Caramel Pecan Cake Recipe

Caramel Pecan Cake Recipe

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A moist and flavorful cake with a rich caramel swirl and crunchy pecans, topped with a decadent caramel frosting and more pecans. Perfect for any occasion!

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened  
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract  
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1/2 cup caramel sauce (store-bought or homemade)

For the Caramel Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 2-4 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, for topping

Instructions:

Cake:

  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Add Pecans: Fold in the chopped pecans.
  7. Caramel Swirl: Pour half of the batter into each prepared cake pan. Drizzle half of the caramel sauce over the batter in each pan, and using a knife or skewer, swirl the caramel into the batter.
  8. Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Caramel Frosting:

  1. Cream Butter: In a large bowl, cream softened butter until smooth.
  2. Add Powdered Sugar: Gradually add powdered sugar, beating on low speed until combined, then increase speed to medium and beat until fluffy.
  3. Add Caramel and Vanilla: Stir in caramel sauce and vanilla extract.
  4. Adjust Consistency: Add heavy cream, one tablespoon at a time, until desired frosting consistency is reached.
  5. Assemble and Frost: Once cakes are completely cooled, place one layer on a serving plate and frost with half of the caramel frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting.
  6. Garnish: Sprinkle chopped pecans over the top of the frosted cake.
  7. Serve: Slice and enjoy your delicious Caramel Pecan Cake!

Tips and Variations:

  • For a more intense caramel flavor, use homemade caramel sauce.
  • Toast the pecans before adding them to the cake for a deeper nutty flavor.
  • Add a pinch of sea salt to the caramel frosting for a salted caramel twist.
  • You can use a 9×13 pan instead of two round pans, just adjust baking time accordingly.
  • If you like a very strong pecan flavor, increase the amount of pecans in the cake batter.

Enjoy baking!

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