Description
This rich and decadent Pecan Caramel Layer Cake features moist layers of buttery cake studded with chopped pecans, layered and frosted with a luscious brown sugar caramel frosting. Topped with a drizzle of caramel sauce and whole pecans for a nutty, sweet finish, this cake is perfect for special occasions and dessert lovers craving a classic Southern-inspired treat.
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 packed brown sugar
- 1/4 cup heavy cream
- 3 cups powdered sugar
- 1 tsp vanilla extract
Toppings
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup whole pecans (for decoration)
Instructions
- Prepare the Cake: Preheat the 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 until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the batter.
- Add Eggs and Vanilla: Add eggs one at a time to the butter mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined to keep the cake tender.
- Fold in Pecans: Gently fold the chopped pecans into the batter to distribute them evenly throughout the cake.
- Bake the Cake Layers: Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean, indicating doneness.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely to prevent melting the 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, cooking and stirring constantly for 2-3 minutes until thickened slightly.
- Cool Frosting Base: Remove the saucepan from heat and let the mixture cool slightly to avoid melting the powdered sugar.
- Beat Frosting: Transfer the mixture to a bowl and beat in the powdered sugar and vanilla extract until smooth and creamy, perfect for frosting the cake.
- Assemble the Cake: Spread a layer of frosting between each cooled cake layer, then cover the top and sides evenly with the remaining frosting.
- Decorate with Caramel and Pecans: Drizzle caramel sauce generously over the top of the cake and decorate with whole pecans for a beautiful and tasty finish.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature to ensure even mixing and a smooth batter.
- To make the caramel sauce from scratch, slowly cook sugar until golden, then stir in butter and cream.
- Cooling the cakes completely before frosting prevents the frosting from melting and sliding off.
- For extra moistness, wrap cake layers in plastic wrap and refrigerate overnight before assembling.
- Store leftover cake covered in the refrigerator for up to 4 days.
