Description
An old-fashioned butter pecan cake with moist layers, cream cheese frosting, and salted caramel drizzle. Perfect for holidays and family gatherings.
Ingredients
Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs
1 tsp vanilla extract
2 tbsp dark rum, optional
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk
1 cup toasted pecans, chopped
Frosting:
1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract
Caramel Sauce:
1 cup granulated sugar
6 tbsp unsalted butter
1/2 cup whipping cream
1 tsp sea salt
Instructions
1. Prepare caramel first: melt sugar until amber. Add butter and cream carefully. Stir in sea salt. Cool.
2. Preheat oven to 350°F. Grease and flour two 9-inch pans.
3. Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla and rum.
4. Whisk flour, baking powder, and salt. Add alternately with milk. Fold in pecans.
5. Divide batter into pans. Bake 35–40 minutes. Cool completely.
6. Beat butter and cream cheese until smooth. Add powdered sugar and vanilla to make frosting.
7. Slice cakes into four layers. Frost, drizzle caramel, and sprinkle pecans between layers.
8. Frost outside, garnish with pecan halves, and drizzle more caramel.
Notes
Toast pecans before use for best flavor.
Chill layers before slicing for neat cuts.
Store cake in fridge up to 5 days or freeze unfrosted layers for 2 months.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg