Pecan Caramel Cake (Printable Version)
# What You'll Need:
→ Cake Ingredients
01 -
2 ½ cups plain flour
02 -
2 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup unsalted butter, room temperature
06 -
1 ½ cups white sugar
07 -
4 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 cup whole milk
10 -
1 ½ cups toasted chopped pecans
→ Caramel Frosting Ingredients
11 -
1 cup unsalted butter
12 -
2 cups packed light brown sugar
13 -
½ cup evaporated milk
14 -
4 cups sifted powdered sugar
15 -
1 teaspoon vanilla extract
16 -
1 cup toasted chopped pecans (for topping)
# How to Make It:
01 -
Get your oven hot at 350°F (175°C). Coat three 8-inch round cake pans with butter and dust with flour.
02 -
Mix flour, baking powder, baking soda, and salt together in a bowl and put aside.
03 -
Using a big bowl, cream the butter and sugar till fluffy. Drop in eggs one by one, mixing well each time. Add vanilla and stir.
04 -
Slowly add your flour mix to the butter blend, switching with milk pours. Start and finish with flour. Mix just enough to combine.
05 -
Gently stir in your toasted pecans. Split batter evenly into your ready pans.
06 -
Let them bake 25-30 minutes. They're done when a toothpick comes out clean. Cool in pans for 10 minutes, then flip onto racks to cool completely.
07 -
For the frosting, melt butter in a pot over medium heat. Stir in brown sugar and evaporated milk constantly. Let it bubble, then turn down heat and cook 2 minutes. Take off heat and let it cool a bit.
08 -
Add powdered sugar bit by bit to your caramel, beating till smooth and creamy. Mix in vanilla.
09 -
Put first layer on your serving dish, spread frosting on top, add second layer and more frosting. Top with third layer and cover top and sides with frosting.
10 -
Sprinkle with toasted pecans. Let it sit about 30 minutes before cutting.
# Additional Tips:
01 -
Toast your pecans for better taste. Lay them flat on a baking sheet and stick in a 350°F (175°C) oven for 5-7 minutes. Keep an eye on them so they don't burn.
02 -
If your frosting seems too stiff, add a splash more evaporated milk until it feels right.
03 -
You can keep this cake at room temp for up to 3 days in a sealed container, or pop it in the fridge for a week.