Indulge in the rich and buttery flavors of the South with this Southern Pecan Caramel Cake. This dessert features layers of moist, tender cake loaded with toasted pecans and enveloped in a luscious caramel frosting. Whether it’s for a special occasion or just because, this cake is sure to impress and satisfy your sweet tooth.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 ½ cups chopped pecans, toasted
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup evaporated milk
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup pecans, toasted and chopped (for garnish)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the toasted pecans gently. Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the caramel frosting, melt the butter in a saucepan over medium heat. Add the brown sugar and evaporated milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and cool slightly.
Gradually add the powdered sugar to the caramel mixture, beating until smooth and creamy. Stir in the vanilla extract.
Frost the cooled cakes: Place one layer on a serving plate, spread some frosting on top, then place the second layer on top and frost again. Add the third layer and frost the top and sides of the cake.
Garnish with toasted pecans on top of the cake. Let the cake set for about 30 minutes before serving. Enjoy!
Notes:
- Toasting Pecans: Toasting the pecans enhances their flavor. You can do this by spreading them on a baking sheet and placing them in a 350°F (175°C) oven for about 5-7 minutes. Watch them closely to avoid burning.
- Frosting Consistency: If the frosting is too thick, add a little more evaporated milk, one tablespoon at a time, until you reach the desired consistency.
- Cake Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FAQs:
Can I make this cake in advance? Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frost the cake on the day you plan to serve it.
Can I use a different type of nut? Absolutely! While pecans are traditional in this recipe, you could substitute them with walnuts or even almonds for a different flavor profile.
Can I freeze the cake? Yes, the unfrosted cake layers can be frozen. Wrap each layer in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before frosting.
Conclusion:
This Southern Pecan Caramel Cake is a decadent treat that’s perfect for celebrations or just when you’re in the mood for something sweet and indulgent. The combination of rich caramel frosting and crunchy pecans creates a flavor experience that’s pure Southern comfort. Enjoy every bite!
