Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat and Prepare

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, mix together the sugar, Duke’s mayonnaise, vanilla extract, and eggs until well combined.

Combine Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cool the Cakes

Once cooled, place one layer on a serving plate, spread a layer of caramel sauce and sprinkle with half of the sugared pecans. Top with the second layer and drizzle with more caramel sauce.

Assemble the Cake

Garnish with remaining sugared pecans and serve slices with additional caramel sauce if desired.

duke’s mayo caramel cake

Recipe information

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