Salted Caramel Butter Pecan Cake – Gluten Free

This is the last week of ice cream inspired desserts, and I knew there was no way I couldn’t make something with butter pecan flavors! We all know how much I love my butter pecan…I mean, I made gluten-free pancakes inspired by that flavor…and if you haven’t checked out that YouTube Video, why not do it now? While you’re over there, don’t forget to subscribe, like, and share if you want. 😉 Done? Okay, let’s get started making this little bit of gluten-free deliciousness, Salted Caramel Butter Pecan Cake.

 

You’ll need:

1/4 cup Kerrygold Salted Butter

2 cups pecans, chopped

1/2 cup Bob’s Red Mill Almond Flour

2 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour

1 1/2 tsp xanthan gum

2 tsp baking powder

1 tsp salt

1 cup Kerrygold Salted Butter, softened

2 cups brown sugar

4 large eggs

1 tbsp vanilla extract

1 cup buttermilk

 

Preheat the oven to 350°F. Prepare two 9” round pans by greasing and covering the bottom of each with a round piece of parchment paper.

 

In a saucepan over medium heat, melt the butter. Then, turn the heat to low, and allow the pecans to simmer and brown for about 10 minutes. (Remember to stir occasionally so they don’t go from brown to burnt!)

 

salted caramel butter pecan cake pecans browning butter food network spoonula stirring ddk

 

In a small bowl, combine the flours, xanthan gum, baking powder, and salt. Set aside until needed

 

In a medium mixing bowl, cream together the butter, vanilla, and sugar. Next, whip the eggs in one at a time, mixing well between each one.

 

Now, slowly mix the dry ingredients into the creamed mixture, alternating with the cup of buttermilk. Finally, fold in one and a half cups of the browned pecans. Hold the remaining half cup of pecans to the side for now.

 

salted caramel butter pecan cake gluten-free flour mixture kerrygold butter ddk

 

Pour the batter evenly into the prepared pans and bake for about 30–35 minutes, or until a toothpick comes out clean.

 

Pecan Butter Cream

 

1 1/2 cups Kerrygold Salted Butter, softened

1 8oz container mascarpone cheese

3 cup powdered sugar

2 tsp vanilla extract

Salted caramel sauce, for garnish if desired

 

In a bowl using an electric mixer, cream the butter and mascarpone cheese until smooth. Add in one cup of powdered sugar. Next, whip in the second cup of powdered sugar along with the extract, then finally stir in the last cup of powdered sugar.

Next, whip in the reserved pecans and be sure to mix them in completely.

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.

Drizzle the top and sides with a salted caramel sauce for that extra layer of deliciousness. Enjoy this butter pecan cake inspired by one of my favorite classic ice cream flavors!

salted caramel butter pecan cake slice frosted drizzled sauce gluten free baking


 

 

Salted Caramel Butter Pecan Cake - Gluten Free

Cook Time: 30 minutes

Yield: Two-layer 9" Cake

Salted Caramel Butter Pecan Cake - Gluten Free

Ingredients

    Butter Pecan Cake
  • 1/4 cup Kerrygold Salted Butter
  • 2 cups pecans, chopped
  • 1/2 cup Bob’s Red Mill Almond Flour
  • 2 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Flour
  • 1 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup Kerrygold Salted Butter, softened
  • 2 cups brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup buttermilk
    Pecan Butter Cream
  • 1 1/2 cups Kerrygold Salted Butter, softened
  • 1 8oz container mascarpone cheese
  • 3 cup powdered sugar
  • 2 tsp vanilla extract

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by greasing and covering the bottom of each with a round piece of parchment paper.
  2. In a saucepan over medium heat, melt the butter.
  3. Then, turn the heat to low, simmer the pecans for about 10 minutes. Stir occasionally.
  4. In a small bowl, combine the flours, xanthan gum, baking powder, and salt. Set aside until needed
  5. In a medium mixing bowl, cream together the butter, vanilla, and sugar.
  6. Next, whip the eggs in one at a time, mixing well between each one.
  7. Now, slowly mix the dry ingredients into the creamed mixture, alternating with the cup of buttermilk.
  8. Finally, fold in one and a half cups of the browned pecans. Hold the remaining half cup of pecans to the side for now.
  9. Pour the batter evenly into the prepared pans and bake for about 30–35 minutes, or until a toothpick comes out clean.
    For the Frosting:
  1. In a bowl using an electric mixer, cream the butter and mascarpone cheese until smooth.
  2. Add in one cup of powdered sugar.
  3. Next, whip in the second cup of powdered sugar along with the extract.
  4. Stir in the last cup of powdered sugar.
  5. Completely whip in the reserved pecans.
  6. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.
  7. Finish frosting the top and sides of the cake with the remaining frosting.
  8. Enjoy!
http://delectablydifferentkitchen.com/2016/03/salted-caramel-butter-pecan-cake-gluten-free/

8 thoughts on “Salted Caramel Butter Pecan Cake – Gluten Free

  1. If I wanted to make this nut-free, what would you suggest I substitute for the almond flour? Oat flour?

    1. Hello,
      I’m so happy to hear you want to give this recipe a try! You can easily just replace the almond flour with an equal amount of the all-purpose flour. I would then also increase the xanthan gum by 1/4 teaspoon. Please let us know how this turns out for you!
      -Brian

  2. If I leave the nuts out of the cake, do I need to add the extra ¼ cup butter they’re sautéed in to the recipe in some way?

    1. If you don’t add the nuts, leave out the 1/4 cup of butter as well. However, I’ll let you know that by leaving the nuts out, it will change up the normal texture and consistency of this cake. Let us know how it turns out for you!
      -Brian

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