Description
The Southern Pecan Caramel Cake is a rich and moist layered cake featuring a tender crumb infused with toasted pecans. Topped with a luscious homemade caramel frosting and garnished with crunchy toasted pecans, this classic Southern dessert is perfect for celebratory occasions or an indulgent afternoon treat.
Ingredients
Scale
Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1½ cups chopped pecans, toasted
Caramel Frosting
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup evaporated milk
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Garnish
- 1 cup toasted pecans, chopped
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure proper emulsification. Stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the flour mixture to the butter mixture in alternating batches with the whole milk, beginning and ending with the dry ingredients. Mix gently until fully combined but avoid overmixing.
- Fold in Pecans: Gently fold the toasted chopped pecans into the batter, distributing them evenly.
- Fill Pans and Bake: Evenly divide the batter among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes emerges clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make Caramel Frosting – Melt Butter: In a medium saucepan over medium heat, melt the butter completely.
- Add Brown Sugar and Evaporated Milk: Stir in packed light brown sugar and evaporated milk, continuing to stir constantly to prevent burning.
- Simmer the Mixture: Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes to meld the flavors and thicken slightly.
- Cool and Add Powdered Sugar: Remove the saucepan from heat and let it cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and spreadable.
- Stir in Vanilla: Add vanilla extract and mix thoroughly to enhance flavor.
- Assemble the Cake – First Layer: Place one cake layer on a serving plate and spread a generous amount of caramel frosting evenly over the top.
- Add Second and Third Layers: Place the second cake layer on top, repeat frosting application, then add the third layer. Frost the entire top and sides of the assembled cake uniformly.
- Garnish: Sprinkle the top and sides of the cake with chopped toasted pecans, adding texture and a nutty crunch to finish.
Notes
- Ensure cakes are completely cool before frosting to prevent melting or sliding.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally for even toasting.
- Use room temperature butter and eggs for best creaming results and batter consistency.
- Store cake covered at room temperature for up to 2 days or refrigerated up to 4 days. Bring to room temperature before serving.
- For a deeper caramel flavor, brown the butter slightly before using in the frosting but avoid burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
