Description
Caramel Pecan Cake is a soft, buttery homemade cake filled with crunchy pecans and topped with rich, homemade brown sugar caramel sauce. This easy dessert is perfect for holidays, family gatherings, and weekend baking.
Ingredients
For the Cake:
2 cups all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
3/4 cup whole milk
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped pecans
For the Caramel Pecan Topping:
1/2 cup unsalted butter
3/4 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
Instructions
1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square cake pan. Line the bottom with parchment paper if desired.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the dry ingredients in three additions, alternating with the milk. Begin and finish with the flour mixture. Mix just until combined.
6. Fold in the chopped pecans. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 30–38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool for 10–15 minutes.
8. To make the caramel topping, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan over medium heat.
9. Stir until the butter melts and the mixture begins to bubble gently. Simmer for 2–3 minutes, stirring frequently.
10. Remove from the heat and stir in the vanilla extract and chopped pecans.
11. Allow the caramel to cool for a few minutes until slightly thickened but still pourable.
12. Pour the caramel pecan topping evenly over the cake. Let it set for 15–20 minutes before slicing and serving.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days in a cool kitchen, or refrigerate for up to 5 days.
Freezing: Freeze individual cake slices in airtight freezer-safe wrapping for up to 2 months. Thaw overnight in the refrigerator.
Pecan Tip: Toast the pecans in a dry skillet for 3–5 minutes to enhance their nutty flavor. Let them cool before adding to the batter or topping.
Caramel Tip: Avoid overcooking the caramel, as it can become too thick once cooled.
Serving Suggestion: Serve slightly warm with vanilla ice cream or freshly whipped cream.
Yield: 12 slices.
- Prep Time: 20
- Cook Time: 38
- Category: Dessert
- Method: Bake
- Cuisine: American