Chocolate Pecan Cake
A rich, moist chocolate pecan cake with a deep cocoa flavor complemented by crunchy pecans. Perfect for special occasions or a decadent dessert, this cake offers a delightful combination of fudgy chocolate and nutty texture that appeals to chocolate lovers and those seeking a comforting treat.
Ingredients
Instructions
- Place in a square pan the butter and vegetable oil; add cocoa to the butter and oil, then water.
- Bring 1 cup of water to a boil.
- Remove from heat; add flour and sugar.
- Add buttermilk, eggs, and vanilla. Stir with a fork.
- Pour the batter into a greased and floured oblong pan (13 x 9 x 2 inches).
- Bake at 350°F for 25 minutes.
- Five minutes before the cake is done, prepare the icing (recipe not provided).
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. You can substitute the buttermilk with yogurt or a mixture of milk and vinegar if you don't have buttermilk on hand. To enhance texture, add chopped pecans to the batter or sprinkle on top before baking. Make sure to grease and flour your pan well to prevent sticking, especially with this moist cake.
Serving Suggestions
This Chocolate Pecan Cake is delicious on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it with a side of fresh berries for a pop of color and flavor. For a complete dessert experience, browse more American recipes that highlight chocolate and nuts to impress your guests.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped in plastic wrap, which can keep it fresh for about a week. To reheat, microwave a slice for 10-15 seconds or warm it in the oven at 350°F for about 5-10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Pecan Cake contains roughly 784 calories, with 14g protein, 81g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (56% of the Daily Value), vitamin C (49% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin A. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Both alternatives will work well without altering the flavor significantly. However, avoid using strong-flavored oils like olive oil, as they may affect the cake's taste.
What if I don't have buttermilk?
If you don't have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity of buttermilk and keep your cake moist.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick or a skewer into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary; start checking a few minutes before the suggested time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).