Pecan Southern Caramel Cake (Print-Friendly Version)
Rich Southern treat with smooth caramel and crunchy nuts.
# Ingredients List:
→ Cake Ingredients
01 -
2 ½ cups regular flour
02 -
2 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 cup soft unsalted butter
06 -
1 ½ cups white sugar
07 -
4 big eggs
08 -
1 teaspoon vanilla flavor
09 -
1 cup full-fat milk
10 -
1 ½ cups toasted chopped pecans
→ Caramel Frosting Ingredients
11 -
1 cup unsalted butter
12 -
2 cups packed brown sugar
13 -
½ cup canned milk
14 -
4 cups sifted confectioners sugar
15 -
1 teaspoon vanilla flavor
16 -
1 cup chopped toasted pecans for topping
# Detailed Cooking Steps:
01 -
Turn your oven on to 350°F (175°C). Coat three 8-inch round cake pans with butter and dust with flour.
02 -
Mix flour, baking powder, baking soda, and salt together in a bowl. Put it aside for now.
03 -
Using a big bowl, cream the butter and sugar till fluffy. Drop in eggs one by one, mixing after each. Add the vanilla flavor and stir.
04 -
Slowly add your flour mix to the butter mix, switching with milk. Start with flour and finish with flour. Don't overmix.
05 -
Stir in your toasted pecans carefully. Split the mix evenly into your three pans.
06 -
Put in oven for 25-30 minutes. Test with a toothpick to see if it's done. Let them sit in pans for 10 minutes before moving to racks to cool off.
07 -
For your caramel frosting, melt butter in a pan over medium heat. Throw in brown sugar and canned milk while stirring. Let it boil, then turn down heat and cook 2 minutes more. Take it off heat and let it cool a bit.
08 -
Add powdered sugar bit by bit to your caramel mix. Beat until it's smooth. Mix in the vanilla flavor.
09 -
Put one cake layer on your plate, spread frosting on top, add second layer and more frosting. Top with third layer and frost all over.
10 -
Sprinkle toasted pecans on top. Let it sit about 30 minutes before cutting into it.
# Helpful Hints:
01 -
Toast your pecans to make them taste better. Just spread them on a baking sheet and pop in a 350°F (175°C) oven for 5-7 minutes. Keep an eye on them so they don't burn.
02 -
If your frosting seems too stiff, add a bit more canned milk, one spoon at a time until it feels right.
03 -
You can keep this cake on the counter in a sealed container for up to 3 days or put it in the fridge for about a week.