Caramel Pecan Layer Cake

Caramel Pecan Layer Cake is a rich, indulgent dessert featuring layers of moist cake, buttery caramel, and crunchy pecans. This cake is perfect for special occasions or whenever you crave a sweet, nutty treat. The combination of caramel and pecans adds depth to the flavor, creating a delightful balance of sweetness and texture.

Why You’ll Love This Recipe

• A perfect combination of soft cake, gooey caramel, and crunchy pecans
• Ideal for celebrations, holidays, or a special homemade dessert
• The caramel filling and frosting create a luxurious taste experience
• Easy to make with simple ingredients but has a stunning presentation
• A great way to enjoy the classic flavors of caramel and pecans in cake form

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• Buttermilk
• Chopped pecans
• Heavy cream
• Corn syrup
• Powdered sugar

Directions

1. Prepare the Cake Batter

   • Preheat the oven and grease your cake pans.
   • In a mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
   • Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
   • Add the eggs one at a time, followed by the vanilla extract.
   • Alternate adding the dry ingredients and buttermilk, mixing until just combined.
   • Fold in the chopped pecans for added texture and flavor.

2. Bake the Cake

   • Divide the batter evenly into the prepared cake pans.
   • Bake until a toothpick inserted in the center comes out clean.
   • Allow the cakes to cool completely before assembling.

3. Make the Caramel Frosting

   • In a saucepan, heat the butter, brown sugar, heavy cream, and corn syrup.
   • Stir constantly until the mixture thickens into a smooth caramel sauce.
   • Let it cool slightly before whisking in powdered sugar to create a creamy frosting.

4. Assemble the Cake

   • Place one cake layer on a serving plate and spread a generous amount of caramel frosting.
   • Add the second cake layer and frost the entire cake with the remaining caramel frosting.
   • Sprinkle additional chopped pecans over the top for decoration.

5. Serve and Enjoy

   • Allow the cake to set before slicing and serving.

Servings and Timing

• Servings: 10-12 slices
• Preparation Time: 30 minutes
• Cooking Time: 30-35 minutes
• Cooling and Assembly Time: 1 hour

Variations

• Chocolate Twist: Add cocoa powder to the batter for a caramel-chocolate-pecan cake.
• Spiced Version: Enhance the cake with cinnamon, nutmeg, or allspice for a warm, spiced flavor.
• Nut-Free Option: Skip the pecans for a smooth caramel layer cake.
• Salted Caramel: Add a pinch of sea salt to the caramel frosting for a sweet-salty contrast.
• Layer Variation: Make it a three-layer cake for extra height and richness.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: If desired, warm individual slices in the microwave for a few seconds to soften the caramel frosting.

FAQs

How do I keep my cake layers moist?

Use buttermilk and avoid overbaking. Wrapping the cake layers in plastic wrap while they cool also helps retain moisture.

Can I make the caramel frosting ahead of time?

Yes, you can prepare the caramel frosting a day in advance and store it in the refrigerator. Let it come to room temperature before spreading.

What’s the best way to chop pecans for the cake?

Use a sharp knife or pulse them in a food processor for even pieces without turning them into pecan flour.

Can I use store-bought caramel sauce?

Yes, but homemade caramel frosting provides a richer, fresher flavor. If using store-bought, choose a thick, high-quality caramel sauce.

How do I prevent my caramel frosting from becoming too hard?

Make sure to use the right ratio of butter and cream, and do not overcook the caramel. Stirring frequently helps maintain a smooth texture.

Can I make this cake without eggs?

Yes, substitute each egg with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) or use applesauce.

What can I use instead of buttermilk?

Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.

How do I get a smooth frosting finish?

Use an offset spatula and chill the cake for a few minutes between frosting layers to help smooth out imperfections.

Can I add caramel between the layers instead of frosting?

Absolutely! Spread a layer of caramel sauce between the cake layers for an extra gooey texture.

What is the best way to serve this cake?

For the best texture, let the cake sit at room temperature for 15-20 minutes before serving. Pair it with vanilla ice cream or coffee.

Conclusion

Caramel Pecan Layer Cake is a luxurious dessert that combines the rich flavors of caramel and pecans with a tender, buttery cake. Whether you’re making it for a holiday, birthday, or simply to indulge, this cake is sure to impress. With its perfect balance of sweetness, crunch, and smooth frosting, it’s a treat worth baking again and again.

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• Author: Mariem
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 8-10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This caramel pecan layer cake is rich, nutty, and topped with a luscious caramel glaze. A perfect dessert for holidays or special occasions!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 3 eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup chopped pecans

For the Caramel Glaze:

• 1 cup sugar
• 1/4 cup butter
• 1/2 cup heavy cream
• 1/2 tsp salt

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Instructions

• Prepare the Cake Batter: Preheat oven to 350°F (175°C). Cream butter and sugar, add eggs one at a time, then mix in vanilla.
• Bake the Cake: Fold in dry ingredients, buttermilk, and pecans. Pour into greased cake pans and bake for 30-35 minutes. Let cool.
• Make the Caramel: Melt sugar in a pan until amber-colored, then add butter and heavy cream. Stir until smooth.
• Assemble & Serve: Layer the cake with caramel, stack, and pour caramel glaze over the top.

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Notes

• Toast the pecans for extra crunch and flavor.
• Can be stored in the fridge for up to 4 days.