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Decadent Chocolate Bourbon Pecan Layer Cake

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A rich and moist chocolate layer cake infused with bourbon and toasted pecans, topped with a creamy bourbon chocolate frosting. Perfect for special occasions and grown-up indulgence.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (300g)
  • ¾ cup unsweetened Dutch-processed cocoa powder (75g)
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, softened (227g)
  • 2 cups granulated sugar (400g)
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup buttermilk, room temperature (240ml)
  • ¼ cup bourbon (60ml)
  • For the Frosting:
  • 1 cup unsalted butter, softened (227g)
  • 4 cups powdered sugar, sifted (480g)
  • ¼ cup unsweetened cocoa powder (25g)
  • 3–4 tbsp heavy cream (45-60ml)
  • 2 tbsp bourbon (30ml)
  • 1 tsp pure vanilla extract
  • A pinch of salt
  • For the Pecan Layer & Topping:
  • 1 ½ cups pecans, toasted and roughly chopped (150g)
  • ¼ cup brown sugar (50g) – optional
  • 2 tbsp butter, melted (28g)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Toast pecans on a baking sheet in the oven for 7-8 minutes until fragrant. Let cool, then roughly chop and toss with melted butter and brown sugar if using. Set aside.
  3. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a mixer bowl, beat softened butter and granulated sugar on medium speed until fluffy and pale, about 3-4 minutes.
  5. Beat in eggs one at a time, then add vanilla extract, scraping down sides as needed.
  6. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
  7. Gently fold in bourbon until batter is smooth and thick.
  8. Divide batter evenly between prepared pans (about 2 ½ cups batter per pan). Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking if needed.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, bourbon, vanilla, and salt. Beat until fluffy and spreadable.
  11. Place one cake layer on serving plate. Spread a generous layer of frosting, then sprinkle half the toasted pecans on top.
  12. Add second cake layer and frost top and sides evenly.
  13. Press remaining pecans along sides or scatter on top for a rustic finish.
  14. Refrigerate cake for at least 30 minutes to let flavors meld and frosting set. Bring to room temperature before slicing.

Notes

Toast pecans carefully to avoid bitterness. Do not overmix batter after adding bourbon to keep cake tender. Sift cocoa powder and powdered sugar for smooth frosting. Chill frosting if too soft. Baking both layers at once saves time; rotate pans halfway for even baking. Butter should be at room temperature for best results.

Nutrition

Keywords: chocolate cake, bourbon cake, pecan cake, layered cake, homemade dessert, easy chocolate cake, bourbon frosting, toasted pecans

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