Description
This Southern Pecan Caramel Cake is a rich, indulgent dessert featuring layers of moist cake with a smooth caramel frosting loaded with toasted pecans, making it a true southern classic.
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1¾ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup heavy cream
- 2 cups toasted pecans
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F and prepare three 9-inch round cake pans.
- Cream butter and sugar until light and fluffy, about 5-6 minutes.
- Add eggs one at a time, mixing in vanilla.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients and buttermilk to the butter mixture.
- Divide the batter into pans and bake for 22-25 minutes.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Toast pecans in the oven for 8-10 minutes, then chop and reserve for frosting.
- In a saucepan, combine butter, brown sugar, salt, and heavy cream. Boil and simmer for 7 minutes.
- Cool slightly, then mix with vanilla and confectioners’ sugar until smooth.
- Level the cake layers and frost between layers, topping with remaining frosting on the outside.
- Decorate with chopped pecans and reserved pecan halves.
Notes
- For extra flavor, add bourbon to the frosting.
- Store the cake in an airtight container at room temperature for up to 3 days.
- Freeze individual slices for up to 2 months.
- If frosting hardens, heat gently over warm water to loosen.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg