If you’re a fan of indulgent desserts that capture the essence of Southern hospitality, The Southern Pecan Caramel Cake is a must-try recipe. This moist, flavorful cake layers the richness of toasted pecans with a creamy, homemade caramel frosting. Perfect for holidays, family gatherings, or simply treating yourself, this dessert is a show-stopper for any occasion.
Ingredients:
For the Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1½ cups chopped pecans, toasted
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
½ cup evaporated milk
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup toasted pecans, chopped (for garnish)
Directions:
Prepare the Cake Layers:
Start by preheating your oven to 350°F (175°C) and preparing three 8-inch cake pans. Whisk together dry ingredients in one bowl while creaming butter and sugar in another. Combine the two mixtures, alternating with milk, for a silky batter. Don’t forget to fold in those toasted pecans for added crunch! Bake and let the layers cool completely.
Craft the Caramel Frosting:
In a saucepan, melt butter, then stir in brown sugar and evaporated milk. Let the mixture boil briefly before cooling. Once cool, whisk in powdered sugar and vanilla for a smooth, rich frosting.
Assemble the Cake:
Layer your cake with generous amounts of caramel frosting between each layer and on the top and sides. Garnish with more toasted pecans for a beautiful finish.
Serving Tips:
Let It Set: After frosting the cake, let it sit for at least 30 minutes to allow the caramel frosting to set properly. This will make it easier to slice and serve.
Slice Neatly: Use a sharp serrated knife to cut through the layers cleanly without squishing the cake. Warm the knife under hot water and dry it between cuts for perfectly clean slices.
Pairing Suggestions: This cake pairs wonderfully with a hot cup of coffee, tea, or a glass of sweet iced tea for an authentic Southern experience. You could also serve it with a scoop of vanilla ice cream for an extra indulgent treat.
Storage Tips:
At Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. The pecans in the frosting may lose some crunch over time, but the cake will still stay moist and delicious.
Refrigeration: If you need to store the cake for a longer period, refrigerate it for up to 1 week. Just make sure it’s tightly wrapped or in a sealed container to prevent it from drying out.
Freezing: This cake can be frozen for up to 3 months. Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving, and the cake will taste just as fresh as when it was made.
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FAQs:
Can I make the cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Simply store the cooled layers in plastic wrap at room temperature or in the refrigerator. Frost the cake just before serving to maintain the freshness of the caramel frosting.
Can I substitute the pecans with other nuts?
While pecans are traditional in this Southern cake, you can substitute them with other nuts like walnuts or almonds. However, keep in mind that it will change the flavor and texture of the cake slightly.
How do I make sure my caramel frosting turns out smooth?
To ensure your caramel frosting is smooth and lump-free, sift the powdered sugar before adding it to the caramel mixture. Additionally, make sure the caramel has cooled slightly before whisking in the powdered sugar for a creamy, velvety frosting.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days. If you need to store it longer, keep it in the refrigerator for up to a week. For even longer storage, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly before freezing.
Conclusion:
This Southern Pecan Caramel Cake is a timeless dessert that’s as comforting as it is indulgent. With its rich layers and caramel decadence, it’s sure to be a crowd-pleaser at your next gathering. Bake it today and enjoy a true Southern treat!
📖 Recipe:
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The Southern Pecan Caramel Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the decadent flavors of The Southern Pecan Caramel Cake – a moist, buttery cake filled with toasted pecans and topped with a creamy, rich caramel frosting. Perfect for special occasions or when you’re craving a true Southern classic, this cake delivers irresistible texture and flavor in every bite.
Ingredients
For the Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1½ cups chopped pecans, toasted
For the Caramel Frosting:
1 cup unsalted butter
2 cups packed light brown sugar
½ cup evaporated milk
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup toasted pecans, chopped (for garnish)
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually mix in the flour mixture, alternating with the milk, starting and ending with the dry ingredients.
- Fold in the toasted pecans.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
For the Caramel Frosting:
- In a saucepan, melt butter over medium heat. Add brown sugar and evaporated milk, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 2 minutes.
- Remove from heat and cool slightly. Gradually whisk in powdered sugar until smooth. Stir in vanilla extract.
Assemble the Cake:
- Place one cake layer on a serving plate and spread frosting over the top.
- Add the second layer, repeat frosting, and top with the third layer. Frost the top and sides of the cake.
- Garnish with chopped, toasted pecans for an added crunch.
Notes
Toasting Pecans: Toasting the pecans intensifies their flavor and adds a delicious crunch. Simply toast them in the oven at 350°F for 5-7 minutes.
Make Ahead: You can bake the cake layers a day in advance and store them in an airtight container. Frost just before serving for the freshest taste.
Serving Tip: Let the cake sit for 30 minutes before slicing to allow the frosting to set.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 12 servings
- Calories: Approximately 580 kcal per serving
