Sharing is caring!

Indulge in Decadence: Caramel Pecan Layer Cake

If you’re craving a dessert that feels as luxurious as it tastes, look no further than this Caramel Pecan Layer Cake. Perfect for everything from birthdays to cozy family dinners, this cake strikes the ideal balance between sweet and nutty. Plus, it’s just the kind of lavish treat you can whip up in your kitchen without needing a culinary degree! Let’s dive into why this dessert is sure to leave everyone in your life smitten.

Why You’ll Love This Caramel Pecan Layer Cake

Here’s the deal: life can get busy. Between work, family obligations, and everything in between, we all appreciate a little sweetness that doesn’t take a full week to prepare. This Caramel Pecan Layer Cake is not only a show-stopper when you cut into it—think caramel dripping over layers of moist cake—but it’s also straightforward enough that even a novice baker will feel like a superstar. So, let’s gather those ingredients and get baking!

Ingredients

For the cake:

• 2 cups all-purpose flour
• 1 ½ cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk (or make your own with milk and a dash of vinegar)
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

For the caramel pecan frosting:

• 1 cup brown sugar
• ½ cup unsalted butter
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups pecans, roughly chopped
• 1 pinch of salt (just a smidge for balance)

Steps to Sweet Perfection

1. Preheat your oven to 350°F (175°C) – that’s right, let’s get the house nice and warm before we start, making all your neighbors envious of the aromas that will soon waft through your home!

2. Let’s mix it up! In a large mixing bowl, beat together the softened butter and sugar until fluffy. This is where your arm workout begins! You want to blend until it’s creamy and light.

3. Add the eggs, buttermilk, and vanilla. Make sure to mix until everything is combined nicely. Don’t panic if it looks a little funny at first—trust the process!

4. Sift in the dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually add this mixture to your wet ingredients. Mix until just combined. No over-mixing here—we’re aiming for a tender cake!

5. Bake those layers! Divide your batter evenly into three greased 9-inch round cake pans. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

6. Cooling time! Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them onto a wire rack to cool completely. We don’t want to ruin the frosting with warm cake, right?

7. Whip up that frosting! In a saucepan over medium heat, combine brown sugar, butter, and cream. Stir until the mixture boils, then reduce it to low heat. Let it simmer for about 5 minutes before removing it from heat and stirring in vanilla extract, chopped pecans, and a pinch of salt.

8. Frosting heaven! Once your cakes are completely cool, it’s time for assembling! Place one layer of cake on your serving plate, spread a generous amount of frosting on top (don’t be shy!), add the second layer, and repeat. Finish with the last layer of cake, and spread frosting over the top and sides. If you’re feeling extra fancy, let some frosting drip down the sides, making it extra mouthwatering.

9. Decorative touch. Sprinkle some extra pecans on top for that Instagram-ready finish!

Cooking Tips

• Don’t have buttermilk? No worries! Simply combine one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. Boom—homemade buttermilk!
• Feeling a little rushed? You can prepare the cake layers a day in advance. Just wrap them tightly and store them in the fridge. That way, you can focus on frosting and decorating (the best part!) when you’re ready.

A Slice of Nostalgia

Whenever I bake this Caramel Pecan Layer Cake, it takes me back to my childhood family gatherings, where desserts were always the highlight. My sister Patricia would take the first bite, her eyes lighting up like a kid on Christmas morning. That joy is what I aim to recreate with each batch I bake. Trust me; your family will adore this cake just as mine does!

FAQs

Can I substitute the pecans?
If you’re not a pecan fan (crazy, I know!), you can easily swap them for walnuts or omit them altogether. It’s still going to taste amazing!

How can I store leftovers?
Just keep your leftovers in an airtight container at room temperature for up to three days. Although let’s be honest, leftovers might be wishful thinking!

Can I freeze the cake?
Absolutely! Just wrap it well in plastic wrap and foil before freezing. It can stay good for up to two months. Thaw it overnight in the fridge before serving.

Wrapping up, this Caramel Pecan Layer Cake is a slice of divine indulgence that you can whip up even on the busiest days. So next time you’re looking to wow your guests or simply pamper yourself, give this cake a try. I promise, the smiles and compliments will keep on coming!

For more delicious and simple recipes, check out my other posts on everything from sweet treats to savory delights. Let’s keep the baking spirit alive and create more fabulous memories together!

Meta Description

Caramel Pecan Layer Cake is the perfect recipe for impressing loved ones. Quick, easy, and delicious, this cake will become your go-to treat!

Caramel Pecan Layer Cake

Indulge in this luxurious Caramel Pecan Layer Cake, a perfect blend of sweet and nutty flavors that's straightforward enough for novice bakers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk Or make your own with milk and a dash of vinegar
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt

For the caramel pecan frosting

• 1 cup brown sugar
• 0.5 cup unsalted butter
• 0.5 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups pecans, roughly chopped
• 1 pinch salt Just a smidge for balance

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, beat together the softened butter and sugar until fluffy.
3. Add the eggs, buttermilk, and vanilla. Mix until combined.
4. Sift in the dry ingredients and mix until just combined.
5. Divide the batter into three greased 9-inch round cake pans.
6. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Frosting

1. In a saucepan over medium heat, combine brown sugar, butter, and cream. Stir until it boils.
2. Reduce to low heat and let it simmer for about 5 minutes before removing from heat.
3. Stir in vanilla extract, chopped pecans, and a pinch of salt.

Assembly

1. Place one layer of cake on your serving plate, spread frosting on top, add the second layer, and repeat.
2. Spread frosting over the top and sides of the last layer, letting it drip down for an extra touch.
3. Sprinkle some extra pecans on top for decoration.

Notes

If you don't have buttermilk, combine 1 cup of milk with a tablespoon of vinegar or lemon juice. Cake layers can be prepared a day in advance and stored in the fridge.