Butter Pecan Cake with Caramel is a Southern staple that brings smiles to the faces seated at any table where it is served.
The soft, buttery cake is filled with crunchy pecans and topped with a thick caramel glaze that just takes the flavor to another level. Being a pecan fiend, this cake is almost always present in my home, especially during the holidays.
It seems easy to make, yet it comes out beyond extraordinary. It would be hard not to have this Southern Pecan caramel cake want for your company, whether it’s a nice dinner with friends or a holiday occasion. So believe me: One slice just won’t satisfy!
Why We Love Butter Pecan Cake With Caramel
There’s simply something especially divine about butter pecan cake with caramel. It’s rich, nutty, sweet, and comforting, all at once—like a hug in a dessert. The toasted pecans provide a rich, buttery bite that perfectly contrasts with the tender, moist cake. And that caramel?
The caramel enhances every aspect of the cake. Whether it’s drizzled, swirled, or poured to cover a dessert generously, caramel just adds that flavor of irresistible indulgence.
Butter Pecan Cake With Caramel evokes memories of Southern family gatherings, Sunday dinners, and holiday celebration tables for many of us. It’s a dessert that feels homemade in the best possible sense, and its flavors are comforting and familiar but never dull.
Also, it looks gorgeous on the table and always impresses—without taking all that much work or needing special tools. It’s straightforward, rewarding, and incredibly delicious, which may be why we keep returning for another slice.
Let me know if you’d like variations, tips, or storage suggestions next!
How To Make Butter Pecan Cake With Caramel
Recipe Overview
If you’re craving a delicious and easy-to-make cake that will leave everyone asking for seconds, this Butter Pecan Cake with Caramel is just the treat you need! It’s a simple yet flavorful cake that combines the richness of butter with the crunch of pecans, topped with a luscious caramel glaze that makes every bite heavenly.
Butter Pecan Cake With Caramel is perfect for birthdays, holidays, or any gathering where you want to serve something special without a complicated recipe.
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Cuisine: Southern
- Course: Dessert
- Difficulty Level: Easy
- Yield: 8-10 servings
- Calories per Serving: Approximately 380 calories (depending on serving size)
Equipment Needed for Butter Pecan Cake with Caramel
- Electric Mixer or Hand Whisk
- Measuring Cups and Spoons
- Mixing Bowls
- 9-inch Round Cake Pan or Bundt Pan
- Parchment Paper (Optional)
- Spatula
- Saucepan
- Cooling Rack
- Serving Platter or Cake Stand
- Toothpick or Cake Tester
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups cake flour (or all-purpose flour if needed)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 cup chopped pecans
For the Caramel Glaze
- ½ cup milk
- 1 cup packed brown sugar
- ½ cup salted Irish butter
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven and Prep the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This ensures the cake comes out easily once it’s done baking. - Mix the Cake Batter
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. I love using a hand mixer for this step, but you can also do it with a whisk if you don’t mind a little extra arm workout! - Add Eggs and Vanilla
Beat in the eggs one at a time, making sure to scrape down the sides of the bowl as needed. Stir in the vanilla extract. This step adds that warm, comforting flavor we all adore. - Combine Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter and sugar mixture, alternating with the sour cream. Start and finish with the dry ingredients. - Fold in the Pecans
Gently fold the chopped pecans into the batter. This gives the cake that delightful crunch we love in every bite! - Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean. - Make the Caramel Glaze
As the cake bakes, let’s throw together the caramel glaze. In a medium saucepan over medium heat, add the milk, brown sugar and salted butter. Whisk constantly until the sugar is dissolved and the butter has melted. Simmer the mixture until it is thickened a bit, about 5 minutes. Take off the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly. - Glaze the Cake
Once the cake has cooled for about 10 minutes, remove it from the pan and place it on a wire rack or serving platter. Pour the caramel glaze over the top of the cake, letting it drizzle down the sides for that beautiful, glossy finish.
My Secret Tips for Perfect Butter Pecan Cake
- Don’t overmix the batter! Mixing just until combined helps the cake stay tender and light.
- If you don’t have cake flour, you can substitute it with all-purpose flour. Just make sure to sift it a few times to help with the texture.
- For an extra nutty flavor, toast the pecans in a dry skillet for a few minutes before adding them to the cake and glaze.
- Make the caramel glaze in advance! It can be stored in the fridge for up to a week. Just reheat it gently before pouring it over the cake.
Exciting Variations and Serving Ideas
- Add a layer of whipped cream: For an added touch of sweetness, serve each slice of cake with a dollop of whipped cream.
- Turn it into a bundt cake: If you have a bundt pan, use it for a beautiful presentation. The caramel glaze will fill in all the ridges, making it even more decadent.
- Pair it with coffee or tea: This cake is perfect with your morning coffee or a cozy cup of tea in the afternoon
- Try a pecan-toffee twist: If you’re a fan of toffee, swap out the pecans for toffee bits in both the cake and glaze for a delicious toffee pecan caramel cake.
Frequently Asked Questions
How long should I let the caramel cool before putting it on the cake?
Let the caramel cool for about 5-10 minutes before pouring it over the cake. This ensures it doesn’t run off too quickly and gives it a nice, glossy finish.
Can I use roasted pecans in the cake?
Absolutely! Roasted pecans add a deeper flavor and crunch. Just be sure to chop them up before adding them to the batter or glaze.
What can I use instead of sour cream?
If you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk. Both work well and will give the cake a tender texture.
Video Tutorial
Conclusion
The Butter Pecan Cake With Caramel evokes a sensation akin to a warm embrace, with each bite delivering an ideal balance of sugar, richness, and crunch. I love making this cake; it is such an effortless but gorgeous dessert that everyone loves.
This food is a special treat for you. You can choose either the Southern Pecan Caramel Cake recipe or the Caramel Pecan Cake recipe, and you will enjoy making it. I hope you love it as much as I do!
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. This ensures the cake comes out easily once it’s done baking.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. I love using a hand mixer for this step, but you can also do it with a whisk if you don’t mind a little extra arm workout!
- Beat in the eggs one at a time, making sure to scrape down the sides of the bowl as needed. Stir in the vanilla extract. This step adds that warm, comforting flavor we all adore.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this mixture to the butter and sugar mixture, alternating with the sour cream. Start and finish with the dry ingredients.
- Gently fold the chopped pecans into the batter. This gives the cake that delightful crunch we love in every bite!
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- As the cake bakes, let’s throw together the caramel glaze. In a medium saucepan over medium heat, add the milk, brown sugar and salted butter. Whisk constantly until the sugar is dissolved and the butter has melted. Simmer the mixture until it is thickened a bit, about 5 minutes. Take off the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly.
- Once the cake has cooled for about 10 minutes, remove it from the pan and place it on a wire rack or serving platter. Pour the caramel glaze over the top of the cake, letting it drizzle down the sides for that beautiful, glossy finish.
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