Pecan Fudge Cake Recipe

Name: Pecan Fudge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter soft; 4 large eggs; 8 ounces chocolate unsweetened bitter, melted; 1/2 teaspoon salt; 2 cups pecans finely chopped; 4 cups sugar; 4 cups cake flour; 4 teaspoons baking powder; 3 cups milk; 1 teaspoon vanilla extract; 1/2 pound butter; 1 1/2 pounds powdered sugar; 2 teaspoons vanilla extract; 4 ounces chocolate unsweetened bitter; 2 teaspoons lemon juice fresh; 2 cups pecans chopped

Servings: persons

1 cup butter soft
4 large eggs
8 ounces chocolate unsweetened bitter, melted
1/2 teaspoon salt
2 cups pecans finely chopped
4 cups sugar
4 cups cake flour
4 teaspoons baking powder
3 cups milk
1 teaspoon vanilla extract
1/2 pound butter
1 1/2 pounds powdered sugar
2 teaspoons vanilla extract
4 ounces chocolate unsweetened bitter
2 teaspoons lemon juice fresh
2 cups pecans chopped

1
CAKE: Preheat oven to 350F (180C).
2
Grease three 9 inch layer cake pans.
3
In a large bowl, cream the butter, gradually add sugar and beat until fluffy.
4
Add the beaten eggs and melted chocolate.
5
Stir the dry ingredients and blend in alternately with the milk.
6
Add the nuts and vanilla.
7
Pour into prepared pans.
8
Bake for 35 minutes, or until the center of the cake feels solid.
9
Cool and remove the layers from the pan.
10
FROSTING: Melt the butter and chocolate together.
11
Blend in the rest of the ingredients except the nuts.
12
Beat well to spreading consistency.
13
Add the pecans.
14
Spread this frosting between the layers, and cover the top and sides of the cake.
15
To serve, slice the cake with a sharp knife which you clean after each cut.

4171

kcal

Calories

213

Fat

542

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 cup butter soft, 4 large eggs, 8 ounces chocolate unsweetened bitter, melted, 1/2 teaspoon salt, and more.

Yes, Pecan Fudge 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.

That's it — enjoy your meal!

Pecan Fudge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions