Salted Caramel and Pecan Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    933

This Salted Caramel and Pecan Cake features soft caramel sponge with caramel buttercream and then finished with crunchy sugared pecans. Rich, nutty, and indulgent, it makes a perfect festive treat for Christmas gatherings.

recipe updated 10 Nov 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    630 g
  • Egg icon
    Egg
    6
  • Caster sugar icon
    Caster sugar
    320 g
  • Light brown sugar icon
    Light brown sugar
    80 g
  • Plain flour icon
    Plain flour
    330 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Milk icon
    Milk
    3 tablespoons
  • Caramel icon
    Caramel
    4 tablespoons
  • Salt icon
    Salt
    2 pinches
  • Pecans icon
    Pecans
    80 g
  • Water icon
    Water
    40 g
  • Icing sugar icon
    Icing sugar
    600 g
  • Caramel icon
    Caramel
    100 g

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Piping bag
  • kCook icon Traybake tin - large
  • kCook icon Round tin - 18cm (7")

Step preview

  1. Making the cake:
  2. Preheat the oven - 180ºC
  3. Grease the tins and line with parchment paper
  4. Fit the Creaming Beater
  5. Add the ingredients into the appliance bowl
  6. Mix until light and fluffy and then scrape the bowl - 2 minutes, speed 2
  7. Then add eggs gradually while the machine is running
  8. Mix until incorporated - 1 minute 30 seconds, speed Min
  9. Then add the next ingredients
  10. Mix until combined - 30 seconds, speed Min
  11. Then add the next ingredients
  12. Mix until combined - 1 minute, speed Min
  13. Divide the mixture between the two tins and spread evenly
  14. Bake until a skewer inserted comes out clean - 25-30 minutes, 180ºC
  15. Remove from the oven and let cool completely
  16. Making the sugared pecans:
  17. Line a baking tray with parchment paper
  18. Clean the appliance bowl and fit the Stir Tool
  19. Add the ingredients into the appliance bowl
  20. Cook until the pecans are covered in sugar - 10 minutes, 100ºC, speed Stir 1
  21. Transfer the sugared pecans onto the baking tray and let cool completely
  22. Making the sugared buttercream:
  23. Clean the appliance bowl and fit the K-Beater
  24. Add the ingredients into the appliance bowl, fit the splashguard
  25. Mix until combined and then scrape the bowl - 2 minutes, speed 3
  26. Then add milk
  27. Mix until combined - 1 minute, speed 3
  28. Trim the cooled sponge layers with a cake leveller or use a bread knife
  29. Place one of the cakes on a cake board and spread with a layer of buttercream
  30. Place another sponge layer on top and spread a thin layer of buttercream around the top and sides to crumb coat the cake
  31. Chill in the fridge until set - 20-30 minutes
  32. Then cover the sides and the top of the cake with buttercream
  33. Spread a circle of caramel on the top of the cake, leaving a 2 cm gap from the edge
  34. Top with the sugared pecans
  35. Transfer the remaining buttercream into a piping bag fitted with a large star tip
  36. Pipe rosettes of buttercream around the top of the cake
  37. Serve
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