Description
This Pecan Caramel Layer Cake is a decadent and rich dessert featuring moist layers of buttery cake studded with toasted pecans and layered with luscious caramel-infused frosting. Perfect for holiday celebrations or special occasions, it’s finished with a glossy caramel drizzle and whole pecan garnish for an irresistible treat.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup chopped pecans, toasted
- 1 cup caramel sauce, divided
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3–4 tablespoons heavy cream
Garnish
- Whole pecan halves
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes do not stick and bake evenly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt in the batter.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air for a tender cake crumb.
- Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in pecans: Gently fold the toasted chopped pecans into the batter, distributing them evenly without deflating the batter.
- Bake the cakes: Divide the batter evenly among the prepared pans and bake for 25–28 minutes, or until a toothpick inserted in the centers comes out clean. Allow the cakes to cool in the pans for 10 minutes.
- Cool cakes: Remove cakes from pans and transfer to a wire rack to cool completely before frosting.
- Prepare frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with heavy cream, until the frosting is fluffy and spreadable. Stir in ½ cup of caramel sauce for a rich caramel flavor.
- Assemble the cake: Place one cake layer on a serving plate and spread with frosting. Drizzle caramel sauce over the frosting. Repeat with the remaining layers. Frost the top and sides of the cake completely.
- Final caramel drizzle and garnish: Drizzle the remaining caramel sauce over the top, allowing it to drip elegantly down the sides. Garnish with whole pecan halves for a beautiful finish.
- Chill: Refrigerate the assembled cake for 20 minutes before slicing to ensure clean, neat layers when served.
Notes
- Toast pecans in a 350°F oven for 6–8 minutes to bring out their flavor and enhance crunch.
- Prepare the cake layers a day ahead; wrap them tightly and frost the next day for convenience and improved flavor melding.
- For a salted caramel variation, sprinkle a pinch of flaky sea salt over the caramel drizzle just before serving.
