Description
Southern Pecan Caramel Cake is a delightful dessert featuring rich flavors of pecan and caramel, perfect for special occasions.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups chopped toasted pecans
- 1 cup unsalted butter (for frosting)
- 2 cups packed light brown sugar
- 1/2 cup heavy cream
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1 pinch salt
Instructions
- Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk. Mix in vanilla and toasted pecans.
- Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
- In a saucepan, melt butter and add brown sugar. Stir until dissolved. Slowly whisk in cream and bring to a simmer. Remove from heat and cool slightly.
- Add powdered sugar, vanilla, and salt. Beat until smooth and fluffy.
- Place one layer on a serving plate, spread frosting on top, then add the second layer. Frost the top and sides of the cake. Garnish with extra pecans if desired.
Notes
- Ensure the pecans are toasted for enhanced flavor.
- Let the cake cool completely before frosting to prevent melting.
- Use an offset spatula for smooth frosting application.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg