Caramel Pecan Layer Cake Recipe

Caramel Pecan Layer Cake Recipe

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup whole milk, room temperature

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup heavy cream
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

For Garnish:

• 1 cup pecan halves

Instructions:

1. Bake the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat until just combined.
5. Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let cool completely on wire racks.

2. Make the Caramel Frosting:

1. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar is dissolved.
2. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.
3. Remove from heat and let cool slightly. Gradually whisk in the powdered sugar until smooth and well combined.
4. Stir in the vanilla extract.

3. Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a generous amount of caramel frosting over the top.
3. Place the second cake layer on top and repeat the caramel frosting.
4. Place the third cake layer on top and frost the top and sides of the cake with the remaining caramel frosting.
5. Garnish with pecan halves on top and around the sides as desired.

Tips:

• Make sure all your ingredients are at room temperature for the best results.
• You can prepare the caramel frosting ahead of time and store it in the refrigerator. Just reheat it gently before using if it becomes too thick.
• For an extra touch, sprinkle a little sea salt over the caramel for a salted caramel pecan cake.

Enjoy your delicious Caramel Pecan Layer Cake!