Caramel Pecan Cake is a rich, moist cake layered or topped with buttery caramel and crunchy toasted pecans—a perfect dessert for special occasions or cozy treats. Here’s a straightforward recipe:
Ingredients (9-inch cake, serves 8–10)
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk
- 1 cup chopped pecans
For the Caramel Topping:
- ½ cup (115g) butter
- 1 cup (200g) brown sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
1. Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream butter and brown sugar until fluffy.
- Beat in eggs, one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Fold in 1 cup chopped pecans.
- Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
2. Make the Caramel Topping
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar and cook 2–3 minutes until bubbly.
- Add heavy cream and stir until smooth. Remove from heat and stir in vanilla.
- Mix in remaining 1 cup chopped pecans.
3. Assemble
- Pour caramel-pecan topping over cooled cake.
- Let it set for a few minutes before slicing.
💡 Tips for a show-stopping caramel pecan cake
- Toast pecans lightly before adding for deeper flavor.
- For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.
- You can also make it as a layered cake: split the cake in half and pour some caramel between layers before topping.
I can also give a “one-bowl, quicker version” that’s just as moist and flavorful if you want a faster option. Do you want that version?
