Pecan Cake with Caramel Mousse and Brown Sugar Topping

Pecan Cake with Caramel Mousse and Brown Sugar Topping Recipe
Photo: Nigel Cox; Styling: Tiziana Agnello


Serves 16 (serving size: 1 wedge)
Total time: 1 Hour, 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 45 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Calories 279
Fat 14.6 g
Satfat 5.6 g
Monofat 6 g
Polyfat 2.3 g
Protein 3.8 g
Carbohydrate 33.7 g
Fiber 0.9 g
Cholesterol 53 mg
Iron 1 mg
Sodium 156 mg
Calcium 58 mg


3/4 cup granulated sugar
6 tablespoons unsalted butter, softened
2 tablespoons canola oil
3 large eggs
1 teaspoon vanilla extract
7.5 ounces all-purpose flour (about 1 2/3 cups)
1/2 cup ground toasted pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low-fat buttermilk
Baking spray with flour
1/4 cup granulated sugar
1/2 cup 2% reduced-fat milk, warmed
1 teaspoon unsalted butter, melted
1 tablespoon cornstarch
1 tablespoon water
2 teaspoons bourbon
1/4 teaspoon vanilla extract
Dash of salt
3/4 cup frozen reduced-calorie whipped topping, thawed
1/2 cup packed brown sugar
3 tablespoons unsalted butter
1 tablespoon canola oil
1 tablespoon dark corn syrup
1/2 teaspoon fresh lemon juice
Dash of salt
1/4 cup chopped pecans, toasted
1/4 teaspoon vanilla extract


1. To prepare cake, preheat oven to 350°.

2. Place the first 3 ingredients in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a bowl, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with the flour mixture, and beat just until incorporated.

3. Divide the batter evenly between 2 (8-inch) round metal cake pans coated with baking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pans for 10 minutes on a wire rack. Remove from pans, and cool completely on wire rack.

4. To prepare mousse, place 1/4 cup granulated sugar in a medium, heavy saucepan over medium-high heat, and cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 4 minutes). Carefully stir in milk and 1 teaspoon melted butter (mixture will bubble and caramelized sugar will harden and stick to spoon); cook 1 minute or until sugar melts. Combine cornstarch and 1 tablespoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook until thick and bubbly (about 1 minute), stirring constantly. Remove from heat; stir in bourbon, 1/4 teaspoon vanilla, and dash of salt. Pour into a bowl; cover and chill for 20 minutes. Uncover and fold in one-third of whipped topping. Gently fold in remaining whipped topping.

5. Place 1 cake layer on a plate. Spread mousse over cake, leaving a 1-inch border around outside edge. Top with remaining cake layer.

6. To prepare topping, place brown sugar and the next 5 ingredients (through dash of salt) in a small, heavy saucepan over medium heat, and bring mixture to a boil, stirring frequently. Cook until a candy thermometer registers 234° (about 3 minutes), stirring frequently. Remove from heat; stir in chopped pecans and 1/4 teaspoon vanilla. Drizzle over top of cake, spreading it out over edges. Let stand until topping is set.

Deb Wise,

Cooking Light

November 2012
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