Caramel-Filled Butter Pecan Cake
Submitted by betty
Three-layer butter pecan cake filled with rich, from-scratch burnt-sugar caramel, frosted in buttercream and crusted with pecans. A classic Southern caramel cake worth the fuss.
YIELD
16 servingsPREP
30 minCOOK
25 minREADY
1 hrsThis is Southern baking royalty: a tender three-layer butter cake filled with proper cooked caramel and pressed all over with pecans. A whisper of almond extract alongside the vanilla gives the cake that elusive flavor folks can never quite place.
The caramel filling is the heart and soul, and it’s real candy-making, not a shortcut. You caramelize sugar in a dry pan until it turns amber, then stir in a hot milk-and-egg mixture. It will seize and lump at first, but stay with it, because it smooths out as it cooks. Cook it to the firm side, cool, then beat until it’s thick enough to spread.
The caramel goes between the layers and over the top, while a simple buttercream coats the sides so the toasted pecans have something to cling to.
Cream the butter and sugar well and add the cake flour and milk alternately, beginning and ending with flour, to keep that tender, even crumb.
Chef Tips
- Watch the caramelizing sugar closely. It goes from amber to burnt in seconds, and burnt caramel tastes acrid.
- Cook the filling to about 230°F (110°C), then cool it before beating so it sets to a spreadable, fudgy consistency.
- Don’t panic when the milk mixture makes the caramel seize and lump. Constant stirring smooths it out.
- Toast the pecans first for deeper flavor before pressing them into the frosting.
Variations
- Use butter instead of shortening in the cake for a richer flavor.
- Fold finely chopped toasted pecans into the batter for butter-pecan flavor throughout.
- Skip the side buttercream and pour the caramel over the whole cake for a rustic look.
Ingredients
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Grease three 9-inch round cakepans, and line with wax paper; grease wax paper.
Pour batter into prepared pans; bake at 375℉ (190℃). for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
To make the caramel filling:
Sprinkle ½ cup of sugar into a large and heavy saucepan.
Place over medium heat and cook, stirring constantly, until sugar melts and syrup turns light brown.
Combine remaining sugar, milk, egg, and salt. Stir in butter.
Stir mixture into carmelized sugar. Mixture will lump up at first but will smooth out as it cooks.
Cook over medium heat, stirring constantly, until mixture reaches 230 degrees. About 15 to 20 minutes.
Cool 5 minutes then beat until mixture reaches spreading consistency.
Spread over top and between cake layers. Do not frost sides.
Frosting:
Cream butter at medium speed.
Gradually add sugar alternately with half-and-half.
Beat until light and fluffy. Stir in vanilla. Frost sides of cake.
Spread Buttercream Frosting on sides of cake. Press chopped pecans into frosting on sides of cake.
Garnish top with pecan halves.
Comments
How do you prepare the filling? I do not see directions posted for it.
Thanks for your comment, just completed the recipe, and you will know how to prepare the filling now. Happy Baking :-)