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Pecan Spice Layer Cake with Caramel Frosting Recipe

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This recipe for Pecan Spice Layer Cake with Caramel Frosting, by , is from Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lynn P. (Fitting Designs Manager)

Category:
Category:
 

Cake Batter


Ingredients:  
Ingredients:  
1 c. chopped pecans
1 stick butter, room temperature
c. granulated sugar
c. packed light brown sugar
3 large eggs
2 c. cake flour, sifted
2 tsp. ground cinnamon
2 tsp baking powder
tsp. baking soda
tsp. salt
1 c. buttermilk
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 325. Grease three 8-inch round cake pans with butter, oil, or cooking spray. Cut out 3 8-inch rounds of parchment paper and line the bottoms of the pans.
Cake:
Place the pecans on a baking sheet and bake until fragrant, about 10 minutes. Leave the oven on but increase the temperature to 350. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter at medium speed, until creamy and smooth., 1-2 minutes. Add both sugars and beat the mixture until light and fluffy, about 5 minutes. Be sure to scrape down the sides of the bowl occasionally to incorporate all the sugar into the butter. Add the eggs, one at a time, beating well after each egg is added to thoroughly combine. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. In a small bowl, whisk together the buttermilk and vanilla. Beat ⅓ of the flour mixture into the egg mixture. Beat half the buttermilk mixture. Continue beating in the mixtures, alternating them and ending with the flour mixture. Mix just until incorporated, scraping the sides of the bowl down occasionally. Using a rubber spatula, fold in the pecans. Divide the batter among the prepared pans, smoothing the tops. Bake until a toothpick inserted into the center of each cake comes out clean, 23-25 minutes. Let the cakes cool in the pans on wire racks for 10 minutes. then invert the cakes out of the pans onto the racks, peel off the parchment paper, and let cool completely before frosting.
 

FROSTING


Ingredients:  
Ingredients:  
3 sticks butter, room temperature
1 c. packed light brown sugar
1c packed dark brown sugar
c. whole milk
4 c. confectioners sugar, sifted
2 tsp. vanilla extract

Directions:
Directions:
While the cake layers are cooling, make the frosting. In a medium saucepan, melt butter over medium heat. Stir in both brown sugars. Slowly whisk in the milk. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment or a use a handheld mixer. Add the confectioners sugar, cup at a time, and beat at medium-low speed until smooth. Beat in vanilla. To assemble the cake, place one cake layer on a pretty serving plate, with the flat bottom side facing down. Spread just less than 1 cup of frosting over the surface of the cake. Top with another cake layer, inverted, so the bottom of the cake is facing up. Spread just less than 1 cup of frosting over this cake layer. Place the remaining cake layer, also inverted, on top. Spread the remaining frosting over the top and sides of the cake.

Personal Notes:
Personal Notes:
Helpful Tip: When adding nuts or chopped dried fruit to a batter, toss them in some flour before folding them in. This will help them to suspend better in the batter, evenly distributing them throughout the batter and preventing them from dropping to the bottom.

 

 

 

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