Pecan Fudge Cake
Decadent pecan fudge cake with rich chocolate and crunchy pecans, perfect for celebrations or as a indulgent dessert for chocolate lovers and nut enthusiasts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease three 9-inch layer cake pans.
- In a large bowl, cream the butter.
- Gradually add the sugar; beat until fluffy.
- Add the beaten eggs and melted chocolate and mix well.
- Sift the dry ingredients (pastry flour, baking powder, salt).
- Blend the dry ingredients alternately with the milk into the mixture.
- Add the chopped pecans and vanilla extract.
- Pour the batter into the prepared pans.
- Bake for 35 minutes, or until the center of the cake feels solid.
- Cool the cakes and remove from the pans.
- Fill and frost the cake as desired.
Tips & Substitutions
For a richer flavor, use high-quality dark chocolate instead of bitter chocolate. If you don't have pastry flour, substitute with all-purpose flour but reduce the amount slightly. Ensure the butter is at room temperature for easier creaming. To avoid overmixing, combine the dry ingredients with the wet in three additions. Consider adding a pinch of espresso powder to enhance the chocolate flavor.
Serving Suggestions
Serve the pecan fudge cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Molded Fruit Salad for a refreshing side. For an elegant touch, drizzle with chocolate ganache or sprinkle with additional chopped pecans. Enjoy with a cup of coffee for a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you prefer to freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil for up to 3 months. To reheat, let slices come to room temperature or warm them briefly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan Fudge Cake contains roughly 961 calories, with 11g protein, 164g carbohydrates, and 15g fat. It is an excellent source of calcium (72% of the Daily Value), iron (49% of the Daily Value), and vitamin C (47% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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 different nuts in this cake?
Yes, you can substitute pecans with walnuts or almonds for a different flavor profile. Just chop them roughly and mix them into the batter as directed. Keep in mind that different nuts may slightly alter the texture and taste of the cake.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the pastry flour with a gluten-free all-purpose flour blend. Be sure to check that the other ingredients, such as baking powder, are also gluten-free. The texture may vary slightly, but it will still be delicious.
What can I use if I don't have butter?
If you need a dairy-free alternative, you can use coconut oil or a plant-based margarine in place of butter. The cake will have a slightly different flavor, but it will still maintain its rich texture. Just ensure that these substitutes are measured in the same volume as the butter.
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).