This moist and decadent Butterscotch Pecan Cake is layered with a rich, homemade butterscotch sauce and topped with toasted pecans. Perfect for any celebration, this cake will melt in your mouth with every bite!
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert, Cake
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
For the Cake:
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 cup chopped pecans (toasted, if desired)
For the Butterscotch Sauce:
1 cup brown sugar, packed
½ cup unsalted butter
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
Make the Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Fold in the pecans.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Butterscotch Sauce:
Combine Ingredients: In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir until the mixture comes to a boil.
Simmer: Allow to simmer for 3-5 minutes, stirring frequently. Remove from heat and stir in the vanilla extract and a pinch of salt. Let it cool slightly before using.
Assemble the Cake:
Layer the Cake: Place one cake layer on a serving plate. Drizzle with some butterscotch sauce, then top with the second layer.
Frost and Drizzle: Drizzle the top of the cake with more butterscotch sauce and garnish with additional chopped pecan
Notes
Toasting the pecans adds extra flavor to the cake. You can toast them in the oven at 350°F (175°C) for about 5-7 minutes.
Make sure the cake is fully cooled before assembling to avoid melting the butterscotch sauce.