Pecan Caramel Layer Cake Recipe

If you are looking for a dessert that brings together rich, buttery flavors with the warm crunch of nuts and the irresistible sweetness of caramel, this Pecan Caramel Layer Cake Recipe will become your new favorite. Imagine tender, moist cake layers generously studded with toasted pecans, layered with luscious caramel-infused frosting, and finished with a gooey caramel drizzle that makes every bite a little celebration. This cake is a showstopper for holidays, special occasions, or anytime you want to treat yourself and your loved ones to something truly memorable and heavenly.

Ingredients You’ll Need

Simple ingredients come together beautifully in this cake, each playing an essential role in creating the perfect balance of flavor, texture, and appearance. From the soft butter that adds richness to the toasted pecans that contribute crunch and aroma, every item in this list is a star.

• All-purpose flour (2 ½ cups): The foundation of the cake, providing structure and tenderness.
• Baking powder (2 ½ teaspoons): For the right lift and fluffiness in every layer.
• Baking soda (½ teaspoon): Enhances rise and pairs perfectly with buttermilk’s tang.
• Salt (½ teaspoon): Balances sweetness and enhances flavors.
• Unsalted butter (1 cup, softened for batter + 1 cup softened for frosting): Gives the cake richness and the frosting a creamy texture.
• Granulated sugar (2 cups): Sweetens the cake to just the right degree.
• Large eggs (4, room temperature): Bind ingredients and add moisture.
• Vanilla extract (1 teaspoon): Adds warmth and depth of flavor.
• Buttermilk (1 cup): Provides moisture with a mild tang that keeps the cake tender.
• Chopped toasted pecans (1 cup): Toasting intensifies their flavor, adding crunch and nuttiness.
• Caramel sauce (1 cup, divided): The star ingredient that infuses sweetness and gooey delight into frosting and drizzle.
• Powdered sugar (4 cups): Sweetens and thickens the frosting to perfection.
• Heavy cream (3–4 tablespoons): Lightens the frosting for a spreadable, luscious texture.
• Whole pecan halves: Garnish that adds elegance and texture to the finished cake.

How to Make Pecan Caramel Layer Cake Recipe

Step 1: Prepare Your Pans and Dry Ingredients

Preheat your oven to 350°F and make sure to grease and line three 8-inch round cake pans with parchment paper for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure that your dry ingredients are evenly mixed before combining with wet ingredients.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process incorporates air into your batter, which helps create that perfect tender crumb you love in a layer cake.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition for an even combination. Stir in the vanilla extract to infuse the mixture with its warm, aromatic flavor that will complement the pecans and caramel beautifully.

Step 4: Combine Dry Ingredients and Buttermilk

Add the flour mixture alternately with the buttermilk, starting and ending with the flour. Mix only until just combined to avoid overworking the batter, which can lead to a dense cake.

Step 5: Fold in Toasted Pecans

Gently fold in the toasted, chopped pecans. Toasting them beforehand intensifies their flavor and adds a delightful crunch that you’ll notice in every forkful.

Step 6: Bake the Cakes

Divide the batter evenly among your prepared pans and bake for 25 to 28 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Cooling is crucial so the frosting won’t melt upon contact.

Step 7: Make the Caramel Buttercream Frosting

Beat the softened butter until creamy, then gradually add powdered sugar alternating with heavy cream to achieve a fluffy, spreadable consistency. Stir in half a cup of caramel sauce for that signature rich, buttery sweetness that elevates this cake.

Step 8: Assemble the Layers

Place one cake layer on your serving plate, spread an even layer of frosting, then drizzle caramel sauce over it. Repeat with remaining layers. Once stacked, frost the top and sides of the cake evenly.

Step 9: Final Touches

Drizzle the remaining caramel sauce over the top of your cake, letting it cascade down the sides for that irresistible, gooey look. Garnish with whole pecan halves to add texture and sophistication. For clean slices, chill the cake for about 20 minutes and enjoy!

How to Serve Pecan Caramel Layer Cake Recipe

Garnishes

Whole pecan halves on top provide a crunchy contrast and look like small crowns for your cake. If you’re feeling fancy, a light sprinkle of flaky sea salt over the caramel drizzle adds a burst of complexity that balances the sweetness beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the rich caramel flavors. A cup of strong coffee or a smooth cup of chai tea also complements the nutty, sweet notes perfectly for a cozy dessert experience.

Creative Ways to Present

Consider serving individual slices with an extra drizzle of warm caramel sauce on each plate for a restaurant-style effect. You can also layer mini versions of this cake in glass jars for a fun party treat or stack cupcakes topped with pecan caramel frosting as bite-sized delights.

Make Ahead and Storage

Storing Leftovers

Once your Pecan Caramel Layer Cake is frosted, keep it covered tightly in the refrigerator to maintain freshness. It will stay moist and delicious for up to 4 days, making it perfect for enjoying over time or sharing with friends.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them overnight in the fridge before frosting and assembling. This trick is a lifesaver for prepping ahead of big celebrations.

Reheating

Since this is a rich, frosted layer cake, reheating isn’t necessary and can melt the frosting. Instead, bring slices to room temperature before serving so that the flavors and textures shine.

FAQs

Can I substitute regular milk for buttermilk in this Pecan Caramel Layer Cake Recipe?

While you can use regular milk, buttermilk adds a slight tanginess and reacts with baking soda to create a tender crumb. To mimic buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

How do I toast pecans without burning them?

Toast pecans on a baking sheet in a 350°F oven for 6 to 8 minutes, shaking the pan halfway through to ensure even toasting. Keep a close eye as nuts can burn quickly once they start browning.

Is there a way to make the caramel sauce from scratch?

Absolutely! Homemade caramel sauce made by melting sugar and mixing in butter and cream adds an extra touch of love to the recipe. Just be sure to cool it before adding it to your frosting to avoid melting.

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free baking mix that measures cup-for-cup. Just be mindful of the texture, as gluten-free cakes can be slightly denser.

What is the best way to get clean slices of this cake?

Chilling the cake for about 20 minutes before slicing helps the frosting set, resulting in neat, clean slices. Use a sharp knife wiped clean between cuts for the best presentation.

Final Thoughts

This Pecan Caramel Layer Cake Recipe is truly a celebration in every bite, combining rich flavors and comforting textures that feel like a warm hug on a plate. Whether you’re baking for a special occasion or simply to sweeten your day, this recipe is sure to impress and delight everyone lucky enough to enjoy a slice. I can’t wait for you to try it and make it your own kitchen classic!

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