Description
A rich, buttery pecan cake layered with fluffy caramel cream filling and frosted in a luscious butter pecan frosting—finished with a glossy caramel drizzle for a truly heavenly dessert.
Ingredients
-
- For the Butter Pecan Cake:
- 1 cup chopped pecans
- 4 tbsp unsalted butter
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1/2 tsp butter extract (optional)
-
- For the Caramel Cream Filling:
- 8 oz cream cheese, softened
- 1/3 cup caramel sauce
- 1/3 cup powdered sugar
- 1/4 cup heavy cream
-
- For the Butter Pecan Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup caramel sauce
- 1/2 tsp vanilla extract
- 1/2 cup toasted pecans, chopped
- Optional Toppings:
- Caramel drizzle
- Whole pecans
- Sea salt (optional)
Instructions
- Toast the Pecans: Melt 4 tbsp butter in a skillet. Add pecans and toast 3–4 minutes until fragrant. Cool completely.
- Prepare the Batter: Preheat oven to 350°F (175°C). Whisk dry ingredients. Beat butter, eggs, buttermilk, vanilla, and butter extract. Combine and fold in pecans.
- Bake: Divide batter into two greased 8-inch pans. Bake 22–28 minutes until a toothpick comes out clean. Cool completely.
- Caramel Cream Filling: Beat cream cheese and powdered sugar. Add caramel sauce and cream; whip until fluffy. Chill.
- Butter Pecan Frosting: Beat butter and powdered sugar. Add caramel and vanilla. Fold in pecans.
- Assemble: Fill cake layers with caramel cream. Frost entire cake with butter pecan frosting.
- Finish: Drizzle caramel, garnish with pecans or sea salt. Chill briefly before slicing.
Notes
- Toast pecans fully for maximum flavor.
- Chilling before slicing gives cleaner layers.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American