Pecan Caramel Cake
Indulge in the heavenly decadence of a **Pecan Caramel Cake**, a rich, buttery dessert layered with irresistible homemade caramel and studded with crunchy pecans. This luscious cake features moist, tender layers flavored with pure vanilla and complemented by a generous drizzle of silky caramel sauce that seeps into every bite. Topped with a light dusting of powdered sugar and optional pecan garnish, this show-stopping dessert is perfect for any celebration or holiday gathering. With a balance of sweet and salty flavors and a stunning homemade caramel glaze that drips beautifully down the sides, this pecan caramel cake is as eye-catching as it is delicious. Whether you’re entertaining guests or treating yourself, this easy-to-make cake recipe will impress with its bold flavors and elegant presentation.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1 cup Chopped pecans
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 0.25 cup Unsalted butter (for caramel)
- 0.25 teaspoons Salt (for caramel)
- 1 cup Powdered sugar
- 0.5 cup Pecans (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly dust with flour.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Fold in the chopped pecans gently using a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the caramel sauce, combine brown sugar, heavy cream, unsalted butter (for caramel), and salt in a saucepan over medium heat. Stir until the sugar is dissolved, then bring the mixture to a gentle boil. Let it simmer for 3-4 minutes, stirring occasionally. Remove from heat and let it cool for 10 minutes.
Once the cakes are completely cooled, level the tops if necessary. Place one cake layer on a serving plate or cake stand.
Spread a layer of caramel sauce over the first cake, then sprinkle with a handful of pecans (optional).
Place the second cake layer on top, then drizzle caramel sauce over the top and let it drip down the sides.
Dust the top with powdered sugar and garnish with additional pecans if desired.
Refrigerate the cake for at least 30 minutes to allow the caramel to set before serving. Bring to room temperature before cutting and enjoy!
Nutrition Facts
Calories |
7134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.9 g | 547% | |
| Saturated Fat | 196.3 g | 982% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1353 mg | 451% | |
| Sodium | 3059 mg | 133% | |
| Total Carbohydrate | 786.5 g | 286% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 577.7 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 721 mg | 55% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1788 mg | 38% | |
*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.
