Toffee Pecan Caramel Cake with Caramel Cream Cheese Frosting

subheading: FOR THE CAKE:

1 ½ 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

½ teaspoon (3g) salt

1 cup (242g) sour cream

2 teaspoons (8g) vanilla extract

½ cup (121g) whole milk ( we used whole milk)

¼ cup (54g) vegetable oil (canola oil)

½ cup (72g) toffee bits ( we used Heath Bits O' Brickle toffee bits)

½ cup (49g) chopped pecans

subheading: 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)

½ teaspoon (3g) salt

2 teaspoons (8g) vanilla extract

6 cups (690g) powdered sugar (½ cup more if needed)

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

subheading: FOR DECORATION/DECORATIVE ACCENTS ON CAKE:

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

Directions at mycakeschool.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer