Caramel Pecan Layer Cake Recipe

Introduction

This Caramel Pecan Layer Cake is a delightful treat combining warm spices, crunchy pecans, and rich cream cheese frosting topped with a luscious caramel glaze. It’s perfect for celebrations or a special weekend dessert that’s sure to impress your family and friends.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup neutral oil (like sunflower or canola)
• 4 large eggs
• 1/2 cup yogurt or sour cream
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 225g cream cheese, softened (for frosting)
• 100g unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1/2 cup brown sugar (for caramel glaze)
• 1/4 cup cream (for caramel glaze)
• 2 tbsp butter (for caramel glaze)
• Pinch of salt (for caramel glaze)
• Whole pecans for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans to prepare for the batter.
2. Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
3. Step 3: In a separate bowl, beat the brown sugar, sugar, oil, eggs, yogurt, milk, and vanilla extract until the mixture is smooth and well blended.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped pecans carefully.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
6. Step 6: To make the frosting, beat the softened cream cheese and butter together until light and fluffy. Add the powdered sugar and vanilla extract, then continue beating until smooth and spreadable.
7. Step 7: Assemble the cake by spreading frosting between each cake layer. Cover the top and sides evenly with the remaining frosting.
8. Step 8: For the caramel glaze, combine brown sugar, cream, butter, and salt in a saucepan. Heat while stirring constantly for 3 to 4 minutes until thickened. Remove from heat and let cool slightly.
9. Step 9: Drizzle the caramel glaze over the frosted cake. Decorate with whole pecans on top and chill the cake for 15 minutes before slicing to allow the glaze to set.

Tips & Variations

• For a healthier version, substitute whole wheat pastry flour and replace sugar with date syrup in the cake batter.
• To make this cake vegan, use dairy-free yogurt and plant-based milk, swap cream cheese for vegan cream cheese, and replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Ensure your cream cheese and butter are softened to room temperature for a smooth frosting.
• Toast the pecans lightly before folding them into the batter for added flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best texture, bring slices to room temperature before serving. Leftover cake can be frozen for up to 1 month; thaw overnight in the fridge and drizzle fresh caramel glaze before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds make excellent substitutes and provide a similar texture and flavor profile.

What can I do if I don’t have cream for the caramel glaze?

You can substitute with full-fat coconut milk or evaporated milk to achieve a creamy caramel consistency.

Caramel Pecan Layer Cake Recipe

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★★★★★

4.8 from 92 reviews

• Author: lina
• Total Time: 1 hour 30 minutes
• Yield: 10–12 servings 1x

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Description

A luscious Caramel Pecan Layer Cake featuring spiced moist cake layers studded with chopped pecans, layered and frosted with creamy cream cheese butter frosting, and finished with a rich homemade caramel glaze and whole pecans on top. This cake combines warm cinnamon and nutmeg flavors with sweet caramel, perfect for festive occasions or special desserts.

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup brown sugar
• 1/2 cup sugar
• 1 cup neutral oil (sunflower or canola)
• 4 large eggs
• 1/2 cup yogurt or sour cream
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 cup chopped pecans

For the Frosting:

• 225g cream cheese, softened
• 100g unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

For the Caramel Glaze:

• 1/2 cup brown sugar
• 1/4 cup cream
• 2 tbsp butter
• Pinch of salt
• Whole pecans for topping

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Instructions

1. Prep the Cake Batter: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt to combine the dry ingredients. In a separate bowl, beat together the brown sugar, sugar, oil, eggs, yogurt (or sour cream), milk, and vanilla extract until smooth and well incorporated. Gradually add the dry ingredients to the wet mixture and mix just until combined. Carefully fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
2. Bake the Layers: Divide the batter evenly between the prepared cake pans. Tap the pans lightly on the counter to release any air bubbles. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cake layers to cool completely in the pans before removing.
3. Make the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add the powdered sugar while continuing to beat, then mix in the vanilla extract until the frosting is creamy and spreadable.
4. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting on top. Repeat with the second and third layers. Finish by frosting the top and sides of the cake smoothly with the remaining frosting.
5. Prepare the Caramel Glaze: In a small saucepan over medium heat, combine the brown sugar, cream, butter, and a pinch of salt. Stir constantly until the mixture thickens slightly, about 3 to 4 minutes. Remove from heat and let the caramel glaze cool slightly so it thickens just enough for drizzling over the cake.
6. Finish & Decorate: Drizzle the caramel glaze over the top of the frosted cake, allowing it to drip down the sides naturally. Decorate with whole pecans arranged on top. Chill the completed cake in the refrigerator for at least 15 minutes to let the glaze set before slicing and serving.

Notes

• To make this recipe vegan, substitute dairy yogurt with a plant-based yogurt, use plant milk instead of regular milk, replace cream cheese with vegan cream cheese, and use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) instead of chicken eggs.
• For a healthier twist, consider using whole wheat pastry flour instead of all-purpose flour and substitute sugar with date syrup.
• Make sure to let the cake layers cool completely before frosting to prevent the frosting from melting.
• The caramel glaze should be slightly cooled so it does not melt the frosting but remains fluid enough to drizzle.
• This cake pairs wonderfully with cinnamon lattes or chai tea for a cozy dessert experience.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel pecan cake, layered cake, cream cheese frosting, caramel glaze, pecan dessert, spiced cake, homemade cake, holiday cake