Caramel Pecan Layer Cake 🎂🍯

Introduction

Baking has always been a source of joy for me, especially when it brings family and friends together. Recently, I decided to tackle a recipe that had been on my list for a while: the Caramel Pecan Layer Cake. As I mixed the ingredients and watched the layers rise in the oven, I could already imagine the delightful reactions from my loved ones. Once it was assembled, the cake was not only stunning but also filled with layers of rich caramel and crunchy pecans. The first slice disappeared almost instantly, followed by eager requests for seconds. It turned out to be a hit at our family gathering, and I couldn’t be happier to share this decadent recipe with you!

Ingredients

For the Cake Layers:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk

For the Caramel Pecan Filling:

• 1 ½ cups light brown sugar
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 ½ cups chopped pecans

For the Caramel Drizzle:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• A pinch of salt

For Garnish:

• Whole pecans (for decorating)

Instructions

Prepare the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Caramel Pecan Filling:

1. In a medium saucepan, combine the brown sugar, butter, and heavy cream over medium heat.
2. Stir continuously until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
3. Remove from heat and stir in the vanilla extract and chopped pecans. Let the filling cool until it’s thick enough to spread.

Assemble the Cake:

1. Once the cake layers have cooled, place one layer on a serving plate.
2. Spread a generous amount of the caramel pecan filling over the top of the first layer.
3. Place the second cake layer on top and repeat with the remaining caramel filling between the layers.

Prepare the Caramel Drizzle:

1. In a saucepan, melt the sugar over medium heat until it turns a deep amber color, swirling the pan occasionally.
2. Add the butter and stir until fully combined.
3. Slowly pour in the heavy cream while stirring constantly. Continue to cook for 1-2 minutes until smooth and thick.
4. Remove from heat and stir in the vanilla extract and a pinch of salt. Let the caramel cool slightly before drizzling over the cake.

Decorate and Serve:

1. Drizzle the cooled caramel sauce over the top of the cake, letting it drip down the sides.
2. Garnish with whole pecans on top for a beautiful presentation.
3. Chill the cake for at least 30 minutes before serving to allow the layers to set.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 450 calories
• Total Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 35g
• Protein: 4g

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

How to Serve

• Slice into generous portions and serve with a dollop of whipped cream.
• Pair with coffee or tea for an elegant afternoon treat.
• Serve as a centerpiece dessert at celebrations or special occasions.
• Enjoy with a scoop of vanilla ice cream for an indulgent dessert experience.
• Add a sprinkle of sea salt on top for a sweet and salty contrast.

Additional Tips

1. Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for better mixing and a fluffier cake.
2. Measuring Flour: Use the spoon-and-level method to avoid packing the flour into the measuring cup, which can lead to a dense cake.
3. Cooling: Let the cake layers cool completely before assembling to prevent the filling from melting.
4. Caramel Consistency: Keep an eye on the caramel as it cooks; if it thickens too much, add a splash of heavy cream to loosen it up.
5. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

• Chocolate Caramel Pecan Cake: Add cocoa powder to the cake batter for a chocolate version.
• Spiced Pecan Cake: Incorporate cinnamon or nutmeg into the cake batter for a spiced flavor profile.
• Nut-Free Option: Replace the pecans with chocolate chips or omit them entirely for a nut-free version.
• Caramel Buttercream: Instead of caramel drizzle, use caramel buttercream frosting between layers for a different texture.
• Fruit Addition: Add layers of sliced bananas or apples for a fruity twist.

Serving Suggestions

• Pair with a light fruit salad for a refreshing contrast.
• Serve alongside a glass of milk for a classic dessert experience.
• Offer as part of a dessert buffet for parties, alongside other cakes and pastries.
• Use as a base for a layered trifle by cutting the cake into cubes and layering with whipped cream and additional fillings.

Freezing and Storage

• Freezing: You can freeze the assembled cake without the caramel drizzle for up to 2 months. Wrap tightly in plastic wrap and then in foil.
• Thawing: Thaw in the refrigerator overnight before serving.
• Storage: Store leftover cake in the refrigerator in an airtight container for up to 3 days. For best results, store the caramel drizzle separately to maintain texture.

FAQ Section

1. Can I use self-rising flour?

• Yes, but omit the baking powder and baking soda if you do.

1. What can I substitute for buttermilk?

• You can use regular milk mixed with 1 tablespoon of vinegar or lemon juice.

1. Can I make this cake ahead of time?

• Yes, the cake layers can be baked a day in advance. Just store them wrapped in plastic.

1. How do I make the caramel drizzle without burning it?

• Stir the sugar frequently and watch it closely as it changes color to prevent burning.

1. Can I use different nuts?

• Absolutely! Walnuts or almonds work well in this recipe.

1. What if my caramel filling is too runny?

• Cook it a bit longer to allow it to thicken before spreading.

1. How do I get a smooth finish on the cake?

• Use a warm offset spatula to smooth the frosting and filling for a polished look.

1. Can I make this cake gluten-free?

• Yes, substitute the all-purpose flour with a gluten-free flour blend.

1. What is the best way to slice a layered cake?

• Use a sharp, serrated knife and slice while the cake is chilled for cleaner cuts.

1. How long does the caramel drizzle last?
   • The caramel drizzle can be stored in the refrigerator for up to two weeks in an airtight container.

Conclusion

The Caramel Pecan Layer Cake is more than just a dessert; it’s a celebration of flavors and textures that perfectly embody the warmth of home baking. With its moist layers, rich caramel filling, and crunchy pecans, it’s sure to impress at any gathering. Whether you’re celebrating a special occasion or simply indulging on a weekend, this cake promises to bring smiles and satisfaction. So grab your ingredients, roll up your sleeves, and enjoy the delicious journey of baking this delightful cake!

Print