Irresistible Caramel Buttercream Pecan Cake

 

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• ½ cup chopped pecans

For the Caramel Buttercream:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• ¼ cup caramel sauce
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (for topping)
• For the Caramel Drizzle:
• ½ cup caramel sauce (store-bought or homemade)
• ½ cup chopped pecans (for garnish)

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Fold in the chopped pecans.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. To make the caramel buttercream, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, caramel sauce, heavy cream, and vanilla extract, beating until smooth and fluffy.
7. Once the cakes are completely cool, level the tops if necessary. Spread a generous layer of caramel buttercream on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.
8. Drizzle the caramel sauce over the top of the cake, allowing it to drip down the sides. Garnish with chopped pecans.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 450 kcal | Servings: 12 servings