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Caramel Pecan Layer Cake

A rich and moist cake layered with caramel and crunchy pecans, perfect for any gathering or sweet indulgence at home.
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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: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
For the Caramel Sauce
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • a pinch of salt salt
For the Pecan Topping
  • 1 cup chopped pecans, toasted

Method
 

Bake the Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Alternately add the buttermilk, flour, baking powder, baking soda, and salt, beginning and ending with flour. Mix until combined.
  5. Stir in the vanilla extract.
  6. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Make the Caramel Sauce
  1. In a medium saucepan, combine the brown sugar and butter over medium heat and stir until melted and bubbly.
  2. Gradually stir in the cream, vanilla, and salt, and allow it to simmer for about 5 minutes until it thickens slightly.
  3. Remove from heat and let it cool a bit.
Assemble the Layer Cake
  1. Once the cakes have cooled completely, place one layer on a serving plate.
  2. Spread a generous layer of caramel sauce on top and sprinkle with toasted pecans.
  3. Repeat with the second layer and top with the final layer of cake.
  4. Drizzle more caramel sauce over the top and add pecans for decoration.

Notes

To toast pecans, do so in a dry skillet over medium heat for about 5 minutes, watching closely. For a homemade buttermilk substitute, mix one cup of milk with one tablespoon of lemon juice and let it sit for 10 minutes. The cake can last up to three days in an airtight container.