Pecan Caramel Layer Cake

Introduction

There’s something incredibly special about baking a cake from scratch, and this Pecan Caramel Layer Cake is the epitome of indulgence. Every time I whip up this recipe, my family is instantly captivated by its rich flavors and stunning appearance. The combination of soft, moist layers infused with pecans, velvety frosting, and a sweet caramel drizzle transforms an ordinary day into a celebration. Whether it’s a birthday, holiday, or just a weekend treat, this cake never fails to impress. I often find myself sharing slices with neighbors or bringing it to potlucks, where it quickly becomes the star of the dessert table.

Ingredients

For the 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

For the 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

For the Caramel Topping:

• 1/2 cup caramel sauce (store-bought or homemade)
• 1/2 cup whole pecans (for decoration)

Instructions

Prepare the Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine Mixtures: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in Pecans: Gently fold in the chopped pecans to incorporate them evenly throughout the batter.
7. Bake: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Make the Frosting

1. Cook Butter Mixture: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly.
2. Cool and Beat: Remove the saucepan from heat and let it cool slightly. Beat in the powdered sugar and vanilla extract until the frosting is smooth and creamy.

Assemble the Cake

1. Layering: Place one cake layer on a serving plate. Spread a layer of frosting on top, then add the second cake layer. Repeat with the third layer.
2. Frosting the Cake: Frost the top and sides of the entire cake with the remaining frosting.
3. Add Caramel: Drizzle the caramel sauce over the top of the cake.
4. Decorate: Garnish with whole pecans on top for an extra touch of elegance.
5. Serve: Slice, serve, and enjoy the rich flavors!

Nutrition Facts

• Servings: 12
• Calories per serving: 450
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 80mg
• Sodium: 220mg
• Total Carbohydrates: 58g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 5g

Preparation Time

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

How to Serve

• Slice into even pieces and serve on a dessert plate.
• Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with extra chopped pecans or a drizzle of additional caramel sauce.

Additional Tips

1. Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for better mixing.
2. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid a dense cake.
3. Use Quality Ingredients: High-quality vanilla extract and butter can make a noticeable difference in flavor.
4. Storage: Keep the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
5. Make Ahead: You can prepare the cake layers a day in advance and assemble just before serving.

Recipe Variations

• Nut-Free Option: Omit the pecans and replace them with chocolate chips for a decadent twist.
• Different Frosting: Use cream cheese frosting instead of the brown sugar frosting for a tangy flavor.
• Layered Flavors: Add layers of chocolate ganache between the cake layers for an extra chocolatey experience.

Serving Suggestions

• Serve with a fresh fruit salad for a refreshing contrast.
• Pair with coffee or tea for a delightful afternoon treat.
• Present on a beautiful cake stand to enhance the visual appeal during gatherings.

Freezing and Storage

• Freezing the Cake: You can freeze the individual cake layers wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before frosting and serving.
• Frosted Cake Storage: Store frosted cake in the refrigerator for up to a week. To freeze a frosted cake, place it in the freezer for a couple of hours to harden the frosting, then wrap tightly and freeze.

FAQ Section

1. Can I use a different type of nut?

• Yes, walnuts or almonds can be used instead of pecans for a different flavor profile.

1. What can I substitute for buttermilk?

• You can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

1. Can I make this cake in advance?

• Absolutely! The cake layers can be baked ahead of time and stored in the refrigerator or freezer until you’re ready to assemble.

1. How do I know when the cake is done?

• A toothpick inserted into the center should come out clean or with a few moist crumbs.

1. Can I use a different pan size?

• Yes, you can adjust the baking time for different pan sizes. For example, a 9×13-inch pan will bake faster.

1. Is it necessary to use unsalted butter?

• It’s recommended for baking as it allows you to control the salt content in the recipe.

1. What’s the best way to chop pecans?

• Use a sharp knife or a food processor, being careful not to over-process them into a meal.

1. How should I store leftover cake?

• Store in an airtight container in the refrigerator for up to a week.

1. Can I use store-bought caramel sauce?

• Yes, store-bought caramel sauce works perfectly in this recipe for convenience.

1. What’s the best way to frost a layered cake?
   • Use a spatula to apply frosting between layers and on the sides, smoothing it out as you go.

Conclusion

The Pecan Caramel Layer Cake is not just a dessert; it’s an experience. Its layers of soft cake, rich frosting, and the sweetness of caramel make it a true showstopper for any occasion. Whether you’re celebrating a special event or just treating yourself to something delicious, this cake is sure to satisfy. With its delightful combination of flavors and textures, it’s bound to become a favorite in your recipe collection. Enjoy every bite of this indulgent treat!

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