Chocolate Pecan Upside Down Cake

Indulge in the decadent charm of a Chocolate Pecan Upside Down Cake, where rich chocolate cake meets a buttery caramel and pecan topping that’s as beautiful as it is delicious. This show-stopping dessert features a base layer of glossy caramel-coated pecan halves that bakes into the cake, creating an irresistible upside-down reveal. The chocolate cake itself is moist and tender, made with a combination of unsweetened cocoa powder, whole milk, and boiling water for deep chocolate flavor and a perfectly soft crumb. With minimal prep time and simple ingredients, this recipe transforms into a dessert masterpiece ideal for holidays, dinner parties, or any occasion that calls for an extra touch of sweetness. Serve it warm with whipped cream or vanilla ice cream for a dessert experience that’s both comforting and elegant. Keywords: chocolate pecan upside down cake, caramel pecan topping, rich chocolate cake, easy dessert recipes, holiday baking.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 115 grams unsalted butter
• 150 grams brown sugar
• 150 grams pecan halves
• 130 grams all-purpose flour
• 30 grams unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 200 grams granulated sugar
• 2 units large eggs
• 1.5 teaspoons vanilla extract
• 120 milliliters whole milk
• 60 milliliters vegetable oil
• 120 milliliters boiling water

Directions

Step 1

Preheat your oven to 175°C (350°F) and grease a 23 cm (9-inch) round cake pan. Line the bottom with parchment paper for easy removal.

Step 2

In a small saucepan over medium heat, melt 85 grams of the butter (reserve the remaining butter for the batter). Once melted, add the brown sugar and stir until smooth and caramel-like (about 2–3 minutes). Pour this mixture evenly into the bottom of the prepared cake pan.

Step 3

Arrange the pecan halves decoratively on top of the caramel layer. Set aside.

Step 4

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

Step 5

In another mixing bowl, beat the granulated sugar and the remaining 30 grams of butter until fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 6

Pour the milk and vegetable oil into the wet mixture and mix until combined.

Step 7

Gradually add the dry ingredients to the wet ingredients in batches, mixing just until combined. Be careful not to overmix.

Step 8

Stir in the boiling water slowly (the batter will be thin, but this is normal).

Step 9

Pour the chocolate cake batter over the pecan and caramel layer in the cake pan.

Step 10

Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 11

Allow the cake to cool in the pan for 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate. Gently peel off the parchment paper.

Step 12

Let the cake cool before slicing and serving. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutrition Facts

Serving size	(1190.5g)

Amount per serving	% Daily Value*
Calories	4444.6

Total Fat 279.0g	0%
Saturated Fat 82.5g	0%
Polyunsaturated Fat 34.2g
Cholesterol 641.5mg	0%
Sodium 1916.6mg	0%
Total Carbohydrate 496.6g	0%
Dietary Fiber 28.6g	0%
Total Sugars 358.9g
Protein 50.1g	0%

Vitamin D 134.5IU	0%
Calcium 517.8mg	0%
Iron 17.6mg	0%
Potassium 1770.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 4.3%

Carbs: 42.3%