Pecan Caramel Cake: The Irresistible Dessert You Need!

Pecan Caramel Cake: A Sweet, Buttery Slice of Cozy Comfort

This Pecan Caramel Cake is a dessert that wraps warmth, sweetness, and crunch into every slice. Think of a buttery, soft sponge filled with light brown sugar and chopped pecans, all layered with silky homemade caramel frosting. It’s the kind of cake that feels right at home during cozy get-togethers, fancy celebrations, or just when you need a little indulgent comfort. The crown of Caramel Brittle and caramelised pecan halves gives it that final wow factor. From the first forkful, you’ll get the sweet-nutty harmony that makes this cake something truly special.

Why You’ll Absolutely Crave This Pecan Caramel Cake

If you’re anything like me, the first bite of this cake will hook you. The buttery cake layers are tender and rich, practically melting on your tongue. What really sets it apart is how the caramel frosting seeps into the sponge, creating that gooey, melt-in-your-mouth texture we all dream about. Top that with the toasted pecan halves and a sprinkle of chopped pecans—you get this lovely crunch that balances out the sweetness like a charm. I’ve made this cake for birthdays, holidays, and rainy Sunday afternoons, and let me tell you—it never lasts more than a day. It’s just that irresistible.

Ingredients 🧁

Butter and Eggs

• 170g of unsalted butter, softened
• 12 tablespoons (1 ½ sticks) of butter, softened
• 3 large eggs

Sugar and Flour

• 217g of light brown sugar, packed
• 342g of cake flour, spooned and leveled
• Self-raising flour (if using, reduce leavening agents accordingly)
• Bicarbonate of soda

Caramel Frosting

• 460g of confectioners sugar, sifted
• 18g of light corn syrup
• 72g of whipping cream
• 8g of vanilla flavoring
• A few drops of vanilla extract
• A pinch of salt

Pecans and Moisture

• 72g of chopped pecans (folded into batter)
• Pecan halves (for decoration)
• 242g of sour cream
• A splash of whole milk
• Lightly salted butter, melted and softened

Optional Add-Ins

• Caramel Brittle (for a crunchy top layer)

Let’s Make This Cake 🍰

Prepping the Cake Batter 🥣

Start by heating your oven to 180°C (or 160°C fan, gas mark 4). Line your Victoria sandwich tins or two 8-inch cake pans with parchment and grease well. They need to be at least 2cm (1 inch) deep to give the batter space to rise.

In one bowl, sift together your cake flour, bicarbonate of soda, and a pinch of salt. In another, mix the sour cream, whole milk, vanilla extract, and a little oil (optional, but helps keep the cake moist).

Cream your butter and light brown sugar together until fluffy—this takes around 3–5 minutes using a hand mixer on medium speed. Beat in your eggs one at a time, making sure each is fully mixed before adding the next.

Mixing and Baking 🔥

Alternate adding your dry and wet ingredients into the butter mixture—start and end with the dry. Typically, you’ll do three additions of dry and two of wet. Stir until the batter is thick and smooth, then gently fold in your chopped pecans.

Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until the tops are golden and a skewer comes out clean or with just a few soft crumbs. Let the cakes rest in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

Time to Frost! 🎂

In a clean bowl, sift your confectioners sugar. Combine it with the light corn syrup, whipping cream, vanilla flavoring, and a pinch of salt. Beat with a mixer until it forms a smooth, thick frosting. If it’s too stiff, add a spoonful of cold water or extra cream to loosen it up.

Once your cake layers are fully cool, start spreading the frosting. I like to use an offset spatula or bench scraper for clean edges. For a pro finish, dip your scraper in hot water and smooth it along the frosting—this “hot knife” trick works wonders. Want a bit of texture? Use a spoon to make swirls or ridges for a rustic, homemade look.

🎨 Final Touches

🥜 Decorate with Style

Once your cake is frosted and looking smooth, it’s time to make it shine. Here’s how you can add that perfect finish:

• Create a border of chopped pecans around the base or top edge.
• Drizzle some extra caramel over the top in a zigzag or spiral pattern.
• Sprinkle broken pieces of Caramel Brittle for a delicious crunch and golden sparkle.
• Add a dusting of caramelised sugar or demerara sugar for extra texture and shine ✨.
• Garnish with a few pecan halves to give it that elegant, bakery-style look.

These simple touches will not only make your cake Instagram-worthy 📸 but also add more flavor and texture in every bite.

📦 Storing Your Cake

🧁 Keep It Fresh

If you’re lucky enough to have leftovers (which rarely happens in my house!), here’s how to store your cake the right way:

• Store the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, wrap individual slices tightly in plastic wrap or foil and freeze for up to 2 months ❄️.

🔥 Reheating Tips

Want to enjoy it warm again?

• Pop a slice in the microwave for 10–15 seconds, and you’ll have a gooey, caramel-filled treat that tastes freshly baked.

Perfect for cozy nights, surprise guests, or when you just need a sweet little pick-me-up 🍰💛.

Frequently Asked Questions

1. Can I make this cake in advance?

Yes, you can bake the cake layers up to 2 days in advance. Store them tightly wrapped in plastic wrap at room temperature. You can also prepare the frosting a day ahead and refrigerate it. Just bring it to room temperature and re-whip before using.

2. What can I use instead of sour cream?

If you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both options will help keep the cake moist and tender while maintaining the rich flavor.

3. Can I use store-bought caramel instead of homemade?

Absolutely. While homemade caramel adds a deeper, more personalized flavor, a high-quality store-bought caramel sauce works well for drizzling and decorating. Just make sure it’s thick enough to hold on the cake.

4. How do I prevent the pecans from sinking in the batter?

To keep the chopped pecans from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended and evenly distributed throughout the cake.

5. Is this recipe suitable for cupcakes?

Yes, this recipe can be adapted for cupcakes. Fill cupcake liners two-thirds full and bake at the same temperature for 18–22 minutes, or until a toothpick comes out clean. Adjust frosting quantities as needed based on batch size.

Pecan Caramel Cake

A rich and buttery Pecan Caramel Cake layered with silky homemade caramel frosting, filled with chopped pecans, and topped with crunchy Caramel Brittle and pecan halves. This indulgent dessert is perfect for celebrations, cozy nights, or afternoon tea.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12 people

Ingredients

  

• Butter and Eggs
• 170 g unsalted butter softened
• 12 tablespoons 1 ½ sticks butter, softened
• 3 large eggs
• Sugar and Flour
• 217 g light brown sugar packed
• 342 g cake flour spooned and leveled
• Self-raising flour optional; adjust leavening accordingly
• ½ tsp bicarbonate of soda
• Caramel Frosting
• 460 g confectioners sugar sifted
• 18 g light corn syrup
• 72 g whipping cream
• 8 g vanilla flavoring
• Few drops of vanilla extract
• Pinch of salt
• Pecans and Moisture
• 72 g chopped pecans for batter
• Pecan halves for topping
• 242 g sour cream
• Splash of whole milk
• Lightly salted butter melted and softened
• Optional Add-Ins
• Caramel Brittle for garnish and crunch
• Demerara sugar or caramelised sugar for sparkle

Instructions

 

• Preheat and Prepare Pans
• Preheat oven to 180°C / 160°C fan / Gas Mark 4.
• Grease and line two 8-inch cake pans or Victoria sandwich tins with parchment. Ensure pans are at least 2cm deep.
• Mix Dry Ingredients
• In a large bowl, sift together:
• Cake flour
• Bicarbonate of soda
• Pinch of salt
• Mix Wet Ingredients
• In another bowl, whisk together:
• Sour cream
• Splash of whole milk
• Vanilla extract (plus vanilla flavoring if using)
• Optional: small amount of neutral oil for added moisture
• Cream Butter, Sugar & Add Eggs
• In a mixing bowl, beat butter and light brown sugar for 3–5 minutes until light and fluffy.
• Add eggs one at a time, mixing well after each.
• Combine Mixtures
• Alternately add dry and wet ingredients to the creamed butter mixture, starting and ending with dry. Mix until a smooth, thick batter forms.
• Gently fold in the chopped pecans.
• Bake
• Divide batter evenly between pans.
• Bake for 25–30 minutes, until tops are golden and a skewer comes out clean or with a few moist crumbs.
• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
• Make the Caramel Frosting
• In a bowl, beat together:
• Confectioners sugar
• Light corn syrup
• Whipping cream
• Vanilla flavoring
• Pinch of salt
• Mix until thick and spreadable. Add a teaspoon of cold water if needed to loosen the frosting.
• Frost the Cake
• Once cakes are cool, spread frosting between layers and over the top and sides.
• For a smooth finish, use an offset spatula or warm bench scraper (hot knife method).
• Add texture by swirling the frosting or using a piping bag.

Notes

Decorate with Style
Top with a border of chopped pecans

Drizzle extra caramel over the cake

Sprinkle with Caramel Brittle pieces for a golden crunch

Dust with demerara sugar or caramelised sugar for extra shine

Add pecan halves for an elegant finish

📦 Storage & Reheating Tips
Short-Term Storage
Store in an airtight container at room temperature for up to 2 days.

Freezing

Keyword Pecan Caramel Cake