Description
The Southern Pecan Caramel Cake is a delightful layered dessert featuring moist, tender cake layers studded with toasted pecans, all generously frosted with a rich, homemade caramel frosting. This classic Southern treat combines buttery cake with a luscious caramel glaze and crunchy pecan garnish, perfect for celebrations or a special indulgence.
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
- 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 to ensure the cakes don’t stick after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the raising agents and seasoning are evenly distributed.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Start and end with the flour mixture, gently mixing until just combined to avoid overworking the batter.
- Fold in Pecans: Gently fold in the toasted chopped pecans to add crunch and flavor throughout the cake layers.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven.
- Cool the Cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make the Caramel Frosting: In a saucepan, melt butter over medium heat. Add the packed light brown sugar and evaporated milk, stirring constantly.
- Simmer Frosting Base: Bring the mixture to a boil, then reduce heat and simmer gently for 2 minutes to thicken and develop richness.
- Finish Frosting: Remove from heat and let cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and spreadable. Stir in vanilla extract for enhanced flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting evenly over the top.
- Layer the Cakes: Add the second cake layer, spread frosting on top, and then place the final layer. Frost the top and sides thoroughly for a beautiful finish.
- Garnish: Decorate the fully frosted cake with chopped toasted pecans to add a crunchy texture and visual appeal.
Notes
- Ensure all ingredients, especially the butter and eggs, are at room temperature for best mixing results.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant.
- This cake can be refrigerated; bring to room temperature before serving for best flavor and texture.
- Use fresh baking powder and baking soda to ensure your cake rises properly.
- If frosting is too thick, add a teaspoon of milk to reach desired consistency.
- For a more pronounced caramel flavor, brown the butter slightly before mixing it with sugar and milk in the frosting step.
