Description
Indulge in the decadent flavors of the South with this Southern Pecan Caramel Cake. This moist and tender cake is filled with toasted pecans and layered with a rich caramel frosting, making it a show-stopping dessert for any occasion.
Ingredients
Scale
Cake:
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans (toasted)
Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- â…” cup evaporated milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
- Prepare the cake batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs, vanilla, flour mixture, milk, and pecans.
- Bake the cakes: Divide batter among pans and bake for 25-30 minutes. Cool completely.
- Make the caramel frosting: Melt butter, add brown sugar, cook until thickened. Whisk in milk, boil, then cool. Beat in powdered sugar and vanilla.
- Assemble the cake: Frost cake layers with caramel frosting, stacking and spreading between layers and over the top and sides.
- Set and serve: Let the cake set before slicing and serving.
Notes
- For deeper flavor, toast the pecans before adding.
- If frosting thickens, add a splash of milk for desired consistency.
- Store covered at room temperature for up to 2 days or refrigerate for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 58g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
