Southern Pecan Caramel Cake

This Southern Pecan Cake with Caramel Icing is a classic dessert that brings together the rich flavors of pecans and caramel in a moist, tender cake. Perfect for special occasions or as a sweet treat to share with loved ones, this cake is a true Southern delight. The combination of buttery pecans and sweet caramel icing makes every bite a taste of pure indulgence.

Ingredients:

Cake:

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

Caramel Frosting:

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/4 cup whole milk
• 3 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk, beginning and ending with the flour mixture. Mix until just combined. Fold in chopped pecans.
5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. In a saucepan, melt butter over medium heat. Stir in 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 and spreadable.
7. Once cakes are completely cooled, spread caramel frosting between layers and over the top and sides of the cake. Garnish with additional pecans if desired.

ENJOY!!