Description
The Southern Pecan Caramel Cake is a rich and decadent dessert featuring moist layers of buttery pecan-studded cake topped with a luscious homemade caramel frosting. This classic Southern American treat blends toasted pecans and a creamy caramel glaze for a perfect holiday or special occasion cake that delights with every bite.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1½ cups chopped pecans, toasted
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups light brown sugar, packed
- ½ cup heavy cream
- ¼ teaspoon salt
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
For Garnish:
- ½ cup chopped pecans (optional)
Instructions
- Prepare Cake Pans and Dry Ingredients: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt thoroughly to ensure even rising and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help give the cake a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to enhance the cake’s flavor.
- Incorporate Flour Mixture and Milk: Alternately add the flour mixture and whole milk to the creamed butter mixture, beginning and ending with the flour mixture. Mix just until combined to prevent overworking the batter.
- Add Toasted Pecans: Gently fold in the chopped toasted pecans to evenly distribute the flavor and texture throughout the batter.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make Caramel Frosting: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and cook until it starts bubbling, about 2–3 minutes. Slowly whisk in heavy cream and salt, bring to a gentle boil, then remove from heat and let cool slightly.
- Finish Frosting: Beat in powdered sugar and vanilla extract until the frosting becomes smooth and spreadable. Adjust the consistency with additional cream or powdered sugar as needed.
- Assemble the Cake: Layer the cooled cakes with caramel frosting between each layer. Cover the entire cake with the remaining frosting. Press chopped pecans onto the sides or sprinkle on top for garnish if desired.
- Set and Serve: Let the cake sit at room temperature to allow the frosting to set before slicing and serving. Store the cake covered at room temperature for up to two days or refrigerate for longer preservation.
Notes
- Toast pecans in a 350°F oven for 7–8 minutes for extra flavor and crunch.
- The caramel frosting sets quickly, so work efficiently when assembling the cake to ensure smooth coverage.
- Store the cake covered at room temperature for up to two days, or refrigerate for longer storage to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 610
- Sugar: 58g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
