If you’ve been on the lookout for a dessert that combines rich chocolate, crunchy pecans, and a deliciously moist crumb, then you have to try this Chocolate Pecan Dream Cake Recipe. It’s one of those desserts that feels like a hug on a plate—deeply comforting but also decadent, with layers of flavor that keep you coming back for more. Whether you’re baking for a special occasion or just because you deserve a little indulgence, this cake promises to deliver a wow factor that’s as dreamy as its name.
Ingredients You’ll Need
The magic of the Chocolate Pecan Dream Cake Recipe lies in its simple yet thoughtfully paired ingredients. Each one plays a key role, from building that perfect cake texture to delivering rich chocolate flavor and satisfying nutty crunch. Ready to gather your essentials? Here’s what you’ll need:
- 1 1/2 cups all-purpose flour: The foundation of your cake, ensuring a light yet sturdy crumb.
- 1 cup granulated sugar: Adds balanced sweetness and helps with texture.
- 1/2 cup unsweetened cocoa powder: Intensifies the chocolate flavor with a rich, deep note.
- 1 teaspoon baking powder: Helps the cake rise perfectly for a tender bite.
- 1/2 teaspoon baking soda: Works with buttermilk for lift and lightness.
- 1/2 teaspoon salt: Enhances the flavors and balances sweetness.
- 1 cup buttermilk: Keeps the cake moist and adds a subtle tanginess.
- 1/2 cup vegetable oil: Contributes to a tender, moist crumb without overpowering flavor.
- 2 large eggs: Bind everything together and provide richness.
- 1 teaspoon vanilla extract: Brings warmth and depth to the overall taste.
- 1 cup chopped pecans: Add delightful crunch and nutty aroma throughout the cake.
- 1/2 cup chocolate chips: Burst of melty chocolate goodness in every bite.
- 1/2 cup butter, melted: Key to making the luscious topping silky smooth.
- 1 cup brown sugar: Gives the topping a deep caramel flavor that pairs beautifully with pecans.
- 1/2 cup heavy cream: Creates a creamy, velvety topping texture.
- 1 cup chopped pecans: Double the crunch by adding them to the topping as well.
- 1/2 cup chocolate chips, melted: Perfect for drizzling the final touch of chocolate over the cake.
How to Make Chocolate Pecan Dream Cake Recipe
Step 1: Preheat and Prepare Your Pan
First things first, you want to preheat your oven to 350°F (175°C). This will ensure your cake bakes evenly. Grease and flour a 9×5-inch loaf pan thoroughly so your masterpiece can slip out easily when it’s done.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Getting these combined well now means a smoother batter with consistent flavor throughout your cake.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until combined. When you pour this wet mixture into the dry ingredients, fold gently but thoroughly so the batter comes together without overmixing.
Step 4: Add Pecans and Chocolate Chips
Here comes the fun part: fold in the chopped pecans and chocolate chips. These add exciting texture and bursts of flavor that make this chocolate pecan dream cake recipe stand out from any ordinary chocolate loaf.
Step 5: Bake the Cake
Pour your batter into the prepared loaf pan and pop it into the oven. Bake for 55-60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it.
Step 6: Prepare the Topping
While your cake is baking, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, cooking until the sugar dissolves and the mixture is smooth. Remove it from the heat, then stir in more chopped pecans—this topping is what elevates the cake from great to unforgettable.
Step 7: Cool and Top
Once baked, let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. As it cools, drizzle the pecan topping generously over the cake, then finish with a drizzle of the melted chocolate chips. This is where the dream really takes shape!
How to Serve Chocolate Pecan Dream Cake Recipe
Garnishes
Keep it simple and let the cake shine by adding a light dusting of powdered sugar or a sprinkle of additional chopped pecans on top. For a little extra decadence, dollop mascarpone cheese or lightly whipped cream alongside—it adds a fresh creamy contrast to the richness.
Side Dishes
This cake pairs beautifully with fresh berries or a scoop of vanilla bean ice cream. The cool, fruity, or creamy accompaniments complement the moist, nutty cake so well you’ll want to make it a ritual every time you bake this Chocolate Pecan Dream Cake Recipe.
Creative Ways to Present
For a party or special breakfast treat, slice the cake thick and layer it on a platter with alternating layers of whipped cream and toasted pecans. You could also cut into squares and serve with a drizzle of warm chocolate sauce or caramel for an elegant dessert offer that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
After enjoying this delicious cake, wrap any leftovers tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to 2 days or in the refrigerator for about a week, maintaining that moist texture and full flavor.
Freezing
If you want to save this cake for later, slice it into portions and freeze tightly wrapped in plastic and foil. This way, each piece can be thawed individually without compromising on that dreamy texture and taste when you’re ready to indulge again.
Reheating
Warm up leftovers gently in the microwave for 15 to 20 seconds or place in a preheated oven at 300°F wrapped in foil for about 10 minutes. Reheating brings back the fresh-out-of-the-oven charm without drying it out, making every bite just as delightful.
FAQs
Can I substitute the buttermilk in this recipe?
Absolutely! If you don’t have buttermilk on hand, you can create a simple substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to get that perfect tang and acidity the cake needs.
Are there alternatives to pecans if I have a nut allergy?
Yes! You can swap pecans for seeds like pumpkin or sunflower seeds for crunch without nuts. Alternatively, toasted oats or even chocolate chunks can add a nice texture if nuts aren’t on the menu.
How do I know when the cake is done baking?
The best test is the toothpick method: insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid waiting too long to prevent dryness.
Can I use a different shape pan instead of a loaf pan?
Yes, this recipe is versatile. A 9-inch round or square pan can be used as well, but adjust the baking time accordingly. Start checking for doneness around 40-45 minutes to avoid overbaking.
What’s the best way to melt the chocolate chips for drizzling?
Melting chocolate chips gently is key. Use a microwave-safe bowl and heat in 20-second bursts, stirring in between, until smooth. Alternatively, melt them over a double boiler on the stove for even, controlled heat.
Final Thoughts
This Chocolate Pecan Dream Cake Recipe truly lives up to its name with every bite. It’s one of those timeless delights that brings joy to any table and warmth to your heart. I encourage you to give it a try—you’ll quickly find it becoming a favorite to bake again and again, whether it’s for holidays, celebrations, or simply a sweet moment of self-care.
Print
Chocolate Pecan Dream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this rich and moist Chocolate Pecan Dream Cake, a decadent treat featuring a chocolate-infused batter loaded with crunchy pecans and chocolate chips, baked to perfection and topped with a luscious buttery pecan sauce and melted chocolate chips for an irresistible finish.
Ingredients
Cake 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
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1/2 cup chocolate chips
Topping Ingredients
- 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 to evenly distribute all the dry ingredients.
- Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract. Pour this wet mixture into 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 maintain the batter’s texture and evenly distribute the nuts and chocolate.
- 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, indicating it is fully cooked.
- Prepare the Topping: While the cake bakes, combine melted butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir until the sugar dissolves completely, then remove from heat and mix in the chopped pecans to coat them with the syrup.
- Cool and Top: After baking, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle the pecan topping evenly over the cooled cake followed by the melted chocolate chips for a delicious finishing touch.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- Use room temperature eggs for better batter consistency.
- Allow the cake to cool completely before adding the topping to prevent melting.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
