Southern Pecan Caramel Cake
Ingredients:
For the Cake Layers:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
For the Caramel Frosting:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
2 cups powdered sugar
1 teaspoon vanilla extract
For the Topping:
1/2 cup whole toasted pecans
Extra caramel sauce (optional, for drizzling)
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add dry ingredients to the butter mixture alternately with buttermilk.
Stir in vanilla and chopped toasted pecans. Divide batter evenly into pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting, melt butter and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Remove from heat and whisk in cream. Let cool slightly, then beat in powdered sugar and vanilla until smooth.
Frost between each cake layer and on the outside. Pour extra caramel sauce over the top and let it drip down the sides.
Garnish with whole toasted pecans and chill slightly before slicing.
Prep Time: 30 minutes | Baking Time: 30 minutes | Assembly Time: 20 minutes | Total Time: 1 hour 20 minutes
Kcal: 540 kcal per slice (approx.) | Servings: 12 slices
Tips:
Toast pecans for 8 minutes at 350°F to enhance flavor and crunch.
Let the caramel frosting cool slightly before spreading to thicken perfectly.
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