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Perfect Whiskey Caramel Pecan Bundt Cake

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A moist and rich Bundt cake featuring toasted pecans, a whiskey-infused caramel glaze, and a crunchy pecan topping. This easy homemade dessert is perfect for special gatherings and impresses with its sophisticated flavor.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180ml) buttermilk, room temperature (or milk with 1 tablespoon lemon juice as a substitute)
  • ¼ cup (60ml) whiskey (bourbon or rye)
  • 1 cup (100g) chopped pecans, toasted
  • For the Whiskey Caramel Glaze:
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • ½ cup (120ml) heavy cream, warmed
  • 2 tablespoons whiskey
  • Pinch of salt
  • For the Topping:
  • Additional chopped pecans, toasted (about ½ cup)
  • Optional: sea salt flakes for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust with flour, tapping out excess.
  2. Toast pecans on a baking sheet in the oven for 5-7 minutes until fragrant. Roughly chop and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Using an electric mixer, beat softened butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  6. With mixer on low, alternate adding dry ingredients and buttermilk in three parts, beginning and ending with dry ingredients. Mix just until combined.
  7. Fold in whiskey and toasted pecans gently with a spatula.
  8. Pour batter into prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
  10. To make the whiskey caramel glaze: In a saucepan over medium heat, melt sugar without stirring, swirling gently until deep amber color forms.
  11. Add butter carefully and whisk until melted. Slowly pour in warm heavy cream, whisking until smooth.
  12. Stir in whiskey and a pinch of salt. Let glaze cool slightly until thick but pourable.
  13. Drizzle glaze evenly over cooled cake. Sprinkle additional toasted pecans and sea salt flakes on top.
  14. Slice and serve at room temperature.

Notes

Grease and flour the Bundt pan well to prevent sticking. Toast pecans to enhance flavor and crunch. Avoid overmixing batter to keep cake tender. If glaze thickens too much, gently warm it again before glazing. Cool cake completely before glazing to prevent caramel from melting off. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut oil and almond or oat milk.

Nutrition

Keywords: whiskey cake, caramel pecan cake, Bundt cake, homemade dessert, easy cake recipe, whiskey caramel glaze, toasted pecans

Find it online: https://tastypierecipes.com/perfect-whiskey-caramel-pecan-bundt-cake-recipe-easy-homemade-dessert-for-special-gatherings/