Southern Pecan Caramel Cake Recipe
A Southern Pecan Caramel Cake is a delightful and rich dessert that’s full of buttery caramel flavors and the crunch of toasted pecans. This decadent cake is perfect for special occasions or a sweet treat that reminds you of classic Southern charm. The layers of moist, fluffy cake are paired with a luxurious caramel frosting and a generous sprinkling of toasted pecans to create a truly indulgent experience.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (softened)
- 1 cup whole milk (room temperature)
- 4 large eggs (room temperature)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups light brown sugar (packed)
- ½ cup heavy cream
- 2 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 1 cup pecans (toasted and chopped)
For the Filling (optional):
- 1 cup caramel sauce (store-bought or homemade)
- ½ cup toasted pecans (chopped)
Instructions
Step 1: Prepare the Cake Layers
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
- Incorporate Dry Ingredients and Milk: With the mixer on low speed, alternate adding the flour mixture and milk, beginning and ending with the flour. Mix just until combined, making sure not to overmix the batter.
- Add Vanilla Extract: Stir in the vanilla extract for a hint of aromatic sweetness.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 2: Make the Caramel Frosting
- Melt the Butter: In a medium saucepan over medium heat, melt 1 cup of unsalted butter.
- Add Brown Sugar and Cream: Once the butter is melted, stir in the brown sugar and heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the mixture to cook for about 5 minutes, stirring occasionally.
- Cool the Caramel Mixture: Remove the caramel mixture from the heat and allow it to cool slightly, about 10 minutes.
- Add Powdered Sugar: Gradually whisk in the sifted powdered sugar and vanilla extract until smooth. The frosting should be thick but spreadable. If it’s too thick, you can add a little more cream to reach your desired consistency.
Step 3: Toast the Pecans
- Toast the Pecans: Preheat a skillet over medium heat. Add the chopped pecans and toast them for about 3-4 minutes, stirring frequently to avoid burning. Once fragrant and lightly toasted, remove from heat and let cool.
Step 4: Assemble the Cake
- Level the Cake Layers: If necessary, use a serrated knife to level the tops of each cake layer, ensuring they are even.
- Add Caramel Sauce (Optional): If you’d like a caramel filling, spread a thin layer of caramel sauce on top of each cake layer before assembling.
- Frost the Cake: Place the first cake layer on your serving plate and spread a generous amount of caramel frosting on top. Sprinkle with some of the toasted pecans. Repeat with the second layer, and then place the third layer on top.
- Frost the Outside: Spread the remaining caramel frosting evenly over the top and sides of the cake. Use an offset spatula to smooth the frosting.
- Add Pecans: Press the remaining toasted pecans onto the sides and top of the cake, making sure they stick to the frosting for a crunchy texture and beautiful presentation.
Step 5: Serve and Enjoy Let the cake sit for at least 30 minutes before slicing, allowing the flavors to meld together. This Southern Pecan Caramel Cake pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee.
Tips and Tricks
- Make-Ahead: The cake layers can be baked a day in advance. Wrap them tightly in plastic wrap and store them at room temperature.
- Storing the Cake: This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. If refrigerated, bring it to room temperature before serving.
- Substitutions: You can swap out pecans for walnuts or almonds for a different nutty flavor.
This Southern Pecan Caramel Cake is a true Southern classic, perfect for birthdays, holidays, or any time you crave a rich, caramel-filled dessert with a crunchy twist. The combination of moist cake layers and luscious frosting will make this recipe a favorite in your home!