The Toffee Pecan Caramel Cake is a dessert lover’s dream. It features layers of moist, buttery cake infused with crunchy pecans and toffee bits, complemented by a luscious caramel cream cheese frosting. This cake is a showstopper perfect for celebrations or as a decadent treat to satisfy your sweet tooth.
Why You’ll Love This Toffee Pecan Caramel Cake?
This cake is more than just dessert—it’s an indulgence. Each bite offers a delightful combination of textures and flavors: the buttery richness of pecans, the sweet crunch of toffee, the tangy caramel frosting, and the soft, moist cake layers.
As a baker, there’s nothing more satisfying than creating a cake that looks as good as it tastes, and I’ll guide you through every step of the process to achieve perfection. With its stunning presentation and irresistible flavor, this cake is sure to impress at any gathering.
Let’s get started with the ingredients you’ll need!
Ingredients
For the Cake:
- Unsalted butter: 1 ½ sticks (170 g), softened
- Cake flour: 3 cups (342 g)
- White sugar: 1 cup (200 g)
- Light brown sugar: 1 cup (217 g), packed
- Baking powder: 1 tablespoon (12 g)
- Salt: ½ teaspoon (3 g)
- Sour cream: 1 cup (242 g)
- Vanilla extract: 2 teaspoons (8 g)
- Whole milk: ½ cup (121 g)
- Vegetable oil: ¼ cup (54 g)
- Large eggs: 3, room temperature
- Toffee bits: ½ cup (72 g), finely chopped
- Pecans: ½ cup (49 g), chopped
For the Caramel Cream Cheese Frosting:
- Unsalted butter: 2 sticks (226 g), softened
- Cream cheese: 8 oz (226 g), softened
- Salt: ½ teaspoon (3 g)
- Vanilla extract: 2 teaspoons (8 g)
- Powdered sugar: 6 cups (690 g)
- Caramel sauce: 3 tablespoons (42 g)
For Decoration:
- Crushed pecans and toffee bits (optional, for garnish)
- Pecan halves (optional, for accents)
Tools You’ll Need:
- Three 8-inch round cake pans
- Mixing bowls (various sizes)
- An electric mixer
- A spatula
- A serrated knife for leveling cake layers (optional)
Step 1: Prepare the Cake Batter
- Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy removal. - Mix Dry Ingredients:
In a large bowl, whisk together the cake flour, baking powder, and salt for at least 30 seconds to evenly distribute the leavening agents. Set this aside. - Blend Wet Ingredients:
In another bowl, combine the sour cream, vanilla extract, milk, and vegetable oil. Stir until smooth and set aside. - Cream Butter and Sugars:
Using an electric mixer, beat the softened butter with the white and light brown sugar on medium speed. Mix until the butter-sugar mixture becomes light and fluffy, about 3–5 minutes. - Incorporate Eggs:
Add the eggs one at a time, beating on low speed until each one is fully incorporated before adding the next.
Step 2: Combine and Bake
- Alternate Mixing:
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients. Start and end with the dry ingredients. Mix on low speed after each addition until just combined. Be careful not to overmix; this keeps the cake light and tender. - Add Pecans and Toffee Bits:
Using a spatula, gently fold in the chopped pecans and toffee bits. The batter will be thick, which helps prevent the nuts and toffee from sinking during baking. - Divide the Batter:
Evenly distribute the batter among the three prepared cake pans. Use a spatula to smooth the tops for even layers. - Bake the Cakes:
Place the pans in the preheated oven and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. - Cool the Cakes:
Allow the cakes to cool in their pans for 5–10 minutes. Then, carefully invert the pans onto a wire rack and remove the parchment paper. Let the cakes cool completely before frosting.
Step 3: Make the Caramel Cream Cheese Frosting
- Cream the Butter and Cream Cheese:
In a large mixing bowl, combine the softened butter and cream cheese. Using an electric mixer on medium speed, beat the mixture until smooth and creamy. Avoid overmixing at this stage to maintain a stable frosting. - Incorporate Sugar and Caramel:
Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud. Once the sugar is fully incorporated, add the caramel sauce, salt, and vanilla extract. Mix until everything is combined. - Achieve the Perfect Consistency:
Increase the mixer speed to medium-high and beat for about 1–2 minutes until the frosting is fluffy and smooth. If the frosting feels too soft for piping or spreading, refrigerate it for 10–15 minutes to firm it up.
Step 4: Assemble and Decorate the Toffee Pecan Caramel Cake
- Level the Cake Layers (Optional):
If needed, use a serrated knife to trim the tops of the cake layers for a flat surface. This ensures stability and a polished final look. - Assemble the Cake:
- Place one cake layer on your cake stand or serving plate.
- Spread a thin layer of caramel sauce over the top of the layer (optional, for extra caramel flavor).
- Spread a generous layer of caramel cream cheese frosting evenly over the cake layer.
- Repeat this process with the second cake layer, adding caramel sauce and frosting.
- Top the Cake:
Place the final cake layer on top and apply a thin crumb coat of frosting to seal in any loose crumbs. Refrigerate the cake for about 15 minutes to set the crumb coat. - Frost the Cake:
Once the crumb coat is firm, spread the remaining frosting evenly over the entire cake. Use a spatula to smooth the sides and top, or create swirls for a more rustic look. - Decorate the Cake:
- Press crushed pecans and toffee bits around the base of the cake for a decorative touch.
- Pipe decorative swirls or stars on the top of the cake using a piping bag with a star tip.
- Garnish with pecan halves or drizzle caramel sauce in a spiral pattern for a stunning finish.
- Chill and Serve:
Chill the cake in the refrigerator for about 30 minutes to firm up the frosting. Bring the cake to room temperature before serving for the best flavor and texture.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Cover tightly and refrigerate for up to 1 week.
- Freezer: Wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
Enjoy your stunning Toffee Pecan Caramel Cake! It’s a dessert that’s guaranteed to leave a lasting impression with its rich flavors and irresistible presentation.
