I just made the cake (and I turned them into cupcakes), but they were fabulous. The butter cream frosting that went with the red velvet cake was great with these.
Classic Yellow Layer Cake with Caramel-Pecan Frosting
Yield: 18 servings (serving size: 1 slice)
More From Cooking Light
Amount per serving
- Calories: 326
- Calories from fat: 27%
- Fat: 9.9g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.2g
- Polyunsaturated fat: 0.7g
- Protein: 3.8g
- Carbohydrate: 56g
- Fiber: 0.5g
- Cholesterol: 57mg
- Iron: 1.1mg
- Sodium: 234mg
- Calcium: 83mg
- Cooking spray
- 1 tablespoon all-purpose flour
- 1 2/3 cups sugar
- 1/2 cup butter or stick margarine, softened
- 1 tablespoon vanilla extract
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups fat-free milk
- Caramel-Pecan Frosting
- Preheat oven to 350°.
- Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Beat sugar, butter, and vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time; beat well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with baking powder and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.
- Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.
- Place 1 cake layer on a plate; spread with 1/2 cup Caramel-Pecan Frosting, and top with remaining layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.
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Classic Yellow Layer Cake with Caramel-Pecan Frosting Recipe at a Glance