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Decadent Whiskey Cake Recipe with Caramel Glaze and Toasted Pecans Made Easy

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A rich and moist whiskey cake topped with a buttery caramel glaze and crunchy toasted pecans, perfect for celebrations or cozy treats.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240 ml) buttermilk (or milk with 1 tbsp lemon juice/vinegar, let sit 5 minutes)
  • 2 tsp vanilla extract
  • ½ cup (120 ml) whiskey (smooth bourbon like Maker’s Mark recommended)
  • ¾ cup (150 g) packed brown sugar
  • ½ cup (120 ml) heavy cream
  • 4 tbsp (55 g) unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup (120 g) toasted pecans, roughly chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or 9×9 inch square cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream softened butter and granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. In a small bowl, stir together buttermilk, vanilla extract, and whiskey.
  6. Alternately add dry ingredients and wet mixture to the creamed butter and sugar, starting and ending with dry ingredients. Mix gently on low speed or fold by hand until smooth and pourable.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid opening oven in first 30 minutes.
  9. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely (at least 1 hour).
  10. To make caramel glaze, melt butter in a small saucepan over medium heat. Stir in brown sugar, heavy cream, and salt. Bring to a gentle boil and cook for 3-4 minutes, stirring constantly until thickened. Remove from heat and stir in vanilla extract.
  11. Pour caramel glaze over cooled cake, letting it drip down the sides. Immediately sprinkle toasted pecans evenly on top.
  12. Let glaze set at room temperature for 20-30 minutes before slicing.

Notes

Do not open the oven door in the first 30 minutes of baking to prevent the cake from sinking. Cool the cake completely before glazing to avoid melting the caramel. Toast pecans lightly in a dry pan or oven for best flavor. If glaze thickens too much, warm gently before pouring. Alcohol mostly cooks off during baking, leaving rich flavor without boozy kick.

Nutrition

Keywords: whiskey cake, caramel glaze, toasted pecans, easy cake recipe, holiday dessert, moist cake, bourbon cake

Find it online: https://lucydishes.com/decadent-whiskey-cake-recipe-with-caramel-glaze-and-toasted-pecans-made-easy/