Comments on: Chocolate Pecan Pie Cake with Salted Caramel

By: Jess

Jess — Wed, 15 Nov 2023 14:58:27 +0000

Hi! I made this cake but not a chocolate fan do I made your vanilla cake with it and the cake layers were so moist after they cooled but once we cut into it it was so dry and sponge like. How can I keep my vanilla cake from drying out? Can I layer the cake with froasting then do a boarder then filling and caramel then froast then add the other cake layer and repeat? Maybe it will help not soak up all the moisture?

By: Kathy

Kathy — Mon, 13 Nov 2023 11:48:24 +0000

I’m getting my Thanksgiving desserts in line. To do 3 8” layers should I increase the filling and salted caramel? Thank you.

By: Kathy

Kathy — Mon, 06 Nov 2023 18:52:13 +0000

I think this will be one of the desserts for our Thanksgiving. To do a 3 layer 8” cake 1.5x the cake recipe? To crumb coat, frost, and pipe should I double the buttercream? Are the amounts for pecan filling and salted caramel the same? If I make the cakes ahead and freeze(it works so well), make pecan filling ahead, then just the buttercream and salted caramel made the day of assembling. THANK YOU. Sounds amazing.

By: Whitney

Whitney — Fri, 18 Aug 2023 20:18:08 +0000

In reply to Esraa Ana. Hi Esraa! It is a pretty decadent cake. It's based on a pecan pie I make every Thanksgiving that's topped with salted caramel. If you'd like it to be less sweet, you could skip the caramel filling and just add it as a drip (or omit it altogether).

By: Esraa Ana

Esraa Ana — Tue, 08 Aug 2023 20:26:49 +0000

What does the salted caramel add to the pecan pie filling? I feel like the combination would be too sweet. Isn’t it?

By: Whitney

Whitney — Tue, 11 Jul 2023 05:08:22 +0000

In reply to juleslian. Hi there! Thanks for noting that. It's always an experiment when you substitute anything for the original recipe. Next time I'd recommend finding a buttercream recipe that's already written as vegan (or vegan substitute friendly).

By: juleslian

juleslian — Sat, 08 Jul 2023 22:04:34 +0000

Longtime vegan chef here so I came for the IDEA more than the actual recipe – my husband’s favorites all in one. I will say it would be really nice to mention you CANNOT substitue vegan margarine for butter in the buttercream – with all the liquid from the milk and vanilla, it would not set up at all – just a soupy, gloppy mess even with 10 cups of powdered sugar and hours of cooling in the fridge. I got the drips on the side picture perfect, piped on the top frosting and it slid right down the cake. It tasted fantastic but looked like hell. So that’s not a YOU problem, it’s a ME problem – just would be good to note – do not substitute in case someone wants to take a plant-based approach.

By: Whitney

Whitney — Mon, 13 Feb 2023 04:38:46 +0000

In reply to Karen. Hi Karen! I store it in the refrigerator until 1-2 hours prior to serving. It stores best cold but tastes best at room temp :)

By: Karen

Karen — Sat, 11 Feb 2023 13:55:01 +0000

Thank you for sharing this wonderful recipe! I may have overlooked, but do you store this cake in the refrigerator or at room temperature? Thanks!

By: Whitney

Whitney — Mon, 06 Feb 2023 04:24:46 +0000

In reply to Venassa Dsouza. Yay, Venassa! I'm so happy to hear that it was a hit!