Southern Pecan Caramel Cake is a rich, moist layer cake filled with crunchy toasted pecans and coated in a smooth, buttery caramel icing. This classic Southern dessert is sweet, nutty, and completely irresistible—a crowd-pleaser at holidays, potlucks, or Sunday suppers.
Ingredients
For the Cake:
•1 cup unsalted butter, softened
•2 cups granulated sugar
•5 large eggs
•3 cups all-purpose flour
•2 tsp baking powder
•1/2 tsp salt
•1 cup whole milk
•1 tsp vanilla extract
•1 cup chopped toasted pecans
For the Caramel Frosting:
•1 cup unsalted butter
•2 cups packed light brown sugar
•2/3 cup evaporated milk
•4–5 cups powdered sugar (sifted)
•1 tsp vanilla extract
•Pinch of salt
•Extra toasted pecans for garnish (optional)
Directions
1.Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2.In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
3.In another bowl, whisk together flour, baking powder, and salt.
4.Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Stir in vanilla and pecans.
5.Divide batter evenly among pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before frosting.
For the Frosting:
1.In a saucepan over medium heat, melt butter. Stir in brown sugar and cook for 2 minutes, until smooth.
2.Add evaporated milk and bring to a boil. Remove from heat and cool for 10 minutes.
3.Add vanilla and salt, then gradually beat in powdered sugar until thick and spreadable.
4.Frost cooled cake layers, stack, and frost top and sides. Garnish with extra pecans if desired.
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