If you’re on the hunt for a dessert that’s equal parts decadent and comforting, look no further than this Pecan Caramel Layer Cake Recipe. It’s a luscious celebration of buttery pecans and rich caramel, baked into tender layers of moist cake, then frosted with creamy, caramel-infused icing. Every forkful delivers a perfect balance of textures and sweet, nutty flavors that feel like a warm hug on a plate. This cake isn’t just a treat—it’s a showstopper for any occasion, promising smiles and satisfied cravings.
Ingredients You’ll Need
Simple ingredients come together in this cake to create a complex flavor and delightful texture. Each one plays a key role, from tenderizing the crumb to bringing out the irresistible caramel and pecan notes.
- 2 1/2 cups all-purpose flour: The sturdy base that forms soft, fluffy layers.
- 1 1/2 tsp baking powder: Helps the cake rise light and airy.
- 1/2 tsp baking soda: Adds a slight lift and tang, working with buttermilk.
- 1/2 tsp salt: Balances sweetness and enhances flavor depth.
- 1 cup unsalted butter, softened: Adds richness and tenderness.
- 1 1/2 cups brown sugar: Brings a deep, molasses sweetness.
- 1/2 cup granulated sugar: Adds crisp sweetness for balance.
- 4 large eggs: Provide structure and moisture.
- 1 tsp vanilla extract: Infuses warmth and aromatic sweetness.
- 1 cup buttermilk: Tenderizes the cake and adds subtle tang.
- 1 1/2 cups chopped pecans: Give crunch and that signature nutty flavor.
- 1/2 cup unsalted butter, softened (for frosting): Creates a luscious, creamy base.
- 1 cup brown sugar, packed (for frosting): Delivers a rich caramel essence.
- 1/4 cup heavy cream: Adds smoothness and silkiness to the frosting.
- 3 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 tsp vanilla extract (for frosting): Enhances the caramel notes with a sweet fragrance.
- 1/2 cup caramel sauce: The luscious finishing touch poured over the cake.
- 1/2 cup whole pecans: For beautiful garnish and extra crunch.
How to Make Pecan Caramel Layer Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C), and prepare three 8-inch round cake pans by greasing and flouring them—this makes sure the cake layers release easily after baking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, which are your dry ingredients ready to do their magic.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter with brown and granulated sugars until the mixture turns light and fluffy. This step incorporates air, setting the stage for a tender crumb and a perfectly sweet base in your cake layers.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each to ensure a smooth batter. Then stir in the vanilla extract for that warm, inviting scent that starts to feel like home.
Step 4: Combine Dry Ingredients and Buttermilk
Alternately add the flour mixture and buttermilk to your butter-egg mixture, starting and ending with the flour. This alternating helps keep the batter smooth and prevents overmixing, resulting in a moist, tender cake. Once combined, gently fold in the chopped pecans to distribute their wonderful crunch evenly.
Step 5: Bake the Cake Layers
Divide the batter evenly among the three prepared pans and bake for 25 to 30 minutes. You know it’s done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely—cooling is crucial to keep the frosting from melting.
Step 6: Make the Caramel Frosting
For the frosting, melt the butter in a saucepan over medium heat, then stir in brown sugar and heavy cream. Bring this mixture to a boil and cook for 2-3 minutes while stirring constantly to create a rich caramel base. Remove from heat and allow it to cool slightly before beating in powdered sugar and vanilla extract until the frosting is smooth and creamy. This frosting is dreamy and perfectly complements the cake layers.
Step 7: Assemble and Decorate the Cake
Spread a generous layer of frosting between each cake layer, then cover the top and sides of the cake with the remaining frosting. Drizzle the caramel sauce over the top—this is where the cake really starts to sing! Finish by decorating with whole pecans, which add a rustic and inviting crunch.
How to Serve Pecan Caramel Layer Cake Recipe
Garnishes
Adding a sprinkle of toasted pecans or a light dusting of cinnamon on top of the caramel drizzle enhances both the look and the flavor. Fresh mint leaves or edible gold flakes also elevate presentation for special occasions without overpowering the cake’s rich taste.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the caramel’s sweetness. For a beverage, a strong cup of black coffee or a chilly glass of milk helps cut through the richness and rounds out the dessert experience.
Creative Ways to Present
Try serving individual slices with small caramel sauce pools on the dessert plate for an elegant touch. Or, layer miniature versions of this cake in clear dessert glasses with extra pecan pieces for stunning parfaits that impress at parties.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pecan Caramel Layer Cake Recipe tightly wrapped or covered in an airtight container at room temperature for up to two days, or refrigerate for up to five days to maintain freshness. Make sure the cake isn’t exposed to air to keep the frosting from drying out.
Freezing
If you want to save cake for longer, you can freeze individual cake layers or the entire assembled cake. Wrap each layer well in plastic wrap and then aluminum foil before freezing. Properly stored, the cake can last up to three months in the freezer without losing flavor or texture.
Reheating
For best results, thaw frozen cake in the refrigerator overnight. Before serving, bring to room temperature so the frosting softens slightly. Avoid heating in the microwave, as it can cause the caramel frosting to separate or become too runny.
FAQs
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum for structure. Just be sure to check that your baking powder and other ingredients are gluten-free, too.
Is it necessary to use buttermilk?
Buttermilk adds a subtle tang and helps tenderize the cake, but if you don’t have it on hand, you can substitute with regular milk plus a tablespoon of lemon juice or vinegar to mimic the acidity.
Can I use homemade caramel sauce?
Yes, homemade caramel sauce brings an extra layer of flavor, but a good quality store-bought sauce works wonderfully too. Just make sure it’s thick enough to drizzle beautifully over the cake.
How long does this cake stay fresh?
When stored properly in the refrigerator, the cake stays moist and fresh for up to five days. For best taste and texture, consume it within this timeframe.
Can I make the frosting ahead of time?
Yes, the caramel frosting can be made up to two days before assembly. Keep it covered and refrigerated. When ready to use, bring it back to room temperature and give it a quick whisk to restore its creamy consistency.
Final Thoughts
This Pecan Caramel Layer Cake Recipe is a heartwarming dessert full of rich flavors and comforting textures that never fail to impress and delight. Whether you’re celebrating a special occasion or just craving a sweet indulgence, this cake is sure to become a beloved favorite. Go ahead, try it out and watch how it steals the show wherever you bring it!
Print
Pecan Caramel Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 12 hours 12 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This rich and decadent Pecan Caramel Layer Cake features moist layers of buttery cake studded with chopped pecans, layered and frosted with a luscious brown sugar caramel frosting. Topped with a drizzle of caramel sauce and whole pecans for a nutty, sweet finish, this cake is perfect for special occasions and dessert lovers craving a classic Southern-inspired treat.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 3 cups powdered sugar
- 1 tsp vanilla extract
Toppings
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup whole pecans (for decoration)
Instructions
- Prepare the Cake: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined to keep the cake tender.
- Fold in Pecans: Gently fold the chopped pecans into the batter to distribute them evenly throughout the cake.
- Bake the Cake Layers: Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely to prevent melting the frosting.
- Make the Frosting: In a saucepan over medium heat, melt the butter. Stir in the packed brown sugar and heavy cream. Bring the mixture to a boil, cooking and stirring constantly for 2-3 minutes until thickened slightly.
- Cool Frosting Base: Remove the saucepan from heat and let the mixture cool slightly to avoid melting the powdered sugar.
- Beat Frosting: Transfer the mixture to a bowl and beat in the powdered sugar and vanilla extract until smooth and creamy, perfect for frosting the cake.
- Assemble the Cake: Spread a layer of frosting between each cooled cake layer, then cover the top and sides evenly with the remaining frosting.
- Decorate with Caramel and Pecans: Drizzle caramel sauce generously over the top of the cake and decorate with whole pecans for a beautiful and tasty finish.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature to ensure even mixing and a smooth batter.
- To make the caramel sauce from scratch, slowly cook sugar until golden, then stir in butter and cream.
- Cooling the cakes completely before frosting prevents the frosting from melting and sliding off.
- For extra moistness, wrap cake layers in plastic wrap and refrigerate overnight before assembling.
- Store leftover cake covered in the refrigerator for up to 4 days.
