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Caramel Pecan Cake

A moist, tender Southern-style cake studded with toasted pecans and smothered in a rich, homemade brown sugar caramel glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

The Cake Batter
  • 2.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 4 eggs large, room temp
  • 1 cup whole milk room temp
  • 1.5 cups pecans chopped and toasted
The Caramel Glaze
  • 0.5 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract

Equipment

  • Two 8-inch or 9-inch Cake Pans
  • Electric mixer
  • Small saucepan
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
  2. Toast chopped pecans in the oven for 5-7 minutes until fragrant. Cool completely.
  3. Whisk flour, baking powder, baking soda, and salt in a bowl.
  4. Cream softened butter and both sugars until pale and fluffy (3-5 mins). Beat in eggs one at a time.
  5. Add dry ingredients alternating with milk, mixing just until combined. Fold in toasted pecans.
  6. Bake for 25-35 minutes until a toothpick comes out clean. Cool on a wire rack.
  7. For glaze: Melt butter, brown sugar, and cream in a saucepan. Boil for 2 minutes. Stir in vanilla and cool slightly to thicken.
  8. Pour warm caramel glaze over the cooled cake and top with extra pecans.

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Do not glaze the cake while it is hot, or the caramel will melt off.