Are you craving a decadent dessert that’s surprisingly easy to make? Look no further! This Caramel Pecan Cake recipe is the perfect blend of sweet, nutty, and gooey goodness. It’s a crowd-pleaser guaranteed to impress, whether you're a seasoned baker or just starting your culinary journey. This recipe offers a simple approach to homemade cooking, creating a delicious dish perfect for any occasion. It's one of the best recipes you'll find for a truly satisfying treat. Get ready to experience the magic of this simple yet stunning cake!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Caramel Pecan Topping:
- 1 cup packed light brown sugar
- ½ cup heavy cream
- ¼ cup butter, unsalted
- 1 teaspoon vanilla extract
- 1 cup pecan halves
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake will easily release from the pan and prevents sticking.
Make the cake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry ingredient mixture should be thoroughly combined to prevent lumps in your batter.
Add wet ingredients: Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until just combined. Don’t overmix; it can make your cake tough.
Incorporate boiling water: Gradually pour in the boiling water while mixing on low speed. The batter will become thin; this is perfectly normal.
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Prepare the caramel pecan topping: While the cake is baking, prepare the topping. In a medium saucepan over medium heat, combine the brown sugar, heavy cream, and butter. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract.
Assemble the cake: Once the cake is baked, let it cool in the pan for about 10 minutes. Pour the warm caramel pecan topping evenly over the cake. Sprinkle the pecan halves over the caramel. Let the cake cool completely before slicing and serving. Allowing the cake to cool completely helps the caramel set and prevents a messy dessert.
Tips and Variations:
- For a richer flavor, use dark brown sugar instead of light brown sugar in the caramel topping.
- Feel free to experiment with other nuts, such as walnuts or pecans, in the topping.
- Add a pinch of cinnamon or nutmeg to the cake batter for extra warmth and spice.
- If you don’t have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- For a truly special occasion, drizzle melted chocolate over the top of the finished cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Carbohydrates: Approximately 45-50g
- Protein: Approximately 4-5g
This information is an estimate and may vary depending on the specific ingredients used.
This easy caramel pecan cake recipe is perfect for satisfying your sweet tooth while enjoying a delicious, homemade dessert. It's an excellent option for quick dinner ideas or a delightful addition to any gathering. Enjoy this simple, yet satisfying treat!