When it comes to delightful desserts that bring everyone together, nothing beats a warm, homemade Pecan Caramel Cake. The rich flavor of pecans paired with the creamy caramel drizzle creates a masterpiece that your family and friends will keep asking for.
In this article, I’ll share the full recipe, step-by-step instructions, and some tips to make this cake perfectly every time.
Why This Pecan Caramel Cake is a Must-Try
This cake isn’t just any dessert—it’s a show-stopper. It’s moist, flavorful, and loaded with pecans, making it perfect for any occasion, whether it’s a birthday celebration, a holiday dessert, or simply a weekend treat. The caramel sauce adds an indulgent touch that takes this cake to the next level.
Ingredients You’ll Need
Here’s what you’ll need to make this Pecan Caramel Cake:
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar (adds richness)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional but highly recommended for flavor)
- 1 cup (240ml) buttermilk (or substitute with milk + 1 tablespoon lemon juice)
- 2 large eggs
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
For the Caramel Sauce:
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) heavy cream
- 3 tablespoons butter
- 1/2 teaspoon vanilla extract
- Pinch of salt (for a salted caramel twist)
Equipment You’ll Need
To make this cake, you’ll need:
- A 9-inch (23cm) cake pan or bundt pan
- Mixing bowls
- A whisk or hand mixer
- Saucepan for the caramel sauce
Step-by-Step Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease your cake pan thoroughly and dust it lightly with flour to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Whisk well to ensure the ingredients are evenly distributed.
Step 3: Prepare the Wet Ingredients
In another bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix—this ensures the cake stays tender.
Step 4: Add the Pecans
Gently fold the chopped pecans into the batter. This will ensure every slice is packed with nutty goodness.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Make the Caramel Sauce
While the cake is cooling, prepare the caramel sauce. In a small saucepan, combine the brown sugar, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken (about 5 minutes). Remove from heat and stir in the vanilla extract and salt.
Step 7: Assemble and Serve
Drizzle the caramel sauce generously over the cooled cake. For an extra touch, sprinkle some additional pecans on top.
Tips for Success
- Use Fresh Pecans: Fresh pecans enhance the flavor and texture of this cake. Toasting the pecans lightly before adding them to the batter can also bring out their nuttiness.
- Don’t Overmix: Overmixing the batter can make the cake dense. Stir just until the ingredients are combined.
- Caramel Consistency: If your caramel sauce seems too thick, add a tablespoon of cream to thin it out. For a thicker sauce, cook it a minute longer.
Variations to Try
- Add Chocolate Chips: For a richer flavor, fold 1/2 cup of chocolate chips into the batter along with the pecans.
- Salted Caramel Lovers: Double the pinch of salt in the caramel sauce for a bolder salted caramel flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Why This Recipe Stands Out
This Pecan Caramel Cake recipe is more than just a dessert—it’s a comfort food that evokes memories of home. It’s simple enough for beginners yet impressive enough to wow a crowd. Plus, the ingredients are pantry staples, so you might already have everything you need!
Frequently Asked Questions
Q: Can I make this cake ahead of time?
Yes! This cake tastes even better the next day as the flavors meld together. Store it in an airtight container at room temperature for up to 3 days.
Q: Can I freeze this cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw at room temperature before serving.
Q: What can I substitute for pecans?
If you’re not a fan of pecans, walnuts or almonds are great alternatives.
Final Thoughts
This Pecan Caramel Cake has quickly become a family favorite in our home, and I’m sure it will in yours too. With its moist texture, nutty crunch, and indulgent caramel drizzle, it’s a dessert that will keep everyone coming back for seconds.