The holidays are right around the corner! That’s why I had to whip out this easy southern caramel pecan buttercream cake. This is definitely one to have on the table.
Can you make this cake days before family arrives?
I would make this cake a day before. One reason is because this cake takes time but is still quite simple to make. This will definitely give the caramel more time to settle into the cake, making it even more moist and delicious. If you like caramel cake you will love my down home Southern pecan pie.
What should I serve this caramel cake with?
I would serve it with milk or even ice cream but be sure to warm the cake in the microwave for about 15 seconds or until it’s soft and warm.
Can I substitute buttermilk for whole milk?
Yes, you definitely can. I just prefer to use buttermilk to enhance the taste.
How do I store the cake?
Place the cake in your refrigerator in a cake tray or just wrap with plastic wrap. Either way it will be delicious!
How long does the cake last after baked?
If your family doesn’t eat it all, it can last up to a week but after that I wouldn’t eat only because it may not still be as fresh.
You know the drill, gather all of your ingredients; flour, eggs, sugar, baking powder, buttermilk, butter, vegetable oil, eggs, butter extract, vanilla extract, and light brown sugar.
In a bowl, add in your flour, sugar, baking powder, salt, and light brown sugar. Now mix all of those ingredients together.
Add in soften butter and mix until the mixture looks like crumbs.
Add in oil.
In a separate bowl, add in butter milk or whole milk, eggs, vanilla extract and butter extract. Mix until combined.
Now add the milk mixture into the flour mixture. Mix until everything is combined. Preheat oven 350F.
Butter the bottom of your pans. Pour mixture into pans. I used (2) 8 inch cake pans.
For both cakes to be the same size, weigh the cakes and also use cake pan strips.
Bake for 30-35 minutes.
Take cake out and let cool on cooling racks.
Heat small saucepan on medium.
Add in sugar and water.
Step 3 :
Slightly stir the mixture. Don’t stir too much.
Let the sugar get to a golden color. Let it boil without stirring but don’t take your eyes off the pan. Allow the mixture to lightly brown. Not too much or you will burn the mixture.
Turn stove on low and add in heavy whipping cream and stir until caramelized sugar.
Add in butter and salt and turn pot back to medium. Stir until the butter is dissolved.
Pour caramel into a bowl and sit to the side for about 30 minutes
Add softened butter to a bowl then mix with an electric hand mixer. Mix butter until it begins to look like whip cream.
Add in powdered sugar(mix in the sugar bit by bit)
*So pour in powdered sugar then mix.
*Pour in more powdered sugar then mix and keep going until it’s gone.
Add in milk and mix until you’ve reached desired consistency.
Decorating the cake
Of course you can decorate and layer the cake anyway you please. If you are interested in how I decorated my cake here it is.
Place one cake down then spread the buttercream on top of the cake then add some caramel on top of the butter cream. Stack the other layer of cake on top and repeat.
Ice the entire cake with the buttercream frosting. Get it as smooth as you can. Remember it doesn’t have to be perfect as long as it tastes good.
Refrigerate the cake for about 20 minutes then take the cake out add another layer of buttercream. Smooth the buttercream.
Gently place the pecans all over the cake and crumble some for the top of the cake.
Drip the caramel all over the cake as much as you desire.
August 27, 2020