Hey, y’all! Today, I’m sharing a recipe that’s been a true labor of love in my kitchen a Southern Pecan Caramel Cake that’s rich, buttery, and perfect for pecan lovers. If you’ve never experienced the magic of a caramel cake, let me tell you, you’re in for a real treat. Imagine three layers of fluffy, nutty goodness, slathered with a sweet and velvety caramel frosting that has just the right balance of richness and sweetness. Trust me, every bite feels like a warm hug!
Why You’ll Love This Cake
- Pecan Perfection: The chopped pecans baked into the batter give this cake a subtle, nutty crunch that complements the soft, fluffy layers.
- Luscious Caramel Frosting: We’re not just throwing on any frosting. This homemade caramel frosting is rich and silky, adding a decadent touch to every bite.
- Perfect for Any Occasion: Whether it’s a special celebration or just because you’re craving a slice of Southern comfort, this cake will always steal the show.
Ingredients You’ll Need
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, chopped
For the Caramel Frosting:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup whole milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Let’s Get Baking!
1. Prepare the Cake Pans
First things first, preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Don’t skip the flouring step it’ll save you from the dreaded “stuck cake” disaster later. I always say it’s better safe than scraping cake bits out of a pan!
2. Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. This takes a few minutes, but it’s worth it! This step ensures a soft, tender cake. Then, add the eggs one at a time, mixing well after each one. Stir in that vanilla extract your kitchen’s going to smell amazing at this point.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to your wet mixture, alternating with the milk. Start with the flour and end with the flour this helps keep the batter nice and smooth. Don’t forget to fold in the chopped pecans. I like to toast my pecans for a few minutes beforehand to bring out their nutty flavor, but that’s totally optional.
4. Bake to Perfection
Divide the batter evenly between your three prepared pans. Pop them in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once they’re done, let them cool in the pans for about 10 minutes before transferring them to wire racks to cool completely. Resist the urge to frost while warm—trust me, I’ve learned the hard way that warm cakes and frosting don’t mix well!
Time for the Caramel Frosting!
Now, this frosting is where the magic happens. If you’ve never made caramel frosting from scratch before, don’t worry I’ve got you covered!
5. Melt the Butter
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and milk, and bring the mixture to a boil. You’ll want to stir constantly to prevent it from burning. Once it reaches a boil, remove it from the heat and let it cool for about 10 minutes. The wait is tough, but the frosting will be easier to work with once it’s slightly cooled.
6. Beat in the Powdered Sugar
After the caramel mixture has cooled, gradually beat in the powdered sugar and vanilla extract until smooth and creamy. The frosting should be thick but spreadable. If it’s too thick, you can add a splash of milk; if it’s too thin, add a little more powdered sugar.
Putting It All Together
7. Frost the Cake
Once your cake layers are completely cool (seriously, they must be cool!), spread the frosting between the layers. Then, cover the top and sides of the cake with that glorious caramel goodness. I like to add a few whole pecans on top as a garnish for extra flair. You could even drizzle a little extra caramel sauce if you’re feeling fancy.
Pro Tips for Success
- Make Ahead: You can make the cake layers a day in advance if you’re tight on time. Just wrap them tightly in plastic wrap once cooled and frost the next day.
- Storage: This cake can sit at room temperature for a day or two, but if you’re making it ahead of time, keep it in the fridge. Let it sit out for about 30 minutes before serving so it softens up.
- Add a Little Crunch: If you want an extra layer of texture, toast your pecans before folding them into the batter. It gives the cake a slightly deeper, roasted flavor.
Time to Enjoy!
And there you have it your very own Southern Pecan Caramel Cake! Whether you’re making it for a special occasion or just because (because who really needs a reason to eat cake?), this one’s a crowd-pleaser. The combination of soft cake, crunchy pecans, and sweet caramel frosting makes every slice pure heaven. Serve it with a cup of coffee or tea, and watch it disappear faster than you can say “second helping!”
Let me know if you give this recipe a try I’d love to hear how it turns out for you. Happy baking!