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Delicious Caramel Pecan Layer Cake with caramel drizzle and pecan toppings

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.