Description
A delicious Butter Pecan Cake with toasted pecans and a swirl of caramel sauce, perfect for gatherings or as a sweet indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel sauce
- 1 cup toasted pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the buttermilk and vanilla extract until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl. Gradually add this to the wet ingredients, mixing until just combined.
- Fold in the toasted pecans gently.
- Divide the batter evenly between the prepared pans and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Once cooled, drizzle with caramel sauce and garnish with additional pecans if desired.
Notes
Store in an airtight container for up to 5 days; can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg