Southern Pecan Caramel Cake

1. Prepare the Cake Batter

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

2.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3.In a large mixing bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).

4.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

6.Fold in the toasted chopped pecans.

2. Bake the Cakes

1.Divide the batter evenly between the prepared pans.

2.Bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

3.Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

3. Make the Caramel Frosting

1.In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook, stirring constantly, until the sugar dissolves (about 2-3 minutes).

2.Add the heavy cream and bring the mixture to a gentle boil, stirring often. Remove from heat and let it cool for 10 minutes.

3.Gradually whisk in the powdered sugar and vanilla extract until smooth. If the frosting becomes too thick, add a splash of cream to thin it out.

4. Assemble the Cake

1.Place one cake layer on a serving plate and spread a generous layer of caramel frosting on top.

2.Repeat with the second and third layers, frosting the top and sides of the cake.

3.Press whole or chopped pecans around the sides or sprinkle them on top for garnish. Drizzle with caramel sauce if desired.

Serve and Enjoy

Allow the cake to set for at least 30 minutes before slicing to let the frosting firm up. Serve and enjoy the rich, buttery, nutty goodness!

Tip: Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.