Description
Southern Pecan Caramel Cake is a rich, moist, and buttery classic layered cake topped with creamy caramel frosting and crunchy toasted pecans. This indulgent Southern dessert combines the nutty flavor of pecans with smooth, homemade caramel for a decadent treat perfect for holidays and special occasions.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
- For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 2/3 cup evaporated milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and toasted pecans.
- Divide batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- To make the Caramel Frosting: In a medium saucepan, melt butter over medium heat. Add brown sugar and stir constantly for 2 minutes until dissolved.
- Slowly add evaporated milk and bring to a boil, stirring constantly. Boil for 3–4 minutes, then remove from heat and let cool slightly.
- Gradually whisk in powdered sugar and vanilla until smooth and creamy. If too thick, add a splash of milk.
- Spread caramel frosting between layers and over the top and sides of the cake.
- Sprinkle chopped pecans over the top for garnish. Let the frosting set before slicing and serving.
Notes
- Toast pecans in a dry skillet over medium heat for 4–5 minutes for enhanced flavor.
- Ensure the cake is completely cool before frosting to prevent melting.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Warm slightly before serving for a gooey caramel texture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: Southern American