Description
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!
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.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg