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Butter Pecan Cake with Creamy Caramel Drizzle

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This decadent butter pecan cake features a golden crust, creamy gooey center, and pockets of toasted pecans, all topped with a homemade caramel drizzle. It’s an easy, crowd-pleasing dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • ½ cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups pecan halves or pieces, toasted and chopped
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, melted
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup light brown sugar
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
  2. Spread pecans on a baking sheet and bake for 7-8 minutes until fragrant and lightly browned. Cool and chop coarsely.
  3. In a large bowl, beat 1 cup softened butter and 1½ cups sugar until light and creamy (about 3 minutes). Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet, mixing just until combined. Fold in most of the toasted pecans, reserving a handful for topping.
  5. Spoon the batter into the prepared pan and smooth evenly.
  6. In a medium bowl, beat cream cheese until fluffy. Add melted butter, powdered sugar, and vanilla. Mix until creamy and smooth (about 2 minutes). Pour over cake batter and gently spread.
  7. Bake for 35-40 minutes, until edges are golden and set but center is still slightly soft. A toothpick near the edge should come out clean; the middle will be gooey.
  8. Cool in the pan on a rack for at least 30 minutes. Sprinkle reserved pecans over the top while warm.
  9. For caramel drizzle: In a small saucepan, combine brown sugar, heavy cream, butter, and salt. Heat over medium, whisking constantly, until bubbling and smooth (about 3-4 minutes). Remove from heat and stir in vanilla. Let cool for 5 minutes to thicken.
  10. Drizzle warm caramel over the cake, slice, and serve. Optionally, swirl extra caramel and sprinkle flaky salt for presentation.

Notes

Always toast pecans for deeper flavor. Use room temperature ingredients for best texture. Don’t overmix the batter. If the gooey layer browns too quickly, tent with foil. For gluten-free, use a 1-to-1 blend. Caramel can be fixed with a splash of cream if it crystallizes. Cake is best served slightly warm and can be made ahead or frozen.

Nutrition

Keywords: butter pecan cake, caramel drizzle, gooey butter cake, easy dessert, southern cake, potluck dessert, pecan cake, creamy cake, family recipe

Find it online: https://tomyumy.com/butter-pecan-cake-recipe-easy-creamy-caramel-drizzle-dessert/