Southern Pecan Caramel Cake

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Introduction

Indulge in the rich flavors of the South with this Southern Pecan Caramel Cake! This dessert is a perfect balance of buttery cake layers, a gooey caramel drizzle, and crunchy toasted pecans. It’s an ideal choice for family gatherings, holidays, or whenever you crave a little taste of home. Easy to make and impossible to resist, this cake is sure to become a family favorite!

Recipe

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the Caramel Sauce:

  • 1 cup brown sugar
  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 tsp vanilla extract

For the Topping:

  • 1 ½ cups toasted pecans (chopped)

Instructions

  1. Preheat the Oven
    • Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.

  1. Prepare the Cake Batter
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.

  1. Bake the Cakes
    • Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

  1. Make the Caramel Sauce
    • In a saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5–7 minutes. Remove from heat and stir in vanilla extract. Let cool slightly.

  1. Assemble the Cake
    • Place one cake layer on a serving plate. Drizzle caramel sauce over the top and sprinkle with pecans. Repeat with the remaining layers. Drizzle additional caramel sauce over the top and garnish with more pecans.

  1. Serve and Enjoy
    • Let the cake sit for at least 30 minutes before serving to allow the flavors to meld. Slice and enjoy!

This Southern Pecan Caramel Cake is perfect for sharing and will surely impress your guests. Happy baking! 🍰

Let’s get creative with some variations and tips for your delicious Southern Pecan Caramel Cake!

Variations:1. Chocolate Pecan Caramel Cake

  • Add ½ cup of cocoa powder to the dry ingredients for a rich chocolate flavor.
  • Mix in 1 cup of mini chocolate chips to the batter for extra chocolate goodness.
  1. Maple Pecan Caramel Cake
  • Substitute the granulated sugar with 1 ½ cups of maple syrup.
  • Add 1 teaspoon of maple extract instead of vanilla extract.
  1. Banana Pecan Caramel Cake
  • Mash 2 ripe bananas and mix them into the batter for a moist, flavorful twist.
  • Reduce the buttermilk to ¾ cup to account for the added moisture from the bananas.
  1. Coconut Pecan Caramel Cake
  • Add 1 cup of shredded coconut to the batter for a tropical flair.
  • Use coconut milk instead of heavy cream in the caramel sauce for a subtle coconut taste.

Tips:

1. Butter Temperature: Make sure your butter is softened but not melted. This helps in creaming the butter and sugar together to create a light, fluffy batter.

  1. Toasting Pecans: Toasting pecans enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for about 8-10 minutes, stirring occasionally.

  1. Caramel Sauce Consistency: If your caramel sauce is too thick, add a little more heavy cream until you reach the desired consistency. If it’s too thin, let it simmer a bit longer to thicken.

  1. Cake Layers: Ensure the cake layers are completely cool before assembling to prevent the caramel from melting and sliding off.

  1. Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer storage. Let it come to room temperature before serving for the best taste and texture.

Feel free to experiment and make this cake your own! Happy baking! 🍰🎉

Storing your Southern Pecan Caramel Cake properly will help maintain its freshness and flavor. Here are some tips:

Short-Term Storage (1-2 days)– Room Temperature: Store the cake at room temperature in an airtight container. This will keep it fresh for about 1-2 days. Make sure the container is tightly sealed to prevent the cake from drying out.

Medium-Term Storage (up to 1 week)– Refrigerator: For longer storage, keep the cake in the refrigerator. Place it in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing any fridge odors. It should stay fresh for up to a week. Let it come to room temperature before serving to enjoy the best taste and texture.

Long-Term Storage (up to 3 months)– Freezer: To store the cake for an extended period, freeze it. Wrap each slice or the whole cake (without caramel sauce) tightly in plastic wrap, then again in aluminum foil. Place the wrapped cake in a freezer-safe bag or container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight and bring it to room temperature before serving. If you froze it without the caramel sauce, make a fresh batch of caramel and toasted pecans to drizzle on top.

Caramel Sauce Storage– Refrigerator: Store any leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently on the stove or in the microwave before drizzling over the cake.

These storage tips will ensure your cake remains delicious and ready to enjoy whenever you crave a slice! 🍰❄️

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