Southern Pecan Caramel Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 ½ cups all-purpose flour
02 -
2 ½ tsp baking powder
03 -
½ tsp baking soda
04 -
½ tsp salt
05 -
1 cup unsalted butter, softened
06 -
1 ½ cups granulated sugar
07 -
4 large eggs
08 -
1 tsp vanilla extract
09 -
1 cup whole milk
10 -
1 ½ cups chopped pecans, toasted
→ Caramel Frosting
11 -
1 cup unsalted butter
12 -
2 cups packed light brown sugar
13 -
½ cup evaporated milk
14 -
4 cups powdered sugar, sifted
15 -
1 tsp vanilla extract
16 -
1 cup pecans, toasted and chopped (for garnish)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
02 -
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla extract.
04 -
Gradually add flour mixture, alternating with milk, beginning and ending with flour. Mix until just combined. Gently fold in toasted pecans.
05 -
Divide batter evenly among pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
06 -
Melt butter in a saucepan over medium heat. Add brown sugar and evaporated milk, stirring constantly. Bring to boil, simmer for 2 minutes, then remove from heat and cool slightly. Gradually beat in powdered sugar and vanilla until creamy.
07 -
Place first cake layer on serving plate; spread frosting evenly. Add second layer, frost again, and repeat with third layer. Frost sides and top generously, garnish with toasted pecans. Allow cake to set 30 minutes before serving.
# Notes:
01 -
Toasting Pecans: Spread pecans on a baking sheet and toast in 350°F (175°C) oven for 5-7 minutes, watching closely.
02 -
Frosting Thickness: Adjust thickness by adding more evaporated milk (1 tbsp at a time) if needed.
03 -
Storage: Store cake airtight at room temperature up to 3 days or refrigerate for up to a week.
04 -
Make-Ahead & Freezing: Bake cake layers up to one day ahead; wrap tightly and frost before serving. Unfrosted layers freeze well up to 3 months. Thaw overnight before frosting.