Southern Pecan Caramel Cake recipe

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Indulge in the rich and decadent flavors of the South with this Southern Pecan Caramel Cake. This cake layers moist pecan-infused sponge with a luscious caramel frosting, topped with crunchy toasted pecans for the perfect sweet treat that embodies comfort and elegance.

Ingredients

For the cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 cup chopped pecans, toasted

For the caramel frosting:

  • 1 cup unsalted butter
  • 2 cups light brown sugar, packed
  • ½ cup whole milk
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract

Topping:

  • ½ cup whole pecan halves, toasted

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the batter: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
  4. Combine and fold: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Gently fold in the chopped, toasted pecans.
  5. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. Prepare the frosting: In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook until the mixture bubbles, then continue to simmer for 2 minutes. Stir in the milk and bring back to a boil. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla until smooth.
  7. Assemble the cake: Place one cooled cake layer on a serving plate and spread a generous layer of caramel frosting on top. Place the second layer on top and frost the top and sides.
  8. Decorate: Garnish the cake with the toasted pecan halves around the top or arrange them decoratively.
  9. Serve and enjoy: Let the cake sit for 30 minutes before serving to set the frosting. Slice and serve with a cup of coffee or tea for a true Southern treat.

Feel free to customize or add any additional elements to make this recipe your own!

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