Caramel Pecan Pound Cake

Caramel Pecan Pound Cake

This Caramel Pecan Pound Cake is a delicious treat that's perfect for any occasion, whether it's a family gathering, a holiday celebration, or a cozy night in. The cake's crumb is soft and melts in your mouth, while its layers of crunchy nuts and smooth caramel glaze create a delightful combination of flavors and textures. Indulge in the nutty warmth of pecans and the sweet luxury of caramel with every bite.

What You Need for This Recipe:


  • 1 1/2 cups (340g) unsalted butter, at room temperature
  • 3 cups (600g) white sugar
  • 5 large eggs, at room temperature
  • 3 cups (360g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (240ml) whole milk, cold from the fridge
  • 2 tablespoons vanilla extract
  • 1 cup (100g) chopped pecans

Caramel Glaze:

  • 1/2 cup (115g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
A mouthwatering slice of Caramel Pecan Pound Cake topped with a decadent caramel glaze and chopped pecans.
A mouthwatering slice of Caramel Pecan Pound Cake topped with a decadent caramel glaze and chopped pecans.

Tips on How to Make Caramel Pecan Pound Cake:

1. Warm Up the Oven and Prepare the Pan:

  • Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, then sprinkle chopped nuts on the bottom of the pan.

2. Cream the Butter and Sugar:

  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

3. Mix the Dry Ingredients:

  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the cold milk. Begin and end with the flour mixture. Stir in the vanilla extract.

4. Bake the Cake:

  • Pour the batter into the prepared bundt pan over the chopped nuts. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Prepare the Caramel Glaze:

  • In a small saucepan, combine the butter, brown sugar, and heavy cream. Bring to a boil over medium-low heat, stirring constantly. Boil for an additional minute, then remove from heat and stir in the vanilla extract and a pinch of salt.

6. Finish with Glaze:

  • Pour the warm caramel glaze over the cooled cake. Allow the glaze to set before slicing and serving.

How to Make the Recipe Even Better:

  • Choose Quality Ingredients: Opt for high-quality butter, fresh pecans, and real vanilla extract for the best flavor.
  • Use Room Temperature Ingredients: Ensure that the milk, butter, and eggs are at room temperature for easier mixing and a smoother batter.
  • Cream Butter and Sugar Thoroughly: Beat the butter and sugar until light and fluffy to incorporate air into the batter, resulting in a lighter texture.
  • Monitor Baking Time: Check the cake for doneness a few minutes before the recommended baking time to prevent overbaking.
  • Adjust Glaze Consistency: Aim for a caramel glaze that is thick enough to coat the back of a spoon but still pourable. Adjust consistency with additional cream if needed.
  • Toast Pecans: Toasting the pecans before adding them to the batter enhances their flavor and crunchiness.

Ideas for Serving:

  • Serve with Whipped Cream or Ice Cream: Pair slices of the cake with whipped cream or vanilla ice cream for a delicious contrast.
  • Add Fresh Berries: Accompany the cake with fresh berries to balance its sweetness with a touch of tartness.
  • Drizzle Extra Caramel Sauce: Enhance the presentation by drizzling extra caramel sauce over each slice before serving, and sprinkle with a pinch of sea salt for added flavor.
  • Pair with Coffee or Tea: Enjoy the cake with a cup of coffee or tea to complement its rich and nutty flavors.

Tips for Storing:

  • Room Temperature: Store the cake at room temperature for up to two days in an airtight container or under a cake dome.
  • Refrigeration: Extend the cake's freshness by storing it in the refrigerator for up to a week, tightly wrapped in plastic wrap or placed in an airtight container.
  • Freezing: Freeze the cake (without the caramel glaze) for up to three months, then thaw overnight in the refrigerator before serving.
  • Reheating: Warm individual slices in the microwave for 10 to 15 seconds to restore their texture and flavor before serving.

Indulge in the rich and decadent flavors of this Caramel Pecan Pound Cake, perfect for any occasion or as a delightful treat any time of day!

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