This Southern Pecan Caramel Cake is a rich and decadent treat, perfect for any occasion where you want to indulge in something truly special. The soft, moist cake layers are topped with a luscious caramel frosting, creating a dessert that’s sure to impress. This cake combines Southern charm with a sweet caramel twist, making it a perfect showstopper for family gatherings or holiday celebrations.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ½ cup heavy cream
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake: In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix in the vanilla extract. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake the Cake: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Caramel Frosting: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cream. Bring to a boil, stirring constantly. Remove from heat and let cool slightly. Gradually beat in the powdered sugar and vanilla extract until smooth and creamy. If the frosting is too thick, add a little more cream until the desired consistency is reached.
Assemble the Cake: Place one cake layer on a serving plate. Spread a generous amount of caramel frosting over the top. Repeat with the second and third layers.
Frost the Cake: Frost the sides of the cake with the remaining caramel frosting. Allow the frosting to set slightly before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 550 kcal per serving | Servings: 12
Notes:
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are all at room temperature for the best cake texture. This helps everything mix together smoothly and evenly.
- Frosting Consistency: If the caramel frosting becomes too thick, add a little more cream to thin it out to a spreadable consistency.
- Decoration: For an extra touch, sprinkle some chopped toasted pecans on top of the cake or between the layers for a nice crunch!
FAQs:
Can I make the cake layers ahead of time?
- Yes! You can bake the cake layers a day or two ahead. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator until you’re ready to frost.
What can I substitute for heavy cream in the frosting?
- You can use half-and-half or whole milk if you don’t have heavy cream. Keep in mind the consistency may change slightly.
How do I store the cake?
- The cake can be stored at room temperature in an airtight container for up to 2 days. You can also refrigerate it for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.
Conclusion:
This Southern Pecan Caramel Cake is the ultimate dessert for any sweet lover, combining tender cake layers with an irresistible caramel frosting. Perfect for holidays, birthdays, or any special celebration, this cake will quickly become a family favorite. Give it a try, and don’t be surprised when your guests come back for seconds!