Velvet Pecan Cake Jars (Print)
Moist red velvet, creamy frosting, caramel, and pecans stacked beautifully in single-serving jars—sweet indulgence in every bite.
# Ingredients:
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Base: Use 1 1/2 cups all-purpose flour as the foundation.
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Add 1 cup of white sugar to sweeten things up.
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One tablespoon of cocoa powder gives it a light chocolate touch.
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One teaspoon of baking soda works to make the base fluffy.
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Don't forget 1/2 teaspoon of salt to bring out the flavors.
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Pour in 1 cup of buttermilk (room temperature) for softness.
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Add 1/2 cup of vegetable oil to keep the mixture moist.
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Use 2 large eggs to bind the ingredients together.
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Mix in a tablespoon of red food dye to get that iconic bright red color.
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A teaspoon of vanilla extract gives the cake a delicious aroma.
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One teaspoon of white vinegar helps activate the baking soda.
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Frosting: Use 8 ounces of softened cream cheese for the creamy layer.
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Throw in 1/2 cup of softened unsalted butter for a rich flavor.
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Blend 2 cups of powdered sugar to sweeten the frosting.
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Add one teaspoon of vanilla extract for a little extra depth.
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Caramel: Start with 1 cup of white sugar for this sweet sauce.
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Combine with 1/4 cup of water to get the caramel going.
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Pour in 1/2 cup of heavy cream for that classic richness.
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Three tablespoons of unsalted butter make it silky.
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Include 1/4 teaspoon of salt to balance the sweetness.
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Topping: Use 1 cup of chopped pecans for a crunchy finish.
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Toast with 1 tablespoon of butter to bring out their flavor.
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Sprinkle in 2 tablespoons of brown sugar to coat the pecans nicely.
# Steps:
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Turn your oven on to 350°F. Mix all the dry items in one bowl, and the wet ones in another, then stir them together. Pour the batter into a greased 9x13 pan. Bake for 25-30 minutes, cool it, and cut circles out.
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Whip together the cream cheese, butter, powdered sugar, and vanilla until it's smooth and fluffy.
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In a saucepan, heat sugar and water until it looks golden brown. Mix in heavy cream, butter, and salt until smooth and creamy.
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Melt butter in a pan, then toss in the chopped pecans and brown sugar. Stir until they're golden and coated.
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Start layering: red velvet cake, frosting, caramel, and pecans inside jars. Keep layering until the jar is full, with caramel and pecans on top.
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Pop the jars in the fridge for at least an hour to let everything settle before serving.
# Notes:
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This treat mixes soft red velvet cake, creamy frosting, rich caramel, and nuts in a neat little jar.
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Let the jars sit in the fridge for better texture and flavor.
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Toasting the pecans with butter and sugar makes them extra tasty and crunchy.