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.
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
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