This Pecan Caramel Layer Cake is an absolute showstopper — imagine tender, buttery layers flecked with toasted pecans, sandwiched with clouds of creamy caramel frosting and crowned with glossy caramel drips and pecan halves. Each bite is an irresistible dance between nutty crunch and gooey caramel goodness. You’ll fall in love with how the luscious flavors come together to create a dessert that’s both decadent enough for special occasions and comforting enough to make any day feel more festive. If you’re ready for a true Southern-inspired treat that draws rave reviews, you’re in the right place!

Pecan Caramel Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this pecan caramel layer cake lies in its combination of classic, accessible ingredients that each pull significant flavor weight. It’s all about using fresh, real ingredients that work together to create an incredibly tender crumb and memorable icing.

All-purpose flour: Forms the backbone of the cake, providing a sturdy yet soft structure perfect for layers.
Baking powder: Gives your cake that beautiful rise and keeps it fluffy.
Baking soda: Works together with baking powder to make the cake even lighter.
Salt: Just a touch elevates all the other flavors and keeps the sweetness balanced.
Unsalted butter (softened): Lends rich flavor and tenderness to both the cake and frosting — quality counts here!
Granulated sugar: Sweetens the cake layers and helps keep them moist.
Large eggs (room temperature): Bind everything together and create a fine, soft crumb.
Vanilla extract: Rounds out the flavors and adds depth; pure vanilla makes a real difference.
Buttermilk: Its tangy richness makes the cake moist and so tender, with a pleasant complexity.
Chopped pecans (toasted): These bring nutty crunch to every bite; toasting them really amps up their flavor.
Caramel sauce (divided): Creamy and sweet, this takes the whole cake over the top with ribbons of golden indulgence.
Butter for frosting (softened): Ensures your frosting is extra creamy and melts in your mouth.
Powdered sugar: Sweetens and thickens the frosting, creating that irresistible, fluffy texture.
Heavy cream: A splash gives the frosting plenty of body and a luscious feel.
Whole pecan halves for garnish: Finishes the cake with a simple, elegant touch and extra crunch.

How to Make Pecan Caramel Layer Cake

Step 1: Prep the Pans and Oven

Set your oven to 350°F. Take a moment to grease and line three 8-inch round cake pans with parchment paper — this little step makes unmolding and stacking so much easier in the end, so don’t skip it.

Step 2: Mix the Dry Ingredients

In a medium bowl, use a whisk to blend the flour, baking powder, baking soda, and salt. Whisking helps distribute the leaveners and ensures you won’t get any salty or powdery pockets.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter together with granulated sugar until very light and fluffy. This isn’t just for sweetness — it creates air pockets, which help the cake layers turn out moist and tender. Take a full two to three minutes for this step!

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, fully blending each before adding the next. Stir in vanilla extract for that delicious warm note that ties in perfectly with pecans and caramel.

Step 5: Alternate Dry Ingredients and Buttermilk

Gradually add the flour mixture to the creamed butter and sugar, alternating with the buttermilk. Start and end with the dry ingredients, and mix just until everything is incorporated. This helps lock in a soft, fine crumb — don’t overmix!

Step 6: Fold in Toasted Pecans

Gently fold in the chopped, toasted pecans, making sure they’re evenly dispersed throughout the batter. Toasting them first brings out extra flavor and adds that signature crunch in every slice.

Step 7: Bake the Cakes

Divide the batter between the three prepared pans and smooth out the tops. Bake for 25–28 minutes, or until a toothpick comes out clean from the center. Let them cool in the pans for about 10 minutes, then transfer the cakes to a wire rack to cool completely.

Step 8: Prepare the Caramel Frosting

Beat the softened butter until it’s creamy, then gradually add powdered sugar, alternating with heavy cream, until you get a light, spreadable frosting. Stir in half of your caramel sauce — this makes the frosting impossibly smooth, sweet, and a little salty if you like.

Step 9: Assemble the Pecan Caramel Layer Cake

Place one cooled cake layer on your serving plate. Frost generously, then drizzle with caramel. Continue stacking, frosting, and drizzling with the remaining layers. Fully frost the top and sides, then use the last of your caramel to create lovely drips down the edges.

Step 10: Decorate and Chill

Garnish the top with whole pecan halves — fan them out in a circle for a classic look, or pile them in the center for something modern. Chill the finished cake for about 20 minutes; it makes slicing clean, beautiful layers a breeze.

How to Serve Pecan Caramel Layer Cake

Garnishes

Let your inner artist shine by adding extra caramel swirls, a sprinkle of flaky sea salt for contrast, or a handful of extra chopped pecans around the base. A glossy finish from the caramel makes your Pecan Caramel Layer Cake absolutely irresistible on the dessert table.

Side Dishes

For a full dessert spread, serve this cake with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a cup of strong black coffee. Simple accompaniments like sliced fresh apples or pears also play up the caramel notes for a festive finish.

Creative Ways to Present

If you want to impress, slice and serve the Pecan Caramel Layer Cake on vintage cake stands, or cut the cake into mini cubes for a finger-food dessert platter. You can even serve individual pieces in glass jars for a fun, portable treat — just layer cake cubes, frosting, and caramel drizzle.

Make Ahead and Storage

Storing Leftovers

Once you’ve had your fill, store leftover Pecan Caramel Layer Cake covered in the refrigerator. A cake dome or an airtight container works best to protect those soft layers from drying out — it’ll stay delicious for up to four days.

Freezing

Pecan Caramel Layer Cake freezes surprisingly well! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to one month. Thaw overnight in the fridge or at room temperature for a treat that tastes freshly baked.

Reheating

If you like your cake slightly warmed (and who doesn’t, with all that caramel?), microwave a slice for 10–15 seconds. The caramel turns a little gooier, and the cake gets even softer — just like it was fresh from the oven.

FAQs

Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel sauce works perfectly for this recipe, especially when you’re short on time. Try to use a thick, high-quality caramel for the best flavor and beautiful drips.

Do I really need to toast the pecans?

Toasting pecans makes a huge difference in flavor and crunch. It only takes a few minutes in the oven, and the extra nuttiness really shines through in every bite of pecan caramel layer cake.

Can I make the cake layers ahead of time?

Yes! Bake the cake layers a day ahead, let them cool completely, wrap tightly in plastic wrap, and assemble the next day. This makes entertaining a breeze and helps the flavors develop.

How do I get perfect caramel drips down the cake?

Let your caramel cool slightly so it thickens a bit, then use a spoon to gently drizzle it over the edges of a chilled cake. It will slowly drip down, creating those signature caramel drips on your Pecan Caramel Layer Cake.

Can I make this cake gluten-free?

To make a gluten-free version, swap in a 1:1 gluten-free baking flour blend for the all-purpose flour. Be sure to check your caramel sauce and baking powder are gluten-free too!

Final Thoughts

There’s something magical about baking (and savoring) a homemade Pecan Caramel Layer Cake — it’s an ooey-gooey, nutty masterpiece that always feels like a celebration. I hope you try it soon and find joy in every bite, whether you’re treating yourself or sharing with someone special!

Pecan Caramel Layer Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadent goodness of this Pecan Caramel Layer Cake. Moist layers of pecan-studded cake are sandwiched between luscious caramel frosting, creating a dessert that’s perfect for any special occasion or holiday celebration.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs (room temperature)
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans (toasted)
1 cup caramel sauce (divided)
1 cup unsalted butter (for frosting, softened)
4 cups powdered sugar
3–4 tablespoons heavy cream
Whole pecan halves for garnish

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Instructions

Preheat the oven: Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Combine wet and dry ingredients: Add dry ingredients alternately with buttermilk, mixing until just combined. Fold in the toasted chopped pecans.
Bake: Divide the batter among the pans and bake for 25–28 minutes. Cool cakes in pans before transferring to a wire rack.
Make frosting: Beat softened butter until creamy. Gradually add powdered sugar and heavy cream until fluffy. Stir in ½ cup of caramel sauce.
Assemble: Place a cake layer on a plate, spread with frosting, drizzle with caramel. Repeat with other layers. Frost top and sides, drizzle caramel over the top, garnish with pecans. Chill before slicing.