This Pecan Caramel Cake is an irresistible layered dessert with buttery brown sugar cake, crunchy toasted pecans, rich homemade caramel sauce, and silky caramel buttercream frosting. Every bite is sweet, nutty, and melt-in-your-mouth delicious. Perfect for holidays, celebrations, or any time you want a show-stopping cake that looks as amazing as it tastes!
The layers are light and moist thanks to buttermilk, the caramel is luxuriously smooth, and the roasted pecans add a wonderful crunch. Let’s bring this masterpiece to life, one step at a time!
Ingredients
For the Cake:
- 2½ cups (310 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (225 g) butter, at room temperature
- 1½ cups (300 g) brown sugar
- ½ cup (100 g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (240 ml) buttermilk (or homemade — see below)
- 1½ cups (150 g) roasted and chopped pecans (or walnuts)
For the Caramel Sauce:
- 1 cup (200 g) granulated sugar
- 6 tbsp (85 g) butter
- ½ cup (120 ml) heavy cream
- ¼ tsp salt
For the Caramel Buttercream:
- 1 cup (225 g) butter, at room temperature
- 3½ cups (440 g) powdered sugar
- ½ cup of the prepared caramel sauce
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream (to adjust consistency)
Optional Garnish:
- Extra caramel sauce (for drizzling)
- Chopped pecans
