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Caramel Pecan Cake

A rich and moist cake with crunchy pecans and a luscious caramel drizzle, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped pecans
  • 1 cup caramel sauce store-bought or homemade

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cooling rack
  • saucepan
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour your 9-inch round cake pans.
  3. In a bowl, whisk together the flour, baking soda, and salt.
  4. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  6. Gradually add the dry mixture to the butter mixture, alternating with buttermilk.
  7. Gently fold in the chopped pecans until evenly distributed.
  8. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  9. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Notes

Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.