Homemade Butter Pecan Cake with Salted Caramel Sauce

Homemade butter pecan cake is a cozy treat that melts in your mouth. I’ve made this many times to perfect the texture and flavor. The golden crust and creamy caramel make it irresistible. Try this easy recipe now. Check out my Refreshing Watermelon Feta Salad with Honey Lime Dressing for a fresh twist. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Feta Salad with Honey Lime Dressing and Bourbon Maple Pork Meatballs with Creamy Sweet Potato Mash.

What You'll Need for Homemade Butter Pecan Cake with Salted Caramel Sauce

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups pecans, toasted and chopped
• 1 cup pecan flour (optional)
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• Optional: 1/4 cup chopped pecans for garnish
• Optional: Salted caramel sauce
• Optional: Powdered sugar

How to Make Homemade Butter Pecan Cake with Salted Caramel Sauce

1. Prep: Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease with butter.
2. Mix Batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Add Dry Ingredients: In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to the wet mixture, alternating with pecan flour if using.
4. Bake Layers: Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
5. Make Caramel: In a small saucepan, combine 1/2 cup butter, 1/2 cup sugar, and 1/4 cup cream. Cook over low heat until caramel forms. Stir in 1/2 tsp flaky sea salt.
6. Assemble Cake: Let cakes cool completely. Spread caramel sauce on one layer, place the second layer on top, and drizzle additional caramel over the top.

Storing & Reheating Homemade Butter Pecan Cake with Salted Caramel Sauce

Short-Term Storage

Store in an airtight container in the fridge. Store in airtight container for up to 3 days. Make-ahead tip: Assemble cake up to 2 days in advance.

Freezing Homemade Butter Pecan Cake with Salted Caramel Sauce

Freeze slices for up to 2 months.

How to Reheat Without Drying It Out

Oven: Reheat at 350°F for 10–15 minutes. Microwave: Heat 1–2 minutes on high.

Recipe Notes

• Chef tip: Use a stand mixer for easier mixing of the batter.
• Best substitution: Replace pecan flour with an extra 1/4 cup all-purpose flour if needed.
• Make-ahead: Make cake layers up to 2 days ahead and assemble when ready.
• Scaling: Double the recipe for a larger cake or to serve more people.
• Troubleshooting: If cake is too moist, bake for 5–10 minutes longer.

Homemade Butter Pecan Cake with Salted Caramel Sauce

⏱

Prep

30 min

🍳

Cook

30 min

⏳

Total

1 hour

🍽

Serves

8 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups pecans, toasted and chopped
• 1 cup pecan flour (optional)

Seasonings

• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt

Optional Toppings

• 1/4 cup chopped pecans for garnish
• Salted caramel sauce
• Powdered sugar

Instructions

1. Prep: Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and grease with butter.
2. Mix Batter: In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. Add Dry Ingredients: In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to the wet mixture, alternating with pecan flour if using.
4. Bake Layers: Divide batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
5. Make Caramel: In a small saucepan, combine 1/2 cup butter, 1/2 cup sugar, and 1/4 cup cream. Cook over low heat until caramel forms. Stir in 1/2 tsp flaky sea salt.
6. Assemble Cake: Let cakes cool completely. Spread caramel sauce on one layer, place the second layer on top, and drizzle additional caramel over the top.

Notes

• Chef tip: Use a stand mixer for easier mixing of the batter.
• Best substitution: Replace pecan flour with an extra 1/4 cup all-purpose flour if needed.
• Make-ahead: Make cake layers up to 2 days ahead and assemble when ready.
• Scaling: Double the recipe for a larger cake or to serve more people.
• Troubleshooting: If cake is too moist, bake for 5–10 minutes longer.

Storage

• Fridge: Store in airtight container for up to 3 days.
• Freezer: Freeze slices for up to 2 months.
• Oven reheat: Reheat at 350°F for 10–15 minutes.
• Microwave reheat: Heat 1–2 minutes on high.
• Make ahead: Assemble cake up to 2 days in advance.

Nutrition Per Serving

• Calories: 450
• Protein: 6g
• Fat: 20g
• Carbs: 55g
• Fiber: 2g
• Sugar: 35g
• Sodium: 200mg
• Cholesterol: 100mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Homemade Butter Pecan Cake with Salted Caramel Sauce FAQs

A Warm Final Note

I can’t wait for you to try Homemade Butter Pecan Cake with Salted Caramel Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!