Description
A rich and indulgent Pecan Caramel Layer Cake featuring moist layers studded with chopped pecans, frosted with a luscious buttery caramel frosting, and topped with a caramel drizzle and whole pecans for a delightful crunch. Perfect for special occasions or any dessert craving.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups chopped pecans
Frosting Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 3 cups powdered sugar
- 1 tsp vanilla extract
Decoration
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup whole pecans (for decoration)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which incorporates air and helps create a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each to fully blend, then stir in the vanilla extract for flavor.
- Combine Wet and Dry: Alternately add the dry flour mixture and the buttermilk to the batter, starting and ending with the flour mixture, mixing gently after each addition to keep the batter tender.
- Fold in Pecans: Gently fold in the chopped pecans, ensuring they are evenly distributed without overmixing the batter.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely; this prevents them from breaking while warm.
- Make the Frosting: In a saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Bring the mixture to a boil, stirring constantly, and cook for 2-3 minutes until slightly thickened.
- Cool the Frosting Mixture: Remove the saucepan from heat and let the mixture cool slightly to avoid melting the powdered sugar in the next step.
- Finish Frosting: Beat in the powdered sugar and vanilla extract until the frosting is smooth and creamy, perfect for spreading.
- Assemble the Cake: Spread a layer of frosting between each cooled cake layer, then cover the top and sides of the entire cake with the remaining frosting.
- Add Caramel Drizzle: Drizzle the caramel sauce over the top of the frosted cake to add a glossy, sweet finish.
- Decorate: Garnish the top of the cake with whole pecans for a decorative and crunchy accent.
Notes
- Ensure the butter and eggs are at room temperature for better mixing and a smoother batter.
- The caramel sauce can be homemade or store-bought based on convenience and preference.
- Use fresh pecans for optimal flavor and crunch in both the batter and decoration.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
