Southern Pecan Caramel Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups chopped pecans (toasted for extra flavor)
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar
1 teaspoon vanilla extract
Topping:
3/4 cup pecan halves
Extra caramel sauce for drizzling (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet, alternating with milk.
Fold in chopped toasted pecans.
Divide batter evenly between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
To make the frosting:
In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a gentle boil and simmer for 3 minutes.
Remove from heat, stir in vanilla, then gradually beat in powdered sugar until smooth and spreadable.
Assemble the cake by spreading frosting between layers and over the top and sides. Garnish with pecan halves and drizzle with extra caramel if desired.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 480 kcal per slice | Servings: 12 slices
Tips:
Toast pecans beforehand to enhance their nutty flavor.
Let the caramel frosting cool slightly before frosting for a smooth finish.
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