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caramel pecan cake recipe
5 from 1 vote

Caramel Pecan Cake

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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8


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


Caramel Sauce

  • 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.