Bourbon Pecan Caramel cake


1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
2 tablespoons bourbon
1 cup chopped pecans
For the caramel sauce:

1 cup unsalted butter
1 cup light brown sugar
1 cup heavy cream
2 tablespoons bourbon


Preheat your oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the milk and beginning and ending with the dry ingredients. Beat well after each addition. Stir in the bourbon and pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the caramel sauce, melt the butter in a saucepan over medium heat. Add the brown sugar and heavy cream and stir until the sugar is dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes. Remove the sauce from the heat and stir in the bourbon.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of caramel sauce over the top, then top with the second layer of cake. Repeat with the remaining layer and caramel sauce. Serve the cake at room temperature. Enjoy!

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