Description
The Southern Pecan Caramel Cake is a classic, moist, and tender layered cake infused with toasted pecans and enveloped in a luscious homemade caramel frosting. This rich and flavorful dessert combines the buttery crunch of pecans with a smooth caramel frosting, making it perfect for celebrations and family gatherings.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Flour and Milk: Gradually add the dry flour mixture alternately with the whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fold in Pecans: Gently fold the toasted chopped pecans into the batter to distribute them evenly without deflating the mixture.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, signaling the cakes are done.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely, ensuring the frosting doesn’t melt when applied.
- Make the Caramel Frosting: In a saucepan over medium heat, melt the butter. Add the light brown sugar and evaporated milk, stirring constantly to prevent burning.
- Simmer the Mixture: Bring the mixture to a boil, then reduce the heat and let it simmer for 2 minutes, allowing the caramel to thicken slightly.
- Finish the Frosting: Remove the saucepan from heat and let it cool slightly. Gradually whisk in the sifted powdered sugar until the frosting is smooth and creamy. Stir in the vanilla extract for added flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting evenly over the top.
- Layer the Cake: Add the second cake layer and repeat the frosting process. Place the third layer on top and frost the entire outside of the cake evenly.
- Garnish: Decorate the top and sides with the chopped toasted pecans for a crunchy, nutty finish.
Notes
- For best results, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- Make sure all ingredients, especially the butter and eggs, are at room temperature to ensure a smooth batter.
- Use an offset spatula to apply frosting evenly and achieve smooth sides on the cake.
- The cake layers can be made a day ahead and wrapped tightly in plastic wrap to keep fresh.
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake freezes well; wrap layers separately and thaw before frosting and assembling.
