- Dish type
- Nut and seed cakes
- Pecan cake
A ludicrously rich icing recipe for special occasion cakes. You can omit the pecans, or use another type of nut, if desired.
145 people made this
- 450g light brown soft sugar
- 250ml whipping cream
- 1/2 teaspoon bicarbonate of soda
- 110g butter
- 40g chopped pecans
MethodPrep:5min ›Cook:10min ›Extra time:30min cooling › Ready in:45min
- In a medium, heavy saucepan, bring the sugar and cream to a rolling boil. Boil one minute. Add bicarb, and boil one more minute. Remove from heat. Add butter, but do not stir yet. Let the mixture cool.
- Beat well. Stir in pecans if desired.
How to ice a cake video
Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!
Reviews & ratingsAverage global rating:(154)
Reviews in English (141)
I have made this frosting several times, and it is very good. However, there is a secret to making this frosting creamy, light, andfluffy. I experimented, just a little bit and it came out PERFECT. First, set aside 2-3 tbs. heavy whipping cream for later. Next, make sure you let the mixture cool COMPLETELY (refrigerate as others suggested) DO NOT STIR. After about 1-1 1/2 hrs in the refrigerator the mixture should be ready. It will look like a thick, gooey, paste. Remove from fridge, and mix with mixer. Add the 2-3 tbs reserved heavy whipping cream alternately with powdered sugar until desired consistency. MMmmm GOOD!!! (as a suggestion if the frosting is to sweet for your taste try using a store brand POWDERED SUGAR, and cut down on the brown sugar; really cuts down on sweetness) ***UPDATE*** I recommend making this frosting before you make the cake. For maximum results, (for those struggling with this frosting) I suggest leaving in fridge for at least 4 hours. When you begin mixing frosting it is *VERY IMPORTANT* you add powdered sugar for a fluffy consistency. Without the powdered sugar your results will be a caramel glaze instead of a frosting. Hope this helps. Good Luck!-01 Dec 2006
what a wonderful flavour. For those who had problems acheiving the right texture, you really have to be patient with this one and cool it properly. If you don't you end up with a caramel glaze and not the creamy delicious frosting you should have. If you have to, after its cooled on counter top put it in the fridge for approx 15mins or until you see it forming a very light skin on th top then start mixing. 10/10-14 Apr 2006
EXCELLENT frosting. While making it I had some doubts about consistency and color, but it turned out to be such a hit and everyone LOVED it and could not stop commenting. I used it on "Apple Bundt Cake".Some hints- do not overcook. Follow the 1 min timing exactly. Also, beat after the entire bowl has cooled down, it helps to put it in the fridge. Once it is completely cool and you start beating it, the color will lighten up a lot and it will become fluffy and have frosting consistency, so don't worry about it! The flavor is perfect, this is definetly a keeper!-31 Oct 2005
This Caramel Brown Sugar Pound Cake is the most AMAZING crowd pleasing cake! The brown sugar cake itself is rich, moist, and decadent and the homemade caramel sauce is out of this world delicious – seriously the best you will ever make or try. This Brown Sugar Pound Cake is quick and easy to make from scratch (yay for no rolling individual cookies!) and will be a hit everywhere you take it.
Pecan Toffee Cinnamon Monkey Bread with Icing
Got it! The amazingly yummy Pecan Toffee Cinnamon Monkey Bread with Icing recipe has been curated, tried, and tested and is exactly what you need in your life for your upcoming special event or to serve up with your family. I remember when I was first introduced to Monkey Bread during a Christmas party and thought it was the most amazing recipe invented. It's so delicious and sweet! It's a cross between a cinnamon roll and bread. But don't take my word for it – make it yourself, try it for yourself and then you'll thank me later!
Be sure to pin this post for later, and you now have the capability to print these recipes directly from your printer as well. Enjoy!
2 pkgs Pillsbury Cinnamon Bun Dough
1 C Brown Sugar
1 Tbsp. Cinnamon
¼ c White sugar
¼ c Pecan pieces
¼ c Toffee chips
1. Remove disks of dough from cylinders
2. Cut each disk of dough in four pieces
3. Combine cinnamon and sugars until mixed thoroughly
4. In a well-greased Bundt pan, spoon 2 tbsp. of the sugar mixture into the bottom of the pan.
5. Roll each piece in the cinnamon and sugar mixture and drop into the pan slightly pressing the pieces to compact them.
6. After the first container in cut, rolled and put in the pan, sprinkle the pecans and toffee chips.
7. Continue on with the second roll of dough
8. Bake for 40 minutes or until the bread is golden brown
9. Let cool until slightly warm and invert onto a serving dish
10. Let cool completely and then drizzle icing over the top.
1 c Icing sugar
1-2 Tbsp. Milk
Add milk to icing sugar in small amounts until you get the consistency to drizzle on the bread.
Toffee Pecan Cookies
These nutty, toffee cookies never last long when I make them. And they are requested frequently by friends. They’re super easy and very tasty.
- 1 box Butter Pecan Cake Mix (18.25 Oz)
- ½ cups Vegetable Oil
- 2 whole Eggs
- ½ bags Toffee Chips (4 Oz. Total)
- 1 cup Chopped Pecans
Preheat oven to 350 degrees F.
Mix together the cake mix, oil and eggs. Stir in toffee and pecans. The dough will be slightly oily (add a Tablespoon more of oil if the batter seems too dry) and cakey.
Drop by rounded spoonful (or better yet use a cookie scoop) onto a cookie sheet (about 2 inches apart). Bake approximately 12-15 minutes (these are light colored cookies…don’t let them overbrown or they will be tough).
To store, layer cookies into a covered container and separate layers of cookies with wax paper to avoid sticking.
You can substitute walnuts for the pecans in a pinch. Butter pecan cake mix can be hard to find but it’s integral to the nutty taste here. Check for Betty Crocker brand, and buy an extra box or two when you find it. I’ve also accidentally bought the chocolate toffee chips before and the cookies were just as delicious.
This Vegan Toffee and Pecan Cake Is So Simple to Make
- 1 1⁄2 cups (192 grams/12 ounces) whole-wheat pastry flour or all-purpose flour
- 1 cup (160 grams/8 ounces) coconut sugar, separated
- 2 tablespoons + 1⁄2 teaspoon (18 grams) corn starch, separated
- 2 1⁄2 teaspoons (12 grams) baking powder
- 1⁄2 teaspoon (3 grams) fine salt
- 1 1⁄2 cups (360 grams/12 ounces) canned “lite” coconut milk, shaken first, separated
- 1⁄2 tablespoon + 1⁄4 teaspoon (12 grams) unsulphured regular molasses, separated
- 1 3⁄4 teaspoons (9 grams) vanilla extract, separated
- 1⁄2 cup (67 grams/4 ounces) pecan halves
- Preheat the oven to 350°Fahrenheit (177°Celsius). Grease and flour a 9-inch cake pan. Tap the pan upside down over the sink to get rid of any excess flour. Place a round piece of parchment paper on the bottom of the pan.
- Add the flour, 3⁄4 cup (120 grams/6 ounces) coconut sugar, 2 tablespoons (16 grams) cornstarch, baking powder, and salt to a large bowl whisk well. Pour 1 1⁄4 cups (300 grams/10 ounces) milk, 1⁄2 tablespoon (10 grams) molasses, and 11⁄2 teaspoons (8 grams) vanilla over the flour mixture whisk until smooth. Don’t overmix. Bake at 350°Fahrenheit for 25 minutes or until a toothpick inserted in the center comes out clean. The cake should have a smooth, slightly domed top, and the edges will have pulled away from the pan. Cool in the pan at least 30 minutes and then flip over carefully onto a cooling rack. Let cool completely.
- Meanwhile, decrease the oven temperature to 300°Fahrenheit (148°Celsius).
- Add the pecans to a small pan, and roast at 300°F for 5 minutes or until toasted. Be careful not to burn them.
- To make the glaze, add 1⁄4 cup (60 grams/2 ounces) coconut milk, 1 tablespoon (15 grams) water, 1⁄4 cup (40 grams/2 ounces) coconut sugar, 1⁄4 teaspoon (2 grams) molasses, and remaining 1⁄2 teaspoon (2 grams) cornstarch to a small pot and whisk well for 1 to 2 minutes until there are no lumps remaining. If you cannot get it smooth, strain it through a fine wire-mesh strainer to catch any unmixed lumps. Turn the heat to medium and bring to a simmer. Whisk constantly for about 1 to 2 minutes until just slightly thickened. You don’t want to overcook it as it will get too thick and be hard to glaze the cake. Whisk in the remaining 1⁄4 teaspoon vanilla. Pour the glaze over the center of the cake and use a knife or spatula to smooth the top, letting the glaze drip down the sides. Top with the roasted pecans, and serve. Store the cake in the fridge, covered, for up to 7 days. It is delicious cold as well.
This Vegan Toffee and Pecan Cake Is So Simple to Make
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thankfully for the hordes of dessert lovers out there, this recipe isn’t the only that that will make a brilliant and oh-so-indulgent cake. Although, this one is one of our favorites!
For a healthier cake, try this raw vegan chocolate hazelnut cheesecake. It’s decadent and rich yet also lighter than the average, flour-filled cake. And, for non-chocoholics, try a raw coconut matcha cheesecake. It’s very creamy.
Something more in-tune with the stereotypical cake but also with a unique, lighter spin, try vegan vanilla sponge cake with dairy-free tofu frosting and blueberries. We recommend making it in the morning so your kitchen can smell delightfully aromatic throughout the day!
We get it. Lighter, healthier cakes aren’t for everyone. Sometimes, we’re all about the peanut butter life. And, we’ve got the perfect cake for those days. We all have those days. Vegan peanut butter banana cake with dairy-free frosting swirl will comfort you with every bite.
To really, really go that extra mile on that decadence, vegan and gluten-free truffle cake with raw cacao will blow your mind. It tastes like it’s fresh out of a chef’s kitchen.
Excerpted from The Vegan 8 by Brandi Doming. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
How to make Caramel Syrup
In a small, heavy bottomed skillet or saucepan, pour sugar inside over low heat.
Stir constantly until it is melted into a brown liquid.
Allow sugar to bubble, about 20 minutes, keep stirring.
Once all of the sugar is brown and bubbly remove from heat.
Slowly add boiling water and continue stirring constantly.
Next allow to cool inside a container with a lid.
Use ¼ cup for this cake recipe and use the rest for something else! I usually save it and use on ice cream! Delicious!
Butter Pecan Cake recipe made easy
This looks like a fancy cake but can be made by anyone, with no decorating skills required. It&rsquoll be sure to impress your guests this holidays season!
There&rsquos no need to cut the cake layers, which can be difficult because layers often break apart. Instead, use two cakes rounds to bake thinner layers.
The decorating is simple too. Buttercream is easy to spread and this cake will come out gorgeous, even if you are a beginning baker. I admit pipe frosting is not my strong point. I love this butter pecan cake because it&rsquos not a struggle to frost and goes on in one smooth layer.
Browned butter&hellipyes please!
Did I mention this cake has brown butter? This wonderful creation is simply made by browning butter in a pan over medium heat. It&rsquos a great way to add richness and depth to any dessert.
The chopped pecans are cooked with butter to add iconic butter pecan flavor.
Pro tip: You can also brown butter in savory recipes such as creams and sauces.
Butter Pecan Frosting
Buttercream frosting is a great way to elevate any cake into something fancy. It adds moisture, a nice creamy texture, and extra flavor to this butter pecan cake. Here&rsquos how to make it:
You&rsquoll need these ingredients
- ¼ cup butter, at room temperature
- 1 teaspoon vanilla
- 4 cups powdered sugar, divided
- 5 tablespoons milk
How to make buttercream
How to make butter pecan cookies recipe from scratch?
- Cream butterand sugar– Until light and fluffy.
- Add eggs and vanilla– And mix until smooth.
- Prepare dry mixture– By mixing together flour, cornstarch, and baking soda.
- Mix wet and dry mixture- Until combined.
- Add pecans– And mix until evenly distributed.
- Chill– For 30-45 minutes.
- Make cookie balls– And place them on a cookie tray.
- Bake- Until the cookies are golden brown and firm along the edges.
How To Make Rum Toffee Pecan Glazed Sticky Buns
- Make the dough. Into a stand mixer, mix together the milk, instant dry yeast, brown sugar, eggs, butter, and salt. Switch to the dough hook, add flour and mix until a dough forms. Cover the bowl with a towel and rest for 1 hour. Spray a 9×13 baking dish with nonstick cooking spray. Set aside.
- Make the filling. In a bowl, mix together brown sugar and cinnamon until all is combined. Set aside.
- Make the topping. In a saucepan, combine the brown sugar and butter. Bring to a boil over medium heat and simmer for 4 minutes. Remove from heat, stir in rum. Pour mixture into the baking dish and top with the chopped pecans. Set aside.
- Cut the dough into rolls. Lightly sprinkle your work surface with flour. Transfer the dough onto your work surface and roll into a rectangle with the long. Brush melted butter over the dough. Sprinkle the cinnamon brown sugar mixture evenly over the melted butter. Roll the dough into an 18-inch long log. Using a sharp knife, cut into 12 rolls. Transfer the rolls on top of the rum toffee pecan topping in the baking dish. Cover the rolls with a towel and let them rise for 30 minutes.
- Bake the rolls! Preheat the oven to 375º F. Bake the rolls for 30 minutes or until golden brown on top. At the 15 minute mark, cover the top of the rolls with aluminum foil to avoid them browning too much. Remove from the oven and let them cool for 5 minutes. After 5 minutes, carefully invert the rolls onto a large serving dish. Serve warm. Enjoy!
Rich and Buttery Pecan Expresso Toffee
- 1 ¼ c. butter
- 1 c. sugar
- ⅓ c. firmly packed light brown sugar
- 1 T. instant espresso
- 1 T. dark unsulphured molasses
- 1.2 t. salt
- ⅓ c. water
- 2 c. chopped toasted pecans
- 1 c. bittersweet chocolate morsels
- 1 c. semisweet chocolate morsels
- Parchment paper
- Line 15x10” jelly-roll pan with parchment paper and lightly coat with PAM.
- Melt butter in large heavy saucepan over medium heat.
- Stir in sugar, brown sugar, expresso, molasses and salt and ⅓ c. water.
- Cook, stirring constantly, until candy thermometer registers 290 (soft crack stage), about 15-20 minutes.
- Remove from heat and stir in pecans.
- Immediately pour mixture into prepared pan.
- Spread an even layer and sprinkle the bittersweet and semisweet chocolate morsels over the top.
- Let stand 5 minutes.
- Spread and swirl the chocolate using a spatula.
- Chill 1 hour or until firm.
- Break toffee into pieces. Store in airtight container in refrigerator up to 1 week.
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