Prepare the cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until well combined, being careful not to overmix.
Divide the batter evenly among the prepared cake pans. Smooth the top with a spatula.
Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the caramel filling:
In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring constantly, until sugar is dissolved.
Increase heat to high and cook, without stirring, until sugar turns a dark amber. Watch carefully to avoid burning.
Remove the pan from the heat and gently stir in the heavy cream , butter, and vanilla extract. The mixture will bubble, so be careful.
Stir in the chopped toasted pecans. Let the caramel topping cool slightly before using.
Assemble the cake:
Place one layer of cake on a serving plate. Spread half of the caramel filling on top, letting it overflow slightly over the edges.
Place the second cake layer on top and spread the remaining caramel filling on top. Let the cake sit for a few minutes to set.
Prepare the caramel icing:
In a medium saucepan, melt the butter over medium heat. Add the brown sugar and milk, then bring the mixture to a boil.
Let boil for 2 minutes, then remove from heat. Add vanilla extract.
Gradually stir in the icing sugar until the icing is smooth and slightly thickened.
Pour the frosting over the top of the cake, letting it drip down the sides.
Garnish and serve:
Arrange whole toasted pecans on top of cake for garnish.
Let the cake sit at room temperature until the frosting is set.
Slice and serve this delicious caramel pecan layer cake with a cup of coffee or a glass of milk. Enjoy the rich flavors and textures that make this dessert truly unforgettable.
This Caramel Pecan Layer Cake is the epitome of indulgence, offering a delicious combination of moist cake layers, a rich caramel filling and crunchy pecans.
The creamy caramel frosting adds an extra layer of sweetness that makes this cake not only a treat for the taste buds, but also a beautiful centerpiece for any dessert table.
Perfect for special occasions or as a luxurious treat for yourself, this cake is sure to impress everyone who tastes it.
The manufacturing process is simple and the results are well worth the effort.
So the next time you’re craving something really special, try this Caramel Pecan Layer Cake – it’s a dessert that will leave a lasting impression.
