Description
This Pecan Caramel Layer Cake is a luscious dessert featuring moist layers of pecan-studded cake, rich caramel-infused frosting, and a generous drizzle of caramel sauce. Perfectly balanced with nutty crunch and sweet caramel flavor, this cake is ideal for celebrations and special occasions.
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
- 1/2 cup caramel sauce (store-bought or homemade)
Decoration
- 1/2 cup whole pecans (for decoration)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure cakes don’t stick.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, indicating enough air is incorporated for a tender cake.
- Add Eggs and Vanilla: Carefully add the eggs one at a time, beating well after each to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Combine Flour and Buttermilk: Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix gently just until combined to keep the cake tender.
- Fold in Pecans: Gently fold in the chopped pecans to distribute them evenly throughout the batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then carefully remove them and place on wire racks to cool completely before frosting.
- Make the Frosting: In a saucepan over medium heat, melt the butter. Stir in the packed brown sugar and heavy cream. Bring the mixture to a boil and cook, stirring constantly, for 2-3 minutes to create a smooth caramel base.
- Cool Frosting Base: Remove the saucepan from heat and let this caramel mixture cool slightly so it doesn’t melt the powdered sugar in the next step.
- Finish Frosting: Transfer the caramel mixture to a mixing bowl and beat in the powdered sugar and vanilla extract until the frosting is smooth, creamy, and spreadable.
- Assemble the Cake: Place one cake layer on your serving plate and spread a layer of frosting over the top. Repeat with the second layer, then stack the third layer on top and cover the entire cake with the remaining frosting.
- Add Caramel Drizzle: Drizzle the caramel sauce over the top of the frosted cake, letting it lightly drip down the sides for a beautiful and delicious finish.
- Decorate: Garnish the top of the cake with whole pecans for an attractive and nutty decoration.
Notes
- Use room temperature ingredients to ensure smooth batter and even baking.
- Chop pecans to your preferred size; smaller pieces distribute more evenly.
- If you prefer a less sweet cake, reduce the granulated sugar to 1/3 cup.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.
- Bring refrigerated cake to room temperature before serving for optimal flavor and texture.
- You can substitute homemade caramel sauce for store-bought for a more rich and fresh taste.
