Caramel Butter Pecan Cake

Ingredients

• 
  Cake
• 1 1/2 cups pecan halves
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon slat
• 1 cup salted butter, softened
• 1 cup brown sugar
• 1 cup sugar
• 2 each eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• 
  Filling
• 3/4 cup brown sugar
• 1/2 cup Karo® Dark OR Light Corn Syrup
• 3 tablespoons salted butter
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 
  Cream Cheese Frosting
• 1 cup pecan halves
• 12 ounces cream cheese, softened
• 1/4 cup salted butter, softened
• 1 tablespoon Karo® Dark OR Light Corn Syrup
• 1 teaspoon vanilla extract

Directions

Instructions

Toast the Pecans:

1.  Preheat the oven to 350F.

2.  Spread the 2 ½ cups of pecan halves (for the cake and the filling) onto a rimmed baking sheet.

3.   Bake for 5 minutes; stir the pecans and bake an additional 3-5 minutes or until fragrant and golden brown.

4.  Let cool completely.

Make the Cake:

1.  Grease three 8-inch cake pans and line with parchment paper rounds; set aside.

2.  Add 1 ½ cups of the toasted pecans and add them to a food processor. Process until the pecan pieces are very small, like sand.

3.  Pour the ground pecans into a large bowl; add the flour, baking powder, baking soda and salt and combine; set aside.

4. In the bowl of a stand mixer, add the butter, brown sugar and sugar. Mix for a couple minutes or until light and fluffy, scraping the sides of the bowl with a rubber spatula at least once.

5.  Add the eggs and vanilla and mix until combined.

6.  Pour in half of the dry ingredients; stir until combined. Add half of the buttermilk and stir.

7.  Repeat with the remaining dry ingredients and finish with the remaining buttermilk.

8.  Divide the batter between the three prepared pans.

9.  Bake for 22-25 minutes or until a toothpick pressed into the center of the cakes comes out clean or with a few moist crumbs.

10. Let the cake cool for 10 minutes on the countertop, run a butter knife around the edges of the pans, then carefully release the cakes onto wire racks to cool completely. Peel off the parchment paper and discard.

Make the Caramel Pecan Filling:

1. Add the brown sugar, corn syrup and butter to a saucepan.

2. Place the saucepan over medium heat, stirring occasionally.

3. Once the mixture reaches a boil, let it boil for 1 minute then remove from the heat.

4. Stir in the cream, vanilla and salt.

5.  Chop the pecans (1 cup toasted pecan halves) and then stir them into the caramel mixture. Let cool completely (or refrigerate overnight) before assembling the cake.

Make the Cream Cheese Frosting:

1. Add the cream cheese and butter to the bowl of a stand mixer; beat until smooth.

2. Add the corn syrup, vanilla and powdered sugar. Stir slowly then increase the speed as the powdered sugar incorporates.

3. Once the frosting is smooth, you may need to add 1 tablespoon of milk or cream to make it a nice spreading consistency. Do not add too much or it’ll be runny.

Assemble the Cake:

1. Place one cake layer on a serving platter or cake stand.

2. Spread a thin layer of cream cheese frosting over the cake and pipe a rim of cream cheese frosting around the edge of the cake.

3. Fill the cake with ½ - 2/3 cup of the caramel pecan filling.

4. Place the second cake layer on top.

5. Repeat with the cream cheese frosting and caramel pecan filling.

6. Place the final cake layer on top.

7. Frost the outside of the cake as desired.

8. Pipe a rim of frosting around the top of the cake and fill with the caramel pecan filling.

9. Garnish with whipped topping, additional pecans and/or additional caramel.

10. Refrigerate for 4 hours or until ready to serve.