Pecan Caramel Layer Cake Recipe

Pecan Caramel 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 Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, room temperature

For the Pecan Filling:

• 2 cups chopped pecans
• 1/2 cup brown sugar
• 1/4 cup melted butter

For Assembly:

• Whole pecans for garnish

Instructions:

1. Bake the Cake:

1. Preheat the 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, 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 25-30 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 Sauce:

1. In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heat-resistant spatula or wooden spoon. Continue to cook until the sugar is completely melted and turns a deep amber color.
2. Add the butter and stir until melted and combined.
3. Remove from heat and slowly add the heavy cream, stirring continuously until smooth. Let the caramel sauce cool slightly.

3. Prepare the Pecan Filling:

1. In a medium bowl, combine the chopped pecans, brown sugar, and melted butter. Stir until the pecans are evenly coated.

4. Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of caramel sauce over the top.
2. Sprinkle half of the pecan filling evenly over the caramel sauce.
3. Place the second cake layer on top and repeat the caramel sauce and pecan filling.
4. Drizzle additional caramel sauce over the top of the cake and garnish with whole pecans.

Tips:

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

Enjoy your delicious Pecan Caramel Layer Cake!