Pecan Caramel Layer Cake
Ingredients:
For the Cake Layers:
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup 2 sticks unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream
For the Caramel Pecan Filling:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream, warm
4 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups pecans, roughly chopped
For the Caramel Drizzle:
1/2 cup granulated sugar
3 tablespoons butter
1/4 cup heavy cream
For Garnish:
Whole pecans
Directions:
Prepare the Cake Layers:
Preheat your oven to 350F 175C. Grease and flour three 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Mix in the dry ingredients alternately with the milk and sour cream, beginning and ending with the dry ingredients.
Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely on wire racks.
Make the Caramel Pecan Filling:
In a medium saucepan over medium heat, combine the sugar and water. Cook, stirring occasionally, until the sugar dissolves. Increase heat to medium-high and cook without stirring until the mixture turns a deep amber color.
Remove from heat and slowly whisk in the warm cream be careful, it may bubble up. Add the butter and vanilla extract, stirring until smooth. Let cool for 10 minutes, then stir in the chopped pecans.
Prepare the Caramel Drizzle:
In a small saucepan over medium heat, melt the sugar, stirring constantly until it turns golden brown. Add the butter and stir until melted. Slowly add the heavy cream and whisk until smooth. Remove from heat and let cool slightly.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of caramel pecan filling over the layer. Repeat with the second cake layer and more filling. Top with the third layer.
Pour the caramel drizzle over the top of the cake, letting it drip down the sides.
Garnish:
Arrange whole pecans on top for decoration.
Serve and Enjoy:
Let the cake set for at least 30 minutes before slicing. Serve with a drizzle of extra caramel sauce if desired.