Tuesday, January 15, 2013

Butter Pecan White Chocolate Chip Cake with Caramel Buttercream Frosting


Get ready.

It’s pure sin. And. I can’t guarantee you will classify it as fast, cheap, AND easy … but it’s worth any extra love you have to put into it. I pinky swear.

butter pecan white chocolate chip cake with caramel buttercream frosting icing

Here’s what you need:

butter pecan white chocolate chip cake with caramel buttercream frosting icing 2


Butter Pecan cake mix, prepared according to box

1 cup white chocolate chips



1 1/4 cups firmly packed dark brown sugar

1 1/4 cups evaporated milk (you can use fresh cream if you have it)

1/2 cup light corn syrup

1/4 teaspoon salt

4 large eggs

1 pound (4 sticks) unsalted butter, slightly softened

2 teaspoons vanilla extract


Directions for the cake:

Prepare cake according to cake mix box … adding one cup of white chocolate chips. Bake in two 8” round or 9x9 pans … I baked mine in a single layer because I was short on time, but wished later that it had been a double decker cake. Allow cake(s) to cool completely.

For the frosting:

In medium saucepan, combine the sugar, evaporated milk (or cream), corn syrup, and salt. Place the pan over medium-high heat and cook, stirring constantly, just until the sugar is dissolved. Stop stirring, and increase the heat to high.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, begin beating the eggs at medium speed while the syrup cooks to the correct temperature. After the syrup mixture has boiled for about 1 minute, increase the speed of the mixer to high. Continue to cook the sugar syrup for another 2 minutes. Remove the pan from the heat and with the mixer off, immediately pour about 1/4 cup of the hot syrup over the beaten eggs. Beat at high speed until blended, about 10 seconds, to temper the eggs. Turn the mixer off and add another 1/4 cup syrup. Continue this process until all of the syrup mixture has been mixed in. Continue to beat the mixture on high for about 5-7 minutes until it’s cooled. The mixture will still be very runny. No worry. You haven’t messed it up.

Once the mixture has cooled, add the slightly softened butter, 2 TBS at a time until all 4 sticks have been added. Once all of the butter has been added, add in the vanilla and increase the speed to medium-high. Continue to beat/whip the frosting for another 4-5 minutes. Until it becomes light, fluffy, and shiny.

Frost completely cooled cake(s) and serve at room temperature. I promise. This is the most decadent frosting ever. You must try it.  

caramel buttercream icing frosting

No words can accurately described the lusciousness. To quote my brother: “I love you and hate you all at the same time.”

So delicious.

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