BUTTER PECAN CAKE WITH CREAMY CARAMEL DRIZZLE

by

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk (or milk + 1 tablespoon vinegar)
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans (toasted)

For Toasting the Pecans

  • 1 tablespoon butter
  • 1 cup pecan pieces

For the Creamy Caramel Drizzle

  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • Pinch of salt
  • Optional: ¼ cup finely chopped pecans for mixing into the glaze

Toast the Pecans First

Toasting pecans is the secret behind the rich nutty punch in this cake. Raw pecans taste good, but toasted pecans taste incredible — richer, crunchier, more aromatic, and perfect for a butter pecan dessert.

Melt 1 tablespoon butter in a skillet over medium heat. Add your chopped pecans and toast for 4–5 minutes, stirring constantly. They will darken slightly and release a deep nutty smell. Remove from heat and let cool.

This step is optional but genuinely transforms the cake.

Prepare the Cake Batter

Step 1 — Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

This ensures the cake rises evenly.

Step 2 — Add the Butter and Cream It In

Add the softened butter directly to the dry ingredients and beat until the mixture resembles coarse crumbs. This technique, known as reverse creaming, creates a very tender, moist crumb — the kind you see in the photo where the inside looks soft but not heavy.

Step 3 — Add the Wet Ingredients

In a separate bowl, mix the eggs, vanilla, and buttermilk.

Slowly pour this wet mixture into the dry mixture while beating on low speed. Beat only until combined — do not overmix, or the cake will be dense.

Step 4 — Fold in the Toasted Pecans

Use a spatula to gently fold the nuts into the batter.

Spread the batter evenly into a greased baking pan (round, square, or bundt — any will work).

Bake the Cake

Bake at 180°C (350°F) for 30–40 minutes (for a square pan) or 45–55 minutes for a bundt.

The cake is done when:

  • the top is golden
  • a toothpick comes out clean
  • the edges pull slightly from the pan

Let the cake cool for at least 10–15 minutes before glazing. You want it warm but not hot.

Make the Creamy Caramel Drizzle

This is the star of the recipe. The glaze in your photo is thick, creamy, dripping slowly — not watery or too dark. That’s the result of using butter, brown sugar, and heavy cream, cooked just enough to melt together without turning into hard caramel.

Step 1 — Melt the Butter

Place a saucepan over medium heat and melt ½ cup butter.

Step 2 — Add Brown Sugar

Add 1 cup brown sugar and stir until fully dissolved into the melted butter.

Step 3 — Add Heavy Cream

Pour the heavy cream slowly while stirring. The mix will bubble gently.

Step 4 — Cook Until Creamy

Keep stirring for 3–5 minutes until the sauce thickens slightly.

You want a pourable but creamy consistency.

Step 5 — Finish the Glaze

Turn off the heat, stir in vanilla and a pinch of salt.

You may also add ¼ cup chopped pecans if you want extra texture in the glaze — like in your photo.

Let the glaze cool for 10 minutes before pouring.

Pour the Glaze Over the Cake

Do this while the cake is still warm. The warm cake absorbs some of the caramel, keeping it moist for days. However, the majority of the glaze will gently sit on top and drip slowly down the edges, creating that mouth-watering glossy finish shown in your photo.

Pour generously. Don’t be shy — this cake loves glaze.

Let it sit for 15 minutes so the drizzle thickens and sets beautifully.

Texture Breakdown (Exactly Like the Photo)

Your image shows:

  • a fluffy interior
  • full of tiny pecan bits
  • moist and tender crumb
  • a shiny creamy drizzle that coats the cake

This recipe recreates that texture perfectly because:

  • Buttermilk keeps the crumb moist.
  • Toasted pecans add nutty flavor and crunch.
  • Reverse creaming prevents dryness.
  • Cream-based caramel stays soft — not hard or sticky.

Every bite will feel buttery, nutty, and sweet with a velvety glaze.

Tips for the Best Butter Pecan Cake

Use real butter, not margarine

Butter creates flavor, moisture, and richness.

Toast the pecans

This multiplies their flavor.

Don’t overmix

Stop mixing as soon as ingredients combine.

Use heavy cream in the glaze

This makes the drizzle creamy, not crystallized.

Let the cake rest after glazing

The glaze thickens as it cools and becomes glossy and beautiful.

Variations

Caramel Cream Cheese Version

Mix ½ cup cream cheese into the caramel sauce for a thicker frosting.

Maple-Pecan Cake

Replace half the sugar with maple syrup.

Cinnamon Butter Pecan

Add 1 teaspoon cinnamon to the batter.

Rum-Pecan Cake

Add 1 tablespoon rum to the glaze for a fragrant twist.

Serving Suggestions

Serve the cake:

  • warm with vanilla ice cream
  • cold with a scoop of whipped cream
  • with a drizzle of extra caramel
  • with toasted nuts on top

It is perfect for:

  • breakfast treats
  • evening coffee desserts
  • potlucks
  • celebrations
  • holiday meals

Storing the Cake

The cake keeps well because the glaze seals in the moisture.

  • Store at room temperature for 2 days
  • Refrigerate for up to 5 days
  • Freeze (without glaze) for 3 months

Leave a Comment