- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: dessert
- Method: baked
- Cuisine: american
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
for the cake
- 1 recipe of the the best vanilla cake ever
for the praline filling
- 2 cups salted caramel*, divided
- 1 cup pecans, toasted and chopped
for the cream cheese frosting
- 1 1/2 cups unsalted butter, room temperature
- 4 ounces cream cheese
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Prepare the vanilla cake according to directions. Pour into 3 greased 6 inch rounds* and bake at 350°F for 30 minutes, or until golden brown and a toothpick inserted into the middle comes out mostly clean. Set aside to chill.
- While the cakes cool, prepare the filling. Prepare the caramel according to directions. Set aside 1/2 cup of the caramel to use for drizzling the top of the cake. Add the chopped pecans to the remaining 1 1/2 cups of caramel and stir to combine. Allow to cool down for 15 minutes and then transfer to a piping bag and set aside.
- To make the buttercream, beat the butter, cream cheese, powdered sugar, vanilla, and salt, and beat to combine. Scrape down the bowl and beat for 2 minutes until light and fluffy.
- To assemble the cake, place the first layer on a cake stand or flat plate. Pipe about half of the caramel praline filling around the cake. Place the second layer on top of the filling and repeat with the remaining half of the filling. Frost the cake with the cream cheese frosting, covering the top and pulling down to cover the sides of the cake. Put the cake in the fridge to chill for 15 minutes. This will help the frosting and filling to set.
- While the cake is chilling warm up the remaining 1/2 cup of caramel in a microwave safe bowl. Pour over the top of the cake, letting it drip down the sides. Top the top of the cake with crushed up pecans. Enjoy!
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Notes
*Make 2 recipes of caramel to get 2 cups!
*If you don’t want a 3 inch layer cake, you can also do 2 8 inch rounds!
Leave a comment and rate this recipe!
First off, I am vegan. I usually look for recipes that are vegan because not all recipes tolerate the adjustments I need to make. This is a beautiful recipe. It was easy to make, baked beautifully and tasted wonderful. For anyone that is interested, I used JustEgg for the eggs, I used 1 cup of oatmilk with 1 tbsp of apple cidar vinegar along with 1/3 cup of almond milk vanilla yogurt for the buttermilk and I used 1 stick of plant based butter. I did have to cook it it just slightly longer, 2 to 5 minutes. I plan on making your chocolate peppermint cake next. I found you on Instagram, love your recipes, thank you.
Best. Cake. Ever.
I made this for my husband’s birthday who was craving something vanilla/caramel. It was my first time making caramel so I was worried about messing it up, but it came out perfect!! My daughter had fun helping with the caramel drizzle, and we put some crushed chocolate/caramel cookies on top.
I did two 9” cakes instead of three 6” and cut the frosting recipe in half. Best cake I’ve ever made, delicious!!
★★★★★
Made this for Christmas with raindeer and christmas tree cookies. This cake is AMAZING! I have been searching for a good vanilla cake recipe that is fluffy and strong to build at the same time, and also the salty filling is perfect for the not-so sweettooths. Yum. Amazing.
★★★★★
Hi I would love to try this rscipe! Can I substitute cream cheese frosting with whipped cream instead?
★★★★★
Hi Regina! I think whipped cream would not be stable enough to hold the cake together unfortunately!
Made this cake for my brothers birthday and it was absolutely amazing! The caramel and pecans were 😍😍😍😍😍😍. It was truly a family favorite so than you so much @bromabakery!
★★★★★