Description
A decadent dessert with layers of moist, buttery cake infused with sweetened condensed milk, topped with caramel sauce, and sprinkled with roasted pecans. This treat is perfect for gatherings or special occasions.
Ingredients
Scale
- Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1 cup finely chopped pecans (roasted for extra flavor)
- Poke Filling:
- 1 can (14 ounces) sweetened condensed milk
- Topping:
- ½ cup caramel sauce
- Optional: Whipped cream for serving
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two round pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt.
- Prepare Wet Ingredients: In another bowl, beat butter, eggs, and milk until smooth.
- Combine Mixtures: Gradually fold wet ingredients into the dry mixture. Gently fold in roasted pecans.
- Bake Cake: Divide batter evenly into pans and bake for 35 minutes or until a toothpick comes out clean. Let cakes cool on a wire rack.
- Poke & Soak: Use a skewer to poke holes in the cooled cakes. Pour the sweetened condensed milk evenly over the cakes, ensuring it soaks into the holes.
- Add Topping: Drizzle caramel sauce over the cake. Garnish with whipped cream and additional pecans if desired.
- Serve: Slice and serve this indulgent dessert with whipped cream, if using.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Customizations: Swap pecans for walnuts or add a sprinkle of sea salt on top for a salted caramel twist.
- Make Ahead: Prepare the cake layers a day in advance, poke, soak, and top just before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 380
- Sodium: 200mg
- Fat: 17g
- Carbohydrates: 50g
- Protein: 5g
- Cholesterol: 70mg