If you are craving a rich, indulgent dessert that perfectly balances deep chocolate goodness with the crunchy warmth of pecans, then the Chocolate Pecan Dream Cake Recipe is your new best friend. This cake is a celebration of textures and flavors, where moist, chocolatey cake meets a luscious pecan topping and melty chocolate chips — a combination that’s simply irresistible. Whether for a casual family gathering or a special occasion, this cake offers a comforting hug in every bite, making it one of those recipes you’ll want to keep close forever.
Ingredients You’ll Need
Gathering your ingredients is the first exciting step toward creating this delightful cake. Each one plays a crucial role in delivering the perfect balance of taste, texture, and that inviting appearance that draws everyone in.
- 1 1/2 cups all-purpose flour: Provides the structure needed for a tender crumb.
- 1 cup granulated sugar: Sweetens the cake evenly without overpowering the chocolate flavor.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate intensity with a slightly bitter note.
- 1 teaspoon baking powder: Helps the cake rise beautifully and become light.
- 1/2 teaspoon baking soda: Works with the buttermilk to create a tender texture.
- 1/2 teaspoon salt: Enhances all the other flavors and balances the sweetness.
- 1 cup buttermilk: Adds moisture and a subtle tang for a richer taste.
- 1/2 cup vegetable oil: Keeps the cake moist and tender throughout.
- 2 large eggs: Bind everything together and provide richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the chocolate flavors.
- 1 cup chopped pecans: Gives a crunchy texture and nutty richness within the cake.
- 1/2 cup chocolate chips: Melts into pockets of gooey chocolate that make each bite special.
- 1/2 cup butter, melted: For the topping, adds smoothness and helps dissolve the sugar.
- 1 cup brown sugar: Adds caramel notes and sweetness to the topping.
- 1/2 cup heavy cream: Creates a luscious, silky sauce for the pecan topping.
- 1 cup chopped pecans (topping): Adds a toasted crunch that contrasts beautifully with the soft cake.
- 1/2 cup chocolate chips, melted (topping): Used to drizzle over the top for extra chocolatey flair.
How to Make Chocolate Pecan Dream Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan thoroughly so the cake releases easily after baking. This easy prep step ensures your cake comes out perfectly intact and ready for that stunning topping.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This step is where your deep chocolate base is built, and whisking ensures everything is evenly distributed for a consistent rise and rich color throughout your cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. Pour these wet ingredients into your dry mixture and stir gently until just combined. The moisture from the buttermilk and oil ensures the cake stays wonderfully tender and moist.
Step 4: Fold in the Pecans and Chocolate Chips
Gently fold in the chopped pecans and chocolate chips. This step adds delightful crunch and melty pockets of chocolate scattered throughout the cake, making every bite an exciting textural experience.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan, smoothing the top slightly. Bake for 55 to 60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with only a few moist crumbs. This careful baking ensures the cake is moist but set, so it won’t be dense or dry.
Step 6: Prepare the Pecan Topping
While the cake is baking, whip up the luscious topping. Combine melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir until the sugar dissolves fully to create a smooth, caramel-like sauce. Remove from heat and stir in the chopped pecans, which will toast slightly in the warmth for an irresistible crunch.
Step 7: Cool and Decorate
Once baking finishes, allow the cake to cool in the pan for 10 minutes—this prevents it from breaking apart when removed. Transfer to a wire rack to cool completely. Then, drizzle the pecan topping generously over the cooled cake and finish with melted chocolate chips drizzled on top. This finishing touch creates the dreamy look and taste that makes the Chocolate Pecan Dream Cake Recipe unforgettable.
How to Serve Chocolate Pecan Dream Cake Recipe
Garnishes
For the perfect presentation, sprinkle some additional toasted pecans or even a dusting of cocoa powder on top. A light dollop of whipped cream or a scoop of vanilla ice cream adds a cool, creamy contrast that complements the richness beautifully.
Side Dishes
Pair this cake with a simple cup of strong coffee or a smooth glass of cold milk to balance out the decadence. Fresh berries or a fruit compote also make for a refreshing side, cutting through the richness with their naturally bright flavors.
Creative Ways to Present
Transform this loaf into individual servings by slicing and placing each piece on pretty dessert plates with a drizzle of caramel sauce or extra melted chocolate. For a fun twist, turn it into a layered trifle with whipped cream and chopped pecans, or even use cake slices to create decadent chocolate pecan parfaits.
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Pecan Dream Cake in an airtight container at room temperature for up to three days to maintain its moisture and flavor. If your kitchen is especially warm, placing the cake in the refrigerator is fine but be sure to bring it to room temperature before serving for the best taste.
Freezing
You can freeze the cake wrapped tightly in plastic wrap and then foil for up to three months. Thaw it overnight in the fridge and then allow it to come to room temperature before enjoying—it almost tastes freshly baked after thawing!
Reheating
To warm a slice, pop it in the microwave for about 15 seconds or heat briefly in a low oven (around 300°F) until just warmed. This brings back softness and helps the chocolate chips melt delightfully again.
FAQs
Can I substitute pecans with other nuts?
Absolutely! Walnuts or almonds work wonderfully as alternatives, offering their own unique crunch and flavor. Toast them lightly before folding in for the best taste.
Is there a way to make this cake dairy-free?
Yes, swap buttermilk with a plant-based milk mixed with vinegar or lemon juice, use dairy-free butter and cream alternatives, and choose dairy-free chocolate chips to keep the flavor intact without dairy.
How do I prevent the cake from drying out?
Make sure not to overbake it and keep it sealed in an airtight container after cooling. The oil and buttermilk in the batter help maintain moisture, but quick storage is key to freshness.
Can this recipe be made into cupcakes?
Definitely! Pour the batter into cupcake liners and bake for about 18-22 minutes or until a toothpick comes out clean. Adjust baking time accordingly and top each cupcake with the pecan topping for mini indulgences.
What’s the best way to melt the chocolate chips for drizzling?
Use a double boiler or microwave in short bursts, stirring frequently. This prevents burning and ensures a smooth, glossy drizzle to finish your cake beautifully.
Final Thoughts
There’s something deeply satisfying about creating and sharing the Chocolate Pecan Dream Cake Recipe. From the moment the aroma fills your kitchen to the first blissful bite, it’s a dessert made to delight and impress. Give this recipe a try and watch it quickly become a beloved classic in your home — I promise, once you taste it, you’ll want to make it again and again!
Print
Chocolate Pecan Dream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Pecan Dream Cake is a rich and moist chocolate loaf cake studded with crunchy pecans and chocolate chips. Topped with a luscious pecan caramel glaze and a drizzle of melted chocolate, it offers a decadent treat perfect for dessert or an indulgent snack.
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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Then pour this wet mixture into the bowl with the dry ingredients and stir gently until just combined to avoid overmixing.
- Add Pecans and Chocolate Chips: Fold in the chopped pecans and chocolate chips carefully to distribute them evenly throughout the batter without deflating it.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Prepare the Pecan Topping: While the cake bakes, combine the melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir continuously until the sugar dissolves completely. Remove from heat and mix in the chopped pecans.
- Cool and Add Topping: Once baked, let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Drizzle the pecan topping evenly over the cake, followed by melted chocolate chips for a rich finishing touch.
Notes
- Ensure not to overmix the batter to keep the cake tender and moist.
- Use fresh pecans for the best flavor and crunch.
- The cake is best served at room temperature after allowing the topping to set.
- You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
