Easy Caramel Pecan Cake

This Caramel Pecan Cake is the definition of decadence—perfect for impressing guests, celebrating a holiday, or spoiling yourself on an ordinary weekend. With soft, buttery cake layers, sweet caramel sauce, and crunchy toasted pecans, every forkful is a melt-in-your-mouth experience. Topped with silky caramel frosting and a pecan garnish, it looks like a showstopper but comes together with simple, accessible ingredients.

Why You’ll Love Caramel Pecan Cake

• Triple Threat: Cake, caramel, and frosting all made from scratch.
• Nutty Goodness: Toasted pecans add texture and rich flavor.
• Luscious Caramel: Homemade caramel sauce makes this cake unforgettable.
• Perfect for Occasions: An eye-catching dessert for birthdays, fall gatherings, or Thanksgiving.
• Make Ahead Friendly: Bake the layers and sauce ahead for easier assembly.

Ingredients

For the Cake Layers:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup toasted pecans, chopped

Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Frosting:

• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup caramel sauce (from above)
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

Garnish:

• Extra toasted pecans for decorating
• Additional caramel drizzle

Directions

Step 1: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
4. Beat in the eggs one at a time, making sure each is fully incorporated.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
6. Stir in the vanilla extract and toasted chopped pecans.
7. Divide the batter evenly between the two pans.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cakes in their pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Caramel Sauce

1. In a medium saucepan over medium heat, cook the granulated sugar, stirring constantly, until it melts into a smooth amber-colored liquid.
2. Once fully melted, carefully add the butter—it will bubble. Whisk until melted and smooth.
3. Slowly add the heavy cream, continuing to whisk. Stir until the mixture is fully smooth.
4. Remove from heat and stir in the vanilla extract and a pinch of salt.
5. Set aside and let it cool completely before using in the frosting.

Make the Frosting

1. Beat the softened butter in a mixing bowl until creamy.
2. Gradually add the powdered sugar, beating on low speed until incorporated.
3. Add in 1/4 cup cooled caramel sauce, heavy cream, and vanilla extract.
4. Beat on high until the frosting is smooth, fluffy, and spreadable. Add a bit more cream if needed.

Assemble the Cake

1. Place one cooled cake layer on a serving plate.
2. Spread a thick layer of caramel frosting over the top.
3. Place the second cake layer on top and frost the top and sides of the cake evenly.
4. Drizzle caramel sauce over the frosted cake, letting it drip down the sides.
5. Garnish with extra toasted pecans. You can also pipe decorative swirls of frosting around the edges if desired.

Pro Tips and Variations

• Toast the Pecans: Do not skip—toast in a 350°F oven for 6–8 minutes to intensify flavor.
• Make Ahead: Bake and cool the cake layers a day before frosting.
• Chocolate Chips? Fold 1/2 cup of chocolate chips into the batter for added indulgence.
• Salted Caramel Twist: Use salted butter and an extra pinch of sea salt in the caramel for a salted caramel version.
• Alternative Nuts: Not a pecan fan? Use walnuts or almonds instead.

Serving Suggestions

• Serve with a scoop of vanilla or butter pecan ice cream.
• Pair with coffee, chai tea, or a glass of bourbon.
• Excellent for holidays, birthday parties, or as a dessert centerpiece.

Storage/Reheating

• Room Temperature: Store in an airtight cake container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days. Let it come to room temp before serving.
• Freezer: Freeze unfrosted cake layers for up to 3 months. Wrap tightly and thaw before assembling.

FAQs

Can I make the cake ahead of time?
Yes! Bake the layers ahead and store at room temp or freeze for later.

Can I use store-bought caramel?
Yes, high-quality jarred caramel works great if you’re short on time.

Is this cake very sweet?
It’s indulgent but balanced by the nuttiness of pecans and buttery cake.

Can I make it in a 9×13 pan?
Yes, just adjust the baking time—start checking around 30–35 minutes.

Conclusion

This Caramel Pecan Cake is the ultimate comfort dessert—warm, buttery, and layered with rich textures and flavors. From the homemade caramel sauce to the velvety frosting and toasted pecans, every bite is a perfect balance of indulgence and elegance. Whether for a celebration or a cozy family dinner, this cake is guaranteed to impress.

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