Caramel Pecan Cake: A Decadent Delight Awaits You!
A rich and indulgent caramel pecan cake that combines the flavors of caramel and toasted pecans for a delightful dessert experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Once cooled, drizzle caramel sauce over the top of each cake layer and stack them.
- Finish with more caramel sauce and pecans on top for decoration.
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Make sure the butter is at room temperature for easier mixing.
- Store leftovers in an airtight container at room temperature for up to 3 days.