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.
Servings 8
Ingredients
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
Frosting
- 2 cup butter unsalted
- 4 cups powdered sugar
- 1 can sweetened condensed milk
- 2 tsp vanilla extract
- 2 tsp salt
Topping
- pecans roughly 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.