Caramel Pecan Cake

If you’re looking for a dessert that delivers indulgence in every forkful, Caramel Pecan Cake is the perfect treat. Imagine a soft, buttery cake layered with velvety caramel frosting, studded with crunchy pecans, and finished with a luxurious caramel drizzle. This cake is more than just tasty—it’s a perfect blend of rich flavors and delightful textures. Whether you’re baking for a family gathering, a special occasion, or just to satisfy your sweet tooth, this recipe will become a staple in your kitchen.

Ingredients for Caramel Pecan Cake

Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar
• 4 large eggs
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 tbsp vanilla extract
• 1 cup pecans, toasted and chopped

Caramel Frosting:

• 1 cup unsalted butter
• 1 1/2 cups brown sugar
• 1/3 cup heavy cream
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

Caramel Drizzle:

• 1/2 cup granulated sugar
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract

How to Make a Caramel Pecan Cake

Step 1: Prepare the Cake Batter

1. Start by preheating your oven to 350°F (175°C) and greasing three 8-inch cake pans.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and brown sugar until light and fluffy.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract.
6. Gradually add the flour mixture and buttermilk to the batter, starting and ending with the flour.
7. Gently fold in the sour cream and chopped pecans.
8. Evenly distribute the batter among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Caramel Frosting

1. In a saucepan, melt the butter over medium heat.
2. Add the brown sugar and heavy cream, stirring constantly. Cook for 2 minutes.
3. Remove from heat and let cool slightly.
4. Slowly incorporate the powdered sugar, vanilla extract, and salt, beating until the mixture is smooth.

Step 3: Assemble the Cake

1. Place the first cake layer on a serving plate and spread a thick layer of caramel frosting evenly over it.
2. Repeat with the remaining layers.
3. Cover the sides and top of the cake with frosting, using a spatula to smooth it evenly.

Step 4: Prepare the Caramel Drizzle

1. Heat the sugar in a small saucepan over medium heat, stirring constantly until it melts and turns amber.
2. Mix in the butter until fully blended.
3. Gradually add the heavy cream, stirring constantly.
4. Take off the heat, mix in the vanilla, and let it cool slightly.
5. Drizzle over the cake and sprinkle with extra pecans.

Related Recipes

• Butterscotch Crunch Cake
• Chocolate Caramel Toffee Crunch Cake
• Chocolate Caramel Dump Cake

Pro Tips for the Perfect Caramel Pecan Cake

• Use room temperature ingredients: This helps create a smoother batter and ensures even mixing.
• Toast the pecans: Lightly toasting the pecans enhances their nutty flavor and adds extra crunch.
• Don’t overmix the batter: Avoid overmixing the batter, as it can result in a heavy cake rather than a soft and airy texture.
• Let the caramel cool slightly before using: This prevents it from running off the cake too quickly.
• Chill the cake before slicing: This makes it easier to get clean, beautiful slices.

Delicious Variations

• Salted Caramel Pecan Cake: Add a pinch of sea salt to the caramel frosting and drizzle for a sweet-salty contrast.
• Chocolate Caramel Pecan Cake: Mix in 1/2 cup of cocoa powder into the cake batter for a chocolatey twist.
• Maple Pecan Cake: Replace the caramel frosting with maple buttercream for a cozy, autumn-inspired flavor.
• Nut-Free Version: Swap pecans for caramelized coconut flakes for a nut-free alternative.
• Cupcake Version: Turn this recipe into cupcakes by baking the batter in a muffin tin and adjusting the bake time to 18-20 minutes.

FAQs

How long does Caramel Pecan Cake last?

Stored in an airtight container, Caramel Pecan Cake stays fresh for up to 3 days at room temperature or up to 5 days in the refrigerator.

Can I use a different type of nut?

Yes! You can substitute pecans with walnuts, almonds, or hazelnuts for a different flavor profile while keeping the caramel richness.

What’s the best way to toast pecans?

Toasting pecans enhances their flavor. Simply bake them at 350°F for 5-7 minutes, stirring occasionally until fragrant.

Can I make this cake ahead of time?

Absolutely! You can prepare the cake layers a day ahead and keep them fresh by wrapping them tightly in plastic wrap. Frost and assemble before serving.

How do I prevent the cake from drying out?

Using buttermilk and sour cream in the batter helps retain moisture, while storing the cake in an airtight container prevents it from drying.

What can I do if my caramel hardens too quickly?

If your caramel drizzle thickens too fast, reheat it gently over low heat, stirring until smooth.

Can I use store-bought caramel?

Yes, if you’re short on time, a high-quality store-bought caramel sauce works as a convenient substitute.

What pairs well with Caramel Pecan Cake?

Enjoy this cake with vanilla ice cream, whipped cream, or a hot cup of coffee for a truly indulgent treat.