Description
Southern Pecan Caramel Cake is a decadent layered cake featuring moist buttermilk cake layers topped with a rich homemade caramel frosting and toasted pecans. This classic Southern dessert combines the warm flavors of caramel and pecans, making it perfect for special occasions or indulgent treats.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup packed brown sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 ½ cups chopped pecans, toasted
- Additional toasted pecans for topping
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake doesn’t stick.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, beat together the buttermilk, softened unsalted butter, eggs, and vanilla extract until smooth and uniform.
- Make the batter: Gradually add the wet ingredients to the dry ingredients, mixing until you achieve a smooth, lump-free batter.
- Divide batter and bake: Evenly divide the batter between the two prepared cake pans. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool cakes: Let the cakes cool in the pans for about 10 minutes to set, then remove them from the pans and transfer to a wire rack to cool completely before frosting.
- Make caramel frosting base: In a saucepan over medium heat, melt 1 cup of unsalted butter. Stir in the brown sugar and heavy cream, and bring the mixture to a gentle boil, cooking for 3-4 minutes while stirring constantly for a smooth, caramelized base.
- Flavor the caramel: Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract to enrich the caramel flavor.
- Thicken frosting: Gradually whisk in the powdered sugar until the frosting is smooth, thick, and spreadable. Allow it to cool slightly before use to avoid melting the cake layers.
- Assemble cake – first layer: Place one cooled cake layer on a serving plate. Spread a generous amount of caramel frosting evenly over the top.
- Add pecans: Sprinkle the chopped toasted pecans over the caramel frosting to add crunch and flavor.
- Add second layer and repeat: Top with the second cake layer, then repeat the spreading of caramel frosting and sprinkle with toasted pecans.
- Garnish and serve: Finish by garnishing the top of the cake with additional toasted pecans for extra texture and visual appeal. Serve and enjoy your Southern Pecan Caramel Cake!
Notes
- Make sure cakes are completely cooled before frosting to prevent the caramel from melting.
- To toast pecans, spread them on a baking sheet and toast in the oven at 350°F for about 5-7 minutes or until fragrant and lightly browned.
- For an extra smooth caramel frosting, strain the mixture before adding powdered sugar if any lumps form.
- This cake can be stored covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Use room temperature ingredients for best mixing results and cake texture.
