If you love desserts that combine rich, buttery textures with the warm, nutty flavor of pecans and luscious caramel, then this Pecan Caramel Layer Cake Recipe is absolutely for you. This cake delivers moist layers studded with toasted pecans, a velvety caramel frosting, and a sweet drizzle of homemade caramel sauce that adds an irresistible glossy finish. It’s a spectacular centerpiece for any celebration and a comforting treat when you want to indulge in something special. Each bite melts in your mouth, blending the perfect balance of sweet and nutty flavors that will have everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward yet essential in crafting the perfect harmony of flavors and textures in your cake. From the tender buttermilk to the toasted pecans, each element plays a vital role in building layers of taste and richness.
- All-purpose flour (2 1/2 cups): Provides structure and a tender crumb to the cake layers.
- Baking powder (2 1/2 teaspoons): Helps the cake rise to fluffy perfection.
- Baking soda (1/2 teaspoon): Works with the acidic buttermilk to make the cake light and soft.
- Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
- Unsalted butter (1 cup, softened): Adds richness and creates a moist texture.
- Granulated sugar (1 3/4 cups): Sweetens the cake and helps with tenderness.
- Large eggs (4, room temperature): Bind the ingredients and contribute to the cake’s structure.
- Vanilla extract (1 tablespoon): Infuses warmth and aromatic depth.
- Buttermilk (1 cup): Provides moisture and a slight tang that balances the sweetness.
- Finely chopped pecans (1 cup, toasted): Add crunch and a nutty flavor that’s essential for the cake’s character.
- Light brown sugar (1/2 cup, packed): Creates a rich caramel sauce with deep molasses notes.
- Heavy cream (1/4 cup): Makes the caramel smooth and luscious.
- Unsalted butter (2 tablespoons for caramel): Adds velvety richness to the sauce.
- Sea salt (1/2 teaspoon): Balances sweetness in the caramel with a hint of savory.
- Caramel frosting (1 1/2 cups or homemade buttercream): The crowning glory that ties every layer together with creamy sweetness.
How to Make Pecan Caramel Layer Cake Recipe
Step 1: Preparing the Cake Layers
Begin by preheating your oven to 350°F and preparing three 8-inch round cake pans with greasing, flouring, and parchment paper lining. This step ensures your layers come out clean and intact. In a medium bowl, whisk together your dry ingredients—flour, baking powder, baking soda, and salt—so they’re evenly combined. In a large mixing bowl, cream the softened butter with granulated sugar until light and fluffy, which takes about 3 to 4 minutes; this aerates your batter for a tender crumb. Add the eggs one at a time, mixing thoroughly after each for even incorporation, then stir in the vanilla.
Step 2: Combining Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to your batter, beginning and ending with the flour mixture. This technique keeps the batter smooth and the cake moist without overmixing. Next, gently fold in the finely chopped toasted pecans to distribute their flavor and crunch without deflating the batter. Pour the evenly divided batter into your prepared pans.
Step 3: Baking
Bake the cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in their pans for 10 minutes before transferring them onto wire racks to cool completely. Cooling fully is crucial to prevent your frosting from melting.
Step 4: Making the Caramel Sauce
While your cake layers cool, make the caramel. Combine the brown sugar, heavy cream, butter, and sea salt in a saucepan. Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, usually about 5 minutes. Then set it aside to cool to room temperature. This sauce will add that signature luscious caramel flavor in your Pecan Caramel Layer Cake Recipe.
Step 5: Assembling the Cake
Start by placing one cake layer on your serving plate. Spread a generous layer of caramel frosting on top, then drizzle lightly with the cooled caramel sauce for extra indulgence. Repeat this layering with the second cake layer and frosting, finishing with the third layer. Cover the entire cake with the remaining frosting and drizzle the top with more caramel. For a final touch, sprinkle additional chopped pecans to bring texture and visual appeal.
How to Serve Pecan Caramel Layer Cake Recipe
Garnishes
The classic crunch of extra chopped pecans on top adds both texture and appeal. You can also consider lightly dusting the cake with a bit of flaky sea salt to enhance the caramel’s sweetness. A few edible gold leaf flakes can make your cake look festive and extra special for celebrations.
Side Dishes
This cake pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream to balance its richness. For a fruity contrast, serve alongside fresh berries or a tart raspberry coulis, which adds a bright pop of color and flavor.
Creative Ways to Present
For an elegant presentation, serve individual slices with a spoonful of caramel sauce drizzled artistically on the plate. You can also bake this cake in smaller pans to create mini cakes or cupcakes, perfect for parties. Layer it inside a trifle dish with whipped cream and pecans for a stunning layered dessert alternative.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days to keep it moist and flavorful. You can also refrigerate it for up to five days; just bring it back to room temperature before serving for the best texture.
Freezing
This Pecan Caramel Layer Cake Recipe freezes beautifully. Wrap each cake layer individually in plastic wrap and then in foil, or store the whole assembled cake covered tightly in freezer wrap. Freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
If you want to enjoy the cake warm, especially after freezing, let it come to room temperature, then warm individual slices lightly in a microwave for 10-15 seconds. This brings back the soft texture and slightly melts the caramel glaze, adding to the decadent experience.
FAQs
Can I substitute pecans with other nuts in this Pecan Caramel Layer Cake Recipe?
Absolutely! Walnuts or almonds can be excellent alternatives if pecans aren’t available or if you want a different flavor profile. Just toast them as you would pecans to bring out their natural oils and crunch.
Is it possible to make the caramel frosting from scratch?
Yes, homemade caramel frosting can give you even more control over sweetness and texture. You can prepare it by cooking sugar and butter with cream, then whipping it into a buttercream. This recipe welcomes your personal touch.
Can this cake be made gluten-free?
With some flour substitutions, you can make a gluten-free version. Use a gluten-free all-purpose flour blend that’s suitable for baking to maintain the cake’s texture. Keep in mind, results may vary slightly.
How do I toast pecans perfectly for the cake?
Simply spread pecans in a single layer on a baking sheet and bake at 350°F for 5 to 7 minutes until fragrant. Keep a close eye as nuts can burn quickly. Toasting enhances their flavor and crunch, which is key for this cake.
Can I prepare this cake a day in advance?
Definitely. Baking the cake layers a day before and wrapping them tightly in plastic wrap helps the flavors meld and makes assembly easier on the day of serving. The caramel sauce and frosting can also be made ahead and stored separately.
Final Thoughts
This Pecan Caramel Layer Cake Recipe is a true showstopper that feels both indulgent and homey. Whether for a special occasion or a cozy weekend treat, it offers that perfect blend of moist cake, crunchy nuts, and luscious caramel that everyone will adore. Give it a try—you’ll soon find this cake happily earning a permanent spot in your dessert favorites.
Print
Pecan Caramel Layer Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Caramel Layer Cake is a decadent American dessert featuring moist cake layers studded with toasted pecans, layered and frosted with rich caramel frosting and homemade caramel sauce. Perfect for holidays and special occasions, it balances buttery, nutty flavors with a luscious caramel finish.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup finely chopped pecans, toasted
Caramel Sauce Ingredients
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Frosting
- 1 1/2 cups caramel frosting or homemade buttercream
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a large bowl and an electric mixer, cream the softened unsalted butter with granulated sugar until light and fluffy, about 3 to 4 minutes, to incorporate air and create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to add flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to just combine, avoiding overmixing.
- Fold in Pecans: Gently fold in the toasted, finely chopped pecans evenly throughout the batter to add crunch and nuttiness.
- Fill and Bake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make Caramel Sauce: While the cakes cool, combine light brown sugar, heavy cream, unsalted butter, and sea salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Allow the caramel to cool to room temperature.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel frosting over it, then drizzle lightly with the cooled caramel sauce. Repeat with the second layer, then top with the third layer.
- Frost and Finish: Frost the entire cake with the remaining caramel frosting. Drizzle extra caramel sauce over the top and optionally sprinkle with additional chopped pecans for garnish.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes or until fragrant, stirring occasionally to prevent burning.
- Prepare cake layers a day ahead. Wrap tightly in plastic wrap and store at room temperature for moist texture.
- The caramel sauce can be refrigerated in an airtight container for up to one week. Warm slightly before drizzling to fluid consistency.
