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Paula Deen chocolate pecan layer cake is a tender two-layer cake with cocoa, brown sugar filling and caramel frosting that comes together in 1 hour 15 minutes. This make-ahead Southern layer cake for a crowd fits holiday table gatherings, church supper nights and potluck dessert spreads, too.
Prick the cooled cake layers all over with a toothpick before spreading on the warm brown sugar filling. Skip it and the filling just sits on top, so the layers stay plain instead of soaking up that buttery sweetness.
Paula sets the cocoa into boiling water first, which gives the batter a deep chocolate flavor without any extra cocoa dryness. Her cake also gets two brown sugar toppings, a cooked filling between the layers and a caramel frosting on top.
What you need for this recipe
Fat Daddio's 9-inch round cake pans, set of 2
Two 9-inch pans bake the layers evenly so the cake stacks level.
Buy on AmazonReynolds unbleached parchment paper
A parchment lining keeps the sticky brown sugar layers from sticking to the pans.
Buy on AmazonKitchenAid 5-speed hand mixer
It creams the butter and sugar fluffy and beats the thick caramel frosting smooth.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Paula Deen Chocolate Pecan Layer Cake
Course: DessertCuisine: American, SouthernDifficulty: Medium8
servings45
minutes30
minutes720
kcalA soft cocoa cake gets soaked with warm brown sugar filling between the layers, then topped with a thick caramel frosting and a heavy sprinkle of pecans. It's rich and sweet, so thin slices go a long way.
Ingredients
1 cup unsweetened cocoa powder
1 1/2 cups Boiling water
3 cups sifted cake flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 pound (2 sticks) softened softened butter
3 1/3 cups divided packed light brown sugar
3 eggs
3 3/4 teaspoons vanilla extract
2 1/2 tablespoons milk
16 tablespoons (2 sticks) divided Butter
2/3 cup packed dark brown sugar
1/4 cup plus more, if necessary heavy cream
2 1/2 cups confectioner's sugar
1 cup chopped pecans for garnish
Directions
- Prep the pans: Preheat the oven to 350°F and grease 2 (9-inch) round cake pans. Then line the bottoms with parchment paper so the layers release cleanly.
- Dissolve the cocoa: Stir together 1 cup unsweetened cocoa powder and 1 1/2 cups boiling water until the cocoa dissolves. Set it aside while you make the batter, since it goes in later.
- Mix the dry ingredients: Whisk together 3 cups sifted cake flour, 1 1/4 teaspoons baking soda and 1 teaspoon salt in a large bowl. This stays on the side until the butter mixture is ready.
- Cream the butter: In a separate large bowl, beat 2 sticks softened butter and 2 cups light brown sugar with an electric mixer until fluffy, about 2 minutes. Scrape down the sides and beat for 1 minute more.
- Add eggs and vanilla: Beat in 3 eggs one at a time. Then beat in 2 teaspoons vanilla extract until it's fully combined.
- Alternate the flour and cocoa: Beat in the flour mixture and the cocoa mixture in three alternating additions, beginning and ending with the flour. Scrape down the sides of the bowl after each addition so nothing stays unmixed.
- Bake the layers: Divide the batter between the pans and bake for about 25 minutes. The cakes are done when the center bounces back when pressed and a tester comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes. Then invert them onto a wire rack to cool completely.
- Cook the filling: Combine 1 1/4 sticks butter, 1 1/3 cups light brown sugar and 2 1/2 tablespoons milk in a medium saucepan over medium heat. Stir constantly for 3 to 5 minutes until the butter melts and the sugar dissolves, then remove from the heat and stir in 3/4 teaspoon vanilla.
- Fill the cake: Prick the cooled cakes all over with a toothpick. Spread half the filling on 1 layer, top with the second layer and spread the rest on top.
- Make the frosting: Melt 3/4 stick butter in a small saucepan over medium heat and stir in 2/3 cup dark brown sugar and 1/4 cup heavy cream. Bring it to a simmer, then pour it into a mixing bowl.
- Beat and finish: Add 2 1/2 cups confectioner's sugar and 1 teaspoon vanilla, then beat until the frosting is spreadable. Add more cream 1 tablespoon at a time if it's too thick, frost the top of the cake and sprinkle with 1 cup chopped pecans.
Tools for this recipe
- Fat Daddio's 9-inch round cake pans, set of 2, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Paula's cookbook Just Desserts.
FAQs
Can I use all-purpose flour instead of cake flour?
You can, but the cake will come out a little denser and less tender. If you only have all-purpose, remove 2 tablespoons per cup and replace them with cornstarch, then sift it well.
How long does this cake keep?
Store it in an airtight container at room temperature, where it keeps for 3 to 5 days. The brown sugar filling and frosting help keep the layers moist, so there's no need to refrigerate it.
Can I make the layers ahead of time?
Yes, the cooled layers wrap well in plastic wrap and hold overnight at room temperature. Fill and frost the cake the day you serve it, since the caramel frosting sets fast once it cools.
What if my frosting gets too thick or too runny?
Thin it with more heavy cream, 1 tablespoon at a time, until it spreads smoothly. If it's too runny, beat in a little more confectioner's sugar. Work quickly, because it firms up as it cools.
Why do you prick the cake layers before filling?
The tiny holes let the warm brown sugar filling soak down into the cake instead of sitting on the surface. That's what keeps the layers moist and gives every slice a caramel flavor all the way through.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Fat Daddio's 9-inch round cake pans, set of 2, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer.
See the dealsPaula's newest cookbook Southern Baking.
As an Amazon Associate I earn from qualifying purchases.
