This post may contain affiliate links. For more information, see our privacy policy.
This Caramel Pecan Buttermilk Cake might just be one of the easiest and most delicious cakes you'll ever make! The cake mixes up in less than 10 minutes and the fabulous pecan caramel topping won't even take that long!
If you need an easy and impressive dessert in a hurry, you've definitely clicked yourself over to the right place. This fabulous Caramel Pecan Buttermilk Cake is one of those dessert you'll find yourself making again and again.
I served this cake this past week for our daughter-in-law's birthday. It was an adaptation from our French Grandmother's Lemon Yogurt Cake and our French Almond Cake so I knew it was a reliable recipe. The caramel pecan topping was an experiment, but I couldn't be happier with the results. After birthday singing and candles we sliced the cake and served it with a dollop of whipped cream. "Oh my!", "Amazing", "So good!" were some of the comments and the grandchildren gave it a huge thumbs up. I knew you would love it too, so here we go!
Easy, Ridiculously Easy!
When I put together the birthday cake with my grandchildren, I knew it would have to go into our Café Ridiculously Easy collection of recipes. The children did most of the work and the cake came together so quickly.
For those of you who are new to The Café, Ridiculously Easy is actually a category of recipes. We have quite a few of them (you can see many of them in the little images that scroll across the top of this page) but a recipe has to have certain criteria to fall into this select league. If you’re interested, you can read more about our Ridiculously Easy recipes in this post.
The way I explain our Ridiculously Easy recipes, in a nutshell, is "recipes that make you look like a culinary rock star with minimal effort". This Caramel Pecan Buttermilk Cake, checks that box!
One-Bowl, No-Mixer
You'll just need one-bowl for this delicious, tender-crumbed cake, as well as a whisk or wooden spoon. There's no heavy or long mixing involved. This is how it works:
- Combine sugar, buttermilk, eggs and vanilla in a medium-size bowl.
- Add the baking powder and salt and give things a good stir.
- Add the flours (2 types) and stir, just until incorporated.
- Pour in the oil and stir one more time.
- Transfer to a pan and bake.
- Then wait for the wonderful aromas to waft through your kitchen, permeate the house, float out the windows, hover over neighborhood and result in a lineup of pitifully longing faces at your front door, waiting, (drooling all over your sidewalk) for a piece of this amazing cake.
- Side note: You might want to firmly shut the windows before you start baking.
A delicious 5-minute topping
The topping on this Caramel Pecan Buttermilk Cake truly is the crowning glory yet it's also SO easy to make.
How does it work? When the cake is finished, leave the oven on to toast the pecans for a few minutes. When they're nice and crunchy, pull them out to cool while you prepare the caramel sauce.
Isn't making caramel fussy and time-consuming? Nope! Simply combine brown sugar, butter and corn syrup in a microwave-safe bowl. Cook for 1 minute, then give it a good stir. Another minute in the microwave and you're almost done. Just add a splash of cream (or milk) and stir until smooth. Add the pecans and you're all set to adorn the cake.
This Caramel Pecan Buttermilk Cake would make a lovely dessert for a special occasion or holiday dinner, although it's also easy enough to whip up for a weeknight treat. I have a feeling that once you try it, you'll be making it again and again. I know I will, for sure (in fact I'm making it again today for a get together this evening with friends)!
Café Tips for making this Ridiculously Easy Caramel Pecan Buttermilk Cake
- You'll need a 9-inch cake pan with sides that are at least 2 inches tall. Most cake pans that are made in recent years have the higher sides. If your cake pans are older, they may not have the taller sides. I love these OXO cake pans and use mine all the time for cakes, desserts, pizza, focaccia, etc. They're heavy-gauge, nonstick and hold up well with repeated use. If you have any bakers on your gift list, these pans would make an amazing gift!
- A whisk is an essential kitchen tool. It's the perfect way to mix up a cake like this Caramel Pecan Buttermilk Cake. I really like this simple, inexpensive but sturdy whisk.
- No buttermilk? No problem! You can make your own buttermilk by adding 1 tablespoon of vinegar to a measuring cup. Fill the cup to the ¾ cup line with milk and give it a stir. Wait 5 minutes and you're good to go. You'll notice that the milk has thickened up a bit and there may be a little curdling. That's the way it should be.
- You could also use Greek yogurt, regular yogurt or sour cream in lieu of the buttermilk.
- I’m a big fan of butter in cake recipes. This cake calls for oil (no butter) and I was a bit skeptical until I actually tasted the cake. Don’t be tempted to substitute butter, as the oil keeps the cake light and moist with an incredibly tender crumb.. And the flavor is wonderful!
- Any type of neutral-flavored oil works well in this recipe. I have made it with sunflower oil, grapeseed oil, canola oil and avocado oil. They all work well.
- This recipe calls for almond flour. Almond flour is simply blanched almonds (no skin) that have been finely ground. Don't try to use almond meal which is skin-on almonds that are ground. Almond meal is too coarse for this tender crumbed cake.
- Almond flour gives this cake a really nice (I call it "fine") flavor. However, if you don't have almond flour and don't want to buy it, you can substitute additional all-purpose flour for the almond flour.
- I've found that almond flour can be quite pricey at many grocery stores. It's much less expensive to purchase it online. Sam's and Costco also have it for a more reasonable price.
- I like to bake cakes like this on a sheet pan that's covered with foil. If it's taking a while for the cake to get done, I can bring up the foil around the sides of the pan so they don't get too brown. I also will tent the top after 30-35 minutes if it's getting too brown and the cake is not quite done inside.
Thought for the day:
Teacher, which is the greatest commandment in the Law?”
Jesus replied: “‘Love the Lord your God
with all your heart and with all your soul
and with all your mind.
This is the first and greatest commandment.
And the second is like it:
‘Love your neighbor as yourself.
All the Law and the Prophets
hang on these two commandments.”
Matthew 22:36-40
What we're listening to for inspiration:
Four Myths American Believe About Politics (J.D.Greear)
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1½ cups granulated sugar
- ¾ cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 1¾ cups all purpose flour
- ½ cup almond flour not almond meal
- ¾ cup sunflower oil or neutral flavored oil
- 1 cup coarsely chopped pecans
- 4 tablespoons butter
- ½ cup brown sugar (packed) I like to use dark brown sugar, but light will also work
- 2 tablespoons clear corn syrup
- 2 tablespoons half and half or milk
- 1 teaspoon vanilla
- flaky sea salt optional
-
Preheat the oven to 350˚F (175˚C). Spray a 9-inch round cake pan (with at least 2-inch tall sides) with baking spray. Line the bottom of the pan with parchment paper and spray parchment paper lightly. Set aside.
-
In a medium-large bowl whisk together the sugar, buttermilk, eggs and vanilla until well combined.
-
Add the baking powder and salt and stir until well incorporated and no lumps of baking powder remain. Add the all-purpose flour and almond flour. Stir just until the flour disappears.
-
Add the oil and stir well. At first, it will seem to separate, but keep stirring till smooth.
-
Pour the batter into the prepared pan. Bake for 35-45 minutes, until the cake feels springy to the touch in the center and a toothpick or cake tester inserted into the center comes out clean. You can also use an instant thermometer to determine if the cake is done. The temperature when done should be 205-210˚F (96-98.8C). Check the cake after 30 minutes and tent it with foil if the top is getting brown but the cake is not quite done. Leave the oven on.
-
Allow the cake to cool for 10 minutes, then turn it out of the pan onto a cooling rack. The bottom will be the top that you add the caramel topping to. Set a timer for 20 minutes. In the meantime, prepare the topping.
-
Place the pecans in a medium-size baking pan (I use another cake pan) and toast in the oven for 6 minutes. Remove and set aside to cool. The oven can be turned off now.
-
While the pecans are toasting, make the caramel sauce. Combine the butter, brown sugar and syrup in a medium-size bowl. Microwave on high power for one minute until the butter is melted. Remove from microwave, stir well then return to microwave for another minute.
-
Add the half and half and vanilla. Stir until smooth then microwave for another 30 seconds. Add the pecans, stir and set aside. The mixture will be quite loose at first, but it will thicken as it cools.
-
After a total of 30 minutes, cooling time, add the caramel pecan topping to the cake. Leave the cake turned upside down. Start with about three-quarters of it in the center of the cake and spread right to the edges. Use the remainder of the topping to cover any bare spots. (If the caramel topping seems too thick to spread, just pop it back in the microwave for 20 seconds.)
-
Sprinkle lightly with flaky sea salt, if desired. Allow the cake to cool completely (if you have the will power) then slice and enjoy!I
See Café Tips above in the post for more detailed instructions and lots of extra tips.
Vonda says
Thank you, Chris, for the wonderful recipe! Every one of your recipes I try is easy and delicious!! Your directions and clear and simple and when I need a new recipe, your blog is my go-to! This cake could not have been easier. The texture is perfect and the flavor is delightfully unique and delicious! My family loved it, and I'm eager to try it using gf flour along with the almond flour, as one reviewer attested to, so my DIL can enjoy it too. The microwave caramel sauce is an added bonus for the future! Perfect!! Thanks again!
Chris Scheuer says
Awesome! Thanks so much for letting us know, Vonda!
Simplyfour says
The first time I baked this cake it was perfect. Subsequently, the outside became crusty inside soft. Why does that happen?
Love the flavour though. Thank you for sharing
Chris Scheuer says
Hmmm... it's hard to say without being right there in the kitchen with you. You might be baking it a little too long. You could test for doneness with an instant thermometer to get it just right. The internal temperature should be 200-205˚F.
Andrea says
Hello, I would love to try this cake but I have no access to corn sryup. Do you have an alternative?
Chris Scheuer says
You could try a squeeze of lemon juice. The acid should work to prevent crystallization.
Chris Scheuer says
Hi Andrea, the corn syrup is used to prevent crystallization. Do you have access to Lyle's Golden Syrup? That will work. If you can't get that, you could try a squeeze of lemon juice. I haven't personally tried that but the acid is supposed to help with crystallization.
Connie says
This is a wonderful cake. I made it the night before serving and found the topping to get a bit sugary. Can I make the cake the night before and not do the topping until the next morning?
Chris Scheuer says
Hi Connie, you could definitely do that!
BT says
The cake looks amazing I plan on trying it. Just FYI your thought for the day is from Matthew 22 not 28.
Chris Scheuer says
Thanks 💕
Enjoy the cake!
aranza garcia says
Hello!
I normally hate making cakes because of the all the time put into it. I just discovered your blog and Im obsessed. Truly want to thank you for sharing your recipes<3 te ones that I have tried are absolutly amazing and so simple to make.
Made this cake with cajeta topping and its sooooo gooood!!!!
Greetings from México!
Aranza
Chris Scheuer says
Thanks so much, Aranza!
Wendy McNeil says
I made this today for Thanksgiving tomorrow. I haven't eaten it yet, but it looks delicious!! I can't believe how easy it was to make; the microwaveable caramel sauce is brilliant!! I used a 9-inch square springform pan; it worked beautifully! I'll let you know how it tastes!
Chris Scheuer says
Thanks for sharing your results, Wendy! Happy Thanksgiving!
Faye says
I just made the cake and topping; can’t wait to try it tonight.
It smells delicious.
I did use a 9” x2” deep cake pan, but it didn’t rise as high as
you’ve picture ; yours looks higher than 2”? Just wondering!
Thanks.
Chris Scheuer says
Hope you enjoy it, Faye. I did use a 2-inch deep pan.
Patricia Ann Holden says
Chris: I made this cake and had some problems with it. First, I overbaked it. I kept testing with a toothpick and waiting for it to come out clean, which took another 10-15 minutes over your time specified. Result was a thick, tough crust. Should a pick be moist when the cake is done? Also it domed way high and even turned over it wouldn't sit flat. I kind of pressed it down and that helped some.
The other issue was the beautiful pecan topping hardened into a praline-like consistency. In other words--hard. It tasted good, but kind of separated from the cake as it hardened. I followed your directions on this exactly. I was wondering if I should add more corn syrup or butter??
I want to try this again but hope you can help. Thank you!
Chris Scheuer says
Hi Patricia, I'm sorry you didn't have good results. It does sound like you over baked the cake. With the toothpick test it can have crumbs on it but it shouldn't have batter when you pull it out. The very best and safest way to test is with an instant thermometer which should read 205-210˚F. I have had such great success with this that I don't use a toothpick anymore. But I know not everyone has an instant thermometer.
Regarding the topping, it's hard to say why it got grainy. I did make it quite a few times with good success. It may be a difference in the brown sugar. I would suggest using a little less if you decide to try this again.
maria says
lowfat buttermilk?
Chris Scheuer says
Hi Maria, although I prefer the richness of whole milk buttermilk, low fat will definitely work!
maria says
can I use lowfat milk?
bought wrong mistake
maria says
can I substitute walnuts for pecans?
Chris Scheuer says
That would be delicious!
Jen says
In England we don’t have corn syrup, can I use golden or maple?
Chris Scheuer says
Hi Jen, I wanted to use maple syrup and tried it but it doesn't prevent the crystallization of the sugar like corn syrup does. The texture of the finished caramel was a little grainy. But I think you could use maple syrup for golden syrup and add a few drops of lemon juice. You won't taste it but it will act like corn syrup does to "invert" the sugar and therefore prevent crystallization. A little cream of tartar works also.
Tom Cox says
The cake is baked and as normal is higher in the center. Did you flip it over or cut the top off to achieve the flat top before you spread the caramel pecan topping?
Chris Scheuer says
Hi Tom, I'm sorry if that wasn't clear. Yes, you leave the cake upside down after it's turned out of the pan. I've clarified that in the recipe now. Thanks for asking that question.
Debbie Van Der Zanden says
Hi, I am new to your blog and I absolutely love your one bowl recipes. I have a question regarding the flour you use though. I live in Australia and we have self raising flour which is all purpose flour with the baking powder already added. I cannot see any reason why this wouldn't work but just wondered if the question had already been asked. Cheers Deb
Chris Scheuer says
Hi Deb, greetings all the way to Australia!
Regarding your question, self raising flour is tricky because it has a set amount of baking powder which may not be the same as that which is called for in a particular recipe. If you’re not using the exact amount called for, you risk having inferior results. Do you have flour over there without baking powder?
Jacqueline says
OMG this is fabulous! I am torn between sharing and eating it all by myself. It is even better with a glass of maple whiskey.
Chris Scheuer says
Haha! I get it, Jacqueline! The maple whisky sounds like a lovely pairing!
Krista E says
My second of this recipe is baking now...I’ve made both completely GF using GF flour alongside the almond flour. The result is a divine confection, reminiscent of Paris patisserie’s, and I think my French great grandfather would be proud! The base is versatile, this time I subbed orange extract and added a few ingredients reminiscent of a fruitcake. You’ve again delivered an endearing recipe, one I’ll be serving for years to come! Merci!
Chris Scheuer says
Thanks so much for sharing your review Krista. I love that it reminds you of a Parisian patisserie!
Booge says
...🥺 MUST I SHARE THIS DELICIOUS PIECE OF HEAVEN???
Booge
Booge says
That was supposed to be a 5 star!!
(Still not sharing—- too good)
Booge
Chris Scheuer says
Thanks, Booge 🥰
Chris Scheuer says
Haha! I know what you mean!
Julie Lamoureux says
Hi Chris,
This cake looks delicious! I have made your Farmhouse Buttermilk Cake and my family loved it.
How close is the Caramel Pecan Buttermilk Cake to that one?
Thank you.
Chris Scheuer says
Hi Julie, I actually tried this topping on the farmhouse cake but it didn't work very well. This recipe is a little different in its proportion but has a similar tender crumb and the topping holds up very well on it. I think you'll enjoy this one too!
Julie Lamoureux says
Hi Chris, This Cake looks delicious! I have made your Easy Formhouse Buttermilk Cake and my family loved it. How close is the Caramel Pecan Buttermilk Cake to that one. Thank you.
Denise says
Made this today for a party tomorrow.Looks and smells amazing! I’m sure it will be a hit
Chris Scheuer says
Thanks, Denise! Hope everyone enjoys it!
jk says
Is it necessary to use almond flour? I ask because even with all of my baking I would not be able to use the remainder of the flour. Thank you
Chris Scheuer says
Almond flour does add wonderful flavor and it freezes well but it is absolutely not necessary. The cake will be delicious using 100% all-purpose flour. Just sub the same amount.
jk says
Thank you Chris for answering me. Could I add almond extract for that flavor?
Chris Scheuer says
Almond extract would be delicious!
Barb says
The cake was wonderful made for a dinner gathering. First site the comment was, “oh my that’s beautiful” it was picture perfect and easy to make. I used a springform pan thank you for the recipe.
Have a great Sunday,
Barb
Chris Scheuer says
Yay! Thanks so much, Barb! I'm so happy you and your guests enjoyed it and really appreciate you sharing your results 💕!
Chris Scheuer says
Thanks so much, Barb! I really appreciate you sharing your results. That was a great idea to use a springform pan!
Karen says
Hi Chris, can I ask how long this cake is good for please? Is it fine to make the day before? It looks lovely,will be on the to do list! Thanks for sharing!
Chris Scheuer says
Hi Karen, this cake is good at room temperature for up to 2 days. You can freeze it for longer storage.
Helen says
This looks delicious, can it be made as a two layer cake, and if so, can you recommend a filling?
Chris Scheuer says
If I was going to double the recipe and make a filling, I would use the same filling as the topping. Another option would be to use something like this banana jam as a filling: https://thecafesucrefarine.com/caramelized-banana-jam/
Kevin says
While the cake was baking, the smells reminded me of my childhood when my mom would take us to ice cream shoppes. The scent of freshly baked cones would be more inviting than the actual ice cream. It was so nostalgic and I couldn't help smiling. The caramel sauce is indeed easy and so flavorful, I can see me using it on sundaes. All in all, it's a great recipe and I will definitely bake this cake again!
Chris Scheuer says
I love that, Kevin! Thanks for taking the time to leave a comment.