Nothing says comfort like a towering slice of Pecan Caramel Layer Cake, with its buttery cake layers studded with toasted pecans, dreamy caramel-drizzled frosting, and irresistible nutty crunch on top. Each bite is the perfect balance of rich, nutty flavor and melt-in-your-mouth sweetness—ideal for special celebrations, holiday gatherings, or whenever you want your dessert to truly steal the show. If you adore cakes that look as impressive as they taste, this is the recipe that always wins raves at my table.
Ingredients You’ll Need
Incredibly, most of the magic of this cake comes from simple, familiar pantry staples, each playing a unique role in building its signature taste and texture. From rich butter and whole milk for moisture, to toasted pecans for crunch, every ingredient has a part to play in creating the showstopping Pecan Caramel Layer Cake.
- All-purpose flour: Gives the cake structure and that satisfying crumb.
- Baking powder and baking soda: Combine to provide plenty of lift, making the layers fluffy but sturdy enough to stack.
- Salt: Balances the sweetness and enhances the nutty and caramel notes.
- Unsalted butter (for cake, frosting, caramel): Adds rich flavor and ensures tender cake, creamy frosting, and luscious caramel sauce.
- Granulated sugar: Sweetens the cake and forms the base for real homemade caramel.
- Large eggs: Bind the batter, add moisture, and help with structure.
- Vanilla extract: Rounds out the flavor and brings warmth to the cake and frosting.
- Whole milk: Makes for moist, tender cake layers—don’t swap for low-fat varieties!
- Chopped toasted pecans: Toasting deepens the pecan flavor, creating delightful crunch throughout.
- Heavy cream (for caramel sauce and frosting): Makes the caramel silky smooth and the frosting light and fluffy.
- Powdered sugar: Essential for that classic, billowy buttercream frosting texture.
- Pinch of salt (for frosting): A tiny bit in the frosting keeps it from being too sweet.
- Whole toasted pecans and extra caramel sauce (for garnish): Take your Pecan Caramel Layer Cake over the top with dreamy drizzles and beautiful crunch!
How to Make Pecan Caramel Layer Cake
Step 1: Prepare the Cake Pans and Preheat Your Oven
Get started by preheating your oven to 350°F. Take three 8-inch round cake pans, grease them thoroughly with butter or nonstick spray, and sprinkle in a little flour to ensure an easy release after baking. For best results, line the bottom with parchment paper—no one likes a cake layer that sticks!
Step 2: Make the Cake Batter
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter and sugar until the mixture is light, pale, and fluffy, which usually takes about 3 to 5 minutes. Add eggs one at a time, beating well between each addition, then stir in vanilla extract for a lovely hint of warmth. Now, alternate stirring in your dry mixture and milk, starting and ending with the flour—this makes for perfectly tender cake. Gently fold in the chopped, toasted pecans so they’re evenly distributed, ensuring every bite is dotted with nutty goodness.
Step 3: Bake the Cake Layers
Divide the batter evenly between your prepared pans and smooth the tops. Slide the pans into the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted into the center of a layer comes out clean or with just a few crumbs. Let the cakes cool in their pans for 10 minutes, then carefully turn them out onto wire racks and let them cool completely before frosting.
Step 4: Cook the Caramel Sauce
Making homemade caramel is easier than you’d think, and it truly makes this Pecan Caramel Layer Cake unforgettable. In a medium saucepan, add the granulated sugar and cook over medium heat, stirring constantly. The sugar will clump, then melt into a golden liquid. Once it’s amber in color, add the butter (it will bubble up—so stand back!), whisking until it’s melted through. Slowly drizzle in heavy cream and salt, continuing to stir until the caramel is gorgeously smooth. Remove from heat and let it cool to room temperature before using in your frosting or as a drizzle.
Step 5: Make the Caramel Buttercream Frosting
Beat the softened butter in a large bowl until creamy and fluffy. Gradually sift in powdered sugar, mixing after each addition to avoid a cloud of sweetness. Add the heavy cream, vanilla, salt, and most importantly, the cooled caramel sauce. Keep beating until you have a smooth, light, and luscious frosting—it should be perfectly whippable and easy to spread.
Step 6: Assemble the Pecan Caramel Layer Cake
If you want your Pecan Caramel Layer Cake to look bakery-level, chill the cake layers for about 30 minutes before you frost—this helps reduce crumbs. Place the first cooled cake round on your serving plate and spread a generous layer of caramel buttercream over the top. Repeat with the second and third layers, then frost the top and sides. Finish off with a drizzle of extra caramel sauce and a crown of whole toasted pecans. Take a step back and admire your handiwork—you’ve just created a dessert masterpiece!
How to Serve Pecan Caramel Layer Cake
Garnishes
Don’t skip the finishing touches—garnishes make all the difference! I love to top my Pecan Caramel Layer Cake with a hefty handful of whole toasted pecans and a glossy drizzle of caramel. For a festive look, sprinkle on a light dusting of flaky sea salt or arrange a few pecan halves in a pattern atop the cake. Each slice looks extra tempting with a little caramel pooling on the plate.
Side Dishes
Though this cake truly stands on its own, a scoop of vanilla bean ice cream or a dollop of barely sweetened whipped cream takes it over the edge. If you’re assembling a dessert buffet, fresh berries or citrus slices are always lovely alongside—helping to balance out the cake’s deep caramel richness with a touch of brightness.
Creative Ways to Present
For an unforgettable dessert table centerpiece, display the whole Pecan Caramel Layer Cake on a beautiful cake stand and cut generous slices in front of your guests. For a party, you can bake the layers as cupcakes or mini cakes, each topped with caramel drizzle and a single toasted pecan. Or try building a naked cake by leaving the sides unfrosted for a rustic, on-trend look that still tastes as decadent as ever.
Make Ahead and Storage
Storing Leftovers
Leftover Pecan Caramel Layer Cake should be stored in an airtight container in the refrigerator, where it will keep beautifully for up to five days. The layers stay moist, and the caramel frosting gets even more flavorful as it sits. When ready to serve, let the cake sit at room temperature for about 30 minutes so the buttercream softens up.
Freezing
If you want to get ahead, you can freeze the un-frosted cake layers for up to three months—just wrap them tightly in plastic wrap and pop them in airtight bags. You can also freeze fully decorated slices of Pecan Caramel Layer Cake; thaw overnight in the refrigerator, then bring to room temperature before enjoying. The caramel may lose its shine but the taste remains stellar!
Reheating
Cakes like this are best enjoyed at room temperature, but if you’re craving a slightly warm slice, try microwaving it for 10 to 15 seconds. This softens the buttercream and intensifies the caramel aroma for a truly indulgent treat. Just avoid overheating so the frosting doesn’t melt right off.
FAQs
Can I make the caramel sauce ahead of time?
Absolutely! The caramel sauce in Pecan Caramel Layer Cake can be made up to a week in advance. Simply store it in a jar in the fridge and let it come to room temperature or warm it slightly before using for easier drizzling and mixing.
Do I have to use whole milk, or can I swap for a non-dairy alternative?
Whole milk provides richness and tenderness, so it’s my top choice. If you need a non-dairy substitute, opt for a creamy, full-fat plant-based milk, like oat or almond, but be aware the final cake may be a bit less moist.
Help! My caramel sauce turned grainy. What went wrong?
Caramel can crystallize if the sugar isn’t fully melted or if the pan gets too hot too fast. Stir constantly and gently while melting, and don’t rush the process. If it does go grainy, a splash of water and another gentle heat can help smooth it out.
Can I toast pecans ahead of time?
Yes, toasting pecans in advance means less work on cake day! Toast chopped or whole pecans in a single layer at 350°F for about 8 minutes, cool completely, and store in an airtight container for up to a week.
What’s the best way to get neat, even slices?
For perfect cake slices, chill the assembled Pecan Caramel Layer Cake for half an hour before cutting (bonus points if you use a warm, sharp knife). Wipe the knife clean between slices for picture-perfect presentation every time!
Final Thoughts
There’s something so special about homemade cakes, and this Pecan Caramel Layer Cake just radiates celebration and joy. Whether you share it for a milestone, a holiday, or simply because, I know it’ll bring big smiles to your table. Don’t be surprised if it becomes your new favorite showstopper—give it a try and let the compliments roll in!
Print
Pecan Caramel Layer Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Pecan Caramel Layer Cake. With layers of moist pecan-studded cake, luscious caramel sauce, and creamy frosting, this dessert is sure to impress at any gathering.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup chopped toasted pecans
Caramel Sauce:
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- ½ cup heavy cream
- ½ tsp salt
Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- pinch of salt
- ½ cup caramel sauce (cooled)
Garnish:
- ½ cup whole toasted pecans
- extra caramel drizzle
Instructions
- Preheat the oven and prepare pans: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
- Prepare the cake: Whisk together flour, baking powder, baking soda, and salt. Beat butter and sugar until fluffy. Add eggs and vanilla. Alternate adding flour mixture and milk, then fold in pecans.
- Bake the cake: Divide batter among pans and bake for 25-30 minutes. Cool in pans, then transfer to wire racks.
- Make the caramel sauce: Heat sugar in a saucepan until amber. Add butter, cream, and salt. Cool.
- Prepare the frosting: Beat butter, add powdered sugar, cream, vanilla, salt, and caramel sauce until fluffy.
- Assemble the cake: Layer cakes with frosting, then decorate with pecans and caramel drizzle.
Notes
- Chill cake layers before frosting to reduce crumbs.
- Store leftovers in the refrigerator for up to 5 days.
- Caramel sauce can be made ahead and stored in the fridge for a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 52g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
