Toffee Pecan Caramel Cake with Caramel Cream Cheese Frosting
"This Toffee Pecan Caramel Cake with Caramel Cream Cheese frosting is an amazing fall layer cake recipe with so much flavor!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened
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3 large eggs, room temperature (to warm quickly — put into a bowl with very warm water for 10 minutes.)
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1 cup (200g) white sugar
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1 cup (217g) light brown sugar (packed into measuring cup)
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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
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1 Tablespoon (12g) baking powder
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1/2 teaspoon (3g) salt
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1 cup (242g) sour cream
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2 teaspoons (8g) vanilla extract
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1/2 cup (121g) whole milk ( we used whole milk)
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1/4 cup (54g) vegetable oil (canola oil)
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1/2 cup (72g) toffee bits ( we used Heath Bits O' Brickle toffee bits)
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1/2 cup (49g) chopped pecans
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2 sticks (226g) unsalted butter, softened
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1 (8oz) (226g) package full fat cream cheese (Light or reduced fat cream cheese will be too soft for the recipe)
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1/2 teaspoon (3g) salt
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2 teaspoons (8g) vanilla extract
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6 cups (690g) powdered sugar (1/2 cup more if needed)
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3 Tablespoons (42g) caramel sauce ( we used Smucker's Caramel Topping)
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Optional: Additional crushed pecans and toffee bits for border, and whole pecans for accents on top.
Comments & Reviews
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