Butter pecan cake with caramel is a rich, buttery dessert made from tender cake layers filled with toasted pecans and topped with a warm, sweet caramel glaze.
The deep flavor of pecans and the smooth caramel create a comforting taste. This cake is often made in home kitchens during fall or special gatherings.
I felt inspired to make butter pecan cake with caramel one quiet afternoon when the scent of roasted nuts filled my kitchen.
Now I will guide butter pecan cake with caramel by walking through each step so the process becomes easy and the result is delicious and satisfying.
Why We Love This Recipe
We love this recipe because it brings together the rich, nutty flavor of toasted pecans and the smooth sweetness of homemade caramel in every bite.
The cake is moist and buttery, with a tender crumb that melts in your mouth. The caramel glaze adds a warm, comforting finish that makes it feel like a treat made from scratch with care.
It’s a dessert that feels nostalgic, indulgent, and satisfying all at once.
How To Prepare Butter Pecan Cake With Caramel?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: Southern American
Calories: 620 per serving (based on 12 servings)
Yield: 8 serving
Kitchen Utensils
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- 9×13-inch baking pan or two 9-inch cake pans
- Saucepan (for glaze)
- Wire rack (for cooling)
- Knife or offset spatula
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (360g) cake flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240g) full-fat sour cream
- 1 cup (120g) pecans, chopped and toasted
For the Caramel Glaze:
- 1 can (12 oz / 396g) sweetened condensed milk
- ½ cup (100g) light brown sugar, packed
- 1 cup (226g) melted salted Irish butter (e.g., Keller brand)
- ½ cup (60g) chopped pecans
- ½ teaspoon pure vanilla extract
Instructions
1. Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 6–8 minutes, stirring once halfway through, until fragrant. Allow to cool completely.
2. Prepare the Cake Batter
In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–5 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry and Wet Ingredients
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Gently fold in the toasted pecans.
4. Bake the Cake
Grease and flour your baking pan(s). Pour the batter evenly into the prepared pan(s) and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
5. Prepare the Caramel Glaze
In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, and melted salted butter. Stir constantly until the mixture comes to a low simmer and thickens slightly (about 8–10 minutes). Remove from heat, stir in vanilla extract and chopped pecans.
6. Glaze and Serve
While the cake is still slightly warm (but not hot), pour the warm caramel glaze evenly over the top. Let it set for 15–20 minutes before slicing. Serve warm or at room temperature.
How To Serve Butter Pecan Cake With Caramel
Butter pecan cake with caramel is best served at room temperature so the flavors fully develop and the texture stays moist.
Cut into even slices and place on dessert plates. A light dusting of powdered sugar or a small spoonful of warm caramel can elevate each serving.
It goes well with a hot cup of coffee or tea. You can also add fresh fruit like sliced pears or apples on the side for a balanced touch.
Tips For Best Results
1. Beat the butter and sugar for at least 3–5 minutes until light and fluffy. This step is crucial for incorporating air into the batter, giving the cake a soft, tender texture.
2. Use the spoon-and-level method to measure cake flour. Scooping directly from the bag can pack the flour and lead to a dry, dense cake.
3. If your oven has hot spots, rotate the cake pan halfway through baking. This ensures even browning and an evenly cooked center.
4. Keep the heat on low to medium when cooking the glaze. High heat can burn the sugars or separate the butter. Stir constantly for a smooth, creamy texture.
5. Once the glaze is poured over the cake, give it 15–20 minutes to set. This helps prevent a messy cut and allows the glaze to develop a slight sheen and firmness.
Is Butter Pecan Cake With Caramel Healthy?
Butter pecan cake with caramel is a rich and indulgent dessert, so it’s not typically considered a health food. It contains a good amount of butter, sugar, and cream, which contribute to high calories, fats, and sugars.
While pecans add some beneficial nutrients like healthy fats, fiber, and protein, the overall dessert is best enjoyed occasionally as a treat rather than a regular part of a healthy diet.
Moderation is key to savoring its delicious flavors without overdoing the calories.
Best Variations Of Butter Pecan Cake With Caramel
1. Brown Butter Pecan Cake with Salted Caramel
Use browned butter instead of regular butter in the cake batter for a nutty, deeper flavor. Top with a salted caramel glaze for a perfect sweet-salty balance.
2. Chocolate Butter Pecan Cake with Caramel Drizzle
Add cocoa powder to the cake batter and swirl in caramel sauce before baking. Finish with a warm caramel drizzle and chopped pecans on top.
3. Butter Pecan Cake with Bourbon Caramel Sauce
Infuse the caramel glaze with a splash of bourbon or whiskey for an adult twist, adding complexity and warmth to the glaze.
4. Coconut Butter Pecan Cake with Caramel
Mix shredded coconut into the batter along with pecans. Top with the classic caramel glaze and sprinkle toasted coconut flakes for extra texture and flavor.
5. Apple Butter Pecan Cake with Caramel Glaze
Add finely chopped apples or apple sauce to the batter for a moist, fruity touch. The caramel glaze complements the apple’s sweetness perfectly.
How To Store The Finished Butter Pecan Cake With Caramel
To store finished butter pecan cake with caramel, let the cake cool completely first. Then, cover it tightly with plastic wrap or place it in an airtight container to keep it moist. Store the cake at room temperature for up to 2 days.
For longer storage, refrigerate it for up to 5 days. Before serving, bring the cake to room temperature or warm it slightly to soften the caramel glaze. Avoid freezing if possible, as it can change the texture of the caramel and pecans.
(FAQs) About Butter Pecan Cake With Caramel
Can I use regular all-purpose flour instead of cake flour?
Yes, you can substitute all-purpose flour for cake flour. To mimic the lighter texture of cake flour, remove 2 tablespoons of all-purpose flour per cup and replace it with 2 tablespoons of cornstarch. Sift the mixture together to ensure even distribution.
How do I toast pecans properly?
To toast pecans, preheat your oven to 350°F (175°C). Spread the chopped pecans in a single layer on a baking sheet. Toast for 6–8 minutes, stirring once halfway through, until fragrant and lightly browned. Alternatively, you can toast them in a dry skillet over medium heat for 3–5 minutes, stirring constantly.
Can I make the caramel glaze ahead of time?
Yes, you can prepare the caramel glaze in advance. Store it in an airtight container in the refrigerator for up to 5 days. Before using, gently reheat the glaze over low heat, stirring occasionally, until it reaches a pourable consistency.
What can I substitute for sour cream in the cake batter?
If you don’t have sour cream, you can substitute it with an equal amount of plain Greek yogurt. The yogurt will provide similar moisture and tanginess. Alternatively, you can use buttermilk or a combination of milk and lemon juice (1 tablespoon of lemon juice plus enough milk to make 1 cup) as a substitute.
Conclusion
I bake this Butter Pecan Cake with Caramel whenever I crave something rich yet homey. It’s crowd‑pleasing at gatherings yet easy enough for a cozy weeknight treat.
Feel free to personalize it add a splash of rum, extra pecans, or a sprinkle of sea salt on top. And when you do, let me know how your kitchen smelled afterward!
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Vanilla Glazed Pound Cake | Best Delicious
Butter Pecan Cake With Caramel
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons
- 9×13-inch baking pan or two 9-inch cake pans
- Saucepan (for glaze)
- Wire rack for cooling
- Knife or offset spatula
Ingredients
For the Cake:
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups 360g cake flour, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 240g full-fat sour cream
- 1 cup 120g pecans, chopped and toasted
For the Caramel Glaze:
- 1 can 12 oz / 396g sweetened condensed milk
- ½ cup 100g light brown sugar, packed
- 1 cup 226g melted salted Irish butter (e.g., Keller brand)
- ½ cup 60g chopped pecans
- ½ teaspoon pure vanilla extract
Instructions
Toast the Pecans
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for 6–8 minutes, stirring once halfway through, until fragrant. Allow to cool completely.
Prepare the Cake Batter
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3–5 minutes). Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry and Wet Ingredients
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add the dry ingredients to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Gently fold in the toasted pecans.
Bake the Cake
- Grease and flour your baking pan(s). Pour the batter evenly into the prepared pan(s) and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the Caramel Glaze
- In a medium saucepan over medium heat, combine sweetened condensed milk, brown sugar, and melted salted butter. Stir constantly until the mixture comes to a low simmer and thickens slightly (about 8–10 minutes). Remove from heat, stir in vanilla extract and chopped pecans.
Glaze and Serve
- While the cake is still slightly warm (but not hot), pour the warm caramel glaze evenly over the top. Let it set for 15–20 minutes before slicing. Serve warm or at room temperature.