Description
Caramel Pecan Layer Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup chopped pecans
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup caramel sauce
2 tablespoons heavy cream
1 teaspoon vanilla extract
For Garnish:
1/2 cup pecan halves
Extra caramel sauce for drizzling
Instructions:
1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients, alternating with buttermilk, and mix until smooth. Fold in chopped pecans. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
2. Make the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in caramel sauce, heavy cream, and vanilla extract until fluffy and spreadable.
3. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake.
4. Garnish: Decorate the cake with pecan halves and drizzle with caramel sauce.
5. Serve: Slice and enjoy this indulgent caramel pecan layer cake.
This caramel pecan cake is rich, moist, and perfect for special occasions with its delicious caramel and nutty flavors!
#CaramelPecanCake #LayeredDessert
Step-by-Step Guide
Follow these detailed instructions for a flawless cake. Begin by preheating your oven to 350°F (175°C) and preparing three 8-inch pans with parchment paper and grease. For the dry mix, thoroughly whisk the flour, baking powder, baking soda, and salt. In your main mixing bowl, cream the softened butter with both sugars for a full 3-4 minutes until light and fluffy. Add eggs one at a time, fully incorporating each, then mix in vanilla. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Stop mixing as soon as the batter is combined. Gently fold in the chopped pecans with a spatula. Divide the batter evenly using a scale for precision. Bake for 25-30 minutes, rotating pans halfway, until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Serving Suggestions
This decadent cake pairs beautifully with a hot cup of coffee or a glass of cold milk. For a dessert course, serve smaller slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. To elevate the presentation, warm the extra caramel sauce slightly before drizzling over individual slices at the table.
How-to Summary
To summarize: Prepare three cake layers by creaming butter and sugars, adding wet and dry ingredients alternately, folding in pecans, and baking. Make frosting by beating butter, powdered sugar, caramel, cream, and vanilla. Assemble the cake by stacking layers with frosting, then frost the exterior. Garnish with pecan halves and a caramel drizzle.
Frequently Asked Questions
Can I make this cake ahead of time? Yes. The cooled, unfrosted cake layers can be tightly wrapped and frozen for up to a month. Thaw before assembling. The frosted cake keeps at room temperature for one day or refrigerated for up to three.
What can I use instead of buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How do I prevent my pecans from sinking? Toss the chopped pecans in a tablespoon of the measured flour before folding them into the batter. This coats them and helps suspend them in the cake.
My frosting is too thick. How can I fix it? Add more heavy cream or caramel sauce, one teaspoon at a time, while beating until you reach a spreadable consistency.
Can I use a different pan size? For two 9-inch pans, bake for 30-35 minutes. For a 9×13 sheet cake, bake for 35-40 minutes. Always check for doneness with a toothpick.
Common Mistakes to Avoid
Avoid using cold butter, which won’t cream properly and leads to dense cake. Do not overmix the batter after adding the dry ingredients, as this develops gluten and creates a tough crumb. Ensure your cakes are completely cool before frosting, or the frosting will melt and slide off. When measuring flour, spoon it into the cup and level it off; scooping directly packs in too much flour and dries out the cake.
Conclusion
This Caramel Pecan Layer Cake is a show-stopping dessert that balances rich caramel, toasted nuts, and tender cake. While it requires careful preparation, following this enhanced guide will help you avoid pitfalls and achieve a professional, delicious result perfect for celebrating any special occasion. The combination of flavors and textures is sure to impress your guests and satisfy any sweet tooth.