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Decadent Caramel Pecan Layer Cake with rich frosting and toasted pecans.

Caramel Pecan Layer Cake

A soft and moist layer cake with brown sugar flavor, buttery caramel, and crunchy pecans, perfect for impressing guests or celebrating special occasions.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 3 cups All purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda pinch
  • 1/2 tsp Salt
  • 1 cup Unsalted butter at room temp
  • 1 cup Brown sugar dark if available
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk or milk with a splash of vinegar if needed
  • 1 cup Chopped pecans some for batter, some for decoration
For the caramel sauce
  • 1 cup Sugar
  • 1/4 cup Water
  • 1/2 cup Butter
  • 1 cup Heavy cream
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
Optional apple topping
  • 2 large Apples peeled and diced (Honeycrisp or Granny Smith preferred)
  • 2 tbsp Butter
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon a pinch
  • 1/4 tsp Salt a tiny pinch
  • 1 tsp Cornstarch optional
  • 1 tbsp Water optional

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch pans (or two 9-inch pans).
  2. Cream the butter and brown sugar until fluffy.
  3. Add eggs one at a time followed by the vanilla extract.
  4. In a separate bowl, whisk together the dry ingredients.
  5. Add the dry ingredients to the butter mixture alternately with the buttermilk, starting and ending with dry ingredients.
  6. Gently mix until just combined and fold in chopped pecans.
  7. Pour the batter into the prepared pans and bake until a toothpick comes out with a few moist crumbs, about 25-30 minutes.
  8. Let the layers cool in the pans for 10 minutes before turning out onto a rack to cool completely.
Caramel Sauce Preparation
  1. In a medium saucepan, combine sugar and water. Heat over medium without stirring.
  2. Once bubbling, gently swirl the pan until the mixture turns a light golden, then a deeper amber.
  3. Remove from heat and whisk in the butter and then slowly add warm cream while whisking.
  4. Add a pinch of salt and vanilla extract, then let the caramel cool to room temperature before using.
Cake Assembly
  1. Ensure that the cake layers are completely cool before assembly.
  2. Place the first cake layer on a cake stand, spread a thin layer of frosting, and drizzle with caramel sauce.
  3. Sprinkle chopped pecans on top and repeat with the next layer.
  4. Add the final layer, apply a light crumb coat, and chill for 15-20 minutes before frosting the rest.
  5. Finish with caramel drip around the edges and a pile of toasted pecans on top.
Optional Apple Topping
  1. In a skillet, combine diced apples, butter, brown sugar, cinnamon, and salt. Cook until apples soften.
  2. For a thicker sauce, mix cornstarch and water, simmer for a minute, then cool before using.

Notes

Allow the cake to chill before serving for best results. Can be made a day ahead and stored in the fridge. Use cream cheese or buttercream frosting according to preference.