Description
A delightful cake featuring layers of moist, buttery goodness topped with rich caramel and crunchy pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 3 eggs
- 1 cup buttermilk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup caramel sauce
- 1 cup chopped pecans
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans.
- Cream the butter and brown sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, and baking soda.
- Alternately add the dry ingredients and buttermilk to the butter mixture, mixing until smooth.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes.
- Once baked, let the cakes cool completely.
- Spread caramel sauce between each layer and over the top of the cake.
- Sprinkle the chopped pecans and shredded coconut over the caramel.
- Chill the cake for 1 hour before serving.
Notes
Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze individual slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: caramel, pecan, cake, dessert, easy dessert