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.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8
Ingredients
Basic Sponge Cake
1cupbutter softened
1cupsugar
4eggs
1lemon zest
1tspvanilla extract
1 ½cupall-purpose flour
½cupwhole milk
1pinchsalt
Frosting
2cupbutterunsalted
4cupspowdered sugar
1cansweetened condensed milk
2tspvanilla extract
2tspsalt
Topping
pecansroughly chopped
Instructions
Caramel Sauce
Melt sugar in a heavy-based pan
Add boiling water and keep stirring. Allow to cool.
Cake
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.
Frosting
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.