/ / Caramel Pecan Loaf Cake

Caramel Pecan Loaf Cake


If you are looking for a moist and easy Caramel Pecan Loaf Cake that do not require any fancy equipment and mixes in less then 10 minutes, this is the one for you!

Here’s what you need to make Caramel Pecan Loaf Cake:

  • Unsalted butter – You will need unsalted butter for both, cake and caramel topping, 220 g in total.
  • Sugar – You will need white granulated sugar for the cake and light brown sugar for caramel. If you prefer, you can also use dark brown sugar instead.
  • Eggs – You will need two large eggs at room temperature.
  • Vanilla extract – Vanilla extract is essential to enhance the cake’s flavour.
  • Plain flour and baking powder
  • Salt – Please do not skip salt! 😉 It allows you to taste more than just sweetness in the cake.
  • Maple syrup
  • Pecans

Super moist and delicious Pecan Loaf Cake.

This is one of my favourite cakes because it’s so easy to make. I love the combination of caramel and pecans, they go so well together, taste delicious and irresistible. It’s hard to believe that something so simple can be so good.

Please let me know how your cake turns out in the comments! I love hearing from you.

Caramel Pecan Loaf Cake

Caramel Pecan Loaf Cake

Course: Cake, DessertDifficulty: Easy


Prep time


Baking time


Total time




  • Vanilla Cake:
  • 120 g unsalted butter, very soft

  • 150 g granulated sugar

  • 2 large eggs, room temperature

  • 2 tsp vanilla extract

  • 180 g plain flour

  • 150 ml double cream

  • 1/2 tsp baking powder

  • 1/5 tsp salt

  • Caramel Pecan Sauce:
  • 100 g unsalted butter

  • 40 ml maple syrup

  • 70 g light brown sugar

  • 100 g pecans, roughly chopped


  • For the cake:
  • Preheat the oven to 1700C. Spray a 24 x 12 cm loaf tin with baking spray/oil. Line with parchment paper.
  • In a medium-large bowl whisk together butter and sugar until combined. Add eggs and vanilla extract and whisk shortly again. Add half amount of flour and cream and whisk until combined, then add remaining amount of flour and cream as well as baking powder and salt. Stir until well incorporated and no lumps of flour remains.
  • Pour the batter into the loaf tin. Bake for 40-45 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.
  • Remove cake from the oven and transfer to a cooling rack upside down. The bottom will be the top that you add the caramel topping to. Cool for about 10 minutes.
  • For the caramel pecan topping:
  • In the meantime, prepare caramel pecan sauce. Combine sugar, butter and maple syrup and heat over medium-low heat only until melted stirring constantly. Remove from the heat and add pecans, stir ans set aside. The mixture will be quite loose at first, but it will thicken as it cools. Cool for about 10-15 minutes until mixture starts to thicken slightly.
  • Add caramel pecan topping at the top of the cake. Start at the center of the cake then spread evenly to the edges. If caramel pecan topping seems to be to thick to spread heat it over low heat for a few seconds,
  • Slice and enjoy!

Recipe Video


  • Keep your caramel pecan cake in the air-tight container at room temperature for up to 3 days.

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