Southern Pecan Caramel Cake Recipe

Southern Pecan Caramel Cake Recipe

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A rich and decadent cake featuring layers of moist cake, crunchy pecans, and a luscious homemade caramel frosting. Perfect for special occasions or any time you crave a sweet treat with a Southern touch.

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour  
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened  
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract  
  • 1 cup buttermilk
  • 1 cup chopped pecans, toasted

For the Caramel Frosting:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups packed light brown sugar
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 1 cup chopped pecans, toasted (for decoration)

Instructions:

Cake Preparation:

  1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. 6. Fold in Pecans: Gently fold in the toasted chopped pecans.  
  6. Bake: Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.

Caramel Frosting Preparation:

  1. Melt Butter and Sugar: In a medium saucepan over medium heat, melt butter and brown sugar, stirring constantly until sugar is dissolved.
  2. Add Cream and Salt: Stir in heavy cream and salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally, until slightly thickened.
  3. Cool and Add Vanilla: Remove from heat and let cool for 10 minutes. Stir in vanilla extract.
  4. Add Powdered Sugar: Gradually add powdered sugar, beating with an electric mixer until smooth and creamy.
  5. Chill: If the frosting is too soft, chill for a short time until it reaches a spreadable consistency.

Cake Assembly:

  1. Level Cakes: If necessary, level the tops of the cooled cakes.
  2. Frost and Assemble: Place the first cake layer on a serving plate. Spread a layer of caramel frosting over the top. Top with the second cake layer, and repeat. Top with the final cake layer.
  3. Frost Entire Cake: Frost the entire cake with the remaining caramel frosting.
  4. Decorate: Decorate the top of the cake with toasted chopped pecans.
  5. Serve: Slice and serve your delicious Southern Pecan Caramel Cake.

Tips and Notes:

  • To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.  
  • Ensure your butter and eggs are at room temperature for better mixing.
  • Don’t overmix the batter, as this can result in a tough cake.
  • If the caramel frosting becomes too firm while frosting, you can gently reheat it over a double boiler.
  • This cake is even better the second day, after the flavors have had time to meld.
  • For an extra touch, you could add a drizzle of melted caramel over the finished cake.
  • Keep the cake refridgerated due to the cream in the frosting.

Enjoy your baking!

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