Description
Dive into the decadent charm of the South with this Southern Pecan Caramel Cake!
Layers of moist cake, buttery caramel, and crunchy pecans come together for a truly irresistible treat. Every bite is a little piece of heaven!
Ingredients:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
1 ½ cups chopped pecans, toasted
1 cup caramel sauce, store-bought or homemade
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
10 minutes
In a medium bowl, whisk together flour, baking powder, and salt.
3 minutes
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5 minutes
Gradually add the flour mixture to the butter mixture, alternating with milk, starting and ending with flour. Mix until just combined.
4 minutes
Fold in the toasted pecans gently.
2 minutes
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
35 minutes
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
20 minutes
Once cooled, drizzle caramel sauce over one layer, place the second layer on top, and pour remaining caramel over the top. Garnish with extra pecans if desired.
10 minutes
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 25 minutes
Kcal: 520 kcal | Servings: 12 servings
#SouthernSweets #PecanCaramelCake #DecadentDessert #SouthernClassic
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then let them cool completely. When preparing the pans, use a parchment paper circle on the bottom for guaranteed release. While beating the butter and sugar, aim for a pale, fluffy texture which takes about 5 minutes with an electric mixer. When alternating dry ingredients and milk, add them in three parts, mixing on low speed until just combined to avoid a tough crumb. Use a serrated knife to level the cake tops if they dome for a stable stack.
Serving Suggestions
This rich cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut the sweetness. For a festive presentation, drizzle plates with extra caramel and sprinkle with sea salt flakes before placing a slice. Serve alongside strong coffee or a glass of cold milk. For a special occasion, garnish with gold leaf or edible flowers alongside the extra pecans.
How-to Summary
Toast pecans. Cream butter and sugar until fluffy. Incorporate eggs and vanilla. Alternate adding dry ingredients and milk. Fold in pecans. Bake in prepared pans at 350°F for 30-35 minutes. Cool completely. Assemble with caramel sauce between layers and on top.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can bake the layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble with caramel on the day of serving.
How do I store the finished cake? Store covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but let it come to room temperature before serving for best texture.
Can I use a different nut? Absolutely. Walnuts make an excellent substitute for pecans. Ensure they are toasted for the best flavor.
My caramel sauce is too thick to drizzle. What can I do? Gently warm the caramel sauce in a microwave or over a double boiler, adding a teaspoon of warm cream at a time until it reaches a pourable consistency.
Why did my cake layers sink in the middle? This is often due to underbaking, opening the oven door too early, or overmixing the batter after adding the flour. Ensure you test with a toothpick and mix just until combined.
Common Mistakes to Avoid
- Using cold ingredients, which prevents proper emulsification and can lead to a dense cake.
- Overmixing the batter after adding the flour, which develops gluten and creates a tough texture.
- Adding the caramel sauce to warm cake layers, which will cause it to melt and soak in unevenly instead of creating a distinct layer.
- Not toasting the pecans, which is essential for deepening their flavor and adding crunch.
- Rushing the cooling process. Cutting into a warm cake will cause it to crumble.
Conclusion
This Southern Pecan Caramel Cake is a celebration of texture and flavor, combining moist cake, rich caramel, and crunchy nuts. While it requires attention to detail—like proper mixing and cooling—the impressive and delicious result is well worth the effort. It’s a guaranteed showstopper that brings the warmth of Southern hospitality to any table. Enjoy the process and the sweet reward.