If you’re craving a dessert that’s both elegantly rustic and deeply comforting, this Caramel Pecan Bundt Cake Recipe is exactly what you need. Imagine a tender, moist cake infused with warm cinnamon and crunchy pecans baked to perfection in a classic bundt shape, then drenched in a shimmering, buttery caramel glaze. Each bite offers the perfect balance of sweet and nutty, making it an instant favorite for gatherings or cozy nights in. I can’t wait to share how simple ingredients come together to create this show-stopping dessert that’s sure to impress everyone at your table.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step to creating your own Caramel Pecan Bundt Cake Recipe. Each one serves a vital purpose—from the flour providing structure, to the pecans delivering crunch, and the caramel glaze adding that irresistible finishing touch.
- 2 1/2 cups all-purpose flour: The foundation for the cake’s tender crumb.
- 2 teaspoons baking powder: Helps the cake rise nice and fluffy.
- 1/2 teaspoon baking soda: Works alongside baking powder for lightness.
- 1 teaspoon ground cinnamon: Adds warmth and subtle spice.
- 1 cup unsalted butter, softened: Brings richness and moisture.
- 1/2 teaspoon salt: Balances sweetness to enhance flavor depth.
- 1 3/4 cups granulated sugar: Sweetens and tenderizes the cake.
- 1 teaspoon vanilla extract: Provides aromatic, sweet notes.
- 4 large eggs: Bind ingredients while adding fluffiness.
- 1 cup buttermilk: Keeps the cake moist and tender with a slight tang.
- 1 1/2 cups chopped pecans: Infuse every bite with delightful crunch.
- 1/2 cup unsalted butter (for glaze): The base of the irresistibly silky caramel.
- 1 cup brown sugar, packed (for glaze): Adds that classic caramel depth and sweetness.
- 1/4 cup heavy cream (for glaze): Creates smooth texture for the glaze.
- 1 teaspoon vanilla extract (for glaze): A final flavor boost in the caramel topping.
- 1/2 cup chopped pecans (optional, for garnish): Adds crunch and beauty when sprinkled over the glaze.
How to Make Caramel Pecan Bundt Cake Recipe
Step 1: Prepare the Dry Ingredients
Start by mixing together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. This combination ensures your cake will have perfect rise, gentle spice, and the right balance of flavors that complement the sweet caramel later on.
Step 2: Cream Butter and Sugar
Next, in a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy. This step is key for incorporating air that keeps the cake soft and tender throughout.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, blending each fully before adding the next. Stir in the vanilla extract for that warm, inviting aroma that makes the cake irresistible.
Step 4: Combine Dry and Wet Ingredients
Alternate adding dry ingredients with the buttermilk to the creamed mixture, starting and ending with the dry. This careful folding technique ensures your batter stays light, while the buttermilk adds a lovely moistness. Once combined, fold in the chopped pecans for a delightful nutty texture.
Step 5: Make the Caramel Glaze
In a saucepan over medium heat, melt the butter designated for the glaze. Stir in the brown sugar and heavy cream constantly, letting it cook gently for about 3 minutes until it thickens into a luscious caramel sauce.
Step 6: Finish the Glaze
Remove the pan from heat and stir in the vanilla extract. Allow the glaze to cool slightly, so it thickens just enough to coat the cake beautifully once drizzled on.
How to Serve Caramel Pecan Bundt Cake Recipe
Garnishes
Sprinkle additional chopped pecans over the warm caramel glaze before it sets to add richness and visual appeal. For an extra festive touch, a light dusting of powdered sugar or a few dollops of whipped cream won’t hurt.
Side Dishes
This cake pairs wonderfully with classic desserts accompaniments like a scoop of vanilla ice cream or a refreshing fruit compote. The creamy contrast balances the caramel’s sweetness perfectly.
Creative Ways to Present
For celebrations, serve slices atop a rustic wooden board adorned with whole pecans and drizzles of caramel sauce for that extra dramatic wow factor. Alternatively, place mini versions in cupcake liners for bite-sized delights that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store your Caramel Pecan Bundt Cake Recipe wrapped tightly in plastic wrap or an airtight container at room temperature for up to three days. This keeps it moist and the glaze fresh.
Freezing
You can freeze the cake by wrapping it well in plastic and aluminum foil. Freeze for up to two months and thaw it overnight in the fridge before serving for best texture and flavor.
Reheating
To enjoy leftovers, warm a slice gently in the microwave for about 15-20 seconds to revive that freshly baked warmth. Avoid overheating so the cake stays moist and the glaze doesn’t get too runny.
FAQs
Can I substitute regular milk for buttermilk?
Yes, but for the tangy flavor and tender crumb, mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes before using as a buttermilk substitute.
What pan size is best for this recipe?
A standard 10 to 12-cup bundt pan works perfectly, allowing the cake to bake evenly and showcase its beautiful shape.
Can this Caramel Pecan Bundt Cake Recipe be made nut-free?
Absolutely, simply omit the pecans and replace them with toasted coconut flakes or extra cinnamon for added texture and flavor without nuts.
How do I ensure the cake releases easily from the bundt pan?
Be sure to thoroughly grease the pan with butter and dust it with flour or use a non-stick bundt spray. This prevents the cake from sticking and helps maintain that amazing shape.
Is it possible to make the cake gluten-free?
Yes, swap out all-purpose flour for a one-to-one gluten-free baking flour mix, but keep an eye on the texture as you may need to adjust moisture slightly.
Final Thoughts
This Caramel Pecan Bundt Cake Recipe is such a delightful treat that brings warmth and joy to any occasion. With its harmonious blend of flavors and textures, it’s a fantastic way to show love through baking. I encourage you to dive in and make this gem your own—it’s simple, satisfying, and absolutely unforgettable.
Print
Caramel Pecan Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12–14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Pecan Bundt Cake is a rich and moist dessert featuring a tender crumb infused with cinnamon and studded with chopped pecans. Topped with a luscious homemade caramel glaze with pecans for garnish, it’s perfect for special occasions or a decadent treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients and Cake Batter
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Caramel Glaze
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional, for garnish)
Instructions
- Prepare Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract thoroughly.
- Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix gently but thoroughly to create a smooth batter. Fold in the 1 1/2 cups of chopped pecans evenly throughout the batter.
- Make the Caramel Glaze: In a saucepan over medium heat, melt the 1/2 cup butter. Add the packed brown sugar and heavy cream, stirring constantly to combine. Allow the mixture to simmer gently for 3 minutes to thicken slightly and develop flavor.
- Finish Glaze: Remove the caramel mixture from heat and stir in the vanilla extract. Let the glaze cool slightly at room temperature until it thickens enough to drizzle over the cake after baking.
- Assembly and Baking (Implied): Pour the prepared batter into a greased bundt cake pan, and bake at 350°F (175°C) for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before drizzling with the caramel glaze and garnishing with the remaining chopped pecans if desired.
Notes
- Ensure butter is softened to room temperature for better creaming results.
- Be careful not to overmix batter after adding flour to keep the cake tender.
- The caramel glaze can be made in advance and gently reheated before serving.
- Use a bundt pan properly greased to prevent sticking and achieve a lovely shape.
- Check doneness with a toothpick before removing cake from oven to avoid underbaking.
