Caramel Pecan Drip Cake Recipe
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter softened
2 cups brown sugar
4 large eggs
1 cup buttermilk
1 tsp vanilla extract
For the frosting:
1 cup unsalted butter softened
4 cups powdered sugar
2 tbsp heavy cream
1 tsp vanilla extract
For the caramel sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream warmed
2 tbsp unsalted butter
For decoration:
1 cup pecan halves
Additional caramel drizzle
Instructions:
1 Prepare the cake layers:
Preheat the oven to 350F 175C. Grease and line three 8-inch round cake pans.
In a bowl, sift together flour, baking powder, baking soda, and salt.
Cream butter and brown sugar until fluffy. Add eggs one at a time, then mix in buttermilk and vanilla. Gradually add the dry ingredients.
2 Bake the cakes:
Divide the batter evenly among the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
3 Make the frosting:
Beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
4 Prepare the caramel sauce:
Heat sugar and water in a saucepan over medium heat until golden brown.
Remove from heat, then slowly stir in the warm heavy cream and butter until smooth. Cool slightly.
5 Assemble the cake:
Place one cake layer on a serving plate. Spread frosting over the top and repeat with remaining layers. Frost the entire cake.
Drizzle caramel sauce over the top and let it drip down the sides.
6 Decorate:
Top with pecan halves and an extra caramel drizzle for a stunning finish.
7 Serve and enjoy:
Slice and indulge in this rich, nutty caramel creation!
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