Chocolate Cake with Caramel Frosting

If you love chocolate and caramel turtle candy then you'll go crazy for this Chocolate Cake with Caramel Frosting and pecans!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

My mom's birthday was a few weeks ago and I made her this Chocolate Layer Cake with Caramel Frosting to celebrate. I lightly adapted the recipe for the chocolate cake from Robyn over at Add A Pinch and the frosting recipe I found on all recipes dot com (which I quadrupled).  The result is this delicious-looking, and tasting, cake!

My goal in combining a chocolate cake with caramel icing was to have it mimic chocolate/pecan turtle candy, so I included some chopped pecans on the top of each cake layer before baking, and I also used whole pecans to adorn the cake after it was frosted. To say I was surprised that, between 8 people we nearly ate the whole cake by ourselves, would be an understatement.

CHOCOLATE LAYER CAKE WITH CARAMEL FROSTING   {PRINT THIS RECIPE}
Yield: 1 - 9" layer cake   Prep Time: 20 minutes   Bake Time: 30-35 minutes
Total Time: 90 minutes (including frosting time)

For the cake:
2 cups all-purpose flour
2 cups sugar (I used coconut palm sugar)
¾ cups cocoa powder
2 teaspoons baking powder
 1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup canola oil
2 eggs
2 teaspoons pure vanilla extract
½ cup boiling water
1 cup chopped pecans, divided

For the frosting:
8 tablespoons butter
6 tablespoons milk
1 ½ cups packed brown sugar
3 ½ cups powdered sugar
1 ½ teaspoons vanilla
pecans halves for garnish

To prepare the cake:
-Preheat the oven to 350 degrees and prepare 2 9" round cake pans by spraying them with baking spray. Set aside.
-In a large bowl with a hand mixer, or the bowl of a stand mixer using the paddle attachment, combine the flour, sugar, cocoa powder, baking powder, baking, soda, salt, and espresso powder.
-In a small bowl, whisk together the milk, oil, eggs, and vanilla extract.
-Slowly pour the wet ingredients into the dry ingredients and blend on medium/high until thoroughly combined, making sure to scrape down the sides of the bowl from time to time.
-Reduce the blender speed to low and slowly add the hot water. Increase the blender speed to high and blend for an additional minute.
-Distribute the cake batter evenly between the two prepared cake pans and sprinkle ½ cup of the pecan chips on the top of each pan.
-Bake in a preheated oven for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
-Cool the cake pans on a wire rack for 15 minutes and then turn the cakes out from the pan and cool completely. *Note- freezing the cakes for at least 30 at this point will make frosting them much easier, but it's not crucial.

To make the frosting:
-In a medium saucepan over medium heat, melt the butter. Stir in the milk and brown sugar. Cook over medium heat for approximately 1-2 minutes, stirring constantly.
-Remove the saucepan from the heat and transfer it to a large bowl.
-Beat half of the powdered sugar into the brown sugar mixture on low speed.
-Beat in the remaining powdered sugar and the vanilla. Increase the speed to medium and continue to beat until you have a good spreading consistency. *Note-If you need to thin the frosting, add a splash more milk.
If you need to thicken the frosting, add a little more powdered sugar.
-To frost the cake add a dollop of frosting on the base of a cake plate (this works as an anchor) and place the first cake layer, pecan side up on the cake plate.
-Using an offset spatula (or a knife) spread a nice layer of frosting on top of the first cake.
-Place the second cake, pecan side up, evenly on top of the frosted, bottom cake.
*Note-To keep the cake plate clean, place cut strips of parchment paper around the bottom of the cake that you'll remove when you're finished frosting the cake.
-Apply a thin layer of frosting on the top of the cake and around the sides making sure to keep it as neat and even as possible. Refrigerate for an additional 30 minutes.
-Frost the entire cake with a second, heavier layer of the remaining frosting and garnish the top with the pecan halves. Remove the parchment paper strips.
-Slice and serve. *Note - This cake goes tremendously well with a scoop of butter pecan ice cream 🙂

For a few more of my chocolate lover recipes and some yummy celebration cakes, check out the following posts for Chocolate Velvet Cake with Chocolate Butter Cream Frosting, Chocolate Cheesecake Cupcakes, Double Chocolate Mint Mousse Cookies, Happy Birthday Cherry Cheesecake, and Malted Milk Ball Cheesecake just to name a few.