Pecan Caramel Bourbon Cake
Indulge in the rich, Southern-inspired flavors of this Pecan Caramel Bourbon Cake, a decadent dessert that’s as elegant as it is comforting. This moist, tender cake is infused with the warm, smoky notes of bourbon and sweetened with hints of caramel and brown sugar. Studded with crunchy pecans and topped with a buttery caramel drizzle and toasted pecans, every bite is a perfect balance of nutty, sweet, and slightly boozy flavors. Ideal for special occasions or holiday gatherings, this show-stopping dessert is surprisingly easy to make, with a simple batter that alternates between dry ingredients and creamy buttermilk for that signature fluffy texture. Whether enjoyed dusted with powdered sugar or layered with extra caramel, this pecan cake is guaranteed to impress and satisfy. Bake it today to experience Southern baking at its finest!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.25 cup bourbon
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 1.5 cups pecans
- 1 cup caramel sauce
- 0.25 cup powdered sugar (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan or two 8-inch round cake pans. Optionally, line the pans with parchment paper for easier removal.
In a stand mixer or large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each addition. Then incorporate the vanilla extract and bourbon, mixing thoroughly.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Fold 1 cup of the chopped pecans into the batter gently.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes if using a 9x13-inch pan, or 30-35 minutes for round pans, until a toothpick inserted into the center comes out clean.
While the cake is baking, toast the remaining 0.5 cup of pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Set aside to cool.
Once the cake is baked, remove it from the oven and allow it to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
Drizzle the caramel sauce generously over the cooled cake or between layers if using round pans.
Sprinkle the toasted pecans over the top of the cake.
Optionally, dust with powdered sugar for added decoration. Slice and serve!
Nutrition Facts
Calories |
6134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.4 g | 351% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 1131 mg | 377% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 855.3 g | 311% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 605.8 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 770 mg | 59% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1902 mg | 40% | |
*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.
