Chocolate Pecan Streusel Cake

This chocolate pecan streusel cake has a soft, buttery crumb with a crisp crunchy crust and a generous layer of spicy chocolate, pecan and cinnamon streusel. It’s an easy cake to make, with rich chocolate, toasted pecans and warming spices making it rather addictive. Just grab a cup of tea or coffee and tuck in.

Recipe Updated September 2026

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It was Random Recipe time again. And as a tribute to the birth month of this fabulous event, Dom gave us the task of picking a recipe from the book we used when we first took part in this challenge. I was mightily pleased about this as I was panicking rather at having to use the Valrhona chocolate book which CT gave me for Christmas. 

There isn’t a single simple recipe in it. Elegant patisserie is not really my thing, I’m way too impatient. Divine by Linda Collister is a much more accessible book. The previous year I used it to make butterscotch swirl brownies which were a great success. What would this year bring I wondered?

Dive Right In

• American Coffee Cake
• Why This Chocolate Pecan Streusel Cake Recipe Works Works
• American-Style Chocolate Pecan Streusel Cake
• Top Tips For Making A Delicious Chocolate Pecan Streusel Cake
• Other Recipes For Streusel Type Bakes You Might Like
• Keep In Touch
• Pin It
• The Recipe

American Coffee Cake

This time, CT did the honours again and picked page 76, which is an American-style Pecan and Chocolate ‘Coffee Cake’.

It’s called this because in the US, a coffee cake is designed to be eaten alongside a cup of coffee rather than a cake flavoured with coffee. It often has a buttery crumb and a streusel topping or filling, as this one does. So despite its name, there’s no coffee in this chocolate pecan streusel cake.

Why This Chocolate Pecan Streusel Cake Recipe Works

• Soft, buttery crumb – Although made with wholemeal spelt flour, the cake itself is light and tender, due to the inclusion of yoghurt. It provides a lovely contrast to the crunchy streusel.
• Chocolate and pecan are a brilliant combination – Dark chocolate gives richness and depth, while pecans add nuttiness and crunch.
• A generous layer of streusel runs through the cake – Rather than just sitting on top, the chocolate pecan mixture gives you little pockets of contrasting flavour throughout.
• Cinnamon and chilli add warmth – The spices make the chocolate taste even more intense without making the cake taste overtly spicy.
• It’s straightforward to make – There’s nothing complicated about the method, which makes it an easy cake for an afternoon bake, despite looking and tasting rather special.

American-Style Chocolate Pecan Streusel Cake

This chocolate pecan streusel cake is one of those bakes you want to make again and again – so I do. I’ve changed the recipe a little over time and I now use a bundt tin rather than a loaf tin. It fits better and looks more impressive.

I’ve changed the method somewhat too, substituted yoghurt for sour cream and added some chilli into the streusel mix. And of course, I use my favourite baking flour, wholemeal spelt for the batter. The first time I made it, I used a mix of half wholemeal spelt and half plain white flour. But it’s just as light in texture with 100% wholegrain, so that’s what I always use now.

The original recipe requires a bundt tin. When I first made this cake I’d been on the look out for a silicone ring mould for ages but had had no luck, so I used a loaf tin instead. Or at least that was the plan. There was, in fact, too much mixture for one pan, so I made a mini loaf cake too.

That mini loaf was way too tempting and I consumed it warm from the oven. Ooh, it was heavenly. The cake has a crisp crunchy crust and a soft interior interspersed with bits of spicy chocolate streusel.

It’s deliciously buttery and not nearly as sweet as I’d first imagined. It’s well flavoured and has just a touch of chilli warmth to it that isn’t easy to identify if you don’t know it’s there.

The loaf cake looks really pretty with its dark streusel layers contrasting against the pale coloured crumb. All in all it’s an impressive looking cake for one that doesn’t require much effort.

It’s thanks to Dom, once again, who got me to bake something I probably wouldn’t have contemplated. And all because of the word “coffee”.

Top Tips For Making A Delicious Chocolate Pecan Streusel Cake

Lightly toast your pecans before using. Spread them into a single layer to ensure even toasting. Roast in an air fryer at 160℃ (320℉) for five minutes or in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for six minutes.

Ensure your butter is soft. To do this, remove it from the fridge an hour before you need it. Cutting it into small pieces will help speed up the process. If your kitchen is cold, either place it by a sunny window or pop it into your oven, on its lowest setting, for ten minutes or so.

Make by hand or with an electric mixer. As long as your butter is nice and soft, this cake is easy to make with just a bowl and wooden spoon. However, it’s fine to use a stand mixer or hand held one if you prefer.

Use a bundt tin if you have one. A standard 23-25 cm 9-10 inch) one is ideal. I use a silicone bundt mould (affiliate link) so I rarely have problems turning it out. If you use a loaf tin, you may have some leftover batter. It will depend on just how deep it is. If you do, make a couple of streusel muffins as well, but bake them for just 20-25 minutes.

Streusel top or bottom? When you turn out your cake, you’ll need two plates if you want the streusel crust on the top. You’ll need to let the cake cool completely first or the chocolate will melt. Turn the cake out onto one plate, then flip it quickly over onto the second plate. If you’re happy with the streusel layer on the bottom, then turn the cake out onto a serving platter whilst it’s still warm.

Dust with icing sugar. You don’t need to do this bit, but it adds an air of elegance. You’ll need to wait until the cake has cooled, otherwise the sugar just melts into the cake.

Other Recipes For Streusel Type Bakes You Might Like

• Apple crumble and custard cakes
• Blackberry & apple crumble bars
• Blackcurrant almond bars
• Chocolate blackcurrant buckle

Keep in Touch

Thank you for visiting Tin and Thyme. If you make this pecan chocolate streusel cake, please let me know how it went in the comments. I’d also appreciate it if you could rate the recipe. Do you have any recommendations or advice for making this or similar cakes? If you post pictures of your creations on social media, please tag me @Choclette8 so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like more loaf cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

Pecan Chocolate Streusel Cake. PIN IT.

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5 from 2 votes

Chocolate Pecan Streusel Cake

This chocolate pecan streusel cake has a soft, buttery crumb with a crisp crunchy crust and a generous layer of spicy chocolate, pecan and cinnamon streusel. It's an easy cake to make, with rich chocolate, toasted pecans and warming spices making it rather addictive. Just grab a cup of tea or coffee and tuck in.

Cook ModeToggle to keep screen awake

Prep Time25 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Afternoon Tea

Cuisine: American

Keyword: cake, chocolate, loaf cake, pecans

Servings: 12 slices

Calories: 440kcal

Author: Choclette @ Tin and Thyme

Equipment

• silicone bundt mould (affiliate link) optional

Ingredients

Streusel

• 100 g pecan nuts toasted
• 90 g dark chocolate (I used Green & Black’s 70%)
• 4 tbsp light muscovado sugar
• 1 ½ tsp ground cinnamon
• ½ tsp ground cayenne pepper or chilli flakes

Cake

• 250 g unsalted butter softened
• 150 g golden caster sugar (I used cardamon sugar)
• 2 large eggs
• 250 ml natural yoghurt
• 300 g wholemeal spelt flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• 1 pinch fine sea or rock salt

Metric – US Customary

Instructions

Streusel

• Roughly grind the pecans, chocolate, sugar and spices together in a coffee grinder or food processor. Put aside until needed.
  100 g pecan nuts, 90 g dark chocolate, 4 tbsp light muscovado sugar, 1 ½ tsp ground cinnamon, ½ tsp ground cayenne pepper

Cake

• Grease and line the bottom of a large (900g, 2 lb) loaf tin or lightly oil a bundt tin. Then preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
• Cream the butter and sugar together until light and fluffy.
  250 g unsalted butter, 150 g golden caster sugar
• Beat in the eggs, one at a time.
  2 large eggs
• Sift in the flour, baking powder, bicarbonate of soda and salt, then partially mix it in.
  300 g wholemeal spelt flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 1 pinch fine sea or rock salt
• Add the yoghurt and mix that in as gently as possible until everything is incorporated.
  250 ml natural yoghurt
• Spoon half the mixture into the prepared loaf tin or bundt pan.
• Sprinkle half of the streusel over the top.
• Spoon in the rest of the cake batter and level.
• Finally, sprinkle the remaining streusel over the top and press it down gently with the back of a spoon.
• Bake in the middle of the oven for 45 minutes or until an inserted skewer comes out clean. Place a piece of tin foil or baking paper over the cake for the last 15 minutes to stop the top burning.
• Leave in the tin to cool for ten minutes, then turn out onto a serving plate. Dust with a little icing sugar once completely cool, if liked.

Notes

If you use a loaf tin, you may have some leftover batter. It will depend on its size. If you do, make a couple of streusel muffins as well, but bake them for just 20-25 minutes.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 440kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 76mg | Potassium: 212mg | Fiber: 5g | Sugar: 20g | Vitamin A: 625IU | Vitamin C: 0.3mg | Calcium: 81mg | Iron: 3mg

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