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Perfect Bourbon Chocolate Pecan Layer Cake

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A rich and indulgent bourbon chocolate pecan layer cake with toasted pecans and a smooth bourbon-infused chocolate frosting, perfect for special occasions and celebrations.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour, sifted
  • 2 cups (400 grams) granulated sugar
  • ¾ cup (75 grams) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice)
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) hot coffee
  • 1 cup (120 grams) chopped pecans, toasted
  • 1 tablespoon unsalted butter (for toasting pecans)
  • 1 cup (225 grams) unsalted butter, softened (for frosting)
  • 4 cups (480 grams) powdered sugar, sifted
  • ½ cup (50 grams) unsweetened cocoa powder (for frosting)
  • 3 tablespoons good-quality bourbon
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch (23 cm) cake pans and line bottoms with parchment paper.
  2. Toast 1 cup (120 grams) chopped pecans with 1 tablespoon unsalted butter in a dry skillet over medium heat for about 5 minutes until fragrant and golden. Set aside to cool.
  3. In a large bowl, sift together 2 ½ cups all-purpose flour, 2 cups granulated sugar, ¾ cup cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Whisk to combine.
  4. In another bowl, whisk 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup hot coffee until smooth.
  5. Gradually add wet ingredients to dry ingredients, stirring gently until just combined. Do not overmix.
  6. Reserve ¼ cup (30 grams) toasted pecans for garnish. Fold remaining toasted pecans into the batter.
  7. Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. For frosting, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar and ½ cup cocoa powder, beating on low speed.
  10. Add 3 tablespoons bourbon, 1 teaspoon vanilla extract, 2–3 tablespoons heavy cream to reach desired consistency, and a pinch of salt. Beat until smooth.
  11. Place one cake layer on serving plate. Spread thick layer of frosting evenly and sprinkle with reserved toasted pecans.
  12. Add second cake layer and frost top and sides smoothly. Garnish with remaining pecans.
  13. Refrigerate cake for at least 30 minutes to set frosting. Let sit at room temperature for 15 minutes before slicing.

Notes

Toast pecans carefully to avoid burning; use softened butter for smooth frosting; fold batter gently to avoid dense cake; chill cake before frosting to reduce crumbs; adjust frosting consistency with heavy cream or powdered sugar as needed.

Nutrition

Keywords: bourbon chocolate cake, pecan cake, layer cake, chocolate frosting, toasted pecans, special occasion cake, easy chocolate cake

Find it online: https://milaspoon.com/perfect-bourbon-chocolate-pecan-layer-cake-recipe-for-special-occasions/