There’s something undeniably indulgent about the combination of rich caramel and toasted pecans. Together, they create a symphony of buttery sweetness and nutty depth that’s hard to resist. Enter the Caramel Pecan Cake—a decadent, layered treat that brings cozy Southern flavors to life in every bite. Whether you’re baking for the holidays, a special gathering, or simply treating yourself, this cake delivers elegance and comfort in equal measure.
At SofyaRecipes, we believe exceptional baking should be both accessible and unforgettable. Founded by culinary expert Sofya Petrova, our recipes are inspired by global traditions and refined with modern techniques. This Caramel Pecan Cake is a testament to that mission: classic, rich, and deeply satisfying.
Ingredients List for Caramel Pecan Cake
For the Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Caramel Pecan Filling:
- 1 1/4 cups chopped pecans, toasted
- 1 cup brown sugar
- 1/2 cup heavy cream
- 4 tablespoons butter
- 1/2 teaspoon vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3–4 cups powdered sugar (adjust for consistency)
- 1 teaspoon vanilla extract
Ingredient Notes:
- Toasting the pecans brings out their natural oils and adds depth to the flavor.
- Use room-temperature ingredients for a smoother batter.
- Buttermilk gives the cake a tender crumb and subtle tang.
Timing for Caramel Pecan Cake
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
ISO Time Format:
- Preparation Time: PT30M
- Cooking Time: PT35M
- Total Time: PT1H5M
This cake is quicker to prepare than most layered desserts—perfect for when you want showstopping results without spending all day in the kitchen.
Step-by-Step Instructions to Make Caramel Pecan Cake
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat butter and granulated sugar until fluffy and pale. This should take about 3–4 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, followed by vanilla extract. Mix until fully incorporated.
5. Alternate Mixing with Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Start and end with the dry ingredients.
6. Divide and Bake
Divide batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes on a wire rack.
7. Make the Caramel Pecan Filling
In a saucepan, combine brown sugar, cream, butter, and vanilla. Simmer for 5–7 minutes until slightly thickened. Stir in toasted pecans. Let cool before spreading between cake layers.
8. Prepare the Caramel Frosting
Melt butter and brown sugar over medium heat. Add cream and salt, simmer for 2–3 minutes. Remove from heat, cool slightly, and beat in powdered sugar and vanilla until fluffy.
9. Assemble and Frost
Place one cake layer on a stand. Spread a layer of caramel pecan filling. Repeat with the second layer. Top with the third layer and frost the entire cake. Garnish with whole or chopped pecans and an extra caramel drizzle.
Nutritional Information (per slice, yields 12 servings)
- Calories: 520
- Total Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 65g
- Sugar: 48g
- Protein: 5g
Values are estimates and may vary based on portion size and ingredient brand.
Healthier Alternatives to Caramel Pecan Cake
Want to lighten up your Caramel Pecan Cake while keeping the flavor?
- Use Greek yogurt in place of some butter in the batter
- Swap brown sugar with coconut sugar or monk fruit sweetener
- Choose light cream cheese frosting instead of butter-rich caramel frosting
- Use whole wheat pastry flour for added fiber
While it’s still indulgent, these changes can help reduce overall sugar and fat.
Flavor Variations to Try
The base of this cake lends itself to creativity:
- Chocolate-Caramel Pecan Cake: Add cocoa powder to the batter
- Apple Pecan Twist: Fold in diced apples to the layers
- Spiced Pecan Cake: Add cinnamon, nutmeg, and clove for a fall-inspired profile
- Salted Caramel Touch: Sprinkle flaked sea salt on top for a gourmet finish
Love exploring nut-based cakes? Check out our Carrot Pineapple Bread or Pecan Swirl Brownies for more ideas.
Pairing Ideas for Caramel Pecan Cake
- Drinks: Serve with bold coffee, chai tea, or a caramel latte
- Ice Cream: Vanilla bean, maple walnut, or butter pecan
- Fruit: Fresh figs, poached pears, or caramelized apples on the side
For a showstopping dessert board, pair this cake with White Chocolate Macadamia Cookies or Raspberry Lava Cake.
Serving Suggestions
- Holiday Centerpiece: A stunning Thanksgiving or Christmas dessert
- Celebration Cake: Perfect for birthdays or anniversaries
- Make-Ahead: Bake layers and refrigerate; assemble the day of
- Mini Cakes: Use the same batter to make elegant mini stacked cakes
Explore more holiday treats like our Decadent Hazelnut Flour Cake or Lucky Charms Cookies for your festive table.
Common Mistakes to Avoid
- Rushing the cooling process: Warm cake layers can melt the frosting
- Overmixing the batter: Leads to a dense texture
- Skipping the pecan toast: Toasting intensifies flavor
- Not leveling cake layers: Results in a lopsided cake
Take your time and follow each step for bakery-style results.
Storing Tips for Caramel Pecan Cake
- Room Temperature: Keep covered for up to 2 days
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge overnight
To make ahead, bake layers and freeze separately. Assemble and frost when ready.
Conclusion
The Caramel Pecan Cake is a rich, flavorful celebration of classic Southern ingredients. With buttery layers, toasted nuts, and silky caramel, it’s a crowd-pleasing dessert for any occasion.
Tried it? Let us know how your cake turned out in the comments! And be sure to subscribe to SofyaRecipes for more gourmet-style recipes made simple.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, bake the layers and freeze them. Assemble with fresh frosting a day before serving.
Q: Can I use store-bought caramel sauce?
A: Absolutely! It saves time. Just warm slightly for easier spreading.
Q: Can I make it gluten-free?
A: Yes—use a 1:1 gluten-free flour blend and ensure all other ingredients are GF certified.
Q: What size pans should I use?
A: This recipe works best in three 8-inch round cake pans.
Q: How do I toast pecans?
A: Spread pecans on a baking sheet and bake at 350°F for 6–8 minutes, stirring halfway through.