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Butter Pecan Cake with Caramel Sauce and Cream Cheese Frosting Recipe

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★★★★★

5 from 109 reviews

This Butter Pecan Cake is a rich and moist layered dessert featuring toasted pecans folded into a buttery vanilla cake batter, baked to perfection, and layered with creamy cream cheese frosting and homemade salted caramel sauce. The combination of buttery cake, crunchy pecans, and luscious caramel creates an indulgent Southern-inspired treat perfect for celebrations or a luxurious everyday dessert.

Ingredients

Scale

Cake:

  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum (optional)
  • 3 cups (360 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240 ml) whole milk
  • 1 cup (120 g) chopped pecans, toasted

Frosting:

  • 1 cup (226 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 4 cups (480 g) powdered sugar
  • 2 teaspoons vanilla extract

Caramel Sauce:

  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) whipping cream
  • 1 teaspoon sea salt

Instructions

  1. Make the Caramel Sauce: In a medium saucepan over medium heat, melt the sugar, stirring frequently until it reaches a deep amber color. Carefully whisk in the butter (it will bubble), then slowly add the whipping cream while stirring continuously. Stir in the sea salt. Remove from heat and set aside to cool completely before using.
  2. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans to ensure easy removal after baking.
  3. Make the Cake Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and the dark rum if using.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the toasted chopped pecans gently.
  5. Bake the Cakes: Divide the cake batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  6. Prepare the Frosting: In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy. Gradually add the powdered sugar, about 1 cup at a time, beating until light and fluffy. Mix in the vanilla extract until fully incorporated.
  7. Assemble the Cake: Once the cakes are completely cooled, slice each cake layer horizontally in half to create four equal layers. Place the first layer on a serving plate and spread a thin layer of frosting over it. Drizzle 2 to 3 tablespoons of the cooled caramel sauce over the frosting, then sprinkle with a few chopped pecans for added texture.
  8. Layer and Frost: Repeat the frosting, caramel, and pecan steps with the second and third layers. Place the final layer on top and frost the entire top and sides of the cake with the remaining cream cheese frosting.
  9. Garnish: Decorate the sides of the cake by pressing pecan halves evenly around the edges. Drizzle any remaining caramel sauce over the top and sides of the cake, and scatter additional pecans on top for a beautiful finish.

Notes

  • For best flavor, toast pecans lightly in a dry skillet over medium heat until fragrant before chopping.
  • Dark rum is optional but adds a subtle depth of flavor to the cake batter.
  • Ensure the caramel sauce cools completely before drizzling to prevent it from melting the frosting.
  • Use room temperature ingredients for smoother batter and frosting.
  • The cake can be assembled a day ahead and refrigerated; bring to room temperature before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Butter Pecan Cake, Pecan Cake, Caramel Cake, Cream Cheese Frosting, Southern Dessert, Layer Cake

Find it online: https://freshrecipehub.com/butter-pecan-cake-with-caramel-sauce-and-cream-cheese-frosting-recipe/