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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel-filled Butter Pecan Cake

Date Added: January 09, 2014


1 Cup Shortening 1 Cup Shortening melted
2 Cups Sugar 2 Cups Sugar
4 Unit Eggs 4 Unit Eggs separated, plus 2 egg yolks
3 Cups Cake Flour 3 Cups Sifted cake flour sift, then measure
2 1/2 Teaspoons Baking Powder 2 1/2 Teaspoons Baking powder plus
1/2 Teaspoon Salt 1/2 Teaspoon Salt (to taste)
1 Cup Milk 1 Cup Milk (evaporated is best)
1 Teaspoon Almond Extract 1 Teaspoon Almond extract (optional)
1 Teaspoon Extract Of Vanilla 1 Teaspoon Extract Of Vanilla or orange flower water; optional
3 Cups Sugar 3 Cups Sugar divided
3/4 Cup Milk 3/4 Cup Milk (evaporated is best)
1 Unit Egg 1 Unit Egg beaten
1 Unit Salt 1 Unit Pinch of salt (optional)
1/2 Cup Butter 1/2 Cup Butter or margarine, cut up
1/3 Cup Butter 1/3 Cup Butter or margarine, softened (1 stick)
3 Cups Sugar 3 Cups Sifted powdered sugar divided
2 Tablespoons Half & Half 2 Tablespoons To 3 T half and half
1/2 Teaspoon Extract Of Vanilla 1/2 Teaspoon Extract Of Vanilla or orange flower water; optional
1 Cup Pecan 1 Cup Chopped pecans
1 Unit Pecan 1 Unit Pecan halves (optional)
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1. Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.

2. Add eggs, one at a time, beating well after each addition.

3. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

4. Mix after each addition. Stir in flavorings.

5. Grease three 9-inch round cakepans, and line with wax paper; grease wax paper.

6. Pour batter into prepared pans; bake at 375 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.

7. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.

8. Spread Caramel Filling between layers and on top of cake.

9. Spread Buttercream Frosting on sides of cake.

10. Press chopped pecans into frosting on sides of cake.

11. Garnish top with pecan halves. Yield: one 3 layer cake.

12. CARAMEL FILLING: Sprinkle 1/2 C sugar in a heavy saucepan; place over medium heat.

13. Cook, stirring constantly, until sugar melts and syrup is light golden brown.

14. Combine remaining 2 1/2 C sugar, milk, egg, and salt in a bowl, stirring well; stir in butter.

15. Stir butter mixture into hot caramelized sugar.

16. (The mixture will tend to lump, becoming smooth with further cooking).

17. Cook over medium heat, stirring frequently, until a candy thermometer registers 230 (15 to 20 minutes).

18. Cool 5 minutes. Beat with a wooden spoon to almost spreading consistency, and spread between layers and on top of cake.

19. Yield: about 2 1/2 C. BUTTERCREAN FROSTING: Cream butter at medium speed of an electric mixer; gradually add sugar alternately with half and half, beating until light and fluffy.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners, Pecan allergies.
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