Southern Pecan Caramel Cake
Ingredients
For the Cake:
– 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 baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 teaspoons vanilla extract
– 1 cup chopped pecans
For the Caramel Frosting:
– 1 cup unsalted butter
– 2 cups packed light brown sugar
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– 4 cups powdered sugar, sifted
Optional Garnish:
– 1/2 cup whole pecans (for decoration)
—
Instructions
Prepare the Cake:
1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Incorporate the eggs one at a time, ensuring thorough mixing after each addition.
4. In a separate bowl, sift the flour, baking powder, baking soda, and salt together.
5. Gradually combine the dry ingredients with the butter mixture, alternating with the milk, starting and finishing with the dry ingredients.
6. Mix in the vanilla extract and gently fold in the chopped pecans.
7. Evenly distribute the batter among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Prepare the Caramel Frosting:
1. In a saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, bringing the mixture to a boil. Then, reduce the heat and let it simmer for 2 to 3 minutes, stirring continuously.
2. Remove the saucepan from the heat and mix in the vanilla extract. Allow it to cool slightly.
3. Gradually incorporate the sifted powdered sugar until the frosting reaches a smooth and spreadable consistency. If necessary, add more heavy cream to adjust the texture.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top.
Repeat with the second and third layers, spreading frosting between layers and on the sides of the cake.
Decorate the top with whole pecans or additional chopped pecans.
Tips:
Toast the pecans for added flavor.
If the frosting thickens too much, warm it slightly and stir until smooth.
Store the cake at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy your Southern Pecan Caramel Cake!
