Southern Pecan Caramel Cake

Description:

This decadent Southern Pecan Caramel Cake is a rich, buttery layer cake filled and topped with homemade caramel frosting and crunchy pecans. Perfect for family gatherings or holiday celebrations, it’s a sweet and nutty masterpiece that melts in your mouth.

Ingredients:

For the Cake:

• All-purpose flour: 2½ cups
• Baking powder: 2 teaspoons
• Salt: ½ teaspoon
• Unsalted butter: 1 cup (softened)
• Granulated sugar: 2 cups
• Eggs: 4 large
• Vanilla extract: 1 teaspoon
• Whole milk: 1 cup
• Pecans: 1 cup (toasted and finely chopped)

For the Caramel Frosting:

• Brown sugar: 1½ cups (packed)
• Unsalted butter: ½ cup
• Heavy cream: ½ cup
• Powdered sugar: 3 cups (sifted)
• Vanilla extract: 1 teaspoon

For Garnish:

• Pecan halves: 1 cup (toasted)
• Drizzle of caramel sauce: Optional

Optional Ingredients:

• Sea salt: A pinch, for a salted caramel twist
• Maple syrup: 1 tablespoon (for added flavor in the frosting)

Tips for Success:

1. Use room temperature ingredients: This helps the batter mix evenly and ensures a tender crumb.
2. Toast the pecans: Toasting enhances their flavor and adds a crunchy texture.
3. Cool the layers completely before frosting: This prevents the frosting from melting and sliding off.

Steps to Make It:

1. Prepare the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3–5 minutes).
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture in three additions, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the toasted, chopped pecans.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Caramel Frosting:

1. In a medium saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
2. Remove from heat and let it cool slightly.
3. Transfer the caramel mixture to a mixing bowl. Add powdered sugar and vanilla extract, and beat until smooth and creamy. If the frosting is too thick, add a splash of heavy cream.

3. Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a generous layer of caramel frosting over the top.
2. Add the second cake layer and repeat with frosting. Place the final cake layer on top and frost the top and sides of the cake.
3. Press toasted pecan halves into the frosting around the edges or on top for garnish.

4. Optional Garnish:

• Drizzle with caramel sauce for an extra layer of sweetness and a beautiful finish.

Recommendations:

• Serving suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Storage: Keep the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Freezing: The unfrosted cake layers can be frozen for up to 3 months. Thaw completely before frosting.

Nutrition (Per Slice, Approx. 12 slices):

• Calories: ~620
• Protein: 6g
• Fat: 36g
• Carbohydrates: 72g
• Fiber: 2g
• Sugar: 55g
• Sodium: 150mg

With its buttery cake, rich caramel frosting, and crunchy pecans, this Southern Pecan Caramel Cake is a slice of pure Southern comfort. ✨