Description
A deliciously rich Caramel Pecan Layer Cake, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup cream cheese, softened
- 1/4 cup heavy cream
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Batter: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the flour mixture to the creamed mixture, alternating with buttermilk. Mix until just combined.
- Add Pecans: Gently fold in the chopped pecans.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and 1/4 cup of caramel sauce until smooth. Gradually add the heavy cream and continue to beat until the mixture is fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread half of the cream cheese frosting over the top. Place the second cake layer on top and spread remaining frosting on top. Drizzle the top with the remaining caramel sauce. Decorate with whole pecan halves if desired.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, use 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Caramel Sauce: For a richer flavor, try using a homemade caramel sauce.
- Storage: Keep the cake covered in the refrigerator for up to 3 days.
- Decorating Tip: For extra flair, sprinkle some chopped pecans on the sides of the cake after frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg