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Caramel-Pecan Chocolate Cake

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“This tastes like a gooey pecan bun, but instead it's a gooey chocolate cake smothered in caramel pecan topping, this cake is SOOOO good!”

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Prepare a buttered non-stick 10-inch tube pan.
  3. To make the topping; combine brown sugar, butter and water in a saucepan; boil over medium heat, stirring often, until butter is melted, and mixture is glossy, 3-5 minutes.
  4. Chop 1/2 cup of the pecans into the caramel mixture.
  5. Spread evenly into the bottom of a buttered tube pan.
  6. For the cake; sift together the flour, cocoa, baking powder, coffee granules, salt and baking soda.
  7. Cream butter until fluffy.
  8. Beat in sugar, vanilla and the Break-Free eggs.
  9. Alternating, mix in the flour mixture and buttermilk into the butter/egg mixture.
  10. Drop by spoonfuls of batter over the caramel mixture; spread evenly.
  11. Bake for 40-45 minutes, or until the cake test done.
  12. Turn cake pan over onto a platter, and let stand for 2 minutes.
  13. Remove pan and quickly replace any pecans that might have stuck to the pan.
  14. Cool completely before slicing.

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