Name: Chocolate Pecan Butter Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 1.5 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 0.5 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup pecans (chopped)

Oh, friends, let me tell you about the cake that’s basically sunshine and happiness baked into a cake. What is your favorite chocolate pecan butter cake recipe? Is it like a cross between chocolate pecan pie and gooey butter cake? Imagine that rich, chocolatey goodness swirling around toasted pecans, all nestled in a tender, sour, almond-like shell. Isn’t it easy to whip up a pie? If you love a good coffee cake, but want something more decadent, this chocolate pecan cake is perfect. What is your answer to butter cake?

What is chocolate pecan butter cake?

What is a butter cake? In this case, it’s a rich, moist cake, almost impossibly tender. Then, we swirl in a glorious chocolate pecan mixture. Is it a buttery cake batter punctuated by pockets of sweet, nutty, chocolatey heaven? The name comes from the generous amount of butter that makes it so incredibly rich and the key ingredient is butter. What are the ingredients that turn it into a showstopper? Is it a cake you feel good about sharing? What is the best judgment

Why you’ll love this recipe?

How do I make this Chocolate Pecan Butter Cake?

The Flavor:What is the best combination of chocolate and pecans? It’s sweet but not too sweet, with a nutty crunch that keeps you coming back for more. What’s the taste of pecans?
Simplicity ItselfWhat is a cake? If you can stir, you make this. I’ve made this Chocolate Pecan Butter Cake after a long day at work, and trust me, if I can do it, I will.
Budget Friendly Goodness:If you have most of the ingredients in your pantry, you probably already have them. No fancy, expensive stuff needed! Just good old-fashioned baking staples.
Totally VersatileServe it warm with a scoop of vanilla ice cream, enjoy it with your morning coffee, or pack it in an airtight container. Is it safe to eat ice cream straight from the fridge? What are some things like me?

What I love most about this is how everyone reacts when they try it. It’s pure comfort food, but elevated. It’s a family favorite, and it’ll always be at parties. Isn’t it just like my Grandma’s apple pie?

How do I make chocolate pecan butter cake?

Quick Overview

What is the best way to make a delicious cake? You’ll whisk together the dry ingredients, then the wet, combine them, swirl in the decadent. Chocolate pecan mixture, and bake. What is the beauty of this recipe, even if you’re not a seasoned baker? The process is simple, the results are stunning, and the flavor? Unforgettable. Let’s get baking!

Ingredients

For the Main Batter:

I usually use unbleached flour, but bleached flour works just fine. Make sure it’s measured correctly – spoon it into your measuring cup and level it off with a knife!
1 12 cups granulated sugar: Add the perfect amount of sweetness. Is coconut sugar a good substitute for regular sugar?
12 cup unsalted butter, softened: Important that it’s softer, not melted! It needs to cream properly with the sugar. I usually take mine out of the fridge about an hour before I start baking.
2 large eggs: Use room temperature eggs for the best results. They incorporate more easily and create a smoother batter.
34 cup milk: Whole milk is best, but you can use 2% or even almond milk in a pinch. I’ve tested this with almond milk and I thought it made it even creamier.
What is the best way to use baking powder for cake?
1 teaspoon vanilla extract: A must for that classic cake flavor. I like using vanilla extract – it really makes a difference.

For the Filling:

1 cup pecan halves, toasted: Toasting is crucial! It brings out their nutty flavor and adds a wonderful crunch. I usually toast them in a dry skillet over medium heat for about 5-7 minutes, or until fragrant.
12 cup (1 stick) unsalted butter, melted: 1 cup (1/2 cup Make sure it’s cooled slightly so it doesn’t cook the other ingredients.
12 cup packed light brown sugar: This adds a lovely molasses flavor to the filling. Is dark brown sugar a bad taste?
14 cup cocoa powder: I usually use Dutch-processed for a richer flavor.
2 tablespoons of milk: Helps to bind the filling together.
12 teaspoon ground cinnamon: Adds a warm, comforting spice.
14 teaspoon salt: Balances the sweetness of the filling.

For the Glaze:

2 cups powdered sugar: sift it to remove any lumps.
14 cup milk: Add more or less to reach your desired consistency.
1 teaspoon vanilla extract: Add a touch of sweetness and flavor.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use baking spray with flour in it – it’s a lifesaver! Make sure to get into all the corners.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, and baking powder. Set aside. What is the best way to distribute baking powder evenly across the flour? Light and fluffy cake. Why don’t you want pockets of baking powder?

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the butter and eggs until light and fluffy. After adding the milk and vanilla extract, mix until well combined. The batter should be smooth and creamy. Make sure your butter is at room temperature, otherwise it will be difficult to cream properly.

Step 4: Combine

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix! Overmixing can develop the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay. I always use a rubber spatula for this step – it helps to fold the ingredients together.

Step 5: Prepare Filling

In a medium bowl, combine the melted butter, brown sugar, cocoa powder, milk, cinnamon, and salt. Set aside. What is toasted pe Mix well until everything is evenly combined and it forms a thick, gooey mixture. Don’t be tempted to skip the toasting of the pecans – it really makes a difference.

Step 6: Layer & Swirl

How do I make a cake batter? Pour half of the batter into the prepared pan. Dollop spoonfuls of chocolate pecan filling over the batter. Dollop the remaining cake batter over the filling, and then pour the rest of the batter on top. Use a knife or skewer to swirl the filling into the batter, creating an elegant marbled effect. Don’t over-swirl, though – you want to see distinct pockets of filling.

Step 7: Bake

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. When you start checking for doneness, be sure to start around the 30-minute mark. Ovens can vary, so it’s always best to err on the side of caution. If the top is browning too quickly, you can tent it with foil.

Step 8: Cool & Glaze

Let the cake cool in the pan for at least 15 minutes before glazing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour the glaze over the warm cake, spreading it evenly. I like to let the glaze drip down the sides – it looks so pretty!

Step 9: Slice & Serve

Let the glaze set for a few minutes before slicing and serving. This cake is delicious served warm or at room temperature. I like to cut it into squares and serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!

What to Serve It With

This Chocolate Pecan Butter Cake is pretty amazing on its own, but here are some ideas for making it even more special:

For Breakfast: Pair it with a strong cup of coffee or a creamy latte. A simple fruit salad on the side would also be delicious.
For Brunch: Serve it with a mimosa or a bellini. A platter of assorted pastries and fresh fruit would make for a beautiful brunch spread.
As Dessert: Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce or a sprinkle of chopped pecans would also be a nice touch. A small glass of dessert wine pairs beautifully!
For Cozy Snacks: Enjoy it with a warm cup of tea or a glass of milk. It’s the perfect comfort food for a chilly evening. I actually love having a slice with a scoop of peanut butter, it’s a guilty pleasure.

My family loves this cake so much that we often make it for special occasions, like birthdays and holidays. It’s also a great cake to bring to potlucks or parties. It’s always a crowd-pleaser!

Top Tips for Perfecting Your Chocolate Pecan Butter Cake

Here are a few extra tips to help you make the best Chocolate Pecan Butter Cake ever:

Pecan Prep: Toasting the pecans is essential for bringing out their nutty flavor. You can toast them in a dry skillet over medium heat or in the oven at 350°F (175°C) for about 5-7 minutes, or until fragrant.
Mixing Advice: Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined, and don’t worry if there are a few streaks of flour.
Swirl Customization: Get creative with your swirling! You can create different patterns by using a knife or skewer to swirl the filling into the batter in different ways. Don’t be afraid to experiment!
Ingredient Swaps: You can substitute different types of nuts for the pecans, such as walnuts or almonds. You can also use different extracts, such as almond extract or maple extract, for a different flavor. I once used butter pecan flavoring and it was incredible.
Baking Tips: Ovens can vary, so be sure to check the cake for doneness around the 30-minute mark. If the top is browning too quickly, you can tent it with foil.
Glaze Variations: You can add different flavors to the glaze, such as lemon extract or coffee extract. You can also use different liquids, such as milk or cream, to adjust the consistency. I sometimes use a little bit of bourbon, just a tiny splash, to make it more decadent.

I’ve learned these tips over many years of making this cake. Trust me, they’ll make a big difference!

Storing and Reheating Tips

Here’s how to keep your cake fresh and delicious:

Room Temperature: You can store the cake at room temperature for up to 2 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out.
Refrigerator Storage: You can store the cake in the refrigerator for up to 5 days. Store it in an airtight container to prevent it from absorbing any odors.
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to wait to add the glaze until after it has thawed. This will prevent the glaze from becoming soggy.

I’ve found that the cake tastes best if it’s stored properly. It’s also important to let it come to room temperature before serving if you’ve stored it in the refrigerator.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Use a 1:1 gluten-free flour blend. I’ve had good luck with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. You might find the texture slightly different (a bit more crumbly), but the flavor will still be amazing. I would not recommend almond flour or coconut flour for this cake.

Do I need to peel the zucchini?

This recipe does not use zucchini! You are thinking of another recipe.

Can I make this as muffins instead?

Absolutely! Reduce the baking time to about 18-22 minutes. Fill muffin liners about 2/3 full and swirl in the chocolate pecan filling as you would for the cake. Watch them carefully to avoid overbaking.

How can I adjust the sweetness level?

You can reduce the amount of sugar in the cake batter by up to ¼ cup without significantly affecting the texture. For the filling, you could use dark brown sugar instead of light brown sugar, which will give it a slightly less sweet flavor.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cake with powdered sugar. You could also make a simple cream cheese frosting or even just serve it with a scoop of vanilla ice cream. A drizzle of melted chocolate would also be delicious!

Final Thoughts

So there you have it – my absolute favorite Chocolate Pecan Butter Cake recipe! It’s a cake that’s sure to impress, but it’s also easy enough to make on a weeknight. The combination of flavors and textures is just irresistible, and it’s a cake that everyone will love. If you enjoy this recipe, you might also like my classic pecan pie recipe, or my chocolate fudge cake. Both are family favorites and perfect for any occasion.

I really hope you give this recipe a try. It’s one that I’ve made countless times and it never disappoints. Happy baking! I can’t wait to hear how yours turns out!