Caramel pecan cake is the perfect easy dessert recipe. Made with a vanilla-butter frosting and classic sponge cake, it’s topped with chopped pecans and caramel sauce for a rich zing to satisfy any sweet tooth.
This caramel pecan cake combines the classic Victorian sponge with a gooey and crunchy pecan caramel filling for a unique spin on a centuries-old classic dessert. The good news is that it’s much easier to make than it looks!
Whether you’re a baking beginner or just want to liven up your cake repertoire, this recipe is for you. Today we’ll walk you through each stage of the process, including preparing the basic sponge and caramel topping.
To make this dessert, you will need
- boiling water
- powdered or icing sugar
- caramel syrup
- baking powder
- heavy or whipping cream
You will scatter the pecan nuts over the cake after you have frosted it. It will add a crunchy dimension to the sweet dessert.
You can use the ingredients mentioned above. You can buy caramel syrup ready-made or make your own. To make the caramel syrup, melt sugar in a pan by pouring sugar into a heavy pan over low heat. You want to see the sugar liquefy and melt into a brown substance. Let the sugar bubble for about 20 minutes.
When you are sure that the sugar is completely melted, you can remove it from the heat. Then add boiling water slowly and allow it to cool down. You will only need about a quarter cup to make this cake. You can store the rest.
You will need the proper utensils to make sure that you blend the ingredients properly and smoothly. You will also need parchment paper and cooking spray in addition to the baking tray. You will also need a bowl to mix the ingredients in.
Time & temperatures
Baking time should be about 35 to 40minutes at 350˚F. The preparation time should be about 40minutes to an hour. This includes making the caramel sauce and fristing in total, set aside about 2 hours to make the cake entirely. You will need some time to cool the cake in between, from the time you remove the cake from the oven to when you need to frost it.
- Make sure that you preheat the oven before you start baking.
- Follow the instructions that come with the recipe to avoid veering too far off the path.
- Use cooking spray to make sure that the cake doesn’t stick to the pan.
- Lining the baking tray with parchment paper makes it easier to lift the cake when it’s done.
- A handheld mixer will help you mix better.
- Allow the caramel sauce to cool down before you need to use it.
How to make caramel pecan cake
The first thing you need to do is make sure that your baking trays are ready for baking. To do this, line them with parchment paper and also spray them with cooking spray. This will help you avoid it sticking to the tray. Then you can now get cracking on the cake making itself.
Mix the butter using a mixer until it is smooth. As you mix the butter, slowly begin to add the sugar into the mix. Beat the two together until it has a smooth texture. Now, start to add in the caramel syrup that you made earlier. Slowly add it in, and make sure that it is well blended with the rest of the ingredients.
Once the butter mixture is well blended and satisfied, add in the rest of the dry ingredients, which are flour, baking powder, and salt. Then pour in the milk and mix well. You want to see all the components being carefully blended and well mixed. Then, in another bowl, beat up the eggs for about 3minutes. Beat the eggs until they are foamy.
Then add the rest of the sugar to the foamy eggs to make it “foamier.” To get this result, you will need to whisk the mixture thoroughly for about 3 minutes. Then fold the eggs into the batter. Make sure that the result is smooth and well blended into the entire mixture, with no streaks or bubbles visible.
The next step is to pour the batter into the baking pans you would have previously prepared and set aside. Then bake for the next 20 to 30 minutes. You can tell if your cake is cooked through by doing the skewer test, where you poke the cake through with a skewer and see if it comes out clean, which means that it’s cooked. Another test that you can perform is the bounce test. When you press down on the cake, it should bounce back up and not sink in.
When the cake is cooked, let it cool in the pan for about 10minutes before you remove it and let it cool on the rack further. Then you can get cracking on the icing or frosting. To make the caramel frosting. Start by melting butter and browning it in a pan or pot with a heavy base. The butter should turn brown and not black. When it’s done, set it aside and let it cool.
Then pour the butter into a bowl and mix it with the vanilla, salt, icing sugar, and cream. Blend the mixture and make sure that it’s smooth. You can manipulate the consistency by adding more cream to look the way you want it to. Cover the bits of cake you wish to frost with the icing, and then throw the pecan nuts over it.
Caramel Pecan Cake
Basic Sponge Cake
- 1 cup butter softened
- 1 cup sugar
- 4 eggs
- 1 lemon zest
- 1 tsp vanilla extract
- 1 ½ cup all-purpose flour
- ½ cup whole milk
- 1 pinch salt
- 2 cup butter unsalted
- 4 cups powdered sugar
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 2 tsp salt
- pecans roughly chopped
- Melt sugar in a heavy-based pan
- Add boiling water and keep stirring. Allow to cool.
- Preheat the oven to 325°F (160°C). Line an 8-inch cake pan with butter and parchment paper.
- In a bowl, whisk the butter and sugar until pale and fluffy. Add each egg one at a time, beating well each time to ensure the egg is incorporated.
- Add the lemon zest, vanilla extract, flour, salt, milk. Whisk to combine and pour into the cake pan.
- Bake in the oven for 25-30 minutes, or until a toothpick can be inserted into the cake and come out clean. Rest for ten minutes before removing from the tin and moving to a cooling rack.
- Brown butter in a heavy-based pan.
- Let the butter cool and add vanilla, cream, salt, and powdered sugar.
- Ice the cake with this blended mixture, as much as you need to, then throw on the pecan nuts.