I love this recipe because it brings together everything I want in a dessert: bold chocolate flavor, soft texture, and a little crunch from the pecans. The batter comes together quickly, and the boiling water gives it that ultra-moist texture I always crave in chocolate cakes. The cocoa glaze is silky and easy to make, giving the cake a bakery-style finish with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Cake
1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup chopped pecans
Glaze
1 cup powdered sugar
¼ cup unsweetened cocoa powder
¼ cup milk
½ tsp vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.
In a large mixing bowl, I whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until everything is well combined.
Then, I add in the eggs, milk, oil, and vanilla extract. I beat the mixture for about 2 minutes until the batter becomes smooth.
Carefully, I stir in the boiling water. The batter looks thin at this point, but that’s what makes the cake so moist. I fold in the chopped pecans last.
I pour the batter evenly into the prepared pans and bake them for 30 to 35 minutes. I check for doneness with a toothpick—it should come out clean from the center.
After baking, I let the cakes cool in the pans for about 10 minutes, then I turn them out onto wire racks to cool completely.
For the glaze, I whisk together the powdered sugar, cocoa powder, milk, and vanilla extract until smooth and glossy.
Once the cakes are completely cool, I drizzle the glaze over the tops. If I want to make it extra special, I top it off with some toasted pecans.
Servings and timing
This cake serves about 10–12 people, depending on slice size. It takes about 15 minutes to prep and 30–35 minutes to bake, so the total time is roughly 1 hour including cooling and glazing.
Variations
Sometimes I use walnuts instead of pecans or add mini chocolate chips for more richness. If I want a stronger flavor, I’ll mix in a bit of espresso powder with the dry ingredients. For a layered dessert, I like adding a layer of chocolate ganache or cream cheese frosting between the two cakes before glazing.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I keep it in the fridge for up to 5 days. I let it come to room temperature before serving, or warm individual slices for about 10–15 seconds in the microwave to soften the glaze.
FAQs
Can I make this cake in a single pan?
Yes, I can bake it in a 9×13-inch pan instead. I just adjust the baking time to around 40–45 minutes and check with a toothpick for doneness.
Can I use a different type of nut?
Absolutely. Walnuts, almonds, or hazelnuts work well in place of pecans, or I can leave them out entirely if I prefer a nut-free cake.
How do I make the glaze thicker?
To thicken the glaze, I simply reduce the amount of milk slightly or add a bit more powdered sugar until I get the texture I want.
Can I freeze this cake?
Yes, I can freeze the cake layers (unglazed) for up to 2 months. I wrap them tightly in plastic wrap and foil. I thaw them completely before adding the glaze.
Is the boiling water really necessary?
Yes, the boiling water helps dissolve the cocoa and creates a super moist cake. It might seem odd, but it makes a big difference in the final texture.
Conclusion
This Decadent Chocolate Pecan Cake is a crowd-pleaser every time I make it. The combination of fudgy cake, nutty crunch, and smooth cocoa glaze creates a dessert that looks elegant but is incredibly easy to pull together. Whether for a special occasion or a weekend treat, it’s a recipe I come back to again and again.
