Description
The Southern Pecan Caramel Cake is a rich and moist layered cake featuring toasted pecans folded into a buttery vanilla batter and topped with a luscious homemade caramel frosting. Perfectly spiced and sweetened, this classic southern dessert combines the crunch of toasted pecans with the smooth, creamy caramel frosting, making it a delightful treat for any occasion.
Ingredients
Scale
For the 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
For the 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
- 1 cup toasted pecans, chopped (for garnish)
Instructions
- Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly to ensure the cakes release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale in color.
- Add eggs and vanilla: Add the eggs to the creamed mixture one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the flour mixture to the butter mixture alternating with the whole milk, beginning and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
- Fold in pecans: Carefully fold the toasted chopped pecans into the batter to distribute them evenly without deflating the mixture.
- Divide batter and bake: Evenly divide the cake batter among the three prepared pans. Place in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then, transfer the cakes onto wire racks to cool completely to room temperature.
- Prepare caramel frosting: In a medium saucepan over medium heat, melt the butter. Add packed light brown sugar and evaporated milk, stirring constantly to dissolve the sugar.
- Simmer mixture: Bring the butter, brown sugar, and milk mixture to a boil. Once boiling, reduce the heat and allow it to simmer for 2 minutes, stirring occasionally to avoid burning.
- Cool and mix frosting: Remove the saucepan from heat and allow the mixture to cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and creamy. Stir in the vanilla extract to finish the frosting.
- Assemble the cake layers: Place one cake layer on a serving plate and spread a generous layer of caramel frosting over the top. Add the second layer and repeat the frosting process. Top with the third cake layer and frost the top and sides evenly with the remaining frosting.
- Garnish with pecans: Sprinkle the chopped toasted pecans evenly over the top of the cake to add a crunchy texture and enhance the nutty flavor.
Notes
- Make sure to toast the pecans before adding to the batter and for garnish to enhance their flavor and crunch.
- Allow the cakes to cool completely before frosting to prevent the caramel frosting from melting or sliding off.
- The caramel frosting is best spread when slightly cooled but still pourable to achieve a smooth finish.
- You can store the cake covered at room temperature for up to 2 days or refrigerate to keep it fresh longer.
- Use room temperature eggs and butter for the best mixing results and a light, fluffy cake texture.
