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Heavenly Butter Pecan Caramel Cake

A deliciously rich cake topped with caramel and toasted pecans, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1 cup caramel sauce store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pecans.
Baking
  1. Pour the batter into a greased 9x13 inch pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
  2. Once cooled, drizzle the caramel sauce over the top.

Notes

If your butter turns a bit melty during mixing, it adds to the moistness! Toasting the pecans in a dry skillet enhances their crunchiness. Store leftovers in an airtight container in the fridge for up to a week.