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Pecan and Caramel Cake

about 12 servings
Intermediate
65 minutes
Indulge yourself and your guests with our luxurious Pecan and Caramel Cake, an impressive dessert blending the rich flavours of caramel and pecans.
Love layers of moist, buttery sponge infused with caramel and pecans? Like caramel frosting and caramelised pecan halves? Enjoy our Pecan and Caramel Cake for a balance of sweet and nutty notes.
Recipe Ingredients
How to Prepare
Tips
Other nuts to try in this recipe would be toasted almonds, Brazil Nuts or Walnuts.
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Recipe Ingredients

For the Pecan and Caramel Cake
175 gPlain Flour (6 oz)
1Dr. Oetker Bicarbonate of Soda Sachet (x1 sachet or 7g)
200 gDark Brown Sugar (7oz) Soft dark brown sugar, free of lumps)
75 gPecan Nuts (3 oz, ground)
200 mlButtermilk (7fl.oz)
115 gLightly Salted Butter (4oz, melted)
2 tspDr. Oetker Caramel Flavour
2Medium Eggs
To decorate
65 gGranulated Sugar (2 ½ oz)
40 gPecan Halves (1 ½ oz)
75 gDark Brown Sugar (3oz, Soft dark brown sugar)
150 gLightly Salted Butter (5oz, softened)
325 gIcing Sugar (11 oz)
5 mlDr. Oetker Caramel Flavour (1 tsp)

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Picture - Dr. Oetker Bicarbonate of Soda Sachet (x1 sachet or 7g)
Picture - Dr. Oetker Caramel Flavour
Picture - Dr. Oetker Caramel Flavour (1 tsp)
1

Preheat the oven to 180˚C (160˚C Fan oven, 350˚F, gas 4). Grease and line 3 x 18cm (7 inch) Victoria sandwich tins.

2

Mix the flour, Bicarbonate of Soda, dark brown sugar and ground pecan nuts together in a bowl. Make a well in the centre.

3

In a jug, mix the buttermilk, melted butter, eggs and Caramel Flavour together and pour into the centre of the dry ingredients. Mix well to make a thick batter.

4

Divide between the tins and spread over the tops evenly. Bake in the oven for 20-22 minutes until golden and just firm to the touch. Cool for 5 minutes before turning out on to a wire rack. Lightly skewer the tops of each cake several times and gently pour over the sachets of Cake Drizzle – try not to skewer all the way through the cakes otherwise the Drizzle may seep out.

5

To decorate, line a small baking tray with baking parchment and sprinkle the pecan halves over the top, spaced a little apart. Put the sugar in a saucepan and add 15ml (1tbsp) cold water. Heat gently, stirring, until dissolved, then raise the heat, and cook without stirring for about 3 minutes until richly golden. Immediately pour the caramelised sugar over the pecan halves to coat them and leave to set.

6

Meanwhile, put the dark brown sugar in a small saucepan and add 45ml (3 tbsp) cold water. Heat gently, stirring, until the sugar is dissolved. Stop stirring and raise the heat. Bring to the boil and boil for 10 seconds. Remove from the heat and leave to cool completely.

7

Put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the icing sugar to make a stiff icing. Mix in the cold sugar syrup and Caramel Flavour and beat until smooth and creamy.

8

Using one third of the frosting, spread over 2 of the cakes and sandwich all three cakes together. Press down gently and transfer to a serving plate.

9

Using a palette knife, thickly spread the remaining frosting over the sides and top of the cake. Break up the caramelised pecans and sprinkle over the cake. Your cake is now ready to serve and enjoy!

Tips

  • Other nuts to try in this recipe would be toasted almonds, Brazil Nuts or Walnuts.