Pecan caramel cake is a rich and indulgent dessert featuring layers of moist cake, crunchy pecans, and luscious caramel sauce. This cake is perfect for special occasions, holiday gatherings, or when you crave a decadent treat. With its buttery texture and nutty flavor, it is sure to impress family and friends.
Why You’ll Love This Recipe
- A perfect balance of sweetness, nuttiness, and buttery caramel.
- Soft, moist cake with crunchy pecans for added texture.
- Ideal for celebrations or as a comforting homemade dessert.
- Can be made as a layer cake, sheet cake, or bundt cake.
- The caramel sauce can be made ahead for convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
- Chopped pecans
For the Caramel Sauce:
- Butter
- Brown sugar
- Heavy cream
- Vanilla extract
- Salt (for a salted caramel version)
Directions
Making the Cake:
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
- Fold in the chopped pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before adding the caramel topping.
Making the Caramel Sauce:
- In a saucepan over medium heat, melt butter and stir in brown sugar.
- Cook, stirring constantly, until the sugar dissolves.
- Slowly pour in the heavy cream while stirring. Let the mixture simmer for 2-3 minutes.
- Remove from heat and stir in vanilla extract and salt. Let cool slightly before pouring over the cake.
Assembling the Cake:
- Pour the warm caramel sauce over the cooled cake.
- Sprinkle extra chopped pecans on top for garnish.
- Let the caramel set before slicing and serving.
Servings and Timing
- Servings: 12 slices
- Preparation Time: 20 minutes
- Baking Time: 35 minutes
- Total Time: 55 minutes
Variations
- Layer Cake: Split the batter into two cake pans and layer with caramel between.
- Bundt Cake Version: Use a bundt pan for an elegant presentation.
- Extra Nutty: Add more pecans or walnuts for a crunchier texture.
- Chocolate Twist: Drizzle melted chocolate over the caramel for a richer dessert.
- Salted Caramel: Increase the salt in the caramel sauce for a sweet-salty contrast.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Warm in the microwave for 10-15 seconds for a gooey caramel topping.
FAQs
Can I use store-bought caramel sauce?
Yes, but homemade caramel has a richer flavor and better consistency.
What kind of pecans should I use?
Use toasted pecans for a deeper, nuttier flavor.
Can I make this cake in advance?
Yes, bake the cake a day ahead and add the caramel before serving.
What’s the best way to prevent the cake from sticking?
Grease and flour the pan or line it with parchment paper.
Can I substitute buttermilk?
Use a mixture of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon acid).
How do I keep the caramel from getting too thick?
If it thickens too much, gently reheat and stir in a bit of cream.
Can I make this cake gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
Is this cake overly sweet?
The caramel adds sweetness, but the pecans and salt balance the flavors.
Can I use a different nut?
Yes, walnuts or almonds can be used as substitutes for pecans.
How do I store leftover caramel sauce?
Keep it in an airtight container in the fridge for up to a week and reheat before using.
Conclusion
Pecan caramel cake is a rich and flavorful dessert that combines the crunch of pecans with a smooth, buttery caramel topping. Whether served as a holiday treat or a weekend indulgence, this cake is sure to be a hit. Try it warm with a scoop of vanilla ice cream for an extra-special dessert experience.
Print
- Total Time: 45 mins
- Yield: 8–10 servings 1x
Description
Indulge in this pecan caramel cake, a rich and moist dessert layered with creamy frosting, crunchy pecans, and drizzled caramel. Perfect for special occasions!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 1/2 cups brown sugar
- 3 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chopped pecans
- 1 cup caramel sauce
- 1 1/2 cups cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and brown sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and buttermilk, mixing until smooth.
- Fold in chopped pecans.
- Divide batter between cake pans and bake for 25-30 minutes.
- Let cakes cool completely before frosting.
- Layer with cream cheese frosting and drizzle caramel sauce on top.
- Garnish with extra pecans and caramel drizzle.
Notes
- Toast the pecans for a richer flavor.
- Store in the fridge for up to 4 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American