Southern Pecan Caramel Cake

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Here’s a delightful recipe for a classic Southern Pecan Caramel Cake, featuring layers of moist pecan-flavored cake, creamy caramel frosting, and a rich pecan topping. Perfect for any Southern-inspired gathering or holiday meal!

Southern Pecan Caramel Cake

Ingredients

For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 tsp butter extract (optional, for a buttery flavor boost)
  • 1 cup buttermilk
  • 1 cup finely chopped pecans, toasted
For the Caramel Frosting:
  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup heavy cream
  • 1 tsp vanilla extract
  • 4-5 cups powdered sugar, sifted
For the Pecan Topping:
  • 1 cup whole pecans, toasted
  • ¼ cup caramel sauce (store-bought or homemade)

Instructions

1. Make the Cake:
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and butter extracts.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the toasted pecans.
  7. Divide the batter evenly among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
2. Make the Caramel Frosting:
  1. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, then reduce heat to low and simmer for 2-3 minutes, stirring constantly.
  2. Remove from heat and stir in the vanilla. Let the caramel mixture cool slightly.
  3. Transfer the caramel to a large mixing bowl. Gradually beat in the powdered sugar until the frosting is smooth and spreadable. Add more powdered sugar or a splash of cream as needed for consistency.
3. Assemble the Cake:
  1. Place one cake layer on a serving plate. Spread a layer of caramel frosting evenly over the top. Repeat with the second and third layers.
  2. Frost the sides and top of the cake with the remaining caramel frosting.
4. Add the Pecan Topping:
  1. Arrange whole pecans on top of the cake in a decorative pattern.
  2. Drizzle the caramel sauce over the pecans for a glossy, rich finish.

Pro Tips:

  • Toasting Pecans: Place pecans in a single layer on a baking sheet and toast at 350°F (175°C) for 5-7 minutes until fragrant.
  • For a truly Southern touch, add a pinch of cinnamon or nutmeg to the cake batter.
  • Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

This Southern Pecan Caramel Cake is as beautiful as it is delicious, perfect for impressing your family and friends. Enjoy!

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