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Southern Pecan Caramel Cake

A delightful dessert featuring rich flavors of toasted pecans and creamy caramel, perfect for special occasions or a sweet treat at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Sifted for best results.
  • 1 cup chopped toasted pecans Toast before adding for enhanced flavor.
  • 1 teaspoon baking powder
  • 1 cup unsalted butter At room temperature.
  • 2 cups sugar Granulated sugar.
  • 5 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk At room temperature.
  • 1 cup caramel sauce For layering and topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a bowl, combine the flour, baking powder, and chopped pecans.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Mix until just combined.
  6. Divide the batter evenly among the prepared pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
Assembly
  1. Once cooled, layer the cakes with caramel sauce in between and on top.
  2. Decorate with extra chopped pecans if desired.

Notes

Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze wrapped in plastic and foil for up to 3 months. Ensure ingredients are at room temperature for better mixing.