Southern Pecan Caramel Cake

If you’re craving a decadent, rich dessert, look no further than the Southern Pecan Caramel Cake. This classic Southern treat combines layers of moist cake with a luscious caramel frosting, all topped off with crunchy, toasted pecans. It’s a show-stopping dessert perfect for holidays, special occasions, or whenever you want to treat yourself to something truly indulgent.

Ingredients

Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• 1/2 cup whole milk
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Topping:

• 1 1/2 cups pecans, toasted and chopped

Instructions

1. Prepare the Cake Layers:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let cool completely on wire racks.

2. Make the Caramel Frosting:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the brown sugar and stir continuously until the mixture is smooth and combined.
3. Gradually stir in the milk, continuing to stir until the mixture begins to boil. Let it boil for 2 minutes, then remove from heat and let cool for 5 minutes.
4. Gradually whisk in the powdered sugar and vanilla extract until the frosting is smooth and thickened.

3. Assemble the Cake:

1. Place the first cake layer on a serving plate or cake stand. Spread a generous amount of caramel frosting over the top.
2. Place the second cake layer on top of the frosting and repeat the process. Add the third layer and frost the top and sides of the cake with the remaining caramel frosting.
3. Press the toasted and chopped pecans onto the sides and top of the cake.

Cook’s Notes

• Pecans: Toasting the pecans enhances their flavor. To toast, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, or until fragrant.
• Caramel Frosting: The frosting sets quickly, so work fast to spread it evenly on the cake. If it begins to harden, you can gently reheat it to soften.

Variations

1. Chocolate Pecan Caramel Cake: Add 1/2 cup of cocoa powder to the cake batter for a rich chocolate twist.
2. Coconut Pecan Caramel Cake: Stir 1 cup of shredded coconut into the batter and sprinkle some on top for a tropical flavor.
3. Pecan Caramel Sheet Cake: Bake the cake in a 9×13 inch pan for a simpler version. Adjust the baking time as needed.

Keto Version

Cake:

• Replace the all-purpose flour with almond flour.
• Use a keto-friendly sweetener like erythritol instead of granulated sugar.
• Use full-fat coconut milk or heavy cream instead of whole milk.

Frosting:

• Substitute the brown sugar with a brown sugar substitute like Swerve.
• Use heavy cream instead of whole milk.

Topping:

• Use unsweetened pecans.

Low-Carb Version

Cake:

• Replace half the all-purpose flour with almond flour.
• Use a low-carb sweetener like stevia or monk fruit sweetener instead of granulated sugar.
• Use unsweetened almond milk instead of whole milk.

Frosting:

• Substitute the brown sugar with a low-carb sweetener that has a brown sugar equivalent.

Topping:

• Use pecans without any added sugars.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

• Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake on the day you plan to serve it.

2. How should I store the cake?

• Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

3. Can I freeze the cake?

• Yes, you can freeze the cake layers before frosting. Wrap each layer tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

4. Can I use other nuts instead of pecans?

• Yes, walnuts or almonds make great alternatives. Toast them just as you would pecans.

5. What if my caramel frosting is too thick?

• If your frosting thickens too much, you can add a tablespoon of warm milk at a time and stir until it reaches the desired consistency.

The Southern Pecan Caramel Cake is a true delight that combines the rich flavors of caramel, the crunch of toasted pecans, and the soft, moist texture of the cake layers. Whether you’re looking for a special dessert to impress guests or a treat to satisfy your sweet tooth, this cake is sure to be a hit. With its versatile variations and the possibility of adapting it to keto or low-carb diets, it’s a recipe you’ll come back to time and time again. Enjoy baking and indulging in this Southern classic!