Caramel Pecan Cakes
Indulge in the rich, buttery sweetness of these Caramel Pecan Cakes, a dessert that perfectly balances tender, moist cake with a luscious homemade caramel drizzle. Toasted pecans add a delightful crunch and nutty depth, complementing the warm vanilla-infused cake batter. Each individual-sized treat is expertly crafted using simple pantry staples like all-purpose flour, butter, and sugar, then elevated with a silky caramel sauce made from scratch. Perfect for gatherings or a decadent weeknight dessert, these cakes come together in under an hour and are as stunning as they are delicious. Serve them with an extra sprinkle of pecans for a show-stopping finish that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 1 cup chopped pecans, toasted
- 1 cup granulated sugar (for caramel)
- 0.5 cups heavy cream
- 3 tablespoons unsalted butter (for caramel)
- 0.25 teaspoons salt (for caramel)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with cupcake liners for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in vanilla extract.
With the mixer on low speed, alternate adding the dry ingredients and milk in three additions, starting and ending with the dry ingredients. Do not overmix.
Fold in the toasted chopped pecans using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the caramel sauce, heat 1 cup granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula until the sugar melts and turns a deep amber color.
Carefully stir in the heavy cream (the mixture will bubble up rapidly). Continue stirring until the caramel is smooth.
Remove the saucepan from heat and stir in 3 tablespoons butter and 1/4 teaspoon salt until fully incorporated.
Let the caramel cool slightly before drizzling over the cooled pecan cakes.
Top each cake with extra toasted pecan pieces for garnish, if desired. Serve and enjoy!
Nutrition Facts
Calories |
6075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.0 g | 405% | |
| Saturated Fat | 150.2 g | 751% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 758.0 g | 276% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 555.6 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 557 mg | 43% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1311 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
