There’s something undeniably decadent about the combination of rich butterscotch, crunchy pecans, and a moist, tender cake. This Butterscotch Pecan Cake is a true indulgence that brings together all these elements into one unforgettable dessert. With its caramelized butterscotch glaze and toasted pecans, this cake is perfect for special occasions or whenever you want to treat yourself to something truly luxurious. Trust me, once you try it, you’ll be craving another slice in no time
Why You’ll Love This Recipe
This recipe isn’t just about the ingredients it’s about creating a dessert that’s as impressive as it is delicious. Here’s why it’s a favorite
Moist and Tender: The cake base is incredibly soft and fluffy, providing the perfect canvas for the butterscotch and pecans.
Rich Butterscotch Flavor: The caramelized butterscotch glaze adds depth and richness, making each bite a burst of flavor.
Crunchy Pecans: Toasted pecans provide a delightful crunch that contrasts beautifully with the soft cake.
Quick and Easy: With straightforward steps and minimal prep time, this cake comes together in under an hour. Ideal for busy days when you still want something special.
Customizable: Add your favorite toppings whipped cream, fresh berries, or chocolate shavings to make each slice unique
Ingredients
All-Purpose Flour: Provides structure and ensures the cake holds its shape while staying moist.
Baking Powder: Helps the cake rise slightly, giving it a light and airy texture.
Salt: Balances sweetness and enhances the overall flavor profile.
Unsalted Butter: Adds richness and tenderness to the dough. Let it soften before using.
Granulated Sugar: Sweetens the cake without overpowering the butterscotch flavor.
Eggs: Act as binders and contribute moisture to the cake.
Vanilla Extract: Brings warmth and depth to the flavor. Use pure vanilla extract for the best results.
Butterscotch Chips: Form the base of the caramelized glaze that coats the cake.
Pecans: Toasted pecans add crunch and nutty flavor to the cake.
Note: the full ingredients list, including measurements, is provided in the recipe card directly below
Instructions
Let’s dive into the steps to create this delightful masterpiece
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. This step ensures a tender crumb.
Add Wet Ingredients: Beat in eggs one at a time, followed by vanilla extract. Mix until fully incorporated.
Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
Make the Glaze: In a small saucepan, melt butterscotch chips with a splash of milk or heavy cream. Stir until smooth and glossy.
Assemble the Cake: Once cooled, spread the butterscotch glaze evenly over the top of the cake. Sprinkle toasted pecans over the glaze. Serve immediately or let the glaze set before slicing
Nutrition Facts
Servings: 8
Calories per serving: 350
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
How to Serve Butterscotch Pecan Cake
This cake pairs wonderfully with various accompaniments. Here are a few serving suggestions to enhance your dining experience
Fresh Berries: Serve with a side of fresh strawberries or raspberries for a burst of freshness.
Whipped Cream: Top each slice with a dollop of whipped cream for extra indulgence.
As a Standalone: Sometimes, this cake is decadent enough to enjoy on its own. Simply savor each slice and let the flavors dance on your palate
Additional Tips
Here are some extra tips to help you get the most out of this recipe
Use Fresh Ingredients: Fresh butterscotch chips and high-quality pecans elevate the overall flavor of the dish. Avoid using expired products.
Double the Batch: This recipe scales easily, so feel free to double it for larger gatherings or meal prep.
Freeze for Later: Wrap individual slices tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
Add Toppings: For an extra indulgent touch, drizzle melted chocolate or sprinkle with chopped nuts on top.
Experiment with Variations: Try adding different seasonings like cinnamon or a splash of rum extract for a unique twist
FAQ Section
1. Can I use store-bought butterscotch chips? Yes! Using store-bought chips saves time and ensures a consistent texture.
2. What type of flour should I use? All-purpose flour works best for achieving the right texture. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.
3. Can I make this cake ahead of time? Yes, you can prepare the cake up to a day in advance and refrigerate it. Bake just before serving for optimal freshness.
4. How do I store leftover cake? Keep it in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.
5. Can I freeze the cake? Absolutely! Wrap individual slices tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.
6. Can I double the recipe? Definitely. Doubling the recipe is simple and ensures you have plenty for leftovers or feeding a crowd.
7. Is this recipe suitable for a low-sugar diet? Not as written, but you can reduce the amount of sugar in the filling or use a sugar-free alternative.
8. Can I skip the pecans? You can, though the pecans add crunch and flavor. Substitute with other nuts like almonds or walnuts if preferred.
9. Do I need to chill the cake? Chilling isn’t strictly necessary, but it helps the glaze set properly.
10. Can I add other toppings to the cake? Absolutely! Drizzle with caramel sauce, sprinkle with coconut flakes, or add a dusting of powdered sugar for added flair
Conclusion
There you have it a delicious and indulgent Butterscotch Pecan Cake recipe that’s sure to become a go-to dessert in your kitchen. With its moist cake, rich butterscotch glaze, and crunchy pecans, this cake satisfies both your cravings and creativity. So gather your ingredients, preheat the oven, and let’s bake something amazing together! Your taste buds will thank you.
Print
Butterscotch Pecan Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Butterscotch Pecan Cake a moist, buttery cake studded with toasted pecans and enveloped in a luscious homemade butterscotch sauce. Perfect for any occasion, this dessert combines the nutty crunch of pecans with the sweet, caramel-like essence of butterscotch.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans (toasted, if desired)
For the Butterscotch Sauce:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/2 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, ensuring each is fully incorporated before adding the next. Mix in 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. Begin and end with the dry ingredients. Mix until just combined. Fold in the chopped 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 continuously until the mixture comes to a boil.
- Simmer: Allow the mixture 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 pecans if desired.
Notes
- Toasting the pecans enhances their flavor. To toast, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant.
- Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smoother batter.
- The butterscotch sauce can be made ahead of time and stored in the refrigerator. Warm slightly before using to achieve a pourable consistency.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 550 kcal
- Sugar: 45g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 125mg