Southern Pecan Caramel Cake
This exquisite cake combines rich, buttery layers with a drizzle of gooey caramel and the irresistible crunch of pecans, perfect for special occasions or simply indulging after dinner.
Ingredients
Cake Ingredients
- 2.5 cups All-purpose flour Provides a light and fluffy texture.
- 2 teaspoons Baking powder Helps the cake rise to perfection.
- 0.5 teaspoon Baking soda Adds to the cake's fluffy consistency.
- 0.5 teaspoon Salt Enhances sweetness and balances flavors.
- 2 cups Granulated sugar Sweetness that tickles your taste buds.
- 1 cup Unsalted butter, softened Rich, buttery goodness that gives depth.
- 1 cup Whole milk Adds moisture and creaminess.
- 4 large Eggs Binds all ingredients with rich protein.
- 2 teaspoons Vanilla extract Infuses a warm flavor that enriches the cake.
- 1 cup Chopped pecans Adds a delightful crunch and nutty flavor.
Frosting Ingredients
- 1 cup Unsalted butter Creamy and perfect for a luscious finish.
- 1 cup Brown sugar, packed Provides that deep, caramelized flavor.
- 0.25 cup Whole milk Ensures a smooth frosting.
- 3 cups Powdered sugar Sweetens the frosting to heavenly indulgence.
- 1 teaspoon Vanilla extract Rounds out the flavor beautifully.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease and flour three 9-inch round cake pans to ensure a smooth release after baking.
- In a large bowl, cream butter and granulated sugar together until the mixture is light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture.
- Gently fold in chopped pecans.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer them to wire racks to cool completely.
Frosting
- In a saucepan over medium heat, melt butter. Stir in brown sugar and milk, bringing it to a boil.
- Once boiling, remove from heat and cool for 10 minutes.
- Whisk in powdered sugar and vanilla until the frosting is smooth and spreadable.
Assembly
- Frost the cooled cakes, stacking the layers and covering the top and sides. Garnish with whole or chopped pecans if desired.
Notes
Serve with a scoop of vanilla ice cream for extra creaminess. Monitor cake closely to avoid overbaking.