Description
Indulgent mini red velvet caramel pecan cake jars bring luxurious layers of rich chocolate and sweet caramel to dessert lovers. Sweet Southern charm meets gourmet elegance in these portable, individually crafted treats you can savor with pure delight.
Ingredients
Scale
Cake Base Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) buttermilk
- 1/2 cup (120 milliliters) vegetable oil
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
Cake Leavening and Flavor Enhancers:
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting and Topping Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- 1/2 cup (113 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (200 grams) granulated sugar (for caramel)
- 1/4 cup (60 milliliters) water
- 1/2 cup (120 milliliters) heavy cream
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 tablespoon butter (for toasting pecans)
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch baking pan with a light grease coating. Thoroughly blend the dry ingredients in one mixing vessel, then combine with the wet ingredients until a smooth batter forms.
- Pour the batter into the prepared pan and bake for 25-30 minutes, ensuring a consistent golden-brown texture. Allow the cake to cool completely on a wire rack before carefully cutting into precise circular shapes.
- Create the cream cheese frosting by whipping cream cheese, butter, powdered sugar, and vanilla extract in an electric mixer. Beat until the mixture achieves a light, fluffy consistency with no visible lumps.
- Craft the caramel sauce by slowly heating sugar and water in a heavy-bottomed saucepan. Watch carefully until the mixture transforms into a rich amber color. Gently incorporate heavy cream, butter, and a pinch of salt, stirring continuously until the sauce becomes silky and uniform.
- Toast the pecans by melting butter in a skillet over medium heat. Add chopped pecans and brown sugar, stirring constantly until the nuts become golden and fragrant, with a crisp caramelized coating.
- Construct the cake jars by layering cake circles, cream cheese frosting, warm caramel sauce, and toasted pecans. Repeat the layering process, ensuring each jar has a beautiful visual presentation.
- Finish the jars with a final drizzle of caramel and a sprinkle of toasted pecans on top. Refrigerate for a minimum of 1 hour to allow flavors to meld and textures to set before serving.
Notes
- Use room temperature ingredients for smoother cake batter and even mixing.
- Sift dry ingredients to prevent lumps and ensure a lighter, more uniform texture.
- Line baking pan with parchment paper for easier cake removal and cleaner cuts.
- Adjust sweetness by reducing powdered sugar in frosting for less sugary version.
- Toast pecans carefully to enhance nutty flavor without burning.
- Make caramel sauce slowly and watch color closely to prevent bitter taste.
- Chill jars longer for firmer layers and more developed flavors.
- Store assembled jars up to 3 days in refrigerator for make-ahead convenience.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 392
- Sugar: 33 g
- Sodium: 132 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 42 mg