Southern Pecan Caramel Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 ½ cups all-purpose flour
02 -
2 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
1 ½ cups granulated sugar
07 -
4 large eggs
08 -
1 teaspoon vanilla extract
09 -
1 cup whole milk
10 -
1 ½ cups chopped pecans, toasted
→ Caramel Frosting Ingredients
11 -
1 cup unsalted butter
12 -
2 cups packed light brown sugar
13 -
½ cup evaporated milk
14 -
4 cups powdered sugar, sifted
15 -
1 teaspoon vanilla extract
16 -
1 cup pecans, toasted and chopped (for garnish)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
02 -
Whisk together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
03 -
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
04 -
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
05 -
Fold in the toasted pecans gently. Divide the batter evenly between the prepared pans.
06 -
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
07 -
To make the caramel frosting, melt the butter in a saucepan over medium heat. Add the brown sugar and evaporated milk, stirring constantly. Bring to a boil, then reduce the heat and simmer for 2 minutes. Remove from heat and cool slightly.
08 -
Gradually add the powdered sugar to the caramel mixture, beating until smooth and creamy. Stir in the vanilla extract.
09 -
Place one layer on a serving plate, spread some frosting on top, then place the second layer on top and frost again. Add the third layer and frost the top and sides of the cake.
10 -
Garnish with toasted pecans. Let the cake set for about 30 minutes before serving.
# Notes:
01 -
Toasting pecans enhances their flavor. Spread them on a baking sheet and place in a 350°F (175°C) oven for about 5-7 minutes. Watch to avoid burning.
02 -
If the frosting is too thick, add more evaporated milk one tablespoon at a time until reaching the desired consistency.
03 -
This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.