pecan cake with a caramel glaze

Ohhh — Pecan Cake with Caramel Glaze is Southern dessert perfection: a buttery, tender cake packed with toasted pecans and draped in a silky caramel glaze that seeps into every bite. 🍰✨

Here’s a tried-and-true, homemade version that always wows:

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🍰 Pecan Cake with Caramel Glaze

Ingredients

For the cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 2 ½ cups all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup whole milk (or buttermilk for tang)

• 1 tsp vanilla extract

• 1 ½ cups chopped pecans, toasted

For the caramel glaze:

• ½ cup (1 stick) unsalted butter

• 1 cup brown sugar, packed (light or dark)

• ¼ cup heavy cream (or milk)

• 1 tsp vanilla extract

• Pinch of salt

• ½–1 cup powdered sugar (for thickening, optional)

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Instructions

1. Preheat oven:
   350°F (175°C). Grease and flour a Bundt pan or 9×13-inch pan.

2. Make the cake batter:

   • Cream butter and sugar together until light and fluffy (2–3 minutes).

   • Add eggs, one at a time, beating well after each.

   • In a separate bowl, whisk flour, baking powder, and salt.

   • Add dry ingredients to the butter mixture alternately with milk, starting and ending with flour.

   • Stir in vanilla and toasted pecans.

3. Bake:

   • Pour into prepared pan and smooth the top.

   • Bake 45–55 minutes (Bundt) or 35–40 minutes (9×13), until a toothpick comes out clean.

   • Cool in pan for 10 minutes, then invert onto a wire rack or plate.

4. Make the caramel glaze:

   • In a saucepan over medium heat, melt butter.

   • Add brown sugar and cream; whisk constantly until smooth and slightly thickened (about 3–4 minutes).

   • Remove from heat, stir in vanilla and salt.

   • For a thicker glaze, whisk in powdered sugar until smooth.

5. Glaze the cake:

   • Pour warm caramel glaze over the slightly warm cake, letting it drip down the sides.

   • Sprinkle extra chopped pecans on top if desired.

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💡 Tips & Variations

• Toast the pecans for deeper flavor: bake at 350°F for 7–8 minutes.

• Add a bourbon twist: Stir 1–2 tsp bourbon into the glaze for a grown-up touch.

• Want extra moistness? Brush the cake with a little warm caramel before adding the thicker glaze.

• Storage: Keeps well covered at room temperature up to 3 days, or refrigerate for up to 5 days.

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Would you like me to give you a sheet-cake version (easy to transport and serve for gatherings) or a layer cake version with caramel frosting between the layers?