Southern Pecan Caramel Cake
Creamy, nutty, and dripping with silky caramel, this Southern Pecan Caramel Cake is a comforting dessert perfect for any gathering.
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Servings: 12 servings
Equipment
- Mixing Bowl
- Stand Mixer
- Cake Pans
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Measured and leveled
- 1 teaspoon Baking powder Leveled
Wet Ingredients
- 1 cup Unsalted butter Room temperature
- 2 cups Granulated sugar
- 4 large Eggs Room temperature
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk Room temperature
Filling
- 1 cup Caramel sauce Warmed slightly for spreading
- 1 cup Chopped toasted pecans Cooled and roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, tapping out excess flour.
- In a medium bowl, whisk together the flour and baking powder until combined. Set aside.
- In a large bowl or stand mixer fitted with a paddle, cream together the room-temperature butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating briefly after each addition. Mix in the vanilla extract.
- With the mixer on low, gradually add the flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined.
- Fold in the chopped toasted pecans by hand with a spatula.
- Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then run a knife around the edges and invert onto wire racks to cool completely.
- To assemble, layer one cake round, spread a few tablespoons of warmed caramel sauce, add the next layer and repeat, finishing with caramel on the top.
Notes
Store the assembled cake in an airtight container in the refrigerator for up to 4 days. The caramel may firm but will soften at room temperature.