Butterscotch and Toasted Pecan Cake
A rich, moist brown sugar sponge layered with homemade butterscotch sauce and crunchy toasted pecans. This sophisticated dessert balances deep caramel notes with a nutty finish, perfect for special occasions.
Ingredients
Ingredients
- 1 cup pecans roughly chopped
- 2 cups all-purpose flour sifted
- 1.5 cups dark brown sugar packed
- 0.75 cup unsalted butter softened to room temperature
- 3 large eggs room temperature
- 1 cup buttermilk shaken
- 2 tsp vanilla extract pure extract preferred
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp sea salt fine grain
- 0.5 cup butterscotch chips melted for the batter
Notes
Store in an airtight container at room temperature for up to 3 days. For a make-ahead option, the cake layers can be frozen for up to 1 month wrapped tightly in plastic wrap. If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 cup of whole milk and let sit for 5 minutes.