Southern Pecan Caramel Cake
Southern Pecan Caramel Cake is a rich, buttery layer cake filled with toasted pecans and topped with creamy caramel frosting—perfect for holidays or cozy gatherings.
Ingredients
- 3½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- 2 cups unsalted butter
- 1¼ cups whole milk
- 4 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pecans
- 3 cups powdered sugar
Instructions
- Set oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat softened butter with granulated sugar on medium speed for 3–4 minutes until light and fluffy.
- Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add dry mixture to the butter mixture in three parts, alternating with milk. Start and end with dry ingredients. Mix just until combined.
- Stir in chopped pecans with a spatula. The batter should be thick and smooth.
- Divide batter evenly between pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan over medium heat, melt butter. Stir in brown sugar and milk. Bring to a boil, then remove from heat and cool for 10 minutes.
- Gradually beat in powdered sugar and vanilla until smooth. If too thick, add 1 tablespoon milk at a time.
- Spread frosting between cake layers, then cover top and sides. Garnish with extra pecans if desired.