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💛Toffee Pecan Caramel Cake with Caramel Cream Cheese Frosting😍


    For The Cake:

    🔸 1 1/2 sticks (170g) unsalted butter, softened

    🔸 3 large eggs, room temperature (to warm quickly — put into a bowl with very warm water for 10 minutes.)

    🔸 1 cup (200g) white sugar

    🔸 1 cup (217g) light brown sugar (packed into measuring cup)

    🔸 3 cups (342g) cake flour, (if you do not have a scale, spoon into a measuring cup and level off with back of a knife) See NOTE below for cake flour substitute

    🔸 1 Tablespoon (12g) baking powder

    🔸 1/2 teaspoon (3g) salt

    🔸 1 cup (242g) sour cream

    🔸 2 teaspoons (8g) vanilla extract

    🔸 1/2 cup (121g) whole milk ( we used whole milk)

    🔸 1/4 cup (54g) vegetable oil (canola oil)

    🔸 1/2 cup (72g) toffee bits ( we used Heath Bits O’ Brickle toffee bits)

    🔸 1/2 cup (49g) chopped pecans

    For The Caramel Cream Cheese Frosting:

    🔸 2 sticks (226g) unsalted butter, softened

    🔸 1 (8oz) (226g) package full fat cream cheese (Light or reduced fat cream cheese will be too soft for the recipe)

    🔸 1/2 teaspoon (3g) salt

    🔸 2 teaspoons (8g) vanilla extract

    🔸 6 cups (690g) powdered sugar (1/2 cup more if needed)

    🔸 3 Tablespoons (42g) caramel sauce ( we used Smucker’s Caramel Topping)

    For Decoration/Decorative Accents On Cake:

    🔸 Optional: Additional crushed pecans and toffee bits for border, and whole pecans for accents on top.



    For the Cake Layers:

    1) Preheat oven to 350 degrees, if using dark colored pans reduce heat to 325 degrees. Grease and flour three 8×2 inch round pans.

    2) In a separate bowl combine the cake flour, baking powder and salt. Whisk at least 30 seconds to blend. Set aside.

    3) In another bowl combine the sour cream, vanilla, oil and milk. Stir and set aside.

    4) In the bowl of your mixer, add the butter and beat on low to medium speed until smooth and light. Slowly add the white and brown sugar beating on MEDIUM speed until the mixture is liter in color and fluffy, approximately 3 to 5 minutes ( a bit longer if using a hand mixer). Add the eggs one at a time, mixing after each egg until the yellow of the yolk is blended in.

    5) Add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients. Scraping the bowl at least twice. Once the batter is mixed, using a spatula fold in the toffee bits and the chopped pecans. The cake batter is thick, this will help to keep the nuts and toffee bits from sinking to the bottom of the pan.

    6) Pour batter into 3 prepared cake pans and bake for 22 to 25 minutes. The cakes are done when a toothpick inserted into the center pulls out clean or with just a few crumbs attached. Let the cakes cool 5 to 10 minutes then turn out.

    7) Makes 8 cups of batter

    8) Works well for cupcakes – bake cupcakes at 350 degrees for 18 to 20 minutes

    For the Caramel Cream Cheese Frosting:

    1) In the bowl of your mixer, add the softened butter and cream cheese, mix until smooth. Do not mix above medium speed.

    2) Slowly add the powdered sugar along with the caramel topping, salt and vanilla. Mix until the mixture is creamy and smooth.

    3) Don’t over mix or it may become too soft. If it does become too soft, refrigerate for 10 minutes or so to firm it up to a consistency you like. If you plan to do any piping, you may need to chill the piping bag occasionally, as warm hands soften the frosting.

    Note: Substitution for cake flour:

    For each cup of flour in the recipe, measure out 1 cup all purpose flour (plain in the UK) remove 2 Tablespoons of the all purpose flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so measure 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch. Whisk to blend.

    To Assemble The Cake:

    Place the first cake layer onto your cake base or pedestal. Spread a thin layer of caramel. Follow with the Caramel Cream Cheese Frosting. Add the other layer and repeat. Top with the last layer and frost the cake as desired .

    *We used additional crushed pecans mixed with toffee bits to press around the base of the cake. We also piped a spiral of caramel on top using a disposable piping bag with the tip snipped away. We used a french piping tip for the decorative stars around the top, and used pecan halves for additional decoration.

    From mycakeschool


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