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Decadent Bourbon Pecan Chocolate Layer Cake

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A rich and indulgent chocolate layer cake featuring toasted pecans and a subtle warmth from bourbon, perfect for special occasions or impressing guests with minimal effort.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups (400g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) bourbon (e.g., Maker’s Mark)
  • 1 ½ cups (150g) chopped pecans, toasted
  • ½ cup (100g) brown sugar
  • 3 tablespoons (43g) unsalted butter, melted
  • 2 tablespoons light corn syrup (optional, can substitute with honey)
  • 1 cup (226g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • ¾ cup (75g) unsweetened cocoa powder (for frosting)
  • 2 tablespoons (30ml) bourbon (for frosting)
  • 3 to 4 tablespoons (45-60ml) heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Toast the chopped pecans in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Set aside to cool.
  3. In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
  4. In a separate bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  5. Add the vegetable oil to the butter mixture and mix until combined.
  6. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and bourbon, blending until smooth.
  7. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix gently after each addition just until combined; do not overmix.
  8. Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and the cake springs back lightly when pressed.
  10. While the cakes bake, prepare the pecan layer by mixing toasted pecans, brown sugar, melted butter, and corn syrup (if using) in a small bowl until well combined. Set aside.
  11. Remove the pans from the oven and let cool on wire racks for 10 minutes. Run a knife around edges to loosen, then invert onto racks to cool completely.
  12. Make the frosting by beating softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed to avoid dust clouds.
  13. Add bourbon, vanilla extract, salt, and 3 tablespoons heavy cream. Beat on medium-high speed for 3-4 minutes until fluffy. Add more cream if needed to reach spreadable consistency.
  14. Assemble the cake by placing one cake layer on a serving plate. Spread a generous layer of frosting over the top.
  15. Sprinkle half the pecan mixture evenly over the frosting.
  16. Top with the second cake layer. Cover the entire cake with the remaining frosting, smoothing it out.
  17. Sprinkle the remaining pecans on top or decorate as desired.
  18. Chill the cake for at least 30 minutes to set the frosting before slicing.

Notes

Use room temperature ingredients for better mixing. Toast pecans carefully to avoid burning. If frosting is too stiff, add a teaspoon of warm water and beat again. Rotate pans halfway through baking for even cooking. Chill cake before slicing for cleaner cuts.

Nutrition

Keywords: bourbon cake, pecan chocolate cake, layer cake, chocolate dessert, easy homemade cake, bourbon pecan cake, chocolate frosting

Find it online: https://lirafood.com/decadent-bourbon-pecan-chocolate-layer-cake-recipe-easy-homemade-dessert/