Description
This Pecan Caramel Layer Cake is a decadent American dessert featuring moist cake layers studded with toasted pecans, layered and frosted with rich caramel frosting and homemade caramel sauce. Perfect for holidays and special occasions, it balances buttery, nutty flavors with a luscious caramel finish.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup finely chopped pecans, toasted
Caramel Sauce Ingredients
- 1/2 cup packed light brown sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Frosting
- 1 1/2 cups caramel frosting or homemade buttercream
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: Using a large bowl and an electric mixer, cream the softened unsalted butter with granulated sugar until light and fluffy, about 3 to 4 minutes, to incorporate air and create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to add flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix gently to just combine, avoiding overmixing.
- Fold in Pecans: Gently fold in the toasted, finely chopped pecans evenly throughout the batter to add crunch and nuttiness.
- Fill and Bake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Make Caramel Sauce: While the cakes cool, combine light brown sugar, heavy cream, unsalted butter, and sea salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5 minutes. Allow the caramel to cool to room temperature.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel frosting over it, then drizzle lightly with the cooled caramel sauce. Repeat with the second layer, then top with the third layer.
- Frost and Finish: Frost the entire cake with the remaining caramel frosting. Drizzle extra caramel sauce over the top and optionally sprinkle with additional chopped pecans for garnish.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes or until fragrant, stirring occasionally to prevent burning.
- Prepare cake layers a day ahead. Wrap tightly in plastic wrap and store at room temperature for moist texture.
- The caramel sauce can be refrigerated in an airtight container for up to one week. Warm slightly before drizzling to fluid consistency.
