Butter Pecan Cake with Caramel Frosting and Pecans
**Ingredients:**
*For the Butter Pecan Cake:*
* 2½ cups (310g) all-purpose flour
* 2 tsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* 1 cup (2 sticks / 226g) unsalted butter, softened
* 1¾ cups (350g) granulated sugar
* 4 large eggs
* 1 tsp vanilla extract
* 1 cup (240ml) buttermilk
* 1½ cups (170g) chopped toasted pecans
*For the Caramel Frosting:*
* 1 cup (2 sticks / 226g) unsalted butter
* 1 cup (220g) packed brown sugar
* ¼ cup (60ml) heavy cream
* 3–4 cups (360–480g) powdered sugar, sifted
* ½ tsp salt (optional, to taste)
* 1 tsp vanilla extract
*For the Caramel Drip:*
* ½ cup (1 stick / 113g) unsalted butter
* 1 cup (220g) packed brown sugar
* ¼ cup (60ml) heavy cream
* Pinch of salt
* ½ tsp vanilla extract
*For Garnish:*
* 1 cup (115g) chopped toasted pecans (for topping)
**Instructions:**
1. **Prepare Cake Layers:**
* Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
* In a bowl, whisk together flour, baking powder, baking soda, and salt.
* In a large bowl, beat butter and sugar until light and fluffy.
* Add eggs one at a time, beating well after each addition. Mix in vanilla.
* Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
* Fold in the toasted chopped pecans.
* Divide batter evenly among the pans and smooth tops.
* Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
* Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
2. **Make the Caramel Frosting:**
* In a saucepan over medium heat, melt butter.
* Add brown sugar and cream; bring to a boil while stirring.
* Reduce heat and simmer for 2–3 minutes.
* Remove from heat, let cool slightly, then stir in vanilla.
* Gradually beat in powdered sugar until desired consistency is reached. Add salt if needed.
* Let frosting cool to thick, spreadable consistency before using.
3. **Assemble the Cake:**
* Place one cake layer on serving plate. Spread a thick layer of caramel frosting on top.
* Repeat with remaining layers, stacking evenly.
* Frost the top and sides of cake with remaining frosting.
4. **Make the Caramel Drip:**
* In a small saucepan, melt butter over medium heat.
* Add brown sugar, cream, and salt. Bring to a simmer and cook for 2–3 minutes until smooth.
* Remove from heat and stir in vanilla. Let cool slightly until it thickens slightly but is still pourable.
* Spoon or pour caramel over the top edge of the cake, letting it drip down the sides.
5. **Finish and Garnish:**
* Sprinkle chopped toasted pecans generously on top of the cake.
* Chill briefly to set the caramel, or serve immediately.
**Note:** For clean layers like in the image, ensure each cake layer is fully cooled and frosting is slightly firm before stacking.
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