A made from scratch classic chocolate cake with pecan frosting is great for a special occasion or any time you’re craving some rich, chocolaty goodness.
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This is an old family recipe that has been adapted just a little from my grandmother’s recipe. I often start cakes with a cake mix like this Triple Chocolate Cake with Strawberries, but this one is made from scratch.
Made from Scratch
Chocolate Cake with Pecan Frosting
It comes together quickly with the only extra time involved is sifting the dry ingredients together. You don’t want to skip that step though.
Everything is mixed together using an electric mixer and then the pecan bits are stirred into the batter just before pouring it into pans.
After baking and frosting, top it off with pecan halves because you can never have too many!
I made this cake last year for my brother’s birthday, but didn’t take many photos along the way. A few candles were added and it was ready to serve.Make a delicious chocolate cake with cream cheese pecan frosting. Made from scratch using an old family recipe. #chocolatecake #madefromscratch #classicchocolatecake Click To Tweet
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Classic Chocolate Cake
with Cream Cheese Pecan Frosting
Classic Chocolate Cake with Pecan Frosting
A rich and moist chocolate cake with a delicious chocolate cream cheese pecan frosting.
- 2 Cups All Purpose Flour
- 2 Cups Sugar
- 1 Cup Butter
- 1 Cup Sour Cream
- 2 Eggs
- 1.5 tsp Baking Soda
- 1/4 tsp Salt
- 4 tbsp Cocoa Powder
- 1 tsp Vanilla Extract
- 1/2 Cup Chopped Pecans + 16 pecan halves
- 8 Ounces Cream Cheese (Softened)
- 1/2 Cup Butter (Softened_)
- 1.5 Cups Cocoa (Sifted)
- 1.5 tsp Vanilla Extract
- 1/2 Cup Chopped Pecans
- 5 Cups Powdered Sugar
- 1/3 Cup Milk
Pre-heat oven to 350 °
Prepare two 9" round pans with cooking spray.
Chop pecans into small bits.
Sift together the flour, cocoa, and salt.
Add baking soda to sour cream and stir to blend.
Cream softened butter with sugar.
Add eggs one at a time, beating to incorporate after each egg.
Alternately add dry ingredients and sour cream mixture to batter, mixing on medium speed for three minutes.
Add 1/2 cup of chopped pecans to batter and stir.
Spoon batter equally into the two prepared pans. Bake for 25 minutes. Check for doneness with a toothpick inserted into the center of the cake. Continue baking for 5 minutes if needed.
Remove from oven and cool for five minutes. Remove layers from pans and continue to cool on wire racks before frosting.
Cream butter and cream cheese with electric mixer
Sift Cocoa and add to mixing bowl. Mix until incorporated.
Alternately add powdered sugar and milk until desired consistency is reached, beating between each addition. Add vanilla extract and mix to blend.
Stir in 1/2 cup of pecan bits.
Place one cooled cake layer on cake dish. Add frosting and top with second layer. Generously frost top and sides of cake.
Top cake with pecan halves.
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