Description
A deliciously moist Caramel Nut Cake topped with a rich caramel frosting and crunchy nuts.
Ingredients
- 250 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 170 g unsalted butter, softened
- 180 g granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 180 ml whole milk
- 120 g chopped pecans or walnuts
- 2 tbsp brown sugar
- 100 g unsalted butter (for frosting)
- 180 g brown sugar (for frosting)
- 120 ml heavy cream (for frosting)
- 1 tsp vanilla extract (for frosting)
- ¼ tsp salt (for frosting)
- 240 g powdered sugar (for frosting)
Instructions
- Preheat the oven to 175°C. Grease and line a 23 × 33 cm baking pan with parchment paper.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat the softened butter and granulated sugar for 3–4 minutes, until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla.
- Add the flour mixture in three additions, alternating with the milk. Mix just until combined.
- Fold in about 80 g of the chopped nuts, reserving the rest for topping.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with the remaining nuts and brown sugar.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- Melt the butter in a saucepan over medium heat.
- Add the brown sugar, heavy cream, and salt. Stir constantly and bring to a gentle boil. Cook for 2–3 minutes.
- Remove from the heat and stir in the vanilla. Let cool for about 10 minutes.
- Gradually whisk in the powdered sugar until smooth and creamy. If the frosting becomes too thick, add a tablespoon of cream or milk.
- Spread the caramel frosting over the cooled cake.
- Sprinkle with extra chopped pecans or walnuts.
Notes
- Toast the nuts in a dry skillet for 3–5 minutes before adding them for a deeper, richer flavor.
- For an extra caramelized topping, drizzle the finished cake with warm caramel sauce.
- Don’t frost the cake while it’s warm, or the caramel frosting may melt.
- Keep covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg