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Decadent Chocolate Bourbon Pecan Layer Cake

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A rich and indulgent chocolate layer cake infused with subtle bourbon flavor and crunchy toasted pecans, perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 ¾ cups (345 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups (400 g) granulated sugar
  • 1 cup (227 g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) hot brewed coffee
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tbsp (30–45 ml) heavy cream
  • 1 tsp pure vanilla extract (for frosting)
  • 3 tbsp (45 ml) bourbon
  • 1 cup (120 g) toasted pecans, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line bottoms with parchment paper. Lightly dust with flour or cocoa powder.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
  3. In a separate large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk and hot coffee, beginning and ending with dry ingredients. Mix gently until just combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes. Run a knife around edges, invert onto wire racks, and peel off parchment. Cool completely before frosting.
  8. For frosting, beat softened butter until creamy. Gradually add sifted powdered sugar on low speed. Add vanilla, bourbon, and 2 tablespoons heavy cream. Beat on high until fluffy, adding more cream if needed for spreadable consistency.
  9. Toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes, stirring often. Chop roughly.
  10. Place one cake layer on serving plate. Lightly brush with about 1 tablespoon bourbon using a basting brush. Spread a generous layer of frosting over it and sprinkle with toasted pecans. Repeat with second layer.
  11. Spread remaining frosting evenly over top and sides. Press chopped pecans along sides if desired.
  12. Chill cake for at least 30 minutes before slicing to set frosting.

Notes

[‘Use room temperature eggs and butter for better mixing and tender crumb.’, ‘Do not overmix batter to avoid dense cake.’, ‘Toast pecans carefully to avoid burning.’, ‘Brush bourbon between layers to keep cake moist and add flavor depth.’, ‘Adjust frosting consistency with heavy cream or powdered sugar as needed.’, ‘Chill cake before slicing for clean cuts.’, ‘For gluten-free version, substitute all-purpose flour with 1:1 gluten-free baking flour blend.’, ‘For non-alcoholic version, replace bourbon with extra vanilla extract and a tablespoon of water or milk.’, ‘Nut-free option: omit pecans or substitute with toasted sunflower seeds.’]

Nutrition

Keywords: chocolate cake, bourbon cake, pecan cake, layer cake, chocolate bourbon pecan cake, easy chocolate cake, homemade cake, celebration cake

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