Description
This decadent Pecan Caramel Layer Cake combines moist, nutty layers with a rich caramel frosting, topped with whole pecans and a luscious caramel drizzle. Perfect for celebrations or a special dessert, it’s a delightful blend of buttery cake, crunchy pecans, and creamy caramel sweetness.
Ingredients
Scale
Cake
- 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
- 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). Grease and flour three 8-inch round cake pans thoroughly to ensure the cakes do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Mixtures: Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined to avoid overmixing which can lead to a dense cake.
- Fold in Pecans: Gently fold the chopped pecans into the batter to distribute evenly without deflating the mixture.
- Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely, ensuring they are ready for frosting.
- Make the Frosting: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, cooking and stirring constantly for 2-3 minutes until it thickens slightly.
- Cool Frosting Base: Remove the saucepan from heat and let the mixture cool slightly to prevent the powdered sugar from melting prematurely.
- Finish Frosting: 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. Spread frosting evenly over the top. Repeat with the second layer, then top with the third. Cover the top and sides of the assembled cake with the remaining frosting.
- Add Caramel Drizzle: Drizzle the caramel sauce over the top of the frosted cake to add rich sweetness and an inviting appearance.
- Decorate: Finish by arranging whole pecans on the top of the cake as a decorative and tasty garnish.
Notes
- Use room temperature ingredients for best mixing results and cake texture.
- Ensure the cakes are completely cool before frosting to avoid melting the frosting.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For easier layers, you can freeze cakes for 20 minutes before frosting.
- Homemade caramel sauce can be substituted for store-bought for a fresher taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
