Caramel Pecan Cake – A Decadent, Nutty Delight

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the flour mixture.
6. Fold in chopped toasted pecans.
7. Divide the batter evenly between the two cake pans.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Caramel Pecan Filling

10. In a saucepan over medium heat, melt butter and add brown sugar. Stir until sugar dissolves.
11. Pour in heavy cream and cook, stirring constantly, for 2–3 minutes until slightly thickened.
12. Remove from heat and stir in salt, vanilla extract, and chopped pecans. Let it cool slightly before assembling the cake.

Step 3: Prepare the Caramel Glaze

13. In a saucepan, melt butter over medium heat. Add brown sugar and cook for 2 minutes, stirring frequently.
14. Stir in heavy cream, bring to a gentle boil, and let it simmer for another 2 minutes.
15. Remove from heat, add vanilla and salt, and let it cool slightly before pouring over the cake.

Step 4: Assemble the Cake

16. Place one cake layer on a serving plate and spread the caramel pecan filling evenly over the top.
17. Place the second cake layer on top.
18. Drizzle the warm caramel glaze over the entire cake, allowing it to drip down the sides.
19. Sprinkle additional toasted pecans on top for decoration.

Serving and Storage Tips:

• Serve warm or at room temperature for the best texture.
• Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for 5 days.
• If refrigerated, allow the cake to sit at room temperature for 30 minutes before serving.

Variations:

• Chocolate Twist – Add ½ cup of melted chocolate to the caramel glaze for a richer flavor.
• Bourbon Caramel – Stir in 1 tablespoon of bourbon into the caramel for a deep, smoky taste.
• Coconut Pecan Cake – Add ½ cup of shredded coconut to the batter for extra texture.