Caramel Pecan Cake And Icing Recipe

Name: Caramel Pecan Cake And Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake Ingredients; 1 cup butter, at room temperature; 2 cups granulated sugar; 4 eggs; 3 cups sifted self-rising flour; 1 cup milk; 1 teaspoon pure vanilla extract; Caramel Icing Ingredients; 3 3/4 cups sugar; 3/4 cup margarine; 1 1/3 cups milk; Decorating Ingredients; 3 cups pecan halves

Servings: persons

Cake Ingredients
1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Caramel Icing Ingredients
3 3/4 cups sugar
3/4 cup margarine
1 1/3 cups milk
Decorating Ingredients
3 cups pecan halves

1
For the cake:
2
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
3
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
4
For the Icing:.
5
Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
6
Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
7
Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
8
To Decorate:.
9
Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.

3325

kcal

Calories

191

Fat

390

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cake Ingredients, 1 cup butter, at room temperature, 2 cups granulated sugar, 4 eggs, and more.

Yes, Caramel Pecan Cake And Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Pecan Cake And Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions