Description
This Pecan Caramel Layer Cake is a decadent dessert featuring moist, nutty cake layers filled and frosted with a rich caramel buttercream. The combination of chopped pecans in the batter and whole pecans for decoration adds delightful texture and flavor, while the drizzle of caramel sauce atop the frosted cake creates a luscious finish perfect for special occasions or gatherings.
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 to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring they are well combined.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition to maintain a smooth batter. Stir in the vanilla extract to add flavor.
- Combine Flour Mixture and Buttermilk: Alternately add the dry flour mixture and buttermilk into the wet ingredients, starting and ending with the flour mixture. Mix gently to avoid overworking the batter.
- Fold in Pecans: Carefully fold the chopped pecans into the batter to evenly distribute the nuts without deflating the mixture.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes. Then, transfer the layers to wire racks to cool completely before frosting.
- Make the Frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly to avoid burning.
- Cool Frosting Mixture: Remove the saucepan from heat and allow the mixture to cool slightly so that it doesn’t melt the powdered sugar when combined.
- Combine Frosting Ingredients: Beat in the powdered sugar and vanilla extract until the frosting is smooth, creamy, and spreadable.
- Assemble the Cake: Spread a layer of frosting between each cooled cake layer, then cover the top and sides of the cake evenly with the remaining frosting.
- Add Caramel Drizzle: Drizzle the caramel sauce over the top of the frosted cake in a decorative pattern for an extra touch of sweetness.
- Decorate: Finally, top the cake with whole pecans, arranging them attractively for a beautiful presentation.
Notes
- Make sure the cake layers are completely cool before frosting to prevent the frosting from melting.
- You can prepare the cake layers ahead of time and freeze them wrapped in plastic wrap and foil.
- For a homemade caramel sauce, you can use a simple recipe combining sugar, butter, and cream cooked until golden and smooth.
- Chopped pecans can be lightly toasted beforehand to enhance their flavor.
- Store the assembled cake covered in the refrigerator for up to 3 days.
