Here’s a decadent Southern Pecan Caramel Cake recipe, featuring layers of moist cake, crunchy pecans, and rich caramel frosting:
Ingredients:
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
For the Caramel Frosting:
- 1 cup unsalted butter
- 1½ cups light brown sugar, packed
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2½ cups powdered sugar, sifted
For Garnish:
- 1 cup pecan halves, toasted
Instructions:
1. Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the batter, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the chopped pecans.
- Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula.
2. Bake the Cakes:
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Caramel Frosting:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring constantly until the sugar dissolves.
- Bring the mixture to a boil and cook for about 2 minutes, stirring frequently.
- Remove from heat and stir in the vanilla extract.
- Allow the caramel mixture to cool for about 10 minutes, then gradually whisk in the powdered sugar until smooth and thick enough to spread.
4. Assemble the Cake:
- Place the first cake layer on a serving plate. Spread a layer of caramel frosting on top.
- Add the second cake layer and spread another layer of frosting.
- Top with the third cake layer and frost the top and sides of the cake.
5. Garnish:
- Press toasted pecan halves onto the top and sides of the cake for decoration.
Optional:
For extra decadence, drizzle the cake with caramel sauce before serving!
