Southern Pecan Caramel Cake
Indulge in a slice of pure Southern charm with this delightful cake that combines rich caramel flavors with crunchy pecans, perfect for any gathering or cozy night in.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can substitute with 1 cup milk + 1 tbsp vinegar or lemon juice
For the Caramel Sauce
- 1 cup brown sugar, packed
- 0.5 cup unsalted butter
- 0.5 cup heavy cream
- 1 cup pecans, chopped Add more as desired.
For Garnish
- Optional extra pecans, whole or chopped
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mixing
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter and beat until it resembles a sandy texture.
- Add the eggs, vanilla extract, and buttermilk and mix until fully combined and smooth.
Baking
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Making the Caramel Sauce
- Melt the brown sugar, butter, and cream together in a saucepan over medium heat, stirring constantly until combined.
- Add the chopped pecans and let the sauce bubble for about 4-5 minutes.
Assembling the Cake
- Once the cakes are cool, place one layer on a serving plate and drizzle with caramel sauce, then sprinkle pecans.
- Gently place the second cake layer on top, and repeat the drizzling and sprinkling with caramel and pecans.
Serving
- Slice and enjoy the Southern Pecan Caramel Cake with loved ones!
Notes
For a richer caramel, toast your pecans at 350°F for about 5-7 minutes. Store leftovers in an airtight container at room temperature for up to 3 days.