Butter Pecan Cake
A buttery, nut-studded layer cake with silky cream-cheese buttercream and homemade salted caramel, perfect for any celebration.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Use unsalted butter to control salt.
- 2 cups granulated sugar
- 4 large eggs, room temperature Bring to room temperature.
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (optional) Adds depth.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature Bring to room temperature.
- 1 cup chopped pecans, toasted Toast before adding.
For the Frosting
- 1 cup unsalted butter, softened Use unsalted butter.
- 8 oz cream cheese, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
For the Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces Use unsalted butter.
- ½ cup whipping cream, warm Can be at room temperature.
- 1 teaspoon sea salt
Instructions
Make the Caramel Sauce
- In a medium saucepan over medium heat, add granulated sugar. Stir constantly with a heatproof spatula as sugar melts and turns amber (about 6–8 minutes).
- Once melted and amber, remove from heat and whisk in butter until combined. Carefully pour in the warm cream and whisk until smooth.
- Stir in sea salt. Transfer to a heatproof bowl and let cool.
Preheat and Prepare Pans
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Line bottoms with parchment for easy release.
Toast the Pecans
- Spread pecans on a baking sheet and toast at 350°F for 6–8 minutes until fragrant. Cool, then chop coarsely.
Combine Dry Ingredients
- Whisk together flour, baking powder, and salt in a bowl. Set aside.
Make the Cake Batter
- Cream butter with sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing after each addition. Stir in vanilla and rum if using.
- Alternate adding dry mixture and milk, beginning and ending with dry ingredients. Mix on low speed until combined. Fold in toasted pecans.
Bake the Cakes
- Divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then invert onto cooling racks.
Prepare the Frosting
- In a mixer bowl, beat butter with cream cheese until silky. Gradually add powdered sugar until combined.
- Beat on medium until smooth. Chill if too soft.
Assemble the Cake
- Level the cake layers if necessary. Place the first layer on a cake plate and brush with cooled caramel.
- Spread cream cheese frosting, add the second layer, and frost top and sides.
- Drizzle with remaining caramel and sprinkle with pecans.
Notes
Serve the cake slightly chilled or at room temperature. It pairs beautifully with coffee or tea. Can be stored in the fridge for 3–4 days. Freeze individual slices for up to 2 months.