Perfect Bourbon Pecan Chocolate Layer Cake
A rich and moist chocolate layer cake enhanced with subtle bourbon flavor and toasted pecans, perfect for special occasions and celebrations.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (240g) all-purpose flour
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60ml) bourbon whiskey
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tablespoons bourbon whiskey
- 1 cup (120g) chopped pecans, toasted
- ½ cup mini chocolate chips or shaved chocolate (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour or cocoa powder. Line bottoms with parchment paper.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- Beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
- Fold in bourbon whiskey gently.
- Divide batter evenly between prepared pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, beating well between additions.
- Stir in bourbon whiskey.
- Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool, then fold into frosting.
- Place one cake layer on a serving plate. Spread frosting evenly on top. Add second layer and cover entire cake with remaining frosting.
- Optionally, sprinkle mini chocolate chips or shaved chocolate on top.
- Chill cake for 30 minutes before serving to meld flavors.
Notes
Do not overmix batter to avoid dense cake. Use room temperature ingredients for best texture. Toast pecans gently to avoid bitterness. Let cake cool completely before frosting to prevent melting. For dairy-free, substitute cream cheese with coconut yogurt and butter with plant-based butter. For gluten-free, use a gluten-free baking flour blend but expect slight texture changes. Optionally brush cake layers with bourbon before frosting for extra flavor. Cake can be made a day ahead and refrigerated; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 375
- Sugar: 30
- Sodium: 250
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
Keywords: bourbon cake, pecan chocolate cake, layered cake, homemade dessert, easy chocolate cake, special occasion cake