Southern Pecan Caramel Cake is a delicious and decadent dessert that embodies the flavors of the South. This cake offers a moist, buttery texture, combined with the rich taste of caramel and the distinct crunch of pecans. It’s a perfect treat for family gatherings, holidays, or any special occasion.
Why Make This Recipe
You should make this cake because it brings joy to everyone who takes a bite. The combination of ingredients creates a rich flavor that stands out among other desserts. Plus, it’s a great way to showcase your baking skills. Your friends and family will be impressed with this stunning and tasty cake!
How to Make Southern Pecan Caramel Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1 cup unsalted butter (for frosting)
- 1 cup brown sugar, packed
- 1/4 cup whole milk (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Fold in the chopped pecans.
- Divide batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, melt the butter in a saucepan over medium heat.
- Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes.
- Gradually beat in powdered sugar and vanilla extract until smooth.
- Once the cakes are completely cool, spread the caramel frosting between the layers and on the top and sides of the cake.
- Garnish with whole pecans if desired.
How to Serve Southern Pecan Caramel Cake
Serve the Southern Pecan Caramel Cake at room temperature for the best taste. You can enjoy it on its own or with a scoop of vanilla ice cream or whipped cream for an extra special treat.
How to Store Southern Pecan Caramel Cake
To store the Southern Pecan Caramel Cake, keep it covered at room temperature for up to three days. If you need to store it for a longer time, place it in the refrigerator, where it can last up to a week. Just make sure to cover it well to keep it fresh.
Tips to Make Southern Pecan Caramel Cake
- Make sure your butter is softened to room temperature before starting to cream it with sugar. This helps to incorporate air for a fluffier cake.
- Don’t skip toasting the pecans before adding them to the batter; this enhances their flavor.
- Allow the cake layers to cool completely before frosting to prevent the icing from melting.
Variation
For a different twist, try adding chocolate chips to the cake batter or using cream cheese frosting instead of caramel frosting.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them in the fridge or freezer until you are ready to frost and serve.
2. Can I substitute the pecans for another nut?
Absolutely! You can use walnuts or even almonds if you prefer a different nut flavor.
3. What if I don’t have three cake pans?
You can bake the cake in batches. Simply bake one or two layers at a time and let the remaining batter sit.
Now you’re ready to bake a delightful Southern Pecan Caramel Cake that everyone will love! Enjoy this sweet treat and the smiles it brings when you share it with others.
Southern Pecan Caramel Cake
Ingredients
Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pecans, chopped
Frosting Ingredients
- 1 cup unsalted butter (for frosting)
- 1 cup brown sugar, packed
- ¼ cup whole milk (for frosting)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Fold in the chopped pecans.
- Divide batter evenly among the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- For the frosting, melt the butter in a saucepan over medium heat.
- Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes.
- Gradually beat in powdered sugar and vanilla extract until smooth.
Assembly
- Once the cakes are completely cool, spread the caramel frosting between the layers and on the top and sides of the cake.
- Garnish with whole pecans if desired.
