Easy Sweet and Moist Honey Pecan Cake Recipe

I like this cake for the wonderful moist cake with a sweet 2 ingredient cream, and I love cakes with nuts; especially pecans!

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Honey Pecan Cake is my to-go cake. This is the cake I usually make when I don’t have much time to prepare a dessert. I like this cake for the wonderful moist cake with a sweet 2 ingredient cream, and I love cakes with nuts; especially pecans! Do you?

The cream for this cake is made of only two ingredients: dulce de leche and butter. A quick mix (and probably a spoonful to taste, too), and you’ve got yourself the easiest cream that you’ve ever made.

Honey Pecan cake is a very simple cake to make, so give it a try. Pecans are very nutritious nuts, since they are filled with protein and potassium.

Here’s what you’ll need to make this cake:

• eggs
• sugar
• honey
• baking soda
• lemon juice
• flour

Here’s what you’ll need to make the cream:

• unsalted butter
• dulce de leche

Directions on How to Make the Moistest Honey Pecan Cake

Easy Sweet and Moist Honey Pecan Cake Recipe

I like this cake for the wonderful moist cake with a sweet 2 ingredient cream, and I love cakes with nuts; especially pecans!

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Course: Desserts

Cuisine: Russian

Allergy: Vegetarian

Total Time: 1 hour 40 minutes

Servings: 10

Calories: 383kcal

Equipment

• knife
• cutting board
• Stand mixer
• small bowl
• Cake spatula

Ingredients

• 4 large eggs
• 1 cup sugar
• 1 tsp honey
• ½ tsp baking soda
• 1 tsp lemon juice
• 1 cup flour
• 1 can dulce de leche
• 1 cup unsalted butter, softened
• 1 cup pecans, chopped
• 1 tsp sugar
• ¾ cup water

Instructions

• For the cake:

  Preheat oven to 350° F. Prepare a 9" cake pan by greasing it.
• In a large bowl of a stand mixer, beat together 4 eggs and 1 cup of sugar for 2 minutes on high speed.
• Add in 1 teaspoon of honey.
• In a separate small cup, combine 1 teaspoon lemon juice and ½ teaspoon baking soda. It will start to foam right away. Add it to the cake mix.
• On low speed, add in 1 cup on flour.
• Transfer the batter into your prepared cake pan. Bake for 30-35 minutes or until inserted toothpick comes out clean.
• For the cream:

  Prepare a can on dulce de leche by boiling the can on medium heat in a pot for exactly 2 hours. Let it cool before adding it to the recipe.
• Combine dulce de leche and 1 cup softened unsalted butter in a small bowl.
• Putting the cake together:

  Chop 1 cup of pecans.
• Slice the cake in half, horizontally.
• Moisten the cake by combining the 1 teaspoon of sugar and ¾ cup of water. Generously pour the liquid with a teaspoon on both insides of the cake.
• Spread half of the cream on one side of the cake and then place the other slice on top.
• Cover the cake with the cream and sprinkle the chopped pecans of the cream.

Nutrition

Calories: 383kcal | Carbohydrates: 32g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 84mg | Potassium: 85mg | Fiber: 1g | Sugar: 21g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg