Southern Pecan Caramel Cake

 

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

For the Caramel Frosting:

• 1 cup unsalted butter
• 2 cups packed light brown sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 4 cups powdered sugar, sifted

For the Topping:

• 1 ½ cups chopped toasted pecans

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Instructions:

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture. Mix just until combined.
6. Divide the batter evenly among the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.

Make the Caramel Frosting:

1. In a saucepan over medium heat, melt the butter.
2. Stir in brown sugar and bring to a boil. Boil for 2 minutes, stirring constantly.
3. Slowly add heavy cream and return to a boil. Remove from heat and let cool for 10 minutes.
4. Stir in vanilla. Gradually beat in powdered sugar until smooth and spreadable. If too thick, add a little more cream.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of caramel frosting over the top and sprinkle with chopped pecans.
2. Repeat with the second and third layers.
3. Frost the top and sides of the cake, then press remaining pecans around the sides or sprinkle on top.
4. Let the cake sit for at least 30 minutes before slicing to allow frosting to set.