1. Home
  2. Recipes
  3. Chocolate Pecan Coffee Cake

Chocolate Pecan Coffee Cake

Featured in: Sweet Endings and Treats

This Chocolate Pecan Coffee Cake transforms breakfast or brunch into a special occasion worth savoring. What makes this cake extraordinary is its perfect balance of textures and flavors in three distinct layers. The base is a buttery, tender cake made extra moist with the addition of both Greek yogurt and buttermilk, creating a velvety crumb that melts in your mouth. The true magic happens with the filling—a layer of crunchy pecans, brown sugar, and chunks of chocolate that create pockets of melty goodness throughout each slice. Crowning it all is a sophisticated streusel topping where cocoa powder and espresso enhance the chocolate's depth without adding coffee flavor. Unlike some coffee cakes that can be dry or overly sweet, this version achieves perfect harmony between richness and lightness. The careful layering technique ensures that each bite delivers the perfect combination of cake, filling, and topping for a truly memorable treat that's equally at home at an elegant brunch or alongside your morning coffee.
Pin it Share it Send it Print it Jump To Recipe
A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Sun, 09 Mar 2025 23:56:35 GMT
A delicious chocolate cake with pecans and walnuts on a plate. Pin it
A delicious chocolate cake with pecans and walnuts on a plate. | tasteofcook.com

This Chocolate Pecan Coffee Cake is rich, moist, and packed with layers of pecans, cinnamon, brown sugar, and chocolate chunks. Topped with a crunchy streusel, this coffee cake is perfect for breakfast, brunch, or an afternoon treat!

Ingredients For the Chocolate Pecan

  • ½ cup light brown sugar: Packed for a deep caramelized sweetness.
  • ½ cup pecans: Adds crunch and nutty flavor.
  • 1 teaspoon cinnamon: Warms up the chocolate flavor.
  • 2 oz. semi-sweet chocolate: Chopped for rich chocolate pockets.
  • ¼ cup cake flour: Helps create a tender crumb topping.
  • ¼ cup unsweetened cocoa powder: Deepens the chocolate intensity.
  • 4 tablespoons unsalted butter: Cold, to create a crumbly streusel.
  • ½ teaspoon espresso powder: Enhances the chocolate flavor without adding coffee taste.

Ingredients For the Cake

  • 2 cups all-purpose flour: Forms the structure of the cake.
  • 1 teaspoon baking powder: Ensures proper rise.
  • ½ teaspoon baking soda: Works with the acid in buttermilk for a fluffy texture.
  • ¼ teaspoon salt: Balances the sweetness.
  • 1 ½ sticks (12 tablespoons) unsalted butter: Adds richness.
  • 1 cup granulated sugar: Provides sweetness and moisture.
  • 2 large eggs: Adds structure and stability.
  • 2 teaspoons vanilla extract: Enhances the overall flavor.
  • 1 (5.3 oz) container Greek yogurt: Keeps the cake tender and moist.
  • ⅓ cup buttermilk: Helps create a soft crumb. (Substitute: Milk + 1 tsp vinegar)

How to Make Chocolate Pecan Coffee Cake

Step 1: Make the Filling & Topping
In a food processor, pulse brown sugar, pecans, and cinnamon until coarsely chopped. Remove ¾ cup and stir in chopped chocolate—this will be the filling. Add flour, cocoa powder, espresso powder, and cold butter to the remaining mixture and pulse until crumbly for the topping.
Step 2: Prepare the Cake Batter
Preheat oven to 325°F (160°C) and grease a 9-inch springform pan or 9x9-inch square pan. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a mixing bowl, beat butter until creamy, then add sugar and beat until fluffy. Add eggs one at a time, followed by vanilla extract. On low speed, mix in flour mixture in three additions, alternating with buttermilk and Greek yogurt.
Step 3: Assemble & Bake
Spread half the batter into the pan and sprinkle with the chocolate-pecan filling. Top with remaining batter and smooth the surface. Sprinkle the crumb topping evenly over the cake. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool for 10 minutes before removing from the pan.
A delicious cake with chocolate frosting and walnuts on a plate. Pin it
A delicious cake with chocolate frosting and walnuts on a plate. | tasteofcook.com

Serving & Variations

Serve Warm Enjoy with coffee, tea, or a scoop of vanilla ice cream.Add a Glaze Drizzle with melted chocolate or a powdered sugar glaze.Swap Nuts Use walnuts or almonds instead of pecans.Make It a Loaf Bake in a 9x5-inch loaf pan for a different presentation.

A delicious cake with chocolate and nuts on a plate. Pin it
A delicious cake with chocolate and nuts on a plate. | tasteofcook.com

This Chocolate Pecan Coffee Cake is perfect for weekend baking—a cozy, indulgent treat that stays moist and flavorful for days!

Frequently Asked Questions

→ Can I make this chocolate pecan coffee cake ahead of time?
Absolutely! This coffee cake actually improves with a little time. You can bake it a day in advance and store it covered at room temperature. For longer storage (up to 3 days), keep it in an airtight container. You can also freeze the completely cooled cake for up to 3 months—wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before serving, or gently warm individual slices in the microwave for 15-20 seconds.
→ I don't have a food processor. Can I still make the filling and topping?
Yes, you can make both the filling and topping without a food processor. For the initial nut mixture, finely chop the pecans by hand and mix them with the brown sugar and cinnamon in a bowl. For the topping, use a pastry cutter or two knives to cut the cold butter into the dry ingredients until crumbly. You can also use your fingertips to rub the butter into the mixture, just work quickly so the butter doesn't warm too much from your hands.
→ What can I substitute for buttermilk in this recipe?
If you don't have buttermilk, you can easily make a substitute. Add 1 teaspoon of white vinegar or lemon juice to 1/3 cup of regular milk and let it sit for 5-10 minutes until slightly thickened. Alternatively, you can use an equal amount of plain yogurt thinned with a little milk, or sour cream thinned with milk to achieve a buttermilk-like consistency. Each option will provide the necessary acidity to activate the baking soda.
→ Can I use regular yogurt instead of Greek yogurt?
Yes, you can substitute regular yogurt for Greek yogurt, but since regular yogurt contains more moisture, your batter might be slightly thinner. To compensate, you could either strain the regular yogurt through a coffee filter for 30 minutes to remove excess liquid, or reduce the buttermilk to 1/4 cup. Vanilla flavor is recommended for added depth, but plain yogurt works well too, especially if you increase the vanilla extract to 2 1/2 teaspoons.
→ Why does my streusel topping melt into the cake instead of staying crumbly?
If your streusel topping is melting into the cake, there could be a few reasons. The butter might be too warm—make sure it's cold when you mix the topping and consider chilling the prepared topping before adding it to the cake. Your oven might also be running hot, causing the butter to melt too quickly before the flour sets. Try reducing the temperature by 25°F and slightly extending the baking time. Lastly, ensure your cake batter is spread evenly and completely covers the filling layer to provide a stable base for the topping.
→ Can I make this coffee cake without nuts for someone with allergies?
Yes, you can make this coffee cake nut-free. For the filling, replace the pecans with additional chocolate chunks or chocolate chips (about 1/4 cup more) and add 2 tablespoons of old-fashioned rolled oats for texture. For the topping, increase the cake flour to 1/2 cup total to compensate for the missing volume from the nuts. The cake will have a different texture but will still be delicious with the chocolate running through it and the cocoa-enhanced streusel on top.

Chocolate Pecan Coffee Cake

This rich Chocolate Pecan Coffee Cake combines a tender vanilla batter with chocolate-pecan filling and crunchy cocoa streusel for an irresistible treat.

Prep Time
10 Minutes
Cook Time
55 Minutes
Total Time
65 Minutes


Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings

Dietary: Vegetarian

Ingredients

→ Chocolate Pecan Filling and Topping

01 1/2 cup firmly packed light brown sugar
02 1/2 cup pecans
03 1 teaspoon ground cinnamon
04 2 ounces chocolate, chopped
05 1/4 cup cake flour
06 1/4 cup unsweetened cocoa powder
07 4 tablespoons unsalted butter, cold and cubed
08 1/2 teaspoon espresso powder (enhances chocolate flavor)

→ Cake Batter

09 2 cups all-purpose flour
10 1 teaspoon baking powder
11 1/2 teaspoon baking soda
12 1/4 teaspoon salt
13 1 1/2 sticks (12 tablespoons) unsalted butter, softened
14 1 cup granulated sugar
15 2 large eggs, at room temperature
16 2 teaspoons vanilla extract
17 1 container (5.3 ounces) Greek yogurt (vanilla flavor recommended)
18 1/3 cup buttermilk

Instructions

Step 01

In a food processor, combine the light brown sugar, pecans, and cinnamon. Pulse until the nuts are coarsely chopped but not pulverized—you want some texture. Transfer about 3/4 cup of this mixture to a small bowl and stir in the chopped chocolate. This will be your filling. Set it aside. To the remaining mixture in the food processor, add the cake flour, unsweetened cocoa powder, cold cubed butter, and espresso powder. Pulse several times until the mixture becomes crumbly with small butter pieces throughout. This creates your topping. Set it aside while you prepare the cake batter.

Step 02

Position a rack in the center of your oven and preheat to 325°F (165°C). Thoroughly butter the bottom and sides of a 9-inch springform pan or a 9×9-inch square baking pan. For extra insurance against sticking, spray the buttered pan with cooking spray or line with parchment paper. Set aside.

Step 03

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures there are no lumps and that the leavening agents are evenly distributed. Set this dry mixture aside while you prepare the wet ingredients.

Step 04

In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter at medium-high speed for about 1 minute until creamy and lightened in color. Gradually add the granulated sugar and increase to high speed, beating until the mixture is light and fluffy, about 2 minutes. This creates air pockets that help the cake rise. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed to ensure everything is evenly incorporated. Beat in the vanilla extract until just combined.

Step 05

Reduce the mixer speed to low. Add the dry ingredients and liquid ingredients in alternating batches, beginning and ending with the dry ingredients: first add 1/3 of the flour mixture and mix until just incorporated, then add all of the buttermilk. Add another 1/3 of the flour mixture, followed by all of the Greek yogurt. Finish with the remaining flour mixture, mixing just until combined. Be careful not to overmix at this stage, which can develop the gluten in the flour and result in a tough cake.

Step 06

Scrape half of the batter into your prepared pan and smooth the top with a spatula. Evenly sprinkle the reserved chocolate-pecan filling over this layer, leaving a small border around the edges. This helps prevent the filling from seeping out during baking. Carefully spread the remaining batter over the filling layer, being gentle so you don't disturb the filling too much. Smooth the top. Finally, evenly sprinkle the cocoa-pecan topping mixture over the entire surface of the cake.

Step 07

Place the pan in your preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached. Begin checking at around 50 minutes, as oven temperatures can vary. The cake is done when it's set in the center and the edges have begun to pull away slightly from the sides of the pan.

Step 08

Allow the cake to cool in the pan set on a wire rack for 10 minutes. If using a springform pan, carefully release and remove the sides of the pan. Let the cake cool completely on the wire rack before serving, which takes about 2 hours. This cooling time allows the flavors to develop and the texture to set properly. Once cooled, slice and serve. The cake can be stored at room temperature, covered, for up to 3 days.

Notes

  1. This chocolate pecan coffee cake features a tender, moist interior with a delicious ribbon of chocolate and pecans running through the center.
  2. The espresso powder in the topping doesn't add coffee flavor but rather enhances and deepens the chocolate taste.
  3. Perfect for breakfast, brunch, or as an afternoon treat with coffee or tea.

Tools You'll Need

  • 9-inch springform pan or 9×9-inch square baking pan
  • Food processor
  • Electric mixer with paddle attachment
  • Medium mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Sifter or fine-mesh sieve
  • Rubber spatula
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat (flour)
  • Contains dairy (butter, Greek yogurt, buttermilk)
  • Contains eggs
  • Contains tree nuts (pecans)
  • May contain soy (check chocolate ingredients)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 375
  • Total Fat: 22 g
  • Total Carbohydrate: 42 g
  • Protein: 5 g