A delicious and easy-to-make gluten free pecan caramel cake that will satisfy your sweet tooth cravings. Perfect for any occasion.
Delicious and Decadent Gluten-Free Pecan Caramel Cake
Today, we’re baking a mouth-watering Gluten-Free Southern Pecan-Caramel Cake that’s perfect for any occasion. This cake is rich, moist, and topped with a luscious caramel glaze and crunchy pecans. Whether you’re gluten-free or just love a good dessert, this recipe is sure to be a hit!
In this video, Chef Cell guides you step-by-step through the process, sharing tips and tricks to make your baking experience fun and easy. The delicious cake is a perfect combination of flavors and textures, making it a wonderful treat for anyone looking for a gluten-free dessert option.
Heavenly Gluten-Free Indulgence: Decadent Pecan Caramel Cake
Have it distributed then go ahead and do it and start your own cooking show we need you we just hit 750,000 views and 30,000 subscribers comedy kitchen with Chef cell was.
Recorded in front of a fake audience hey guys Chef cell right here careful cat you off guard anyway welcome to Comedy kitchen with Chef cell thank you very much everybody for sticking with us all these years we just hit 750,000 views and.
30,000 subscribers so let’s get going with this please hit that like button hit that subscribe button hit every button you could see I want you hit every I be the button hitter all right let’s get going with this Southern.
Pean caramel gluten-free cake a lot of ins and outs here you got to learn a lot it’s a fast caramel it’s not the one you know when you use the thermometer and you have to make sure it’s 101° no no no no no this is a quick version of it okay you don’t have time for all this stuff what are you me all right let’s start.
Now before you do anything put that oven on 350 and have one of those racks one level from the top now you’re all set oven wise but there’s other things to do I mean you can’t just look at the thing and have it baked by all right you know what I’m sorry I had a bad week so three 9in cake pans one two and three I cut out some parchment.
Paper put it on the bottom and I Pam the whole thing this is this is sign language for Pam no this is wait that’s shaving cream never mind four eggs large eggs two sticks of butter softened on Deck two cups of this here white sugar I’m going to put one of the cups down.
First then I’m going to cut up these softened sticks of butter first one goes on top of that sugar and then another cup of sugar then then the other stick of butter goes on top of that and then I’m going to mix it around with a spatula I do it this way because the sugar on the bottom here insulates the soft sticky.
Butter from hitting the bottom and sticking there it’s not going to be perfect but all I have to do is keep the bow on the lane and you guys will keep liking me let this be a lesson hit like right now and subscribe anyway so let me cut this up do my layers of stuff and I’m going to put the paddle on it.
Paddo and start beating it together until it’s fluffy pale yellow it’s all you need to know so let’s get started so everything is layered and mixed around as best I could anyway bring it up and I’m going to start medium to medium low everybody say hello to each other hello sugar thank you for insulating me against the balls so I wouldn’t stick.
And make a terrible cake let’s bring it up give me a good 5 minutes or until it’s nice and fluffy and pale just about ready for the eggs I did two stoping scrapes and now we add the eggs one at a time we can go medium and we’ll bring it up now.
Strong medium between medium and high let that go a couple of minutes we want air we want fluffiness we want Rising this is glutenfree flour it needs all the help it can get that’s one teaspoon vanilla and two my favorite cake baking ingredient vanilla bring her up stop and scrape isn’t that a gas station oh.
No I’m going to put our kitchen aid aside get a mixing bowl for what I call the dust let me get that bowl don’t go away you know you have a tendency to do that 2 and 1/2 cups of gluten-free baking flour if you can find it it’s all over the place Bobs makes a good one that’s what this is and that’s two and a.
Half two teaspoons baking powder Captain half baking soda teaspoon that is half of salt teaspoon that is whisk it let me rearrange here and pull back the kitchen aid I’ll show you what we’re going to do with this flour alternating it with one cup of whole milk stick around so now I’m going to alternate pouring in.
This milk and the flour right here I’m keep it kind of slow because I don’t want to get a face full of freaking flour it’s not fun trust me just a little doad there little doad there move it.
Up a a a stop and scrape get those cake tins ready cake pan tins pans I don’t know all right that’s good bring it back up and that’s about it for that part final scrape get it off the bottom folks so what I’m going to do I don’t know if I can fit this all into the.
Camera here into the view whatever you call it let’s see there’s two there’s three yeah pretty much have it I want to separate this equally between the three so I’m going to get a ladle out I’m going to Pam it obvious reasons and I’m going to go around the horn so it’s as equal as I.
Can get I guess I mean if you’re good enough to be able to pour this in and know exactly what you’re doing to equally have it distributed then go ahead and do it and start your own cooking show we need you all right let’s try to to pop it down a little bit kind of a thick batter so it’s not.
Going to be that poury so you got to do things like this to spread it out a bit it’s as good is it’s going to get I have two non- rimmed baking sheets I don’t think I fit three on one got two on this one that’s good I got one on this one and uh so you’re going to put them in this one will go on the top bottom.
Doesn’t matter and these other ones will go on the other level as far as the oven temperature goes you have 350 on the oven but watch it you’re going to go in 30 35 minutes and try to maybe rotate these put this one on the other shelf and move this one up you know how that goes but if you see it’s starting to Brown too fast around the edges before.
It’s done you know it’s toothpick and in the middle thing put it down at 325 and then keep your eye on it this isn’t one of those things you go out and mow the lawn all right hire a guy at least for this thing hey I’m making a cake today can you come over and do my lawn you know what I mean all right let me do that and when it’s done I’ll show you.
And then we’re going to make the nice delicious caramel cream topping insertion level thingy stay there now while they’re all baking and getting happy in there and then while they’re cooling that whole process you make the freaking frosting you know don’t waste your time so let’s start that going while that’s going in.
That thing while it’s going out of the oven toothpick approved let them cool on this rack here and let’s start that delicious frosting caramel anyone come on so if you made it this far without eating those cakes like very very large soft cookies you’re ahead of the game but I don’t be smart shoes that.
Opportunity two sticks of butter give me a medium actually a large saucepan always on a low to medium heat when you melt butter cuz it goes fast along with this unsalted butter we need a cup of brown sugar dark Brown’s fine pack it in there4 cup of whole milk I’m going to use cream I want luxury have 3 cups of powdered sugar ready to go and a.
Teaspoon of vanilla extract with that butter simmering that milk Ed butter simmering carefully see my hands in a hot pot mix that in melt it down and let’s get that heavy cream in there you can use milk it’s okay whole milk please4 cup move to the.
Whisk I’m going to bring this up now just a little bit to medium let this start to Bubble a bit already looking caramel right I like this method a lot better if you’re in a rush or you don’t feel like working with a thermometer to make this caramel 101.1 23° at sea level or if you’re a mile up.
In the hills some you know it me let’s just Bubble Up and we’re going to take it off the heat let it cool down for about 10 minutes and put three cups of confectioners in along with vanilla extract one or 2 teaspoons to your liking and a pinch of salt see these bubbles that means you’re done let’s.
Take it off the heat set your timer for 10 minutes and then we’re going to put that confectioners the vanilla and the salt in there let that kind of cool down too obviously before we Frost this cake now my cake has been in those cake tins for about a good 15 20 minutes so now I’m going to transfer them to those cooling.
Racks cake alone let them really cool down I want to cool like me right stop that just stop that now I must add that we’re going to get that mixer back and kitchena we pour that confectioners in here we’re going to whip everything it’s a frosting you want it light and fluffy I think that looks good okay put it aside 10 minutes.
Waiting game whisk attachment get your n’s back and now our concoction we made on the the stove it’s going right in looks like caramel already let me clean things up here here’s my three cups of confectioners and I have my delicious you know how I love vanilla that’s ready teaspoon or that and a pinch of salt get.
Salt in there get it over with nice pinch qu4 teaspoon is fine whis carama slow to mix medium high to WID got that here we go add that.
vanilla load to mix confectioner down Captain couple minutes stop and scrape and back in we have happiness captain and I let it cool down a a.
Little warm give me another 10 15 minutes cake is still cooling too and then we get to frosting and adding those PE peons you got to do this with your fingers when you say it peons and now a step that I kind of like to avoid that ski slope look take a long serrated and just even out the top is.
The three cake layer cake so you want all three to not have that ski slope look carefully slide that onto our plate and two more the same way try to slide and not pick up very important trust me and again just keep it as level as you can and have that ready to place on top of your first frosted.
Layer and same here frosting I call this my spreader and try to eyeball all three remember you’re going to put it in between just a little bit throw some pecans on top do the next one Etc and then you’re going to go on top and around so that’s how much you got you.
Got to use your head on this I can’t help you be careful because it’s freshly baked cake now I have about a cup of this uh chopped up PE can thing I put in a bowl so I’m just going to you know be like hey what’s that crunch in there uh hello pean butterscotch cake what part of.
Pean cake do you not get all right I like that we have our next layer and like I said you want to slide you don’t want to pick up so I’m going to get it started then slide it on just take your time Center it same game PE can it press it.
Down third layer Captain all right I’m going to take half of what’s left here so I need some around the sides too but I want to get on the top let’s get those Sides Now folks there you have it look at this man pecan caramel cake made from scratch.
Without all those thermometers and things that you need so try this at home it’s a great cake it’s delicious and I am Chef selling guess what I’ll see you I mean you next time
