Sticky Caramel Pecan Cake is a luscious, indulgent dessert that perfectly marries the rich, buttery sweetness of caramel with the crunchy texture of toasted pecans, all layered within a moist, tender cake. This dessert is a celebration of deep, comforting flavors and irresistible textures, making it a popular choice for special occasions, holidays, or any time you want to treat yourself and loved ones to a truly decadent homemade cake experience. The sticky caramel glaze seeps into every bite, while the toasted pecans add a satisfying crunch that complements the softness of the cake, creating a perfect harmony of flavors and mouthfeel. Its inviting aroma and beautiful golden color make it as pleasing to the eyes as it is to the palate.
The history of caramel and pecan desserts is deeply rooted in Southern American cuisine, where pecan trees flourish and caramel sauces have long been favored for their sweet richness. Pecan pie, pralines, and sticky toffee puddings are just a few classic examples of how these ingredients have been enjoyed for generations. The sticky caramel pecan cake is an evolution of these traditions, combining the moist crumb of a classic butter cake with a thick, buttery caramel topping studded with crunchy pecans. Caramel itself originated from caramelizing sugar, a technique perfected in European confectionery, and has since become a universal favorite, prized for its complex, sweet, and slightly nutty flavor profile. The pecan, native to North America, especially the southern United States, has been prized for its buttery flavor and crunchy texture, making it a natural pairing with caramel.
Ingredients Breakdown
For the Cake:
- 2 cups (250 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
For the Sticky Caramel Pecan Topping:
- 1 cup (200 g) packed light brown sugar
- ½ cup (115 g) unsalted butter
- ¼ cup (60 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1½ cups (150 g) chopped pecans, toasted
Step-by-Step Recipe:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter with both sugars until light and fluffy using an electric mixer. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Meanwhile, prepare the caramel pecan topping by melting butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, bring to a simmer, and cook for 3-5 minutes until thickened slightly. Remove from heat and stir in vanilla and toasted pecans. Once the cake is baked, immediately pour the warm caramel pecan topping evenly over the cake, allowing it to soak in as the cake cools.
Tips for the Perfect Cake
Use room temperature ingredients for better mixing and a smoother batter. Toast pecans lightly in a dry pan to enhance their flavor before adding to the caramel topping. Don’t overmix the batter to keep the cake tender and moist. Pour the caramel topping over the cake while both are still warm to allow it to soak in perfectly. Let the cake cool completely before slicing to ensure clean cuts and avoid sticky messes.
Variations and Customizations
Swap pecans with walnuts or almonds for a different nutty flavor. Add a pinch of cinnamon or nutmeg to the cake batter for a warm spice note. Use coconut cream instead of heavy cream in the topping for a subtle tropical twist. For a more decadent version, layer the cake with a caramel buttercream frosting underneath the sticky pecan topping. Make mini cakes or cupcakes with caramel pecan glaze for individual servings.
Health Considerations and Nutritional Value
This cake is rich in sugars and fats, largely due to the caramel and butter content, making it a treat best enjoyed in moderation. Pecans add some nutritional benefits, including healthy fats, protein, fiber, and essential minerals such as magnesium and zinc. Using unsalted butter and moderating added salt can help control sodium intake. For a slightly lighter version, substitute half the butter with applesauce and reduce the sugar slightly, though this will alter texture and flavor. The cake is gluten-rich and not suitable for gluten-sensitive individuals unless made with a gluten-free flour blend.
FAQ
Can I make this cake ahead of time? Yes, the cake can be baked a day in advance and stored covered at room temperature or in the fridge. Reheat slightly before serving if desired.
Can I use other nuts? Yes, walnuts, almonds, or pecan halves work well as alternatives.
How do I store leftovers? Store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Is the cake freezer-friendly? Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Can I make the cake dairy-free? Use plant-based butter, coconut cream for the topping, and dairy-free yogurt or milk substitute in the batter.
sticky Caramel Pecan Cake
Ingredients
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- Water vegetable oil, and eggs as directed on the cake mix box
- 20 caramels unwrapped
- ⅓ cup butter or margarine
- ⅓ cup heavy whipping cream
- 1 cup Betty Crocker™ chopped pecans toasted
- 1 tub 12 oz Betty Crocker™ Whipped Chocolate Frosting
Instructions
- Step 1: Preheat oven to 350°F (325°F if using dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray them with baking spray that contains flour.
- Step 2: Prepare and bake the cake mix according to the instructions on the box for two 8-inch or 9-inch rounds. Let cakes cool for 10 minutes, then run a knife around the edges to loosen them. Remove cakes from pans and place on a cooling rack. Allow to cool completely, about 1 hour.
- Step 3: In a 1-quart saucepan, heat the caramels, butter, and whipping cream over medium heat for 6 to 8 minutes, stirring frequently until the caramels are melted and the mixture is smooth. Alternatively, combine caramels, butter, and whipping cream in a 4-cup glass measuring cup and microwave uncovered on High for 1 to 3 minutes, stirring once or twice. Stir the pecans into the melted caramel mixture. Let cool for 30 to 45 minutes, or until firm enough to spread without running over the edges of the cake.
- Step 4: Place one cake layer on a plate, round side down. Spread 1 cup of the pecan caramel filling over it. Place the second cake layer on top, round side up. Spread the remaining pecan caramel filling in a 4- to 5-inch circle on top of the cake. Use the whipped chocolate frosting to cover the rest of the top and the sides of the cake. Store the cake loosely covered.