Caramel Pecan Cake

This is an  incredible cake.  It is rather expensive because of the pecans and the maple syrup, but if you want to win the heart of someone, this is the recipe to do it with. Make some homemade whipped cream to go on top — oh my goodness! I use Pamela’s baking mix for Gluten free people.




3 cups toasted pecans

1 cup melted butter

1 cup organic sugar

1 cup maple syrup

5 eggs (separated)

1 tablespoon vanilla

2 cups flour (for Gluten Free people, Pamela’s Baking mix is a must. If you use Pamela’s, omit baking soda and salt)

1 teaspoon baking soda

1 teaspoon salt

1 cup plain yogart (I used goat of course)


1 cup dark brown sugar

1 1/2 cup maple syrup

1/2 cup organic corn starch

8 egg yolks

1 cup milk (I used goat for lactose sensitive

8 Tablespoons butter

1 tablespoon vanilla

How to make:

Toast pecans in oven on 350 for 10 kin’s. Let cool. Divide 1 1/2 cups for cake pan and 1 1/2 cups for sprinkling on top of cake when finished.

Separate the eggs. Beat the egg whites until fluffy, set aside.  Melt butter in large bowl and add all other cake ingredients including the egg yolks, except for the egg whites. Stir well,  fold in egg whites and stir gently.

Grease 3 round cake pans. Sprinkle toasted pecans in bottom of pans. pour batter evenly into pans. Bake on 350 for 20 min’s.


Pour all ingredients into pot and bring to boil. Turn heat down and cook on medium stirring continuously. When thick, add butter and vanilla. Stir well. Set aside until cake rounds have cooled.

Putting it together:

When cake rounds are done, turn them out onto wax paper to cool. After cooled, put caramel filling on cake plate, then add first cake round. Top with caramel, then add the next layer and the same for the next. After last layer of caramel, sprinkle with toasted pecans.

Top with homemade whipped cream to complete perfection. You cannot even imagine how good this cake is. You can slice the cake and freeze the pieces individually if you want it to last. If it is out, it will be eaten immediately.



Toasting pecans in oven


Whipping egg whites


Getting ready to mix cake batter all together!




Greased pans ready for toasted pecans, then add cake batter


Making the filling


Bringing the filling to a boil, then I lowered the heat until thick


After the cakes cool, pour caramel on each layer. Then slice and enjoy!

  • Heather said:

    Yummy! Thanks, mom, for sharing your secrets ;)

    • I thought of you when I tasted the cake for the first time. It is a Heather cake for sure, you'll love it.

      • Abdullah said:

        Wanting to learn more to advance mylesf as a future chef I am always looking at ways to improve the things I do or to try something new. I came across the vid. and decided to make it just now and may I say if there wasn't a cake to to put this icing on I would scoop it in a bowl and eat away. Thank you for helping me out

  • Hannah said:

    Can't wait to try this recipe!