If you’re on the hunt for a show-stopping dessert that’s bursting with rich flavors and a delightful crunch, this Caramel Pecan Bundt Cake Recipe is exactly what you need. Picture a moist, tender cake infused with warm cinnamon and studded with toasted pecans, all draped in a luscious, buttery caramel glaze that seeps into every nook. It’s the kind of cake that feels like a big, comforting hug and instantly becomes the star of any gathering. Baking this recipe is not just about making a cake; it’s about crafting a memorable experience that keeps everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Caramel Pecan Bundt Cake Recipe lies in how straightforward the ingredients list is, yet every item serves an important purpose. From the fluffy texture supplied by buttermilk to the deep nutty flavor of pecans, each ingredient is carefully selected to create the perfect balance of taste and texture that makes this cake truly exceptional.
- 2 1/2 cups all-purpose flour: Provides the perfect structure for the cake’s tender crumb.
- 2 teaspoons baking powder: Helps the cake rise nicely and stay light.
- 1/2 teaspoon baking soda: Adds a gentle lift and subtly enhances texture.
- 1 teaspoon ground cinnamon: Infuses the cake with warm, cozy flavor.
- 1 cup unsalted butter, softened: Adds richness and moisture throughout the cake.
- 1/2 teaspoon salt: Balances and enhances sweetness perfectly.
- 1 3/4 cups granulated sugar: Sweetens the cake and helps with browning.
- 1 teaspoon vanilla extract: Lifts every flavor, adding a fragrant note.
- 4 large eggs: Bind ingredients and contribute to the cake’s tender texture.
- 1 cup buttermilk: Keeps the crumb moist and adds subtle tang.
- 1 1/2 cups chopped pecans: Provide delightful crunch and nutty depth.
- 1/2 cup unsalted butter (for caramel glaze): The base for the rich caramel topping.
- 1 cup packed brown sugar: Adds molasses flavor and sweetness to the glaze.
- 1/4 cup heavy cream: Makes the glaze silky and luscious.
- 1 teaspoon vanilla extract (for glaze): Complements caramel with a sweet aroma.
- 1/2 cup chopped pecans (optional, for garnish): Adds crunch and a pretty finish to the glaze.
How to Make Caramel Pecan Bundt Cake Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl. This ensures your leavening agents and spices are evenly distributed for a cake that rises beautifully with a hint of warm spice in every bite.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light, fluffy, and pale. This crucial step helps incorporate air into the batter, giving the cake its tender and airy texture, so don’t rush it!
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully combined before adding the next. Stir in the vanilla extract as well, which brings a sweet fragrance that beautifully complements the pecans and caramel.
Step 4: Combine Dry Ingredients and Buttermilk
Alternately add the dry flour mixture and buttermilk to the creamed butter and sugar mixture, beginning and ending with the dry ingredients. Mix gently to keep the batter light but well combined. Finally, fold in the chopped pecans to distribute that signature nutty crunch throughout the cake.
Step 5: Prepare the Caramel Glaze
While the cake bakes, melt butter in a saucepan over medium heat for the caramel glaze. Add the brown sugar and heavy cream, stirring constantly as the mixture simmers for 3 minutes until it’s glossy and thickened. Remove from heat, stir in vanilla extract for that extra dimension of flavor, and let it cool slightly so it thickens more, perfect for pouring over the cake later.
Step 6: Bake and Glaze
Pour the batter into a greased Bundt pan and bake until a toothpick inserted comes out clean. Once cooled for a bit, drizzle the luscious caramel glaze all over the top, letting it seep into every crevice. Garnish with extra chopped pecans if you like, for that irresistible crunch and eye-catching finish.
How to Serve Caramel Pecan Bundt Cake Recipe
Garnishes
A sprinkle of toasted pecans on top of the caramel glaze adds texture and enhances the nutty flavor, making every bite more exciting. Fresh whipped cream or a dusting of powdered sugar can also add a lovely touch, making your serving look as amazing as it tastes.
Side Dishes
Serve a slice alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a classic combination. A cup of strong coffee or chai tea pairs perfectly with the cake’s rich caramel and cinnamon notes, rounding out your dessert experience.
Creative Ways to Present
Consider serving individual slices topped with a drizzle of extra caramel sauce and a pecan half for an elegant touch. You could also create mini versions of this Bundt cake by baking the batter in mini Bundt pans, making them perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
This cake stays wonderfully moist when stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm, it’s best to keep it covered in the refrigerator to prevent the caramel glaze from becoming too sticky or melting.
Freezing
You can freeze the whole cake (without the glaze) wrapped tightly in plastic wrap and then foil for up to 2 months. When ready to enjoy, thaw it overnight in the fridge, then reheat gently and add fresh caramel glaze just before serving for a freshly made taste.
Reheating
If you want to serve the cake warm, gently reheat slices in the microwave for 15 to 20 seconds or place them in a warm oven for a few minutes. Reapply a little caramel glaze after warming to bring back the glossy, sticky goodness.
FAQs
Can I use other nuts instead of pecans?
Absolutely! Walnuts or almonds are great alternatives that complement the caramel and cinnamon flavors nicely. Just chop them roughly and substitute in equal amounts.
Is buttermilk necessary for this recipe?
Buttermilk adds moisture and a slight tang that balances the sweetness, creating a tender crumb. If you don’t have buttermilk, you can make a substitute by mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
How do I prevent the cake from sticking to the Bundt pan?
Make sure to generously grease and flour your Bundt pan, paying close attention to the crevices. You might also use a non-stick spray designed for baking to ensure easy release.
Can I make the caramel glaze ahead of time?
Yes! You can prepare the caramel glaze a day ahead and store it in the refrigerator. Gently warm it up before pouring it over the cake to restore its smooth, pourable consistency.
What causes a Bundt cake to be dry and how can I avoid it?
Dryness often comes from overbaking or not enough fat or moisture in the batter. Follow the baking time closely, check for doneness with a toothpick, and stick to the recommended ingredient amounts for the perfect moist texture.
Final Thoughts
This Caramel Pecan Bundt Cake Recipe is one of those desserts that feels like magic every time you take a bite — moist, flavorful, and decadently glazed. It’s perfect for celebrations or simply making your day sweeter. You’ll love how it comes together with simple ingredients but yields such an impressive result. Give it a try and watch it become your new favorite go-to cake for special moments or cozy afternoons.
Print
Caramel Pecan Bundt Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Pecan Bundt Cake is a moist and flavorful dessert featuring a tender cake studded with crunchy pecans and infused with warm cinnamon. Topped with a rich, homemade caramel glaze and extra pecans for garnish, this cake is perfect for special occasions or an indulgent treat.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Caramel Glaze Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 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 to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large bowl, using a mixer or hand whisk, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This helps incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract to enhance flavor.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry flour mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Gently fold in the 1 1/2 cups of chopped pecans to evenly distribute them without overmixing.
- Make the Caramel Glaze: In a saucepan, melt the 1/2 cup unsalted butter over medium heat. Add the packed brown sugar and heavy cream, stirring constantly. Bring the mixture to a simmer and let it cook gently for 3 minutes to develop a thick, smooth glaze.
- Finish Caramel Glaze: Remove the saucepan from heat and stir in the teaspoon of vanilla extract. Allow the glaze to cool slightly so it thickens to the right consistency for drizzling over the cake.
- Bake the Cake: (Implied) Pour the cake batter into a prepared greased bundt pan and bake in a preheated oven at 350°F (175°C) for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Once baked, allow the bundt cake to cool in the pan for about 15 minutes, then invert onto a wire rack. Drizzle the caramel glaze evenly over the top while still slightly warm. Garnish with the optional 1/2 cup chopped pecans for extra crunch and visual appeal.
Notes
- Ensure the butter is softened to room temperature for easier creaming.
- Alternate adding dry ingredients and buttermilk to avoid curdling and ensure a smooth batter.
- You can toast the pecans before folding them into the batter for added flavor.
- Allow the caramel glaze to cool slightly before drizzling to prevent it from running off the cake.
- Store the cake in an airtight container to keep it moist for up to 3 days.
