Description
This Southern Pecan Caramel Cake is a rich and indulgent dessert featuring moist layers of buttery cake studded with toasted pecans and topped with a luscious homemade caramel frosting. Perfect for special occasions or a decadent treat, this classic Southern recipe combines the comforting flavors of caramel and nuts in a beautifully layered cake.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1½ cups chopped pecans, toasted (divided: 1 cup for batter, ½ cup for topping)
Caramel Frosting Ingredients
- 1½ cups packed brown sugar
- ½ cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar for 3 to 4 minutes, until the mixture is light and fluffy. This creates the base for a moist cake.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter and create structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and whole milk to the butter mixture, starting and ending with the flour. Beat gently after each addition to keep the batter smooth and airy.
- Add Vanilla and Pecans: Stir in the vanilla extract, then gently fold in 1 cup of the toasted pecans, distributing them evenly throughout the batter.
- Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Caramel Frosting: In a saucepan over medium heat, combine brown sugar, heavy cream, and butter. Bring the mixture to a boil, then reduce the heat and simmer for 3 to 4 minutes, stirring constantly to prevent burning. Remove from heat, then stir in vanilla extract and a pinch of salt. Allow the caramel to cool slightly until thick but still pourable.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a thin layer of caramel frosting over the top. Repeat with remaining layers, finishing by pouring caramel over the top layer and letting it drip down the sides.
- Decorate: Sprinkle the reserved ½ cup of toasted pecans over the top of the caramel-covered cake. Let the cake set for a short while before slicing to allow the caramel to firm up slightly.
Notes
- Toast pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, to enhance their flavor before adding them to the batter and topping.
- If you prefer a thicker caramel layer, double the caramel sauce recipe and use some between the cake layers as additional filling.
- Store the cake covered at room temperature for up to 2 days for best texture, or refrigerate for longer storage, bringing to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
