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir continuously until the sugar is fully dissolved, then remove from heat and mix in the chopped pecans.
- Cool and Top: Transfer the cake to a wire rack to cool completely. Drizzle the pecan topping over the cooled cake and finish by drizzling melted chocolate chips on top for an extra chocolatey finish.
Notes
- Ensure to not overmix the batter to keep the cake tender and moist.
- Let the cake cool completely before adding the topping to avoid melting or sliding.
- Use fresh pecans for the best flavor and crunch.
- The melted chocolate chips topping can be substituted with chocolate ganache for a richer finish.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
