Description
This caramel pecan layer cake is rich, nutty, and topped with a luscious caramel glaze. A perfect dessert for holidays or special occasions!
Ingredients
Units
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For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 3 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup chopped pecans
For the Caramel Glaze:
- 1 cup sugar
- 1/4 cup butter
- 1/2 cup heavy cream
- 1/2 tsp salt
Instructions
- Prepare the Cake Batter: Preheat oven to 350°F (175°C). Cream butter and sugar, add eggs one at a time, then mix in vanilla.
- Bake the Cake: Fold in dry ingredients, buttermilk, and pecans. Pour into greased cake pans and bake for 30-35 minutes. Let cool.
- Make the Caramel: Melt sugar in a pan until amber-colored, then add butter and heavy cream. Stir until smooth.
- Assemble & Serve: Layer the cake with caramel, stack, and pour caramel glaze over the top.
Notes
- Toast the pecans for extra crunch and flavor.
- Can be stored in the fridge for up to 4 days.
