Description
Indulge in the rich, Southern comfort of this decadent Southern Pecan Caramel Cake. Moist layers of pecan-studded cake are generously frosted with a luscious caramel frosting, creating a show-stopping dessert perfect for any special occasion.
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
Caramel Frosting:
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- ¾ cup evaporated milk
- 1 teaspoon vanilla extract
- pinch of salt
- 3–4 cups powdered sugar (as needed for thickness)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Cake Batter: Cream butter and sugar. Add eggs, then mix in dry ingredients and milk. Stir in vanilla and pecans. Divide batter into pans and bake for 25-30 minutes.
- Cooling and Frosting: Let cakes cool, then frost with caramel frosting made by melting butter, sugar, and milk. Finish by stacking layers and covering generously with frosting. Add more pecans on top if desired.
Notes
- Ensure cakes are completely cool before frosting.
- For easier spreading, frost while caramel is slightly warm but not runny.
- Can be made a day ahead and stored covered at room temperature.
