Description
Indulge in the rich, decadent flavors of the South with this Southern Pecan Caramel Cake. Moist layers of pecan-studded cake are sandwiched together with a luscious caramel frosting, creating a show-stopping dessert that’s perfect for any special occasion.
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup whole milk (room temperature)
- 1 1/2 cups chopped pecans (toasted)
Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 teaspoon salt
- 2/3 cup evaporated milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Combine Wet and Dry Ingredients: Add dry ingredients to the wet mixture alternately with milk, folding in toasted pecans.
- Bake: Divide batter among pans and bake for 25-30 minutes until a toothpick comes out clean. Cool cakes in pans before transferring to wire racks.
- Make Caramel Frosting: Melt butter in a saucepan, stir in brown sugar and salt. Add evaporated milk, boil, then cool slightly. Beat in powdered sugar and vanilla until smooth.
- Frost Cakes: Spread frosting between layers and over the top and sides of the cooled cakes. Sprinkle with chopped pecans.
Notes
- Toast the pecans for enhanced flavor.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 58g
- Sodium: 220mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
