This sweet and satisfying dessert blends rich flavor and simple charm to create a holiday treat that’s sure to earn rave reviews.
Ingredients
For the Cake:
2½ cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 cup buttermilk, room temperature
For the Salted Caramel Sauce:
1 cup granulated sugar
¾ stick unsalted butter, cut into pieces
½ cup heavy cream, room temperature
1 tsp sea salt
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
½ cup salted caramel sauce (from above), cooled
2-3 Tbsp heavy cream (as needed)
For the Topping:
¾ cup toasted pecan halves, roughly chopped
½ cup toasted coconut flakes
Salted caramel sauce
Instructions
Preheat and Prepare: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment rounds.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Blend in vanilla.
Incorporate Dry Ingredients: Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix just until smooth.
Bake the Cakes: Divide the batter evenly between prepared pans. Bake 25-28 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Salted Caramel Sauce: In a medium saucepan over medium heat, melt sugar, stirring constantly until it becomes a deep amber color. Add butter and whisk until melted. Carefully pour in heavy cream (it will bubble vigorously). Whisk until smooth, then stir in sea salt. Let cool to room temperature.
Prepare the Frosting: Beat butter until creamy. Gradually add powdered sugar. Mix in cooled caramel sauce and enough cream to reach a spreadable consistency.
Assemble the Cake: Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers, then frost the top and sides.
Finish and Garnish: Sprinkle the top with toasted pecans and coconut flakes. Drizzle lightly with extra salted caramel sauce for a glossy finish.
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