Description
This Southern Pecan Caramel Cake is a rich and decadent layered dessert featuring moist butter cake studded with toasted pecans and topped with a luscious caramel frosting. Perfect for holiday gatherings or special occasions, the cake combines a tender crumb with a buttery, caramel-infused frosting and a crunchy pecan garnish for a delightful texture and flavor contrast.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole buttermilk
- 1 cup chopped pecans (toasted if desired)
Caramel Frosting
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup chopped or halved pecans (optional)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure an even distribution.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which adds air for a tender cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition. Then mix in the vanilla extract for flavor.
- Combine Ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, starting and ending with the flour mixture. This helps maintain the batter’s consistency.
- Add Pecans: Fold in the chopped pecans, which add a crunchy texture and nutty flavor to the cake.
- Fill Pans and Bake: Evenly divide the batter among the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- Make Caramel Frosting: Melt the butter in a saucepan over medium heat, then stir in the light brown sugar. Cook, stirring constantly, for 2–3 minutes to dissolve the sugar. Add the heavy cream and salt, bring the mixture to a gentle boil, then remove from heat and cool for 10 minutes.
- Finish Frosting: Gradually beat in the powdered sugar and vanilla extract until the frosting is smooth and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread the caramel frosting between the layers, then cover the top and sides with the remaining frosting.
- Garnish and Chill: Decorate with extra chopped or halved pecans if desired. Chill the cake for about 30 minutes to set the frosting before slicing and serving.
Notes
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant. This enhances their flavor and crunch.
- The caramel frosting sets quickly, so spread it efficiently to get a smooth finish.
- This cake is rich and tastes even better the next day, making it perfect for advance preparation.
