Caramel Pecan Cake includes homemade caramel syrup, caramel frosting and a caramel cake! Covered in pecans or toffee bits this dessert will not disappoint!
Turtle Cake Recipe
This Caramel Pecan Cake has a history and used to be called our very own Turtle Cake! I used to get excited every Christmas because I knew we would end up with at least one box of Turtles chocolates and I could not get enough of them, I still have a weakness for them!
Caramel, pecans and chocolate have always been one of my favorite flavor combinations. Our Caramel Pecan Cake used to have chocolate chips in it, or chocolate syrup drizzled all over it, or both.
Let me tell you how wonderful that was. Definitely excessive but awesome nonetheless! However, over time, we stopped using the chocolate as my husband always says it turns out that this cake is just perfect on it’s own, most of the time!
The cake just didn’t need the chocolate chips or syrup any more and at times, the toffee bits. This Caramel Pecan Cake is delicious, all by itself. I have even made this cake without the pecans which is also fabulous too and I can’t believe it myself.
The bottom line is, if you are looking for a recipe for a turtle cake be sure to include pecans, inside and out, toffee bits inside or out and chocolate chips or chunks, inside or out!
You can include whatever you want, and how much of each, in this amazing caramel cake and I guaranty you will enjoy every single bite!
Best Caramel Cake
This recipe for Caramel Pecan Cake is for all of you caramel lovers out there especially and is a cake for every occasion! It tastes perfect every time you make it!
I love recipes like this. Recipes that make a perfect 13×9 inch cake, every time you make it, with lots of wonderful icing to spread around! Then all you have to decide is how to decorate it and that is totally up to you!
Ingredients in Best Caramel Cake Recipe
- sugar
- boiling water
- butter
- powdered or icing sugar
- caramel syrup, store bought or our easy homemade
- flour
- baking powder
- salt
- eggs
- milk
- heavy or whipping cream
- pecans
How to make Caramel Syrup
In a small, heavy bottomed skillet or saucepan, pour sugar inside over low heat.
Stir constantly until it is melted into a brown liquid.
Allow sugar to bubble, about 20 minutes, keep stirring.
Once all of the sugar is brown and bubbly remove from heat.
Slowly add boiling water and continue stirring constantly.
Next allow to cool inside a container with a lid.
Use ¼ cup for this cake recipe and use the rest for something else! I usually save it and use on ice cream! Delicious!
How to make Easy Caramel Cake
Preheat your oven to 375 degrees.
Prepare a 13×9 inch pan with cooking spray and parchment paper. Set aside.
In a large mixing bowl, ideally using a handheld mixer, beat butter until smooth.
Slowly add 1 cup of sugar, beating until smooth and creamy.
Beat in the ¼ cup syrup and set aside.
In a medium sized bowl combine flour, baking powder and salt.
Add all of the dry ingredients to the butter mixture.
Add milk.
Blend until totally incorporated.
In a separate, medium sized mixing bowl beat eggs for about 3 minutes.
The eggs will look foamy.
Add remaining sugar to egg mixture and beat until mixture resembles a spongy foam, another 3 minutes.
Stir it gently into cake batter until well blended.
Pour batter into your prepared pan.
Bake for between 25 and 35 minutes.
When you press on the center of the cake it should bounce back or a toothpick inserted into the center should come out clean.
Cool in the pan for about 10 minutes and then on a wire rack.
Prepare icing for when your cake is cool.
Caramel Frosting
First you have to brown your butter in a heavy pot over medium heat.
Keep watching and stirring because the butter will burn to a black if you are not.
Allow the butter to cool.
Pour the cooled butter into a large mixing bowl.
Add icing or powdered sugar, cream, vanilla and salt.
Beat until smooth.
If you prefer the icing with a different consistency add a tablespoon or so of cream.
Spread icing or frosting all over sides and top of your cake in any pattern or design you wish.
Sprinkle top with chopped pecans, chocolate chips or chunks and/or toffee bits, if desired.
Other Cakes to Try
Caramel Peach Upside Down Cake
Peaches and Cream Stuffed Cake
The Best Strawberry Banana Cake
Grandma’s Chocolate Eggnog Pudding Cake
The Best Dairy Free Chocolate Cake
Grandma’s Chocolate Orange Cake
The Best Caramel Apple Upside Down Cake
Caramel Pecan Cake Video
Caramel Pecan Cake
Equipment
- 13 x 9 inch cake pan
Ingredients
Caramel Syrup
- 1 ¼ cup sugar
- 1 ¼ cup boiling water
Cake
- ½ cup butter 1 stick
- 1 ¼ cups sugar divided
- ¼ cup caramel syrup
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
Caramel Frosting
- 1 ½ cups butter, plus 1 tablespoon
- 7 ½ cups powdered or icing sugar
- 1 ⅛ cups heavy or whipping cream (35%)
- 1 tablespoon vanilla
- 1 teaspoon salt
Decorations
- pecans, chopped
- toffee bits
- chocolate chips or chinks
Instructions
- Get out all of your ingredients, you are going to be making the Best Caramel Cake around!
Caramel Syrup
- In a small, heavy bottomed skillet or saucepan, pour sugar inside over low heat. Stir constantly until it is melted into a brown liquid.
- Allow sugar to bubble, about 20 minutes, keep stirring.
- Once all of the sugar is brown and bubbly remove from heat.
- Slowly add boiling water and continue stirring constantly.
- Next allow to cool inside a container with a lid. Use ¼ cup for this cake recipe and use the rest for something else! I usually save it and use on ice cream as it is wonderful!
Cake
- Preheat your oven to 375 degrees. Prepare a 13x9 inch pan with cooking spray and parchment paper. Set aside.
- In a large mixing bowl, ideally using a handheld mixer, beat butter until smooth.
- Slowly add 1 cup of sugar, beating until smooth and creamy. Beat in the syrup and set aside.
- In a medium sized bowl combine flour, baking powder and salt.
- Add all of the dry ingredients to the butter mixture.
- Add milk. Blend until totally incorporated.
- In a separate, medium sized mixing bowl beat eggs for about 3 minutes. The eggs will look foamy.
- Add remaining sugar to egg mixture and beat until mixture resembles a spongy foam, another 3 minutes. Stir it gently into cake batter until well blended.
- Pour batter into your prepared pan.
- Bake for between 25 and 35 minutes.
- When you press on the center of the cake it should bounce back or a toothpick inserted into the center should come out clean.
- Cool in the pan for about 10 minutes and then on a wire rack.
- Prepare icing for when your cake is cool.
Caramel Frosting
- First you have to brown your butter in a heavy pot over medium heat. Keep watching and stirring because the butter will burn to a black if you are not.
- Allow the butter to cool.
- Pour the cooled butter into a large mixing bowl.
- Add icing or powdered sugar, cream, vanilla and salt. Beat until smooth.
- If you prefer the icing stiffer or a harder consistency add a tablespoon or so of heavy or whipping cream.
The End
- Spread icing or frosting all over sides and top of your cake in any pattern or design you wish. Sprinkle top with chopped pecans, chocolate chips or pieces or toffee bits. Enjoy!
Peter
Loved this cake and will make again. Not too sweet. Thx
Karin and Ken
I am glad to hear you liked this cake. It is a personal favorite of mine. Thank you for taking the time to let me know. All the best. Karin
Vivian
Cake turned out great But had some icing left over Maybe next time I will make a bit less But my son ate the icing on a spatula and loved it.
Karin and Ken
I’m sorry you had some icing left over but I am glad your son enjoyed it! This icing is delicious! Thank you for taking the time to let me know you enjoyed. I am so grateful. Take care and all the best. Karin
Karen
Amazing cake No complaints at all
Karin and Ken
Well thank you for saying that! I love this cake and am glad I am not alone. Take care and all the best! Karin
Karly
This cake is amazing. Made it without nuts because of an allergy but I can’t wait to try it with when I have the opportunity! Thank you for sharing
Karin and Ken
It is delicious with or without the nuts. I can’t wait to hear if you like the cake better with nuts or without. Take care and all the best. Karin