Homemade Butter Pecan Cake with Caramel Glaze

Introduction

Butter pecan cake is the kind of dessert that feels like pure comfort and indulgence in every slice. With its moist and tender crumb, warm buttery flavor, and the nutty crunch of toasted pecans, this cake is a Southern classic that never goes out of style. Drizzled generously with silky caramel glaze and topped with crunchy pecans, it transforms into a show-stopping centerpiece perfect for holidays, family gatherings, or simply when you’re craving something rich and unforgettable. This recipe walks you through each step to create a cake that looks as beautiful as it tastes.

Ingredients

For the Cake

• 1 cup (230 g) unsalted butter, softened

• 2 cups (400 g) granulated sugar

• 4 large eggs, room temperature

• 3 cups (360 g) all-purpose flour

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• 1 tablespoon baking powder

• ½ teaspoon salt

• 1 cup (240 ml) whole milk, room temperature

• 1 teaspoon vanilla extract

• 1 ½ cups pecans, toasted and chopped

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For the Caramel Glaze

• 1 cup (200 g) brown sugar, packed

• ½ cup (115 g) unsalted butter

• ½ cup (120 ml) heavy cream

• 1 teaspoon vanilla extract

• Pinch of salt

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For Garnish

• ½ cup pecan halves, toasted

Instructions

1. Prepare the oven and pan:
   Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan, ensuring all crevices are coated to prevent sticking.

2. Toast the pecans:
   Spread pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant. Allow to cool, then chop coarsely.

3. Make the cake batter:
   In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in vanilla.

4. Combine dry and wet ingredients:
   In a separate bowl, whisk flour, baking powder, and salt. Add this mixture to the butter mixture in thirds, alternating with milk, beginning and ending with flour. Mix just until combined.

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5. Add pecans:
   Fold in the toasted chopped pecans gently to distribute evenly throughout the batter.

6. Bake the cake:
   Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning out onto a wire rack.

7. Make the caramel glaze:
   In a saucepan, combine brown sugar, butter, and heavy cream. Bring to a gentle boil over medium heat and cook for 3–4 minutes, stirring constantly. Remove from heat, add vanilla and a pinch of salt, then let cool slightly until thickened.

8. Assemble:
   Pour the warm caramel glaze over the cooled cake, letting it drip naturally down the sides. Top with toasted pecan halves for an elegant finish.

Conclusion

This homemade butter pecan cake with caramel glaze is a dessert that perfectly balances rich, nutty, and buttery flavors with the sweetness of smooth caramel. The toasted pecans add a delightful crunch, while the glaze ties everything together in a glossy, irresistible finish. Whether served at a festive gathering, a holiday dinner, or as a sweet treat for friends and family, this cake is guaranteed to impress and satisfy. It’s a recipe worth keeping close, because once you bake it, you’ll find yourself making it again and again.