This Caramel Pecan Cake has a history! 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! Caramel, pecans and chocolate have always been one of my favorite flavor combinations. Our Pecan Caramel Cake used to have chocolate chips in it or chocolate syrup drizzled all over it. Let me tell you how yummy that was. Definitely excessive but awesome none the less! However, over time, we stopped using the chocolate. It turns out that this cake is just perfect on it’s own!The cake just didn’t need the chocolate chips or syrup any more. This Caramel Pecan Cake is so yummy! All by itself. I have even made this cake without the pecans. It is also yummy too.
This recipe for Pecan Caramel Cake is for all of you caramel lovers out there especially! Caramel Pecan Cake is a cake for every occasion! It tastes perfect every time!
Caramel Pecan Cake
- 1 1/4 cup sugar
- 1 1/4 cup boiling water
- 1/2 cup butter 1 stick
- 1 1/4 cups sugar divided
- 1/4 cup caramel syrup
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/2 cup butter, plus 1 tablespoon
- 3 cups powdered or icing sugar
- 6 tablespoons heavy cream (35%)
- 1 teaspoon vanilla
- 1 pinch salt
- pecans, chopped
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 1/4 cup for this cake recipe and use the rest for something else! I usually save it and use on ice cream! It is yummy!
In a small, heavy bottomed skillet or saucepan, pour sugar inside over low heat. Stir constantly until sugar 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 pour into a container with a lid and allow to cool. Use 1/4 cup for this cake recipe and use the rest for something else! I usually save it and use it on ice cream! It is yummy!
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.
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 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 or heath or skor toffee bits.