Cake with Pecans and Caramel From the Southern Region
Southern Pecan Caramel Cake
A Southern pecan and caramel cake is a rich, indulgent dessert that combines the flavors of toasted pecans, sweet caramel, and moist cake.
A Southern Pecan Caramel Cake is a rich dessert that captures the delicious flavors of the American South. This cake has layers of soft, buttery cake with a delicious nutty flavor from toasted pecans.
Each layer is covered with a delicious caramel frosting, which adds a perfect mix of sweetness and texture.
The caramel, which is usually made at home, gives the cake a rich and creamy touch, making it even more delicious.
Great for special events or as a comforting dessert, the Southern Pecan Caramel Cake represents Southern hospitality and cooking customs, providing a delicious experience with each mouthful.
A Southern Pecan Caramel Cake is a rich dessert that captures the delicious flavors of the American South. This cake has layers of soft, buttery cake with a delicious nutty flavor from toasted pecans.
Each layer is covered with a delicious caramel frosting, which adds a perfect mix of sweetness and texture. The caramel, which is usually made at home, gives the cake a rich and creamy touch, making it even more delicious.
Great for special events or as a comforting dessert, the Southern Pecan Caramel Cake represents Southern hospitality and cooking customs, providing a delicious experience with each mouthful.
Ingredients:
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Cake:
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 cup unsalted butter, softened
1 cup whole milk
4 large eggs
1 cup pecans, chopped
Caramel Frosting:
1 teaspoon vanilla extract
1/4 cup whole milk
3 cups powdered sugar
1 cup unsalted butter
1 cup brown sugar, packed
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2In a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Fold in the chopped pecans.
Divide batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes. Gradually beat in powdered sugar and vanilla extract until smooth.
Once the cakes are completely cool, spread the caramel frosting between the layers and on the top and sides of the cake. Garnish with whole pecans if desired.
