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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
