This Caramel Pecan Bundt Cake is a showstopper dessert that combines the nutty warmth of toasted pecans with the buttery richness of caramel in a moist, tender cake. Baked in a bundt pan for dramatic presentation, the cake is swirled with chopped pecans and ribbons of caramel, then finished with a thick, glossy caramel glaze that drips down its golden curves. Each slice reveals a marbled interior, with crunchy bites of pecan and a soft crumb that melts in your mouth.
Perfect for celebrations, holiday tables, or cozy weekend baking, this cake offers a balance of texture and flavor that’s both comforting and luxurious. The batter is enriched with sour cream for moisture and depth, while brown sugar adds a molasses-like richness that complements the caramel beautifully. Garnished with whole pecans and a final drizzle of glaze, it’s a dessert that looks as good as it tastes.
🧾 INGREDIENTS:
For the cake:
- 2½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup chopped pecans (toasted for extra flavor)
- ½ cup caramel sauce (store-bought or homemade)
For the caramel glaze:
- ½ cup brown sugar
- ¼ cup unsalted butter
- ¼ cup heavy cream
- Pinch of salt
- ½ tsp vanilla extract
- Optional: whole pecans for garnish
🥣 INSTRUCTIONS:
1. Prepare the pan and oven:
Preheat your oven to 175°C (350°F). Grease and flour a bundt pan thoroughly, making sure to coat all the crevices. This ensures easy release and a clean shape.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugars:
In a large mixing bowl, beat the softened butter with granulated and brown sugar until light and fluffy—about 3–4 minutes. This step builds the cake’s structure and ensures a tender crumb.
4. Add eggs and vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Incorporate sour cream and dry mix:
Add the sour cream and dry ingredients alternately in batches, beginning and ending with the flour mixture. Mix until just combined—do not overbeat.
6. Fold in pecans and caramel:
Gently fold in the chopped pecans. Pour half the batter into the bundt pan, drizzle caramel sauce over it, then add the remaining batter. Use a knife to swirl the caramel slightly through the batter.
7. Bake:
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
🍯 MAKE THE GLAZE:
In a small saucepan, combine brown sugar, butter, and cream. Bring to a gentle boil, stirring constantly. Cook for 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla and salt. Let cool slightly before pouring over the cake.
🍽 FINAL TOUCH:
Drizzle the caramel glaze generously over the cooled cake. Garnish with whole pecans for visual appeal and added crunch. Slice and serve with coffee, chai, or a scoop of vanilla ice cream.