Southern Pecan Caramel Cake

A Southern Pecan Caramel Cake is a rich, buttery cake with a delightful combination of pecans and caramel, creating a perfect dessert for any special occasion. This cake features layers of moist pecan-infused cake filled and topped with a luscious caramel frosting. Here’s a detailed recipe to help you make this delicious Southern classic at home.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 cup whole milk, at room temperature
• 1 cup finely chopped pecans

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup heavy cream
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract

For Garnish:

• 1/2 cup chopped pecans, toasted

Instructions

For the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients:
   • Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Pecans:
   • Gently fold in the finely chopped pecans.
7. Bake:
   • Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
   • Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

For the Caramel Frosting:

1. Make Caramel Base:
   • In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar is dissolved and the mixture begins to boil.
2. Cool and Mix:
   • Remove the mixture from the heat and let it cool slightly, about 10 minutes. Transfer to a mixing bowl and gradually beat in the powdered sugar until smooth and creamy. Add the vanilla extract and mix well.
3. Frost Cake:
   • If the frosting becomes too thick, add a bit more cream to reach the desired consistency. Spread a layer of caramel frosting between each cake layer, then frost the top and sides of the cake.

For Garnish:

1. Toast Pecans:
   • In a dry skillet over medium heat, toast the chopped pecans until fragrant, about 3-5 minutes. Allow them to cool.
2. Garnish Cake:
   • Sprinkle the toasted pecans on top of the frosted cake.

Tips

• Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for a smoother batter and better cake texture.
• Even Layers: Use a kitchen scale to evenly divide the batter among the cake pans for uniform layers.
• Storing: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy this decadent Southern Pecan Caramel Cake with family and friends, perfect for celebrations or just a special treat!

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