Southern Pecan Caramel Cake

How to make Southern Pecan Caramel Cake

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Stir in chopped toasted pecans.

Step 3: In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Step 4: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.

Step 5: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.

Step 6: While cakes are cooling, make the caramel frosting. In a saucepan, melt butter and stir in brown sugar. Cook over medium heat until the sugar is dissolved and the mixture is bubbly. Stir in heavy cream and bring to a boil. Remove from heat and stir in vanilla.

Step 7: Let the mixture cool slightly, then beat in powdered sugar until smooth and spreadable.

Step 8: Assemble the cake by spreading frosting between layers, on the top, and around the sides. Top with pecan halves and drizzle with extra caramel sauce if desired.

Recipe Variations and Possible Substitutions

• Swap buttermilk for sour cream or plain yogurt for a tangy twist.
• Use walnuts instead of pecans if preferred.
• Add a pinch of cinnamon or nutmeg to the cake batter for warmth.
• Try a cream cheese frosting if you’re not a fan of caramel.

Storage and Reheating Tips

• Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Bring refrigerated cake to room temperature before serving.
• For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge before frosting and serving.