Butter Pecan Cake With Caramel
Butter Pecan Cake with Caramel is a rich, indulgent dessert featuring moist buttery layers studded with toasted pecans. The cake is generously frosted with smooth caramel buttercream and drizzled with luscious caramel sauce. Each bite delivers a warm, nutty flavor balanced by the sweetness of caramel. Perfect for holidays or special gatherings, it’s a comforting, crowd-pleasing treat full of Southern charm.
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.