Description
Indulgent Butterscotch Pecan Cake melts rich caramel notes with nutty crunch, creating a luxurious dessert that celebrates Southern baking traditions. Warm layers of buttery sweetness and toasted pecans invite passionate bakers to savor each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (220 grams) brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 4 large eggs
- 2 cups (240 grams) all-purpose flour
- 1 cup (240 milliliters) buttermilk
- 1 cup chopped pecans
Secondary Ingredients:
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Butterscotch Sauce Ingredients:
- 1 cup (220 grams) brown sugar, packed
- 1/2 cup (113 grams) unsalted butter
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the cake environment by heating the oven to 350F (175C) and preparing two 9-inch round cake pans with grease and flour.
- In a large mixing bowl, thoroughly blend softened butter with brown and granulated sugars until achieving a fluffy, pale texture.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then mix in vanilla extract for enhanced flavor.
- Separately combine flour, baking powder, baking soda, and salt in a clean bowl, creating a uniform dry ingredient mixture.
- Gently fold dry ingredients into the butter mixture, alternating with buttermilk, maintaining a smooth consistency without overmixing. Carefully fold in chopped pecans.
- Distribute batter evenly between prepared cake pans, ensuring balanced layers.
- Bake for 25-30 minutes at 350F, checking doneness with a toothpick inserted into the center. Allow cakes to rest in pans for 10 minutes before transferring to cooling racks.
- For butterscotch sauce, combine brown sugar, butter, and heavy cream in a saucepan over medium heat, stirring until the mixture reaches a boil.
- Simmer the sauce for 3-5 minutes, continuously stirring to prevent burning. Remove from heat and incorporate vanilla extract and a pinch of salt.
- Once cooled, position first cake layer on a serving plate and generously drizzle with butterscotch sauce.
- Place second cake layer on top and cascade remaining butterscotch sauce over the cake, allowing it to flow naturally.
- Garnish with additional chopped pecans for texture and visual appeal.
Notes
- Swap out regular flour for gluten-free flour blend to make this cake celiac-friendly and ensure same texture and rise.
- Toast pecans beforehand in a dry skillet to enhance their nutty flavor and add extra depth to the cake’s overall taste profile.
- Use room temperature eggs and buttermilk to help ingredients blend smoothly and create a more consistent cake batter.
- Control butterscotch sauce thickness by cooking longer for a more caramel-like consistency or shorter for a lighter drizzle.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 422 kcal
- Sugar: 38 g
- Sodium: 138 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 89 mg