Old-Fashioned Butter Cake with Salted Caramel Drizzle and Pecans

Introduction

This Old-Fashioned Butter Cake with Salted Caramel Drizzle is the perfect dessert for any occasion. Rich, buttery, and moist, this cake embodies the simple, nostalgic flavors of traditional baking. Topped with a luxurious salted caramel drizzle and a sprinkling of crunchy pecans, it’s a showstopper that delivers layers of flavor with each bite. Whether it’s for a family gathering or a special event, this cake is bound to be a crowd-pleaser that’s both comforting and indulgent.

Ingredients:

For the Butter Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup whole milk, at room temperature
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

For the Salted Caramel Drizzle:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon sea salt (adjust to taste)

Topping:

• 1/2 cup pecans, roughly chopped
• Pinch of sea salt (optional, for garnish)

Preparation

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Set aside.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
2. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this could affect the cake’s tenderness.

Step 3: Bake the Cake

1. Pour the batter into the prepared baking pan(s), spreading evenly.
2. Bake in the preheated oven for 30-35 minutes if using a 9×13 pan, or 25-30 minutes for two 8-inch rounds. The cake is done when a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Salted Caramel Sauce

1. In a medium saucepan over medium heat, add the sugar and cook, stirring constantly with a heatproof spatula until the sugar melts and turns a deep amber color. Be careful not to burn it.
2. Once melted and golden, add the cubed butter. The mixture will bubble vigorously. Continue stirring until the butter is fully incorporated.
3. Slowly pour in the heavy cream while stirring constantly. Allow the sauce to boil for 1 minute.
4. Remove from heat and stir in the sea salt. Allow the caramel to cool slightly until it thickens.

Step 5: Assemble the Cake

1. Place the cooled cake on a serving platter.
2. Drizzle the salted caramel sauce generously over the top, letting it drip down the sides for a beautiful, rustic presentation.
3. Sprinkle chopped pecans over the caramel drizzle, then finish with an additional pinch of sea salt for extra flavor, if desired.

Cooking Notes:

• Be careful when working with hot caramel, as it can splatter and cause burns.
• Ensure the butter and eggs are at room temperature before starting, as this helps create a smooth batter and a tender cake.
• If you prefer a softer caramel sauce, you can adjust the amount of cream to 2/3 cup for a thinner consistency.

Serving Suggestions:

This cake is best served at room temperature. Enjoy it as is, or pair it with a scoop of vanilla ice cream for an extra indulgent dessert. Fresh berries or whipped cream are also wonderful additions.

Tips:

• For extra flavor, you can toast the pecans in a skillet for 3-4 minutes before adding them to the cake.
• If you have leftover caramel sauce, it can be stored in an airtight container in the fridge for up to two weeks. Warm it slightly before using.
• If the caramel hardens, reheat it gently on the stove or in the microwave, stirring frequently to avoid burning.

Prep Time:

• 20 minutes

Cooking Time:

• 35 minutes

Total Time:

• 55 minutes

Nutritional Information (Per Serving):

• Calories: 450 kcal
• Protein: 5g
• Sodium: 350mg

Conclusion

This Old-Fashioned Butter Cake with Salted Caramel Drizzle is a delectable dessert that combines the timeless flavors of a buttery cake with the modern twist of salted caramel and pecans. Perfect for celebrations or a comforting treat, this cake is a wonderful choice to bring warmth and sweetness to any occasion. Simple to make yet impressive, this dessert is sure to become a beloved recipe for years to come.

Old-Fashioned Butter Cake with Salted Caramel Drizzle and Pecans

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• Author: Imili Johnson
• Total Time: 55 minutes

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Ingredients

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For the Butter Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup whole milk, at room temperature
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon salt

For the Salted Caramel Drizzle:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream, at room temperature
• 1 teaspoon sea salt (adjust to taste)

Topping:

• 1/2 cup pecans, roughly chopped
• Pinch of sea salt (optional, for garnish)

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Instructions

Step 1: Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans. Set aside.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
2. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this could affect the cake’s tenderness.

Step 3: Bake the Cake

1. Pour the batter into the prepared baking pan(s), spreading evenly.
2. Bake in the preheated oven for 30-35 minutes if using a 9×13 pan, or 25-30 minutes for two 8-inch rounds. The cake is done when a toothpick inserted into the center comes out clean.
3. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Salted Caramel Sauce

1. In a medium saucepan over medium heat, add the sugar and cook, stirring constantly with a heatproof spatula until the sugar melts and turns a deep amber color. Be careful not to burn it.
2. Once melted and golden, add the cubed butter. The mixture will bubble vigorously. Continue stirring until the butter is fully incorporated.
3. Slowly pour in the heavy cream while stirring constantly. Allow the sauce to boil for 1 minute.
4. Remove from heat and stir in the sea salt. Allow the caramel to cool slightly until it thickens.

Step 5: Assemble the Cake

1. Place the cooled cake on a serving platter.
2. Drizzle the salted caramel sauce generously over the top, letting it drip down the sides for a beautiful, rustic presentation.
3. Sprinkle chopped pecans over the caramel drizzle, then finish with an additional pinch of sea salt for extra flavor, if desired.

• Prep Time: 20 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 450
• Sodium: 350mg
• Protein: 5g