Description
Sweet Southern charm meets pure indulgence in this luscious Pecan Caramel Cake, where layers of rich, buttery cake mingle with deep caramel notes and crunchy pecans. Warm hospitality and culinary tradition come together, inviting you to savor a slice of pure Southern comfort.
Ingredients
Scale
Cake Base Ingredients:
- 2 1/2 cups (300 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 4 large eggs
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (240 milliliters) whole milk
- 1 cup (100 grams) pecans, chopped
Main Dry Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Flavoring Ingredients:
- 2 teaspoons vanilla extract
Caramel Topping Ingredients:
- 1 cup (227 grams) unsalted butter
- 1 cup (220 grams) brown sugar, packed
- 1/4 cup (60 milliliters) whole milk
- 3 cups (360 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350F (175C). Prepare three 9-inch round cake pans by thoroughly greasing and dusting with flour.
- Using an electric mixer, cream butter and sugar until airy and pale. Incorporate eggs individually, ensuring thorough mixing after each addition. Mix in vanilla extract until well combined.
- In a separate mixing bowl, sift together flour, baking powder, baking soda, and salt. Alternately blend dry ingredients with milk into the butter mixture, starting and concluding with flour mixture. Gently fold chopped pecans into the batter.
- Evenly distribute cake batter across prepared pans. Bake for 25-30 minutes, checking doneness by inserting a toothpick into cake center – it should emerge clean. Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks.
- Create caramel frosting by melting butter in a saucepan over medium heat. Incorporate brown sugar and milk, bringing mixture to a boil. Remove from heat, letting it cool for 10 minutes. Gradually whisk in powdered sugar and vanilla extract until achieving a smooth, spreadable consistency.
- After cakes have completely cooled, layer and frost cake with caramel icing, covering top and sides. Optional: Decorate with whole pecans for elegant presentation.
Notes
- Check pecan freshness by cracking and smelling them before adding to the cake batter for the best flavor profile.
- Soften butter and eggs to room temperature to ensure smoother cake batter and more even mixing.
- Toast pecans lightly before chopping to enhance their nutty flavor and add a deeper, richer taste to the cake.
- For gluten-free option, replace wheat flour with a 1:1 gluten-free baking blend to make the cake accessible to more people.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 467 kcal
- Sugar: 46 g
- Sodium: 152 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 71 mg