Caramel-Pecan Mocha Layer Cake Recipe

Name: Caramel-Pecan Mocha Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons instant coffee granules; 1/3 cup hot water; 1 cup unsalted butter, softened; 2 cups packed brown sugar; 3 large eggs; 1-1/2 teaspoons vanilla extract; 2 cups cake flour; 3/4 cup baking cocoa; 1-1/2 teaspoons baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1-1/2 cups heavy whipping cream; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided; 2/3 cup toasted chopped pecans, divided; Bittersweet chocolate curls

Servings: persons

2 tablespoons instant coffee granules
1/3 cup hot water
1 cup unsalted butter, softened
2 cups packed brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups cake flour
3/4 cup baking cocoa
1-1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk
1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
2/3 cup hot caramel or butterscotch-caramel ice cream topping, room temperature, divided
2/3 cup toasted chopped pecans, divided
Bittersweet chocolate curls

1
Preheat oven to 350u00b0. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely.
2
In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
3
Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4
In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
5
Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.

2199

kcal

Calories

155

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons instant coffee granules, 1/3 cup hot water, 1 cup unsalted butter, softened, 2 cups packed brown sugar, and more.

Yes, Caramel-Pecan Mocha Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel-Pecan Mocha Layer Cake

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