Description
This Southern Pecan Caramel Cake is a decadent layered butter cake infused with toasted pecans and topped with a luscious caramel sauce. Perfect for holiday celebrations or special occasions, this moist and flavorful cake combines the nutty crunch of pecans with the rich sweetness of caramel for a truly indulgent dessert experience.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 1/2 cups chopped pecans, toasted
Caramel and Garnish
- 1 cup caramel sauce (homemade or store-bought)
- Extra pecan halves for garnish (optional)
Instructions
- Preheat and prep pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter with granulated sugar until light and fluffy, which usually takes about 3-5 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Fold in pecans: Gently fold the toasted chopped pecans into the batter to evenly distribute their crunch and flavor.
- Fill pans and bake: Divide the batter evenly among the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely.
- Assemble the cake layers: Place one cake layer onto a serving plate and spread a thin layer of caramel sauce over the top. Repeat this step with the remaining layers.
- Finish and garnish: Pour the remaining caramel sauce over the top of the assembled cake, letting it drip slightly down the sides. Garnish with pecan halves if desired.
- Chill and serve: Chill the cake slightly to allow the caramel to set before slicing and serving for the best texture and flavor.
Notes
- Toasting the pecans before folding them into the batter enhances their nutty flavor and adds a pleasant crunch. Simply bake them at 350°F for 6–8 minutes.
- For a richer, deeper sweetness, substitute some or all of the granulated sugar with brown sugar.
- This cake also pairs wonderfully with buttercream or cream cheese frosting if you prefer a frosted version.
