Easy caramel pecan cake

The Perfect Caramel Pecan Cake for Every Occasion

This exceptional caramel pecan cake combines layers of moist vanilla cake with rich caramel frosting and crunchy toasted pecans. The recipe creates a show-stopping dessert that balances sweet caramel flavors with nutty textures perfectly. Each layer of this caramel pecan cake is designed to complement the others, resulting in a harmonious blend of flavors and textures. The homemade caramel sauce provides depth and richness, while the pecans add an elegant finishing touch that makes this caramel pecan cake absolutely irresistible for any celebration or special gathering.

Storage Options

Store your caramel pecan cake covered at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. The completed cake can be frozen for up to 2 months when properly wrapped. Allow frozen cake to thaw in the refrigerator overnight before serving.

Summary

This caramel pecan cake features three layers of tender vanilla cake filled and frosted with rich caramel buttercream and topped with toasted pecans. The recipe yields a 9-inch round cake that serves 12-16 people and takes approximately 3 hours from start to finish, including cooling time.

Equipment

• 3 round 9-inch cake pans
• Electric mixer (stand or hand mixer)
• Large mixing bowls
• Medium saucepan
• Wire cooling racks
• Rubber spatula
• Measuring cups and spoons
• Offset spatula for frosting
• Kitchen scale (optional but recommended)

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup whole milk, room temperature
• ½ cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 2½ teaspoons baking powder
• 1 teaspoon salt

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For the Caramel Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¾ cup caramel sauce (from above)
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt

For Assembly:

• 1½ cups toasted pecans, chopped
• Additional caramel sauce for drizzling

Instructions

1. Prepare the pans and oven: Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line with parchment paper. Lightly flour the pans.
2. Make the cake batter: In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
4. Alternate wet and dry ingredients: Add the flour mixture to the butter mixture in three additions, alternating with milk and sour cream mixture (combined beforehand) in two additions. Begin and end with flour mixture. Mix until just combined.
5. Bake the cakes: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Make caramel sauce: In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until melted and amber colored. Carefully add butter, stirring until melted. Slowly pour in heavy cream while stirring (mixture will bubble vigorously). Remove from heat and stir in vanilla and salt. Let cool to room temperature.
7. Prepare buttercream: Beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Add ¾ cup cooled caramel sauce, vanilla, salt, and enough heavy cream to achieve desired consistency.
8. Toast pecans: Spread chopped pecans on a baking sheet and toast at 350°F for 8-10 minutes until fragrant.
9. Assemble the cake: Place one cake layer on serving plate. Spread caramel buttercream on top and sprinkle with toasted pecans. Repeat with remaining layers. Frost outside of cake with remaining buttercream and press pecans around sides and on top.
10. Final touches: Drizzle with additional caramel sauce before serving.

Notes

• All ingredients should be at room temperature for best results
• Don’t overmix the cake batter to prevent tough texture
• Caramel sauce will thicken as it cools
• If caramel buttercream becomes too thick, add cream one tablespoon at a time
• If buttercream becomes too thin, chill for 15 minutes and re-whip

Tips for Success

Ensure your caramel pecan cake turns out perfectly by following these essential tips. Room temperature ingredients blend more easily, creating a smoother batter and better texture in your caramel pecan cake. When making the caramel sauce, watch carefully as sugar can burn quickly, and always remove from heat immediately when it reaches the proper amber color. Allow each component to cool completely before assembly to prevent the frosting from melting. For the most professional-looking caramel pecan cake, use an offset spatula to create smooth, even frosting layers.

Additional Tips and Variations

Transform your caramel pecan cake with these creative variations. Add a tablespoon of bourbon to the caramel sauce for an adult twist, or incorporate mini chocolate chips into the cake batter for extra indulgence. For a salted caramel pecan cake, increase the salt in both the caramel sauce and buttercream. Consider making cupcakes using the same recipe, baking for 18-22 minutes instead. A cream cheese variation can be created by substituting half the butter in the frosting with cream cheese for tangier flavor that complements the sweet caramel.

Frequently Asked Questions (FAQ)

Q: Can I make this caramel pecan cake ahead of time? A: Yes, you can bake the cake layers up to 2 days in advance and store them wrapped at room temperature. The caramel sauce can be made up to 1 week ahead and stored in the refrigerator.

Q: Why did my caramel sauce crystallize? A: Crystallization occurs when sugar crystals form. To prevent this, avoid stirring the sugar once it starts melting, and ensure your pan and utensils are completely clean.

Q: Can I substitute the pecans with other nuts? A: Absolutely! Walnuts, hazelnuts, or almonds work beautifully in this caramel pecan cake recipe.

Q: How do I know when the caramel is ready? A: The caramel should be a deep amber color and smell nutty. It typically takes 8-12 minutes of cooking time.

Q: Can I make this as a sheet cake instead? A: Yes, pour the batter into a greased 9×13-inch pan and bake for 35-40 minutes.

Conclusion

This caramel pecan cake recipe delivers everything you could want in a spectacular dessert. The combination of moist vanilla cake layers, rich caramel buttercream, and crunchy toasted pecans creates a truly memorable treat that will have everyone asking for the recipe. The homemade caramel sauce elevates this caramel pecan cake from ordinary to extraordinary, while the step-by-step instructions ensure success even for novice bakers. Whether you’re celebrating a birthday, holiday, or simply want to create something special, this caramel pecan cake provides the perfect centerpiece for any occasion. The balance of flavors and textures makes each bite a delightful experience that showcases why caramel pecan cake remains a beloved classic in the world of baking.