Caramel Pecan Layer Cake is a rich and indulgent dessert that combines moist cake layers, velvety caramel frosting, and a crunchy pecan topping. This layered masterpiece is perfect for holidays, celebrations, or anytime you want to impress with a classic Southern-inspired flavor.
Why You’ll Love This Recipe
This cake is everything a dessert should be: buttery, nutty, sweet, and decadently creamy. Each layer is soaked with caramel flavor and complemented by the crunch of toasted pecans. It’s a dessert that feels luxurious but is surprisingly simple to make. Ideal for gatherings or special occasions, it promises to leave a lasting impression.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Brown sugar
- Eggs
- Vanilla extract
- Whole milk
- Chopped pecans
- Caramel sauce
- Cream cheese or buttercream frosting
- Soft caramel candies (optional)
directions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, cream butter and brown sugar until fluffy.
- Add eggs one at a time, beating after each addition. Mix in vanilla.
- Alternately add flour mixture and milk to the creamed butter, beginning and ending with dry ingredients.
- Fold in chopped pecans.
- Divide batter into prepared pans and bake for 25–30 minutes.
- Cool completely before layering with caramel frosting.
- Drizzle caramel sauce over each layer and top with more pecans and optional caramel candies.
Servings and timing
Makes approximately 12 servings. Prep time: 25 minutes. Baking time: 30 minutes. Assembly: 20 minutes. Total time: 1 hour and 15 minutes.
Variations
- Salted Caramel: Use salted caramel sauce for a sweet-salty balance.
- Chocolate Twist: Add chocolate ganache between the layers for a richer dessert.
- Spice Cake Base: Substitute with a spiced cake batter for added depth.
storage/reheating
Store in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving. Cake layers can be frozen for up to 2 months.
FAQs
Can I use store-bought caramel sauce?
Yes, but homemade caramel offers the best flavor and consistency.
Do the pecans need to be toasted?
Toasting enhances their flavor and crunch, but it’s optional.
What frosting works best?
Cream cheese or buttercream both pair beautifully with caramel.
Can I make this cake ahead of time?
Yes, assemble a day in advance and refrigerate.
How do I keep caramel from sliding off?
Apply it to cooled cake and let it set slightly before layering.
Can I make it nut-free?
Yes, omit pecans and consider adding crushed pretzels for crunch.
Does it need refrigeration?
Yes, due to the frosting and caramel.
Can I use walnuts instead of pecans?
Certainly, walnuts work well as a substitute.
How do I slice this cake neatly?
Use a serrated knife and wipe clean between cuts.
Can I double this recipe?
Yes, just bake in two batches or use larger pans.
Conclusion
Caramel Pecan Layer Cake is a crowd-pleasing dessert that blends buttery richness with sweet caramel and crunchy nuts. It’s elegant enough for formal events and comforting enough for family dinners—a timeless classic worth mastering.
PrintCaramel Pecan Layer Cake
Caramel Pecan Layer Cake is a decadent Southern-style dessert featuring moist cake layers filled with caramel frosting and topped with toasted pecans and rich caramel sauce. Ideal for special occasions and holidays.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- 1 cup chopped pecans (toasted if desired)
- 1 1/2 cups caramel sauce
- 2 cups cream cheese or buttercream frosting
- Optional: 1/2 cup soft caramel candies, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients.
- Fold in the chopped pecans.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, layer the cakes with caramel frosting between each layer.
- Drizzle caramel sauce over each frosted layer and top with more chopped pecans and optional caramel candies.
Notes
- Use homemade caramel for the best flavor and texture.
- Let the caramel cool slightly before layering to prevent sliding.
- Toasting the pecans enhances their flavor and adds crunch.
- Frosting options include cream cheese or buttercream—both pair well with caramel.
- Refrigerate the assembled cake and let it come to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg