Description
Indulge in the rich and decadent flavors of this Southern Pecan Caramel Cake, a delightful dessert that combines moist pecan-studded cake layers with a luscious caramel frosting.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup chopped toasted pecans
For the caramel frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 teaspoon salt
- 2/3 cup evaporated milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (sifted)
For garnish:
- 1/2 cup chopped toasted pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the cake batter: Whisk together flour, baking powder, and salt. Cream butter and sugar, add eggs and vanilla, then alternate adding flour mixture and milk. Fold in chopped pecans. Divide batter into pans and bake for 25–30 minutes.
- Make the caramel frosting: Melt butter, stir in brown sugar and salt, whisk in evaporated milk, and bring to a boil. Remove from heat, add vanilla, and gradually beat in powdered sugar until smooth.
- Assemble the cake: Spread caramel frosting between layers and over the top and sides. Garnish with toasted pecans.
- Allow to set: Let the cake set before slicing.
Notes
- Frosting sets quickly—work efficiently or keep it warm over low heat.
- Toast pecans for deeper flavor.
- Cake layers can be made a day ahead and wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 60g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
