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.
1 1/4CupButtermilkCan use whole milk if you prefer
1 1/2TbspVanilla Extract
3LargeEggs
Caramel Instructions
1CupHeavy Cream
1/4Cup Water
1 1/3CupsGranulated Sugar
1/4TspSalt
1CupButterSalted
Buttercream Instructions
1CupSoftened Butter
3CupsPowdered SugarSifted
1 1/2TspPure Vanilla Extract
2TbspMilk
1/2TspSalt
Cake Decoration
1CupPecans
Instructions
Cake Instructions
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.
Let Cool for 20-30 Minutes
Caramel Instructions
Heat small saucepan on medium.
Add in sugar and water.
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
Buttercream Instructions
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)
Add in milk and mix until you’ve reached desired consistency.
Decorating Cake
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.